Easy No Churn Ice Cream
Creamy-smooth and scented with pure vanilla, this no churn ice cream will change your life – in a way that only ice cream can. Made with just 3 ingredients, this heavenly dessert is quick, easy, and requires no ice cream maker.
Remember the first time you tried ice cream? Each silky spoonful blanketed your palate and delivered nuances of sweet cream and your chosen flavor. There was no turning back; you had discovered one of life’s greatest pleasures.
This recipe will surely elicit memories of your beloved childhood scoop.
Ice cream primer
There are basically two types of ice cream – Philadelphia and French. Philadelphia-style ice cream (also known as American or New York style) is made by churning (agitating/mixing) milk, cream, and sugar. Flavors and mix-ins vary, but that’s the standard base. French ice cream starts with an egg-based custard, which yields a creamier texture and yellow tinted cream.
Philadelphia ice cream is generally quicker and easier to create because there’s no custard to prepare.
The recipe below is reminiscent of Philadelphia-style ice cream in color and consistency, but there’s no actual “churning”, so there’s no need for an ice cream maker. Take note, even without the machine, this delicious ice cream is rich, creamy, and velvety smooth.
This ice cream is simple to prepare, but for flawless results, follow these tips
- Use heavy cream. This recipe involves whipping heavy cream until stiff peaks form; a firm structure you can’t achieve with half-and-half or milk.
- Use sweetened condensed milk. This recipe calls for sweetened condensed milk instead of granulated sugar or powdered sugar – for two reasons. First, using sweetened condensed milk eliminates the possibility of grainy ice cream (which can happen with granulated sugar). Second, sweetened condensed milk adds the perfect amount of sweetness; using powdered sugar can make your ice cream overly sweet.
- Use pure vanilla extract. Since there are just 3 ingredients in this ice cream, quality matters. For the best vanilla flavor, use pure vanilla extract.
Make sure your heavy cream and sweetened condensed milk are chilled before using
This ensures the most volume in your whipped cream. To be extra certain your cream whips up perfectly, you can also chill your mixing bowl and whisk (not critical, but an option).
Consider the ice cream possibilities
This vanilla ice cream is fabulous on its own, but it also makes the perfect base for other flavors. The taste of vanilla pairs well with virtually every ice cream variety, so I suggest you leave it in.
If you’d rather not marry the flavor of vanilla with your other ingredients, simply eliminate it. Vanilla is used exclusively for taste, so removing it will have no effect the texture of your ice cream.
When it comes to add-ins, your options are endless. Choose candy, nuts, fruit, and more, just note: some mix-ins may increase freezing time.
About the containers
I purchased pint-size frozen dessert containers to store my ice cream. They’re not mandatory (any airtight container will do) but the classic paper containers make a fun and somewhat more traditional presentation.
Easy No Churn Ice Cream
Ingredients
- 3 cups heavy cream, chilled
- 14- ounce can sweetened condensed milk, chilled
- 1 tablespoon pure vanilla extract
Equipment
Instructions
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment (chill the bowl and whisk before using if desired). Whip the cream on high speed until stiff peaks form. With the mixer on medium speed, gradually add the sweetened condensed milk. Add the vanilla extract and mix until just blended. Do not add additional ingredients at this point.
- Transfer the mixture to a large zip-top freezer bag, squeeze out the air, and seal. Transfer the bag to the freezer, lying flat, and freeze until firm.
- Remove the ice cream from the freezer and break it into chunks. Working in batches to prevent overfilling, transfer the chunks to the bowl of your food processor or high-powered blender and pulse until smooth. When adding mix-ins, fold them in by hand, or add them to the food processor or blender and pulse until you reach your desired consistency.
- Transfer the ice cream to an airtight container and freeze until ready to serve.
VARIATIONS
- The measurements below are for a full batch of ice cream; meaning the quantity needed if you’re transforming the entire vanilla ice cream recipe above. If you want to make a variety of flavors, adjust the measurements accordingly. For example, if you want half vanilla ice cream and half chocolate ice cream, use half of the chocolate ice cream ingredients below to mix into half of the vanilla ice cream recipe above. When I made this recipe, I divided the ingredients into thirds, since I was making three different flavors – vanilla, strawberry, and mint chocolate chip.
Mint Chocolate Chip Ice Cream
- Add 1/2 cup regular or mini semisweet chocolate chips, 1 teaspoon peppermint extract, and 2 to 3 drops green food coloring (food coloring is optional)
Strawberry Ice Cream
- Combine 2 cups fresh or frozen strawberries and 3 tablespoons granulated sugar in a small saucepan and set the pan over medium heat. Cook until the strawberries are very soft. Cool before mixing into your ice cream (you can also swirl the strawberries in; instead of completely blending them into the ice cream). Note: I used strawberries here, but you can use any fresh or frozen fruit you prefer, including blackberries, blueberries, raspberries, bananas, and peaches.
Chocolate Ice Cream
- Add 3/4 cup sifted cocoa powder and 4 ounces melted (cooled) chocolate
Rocky Road Ice Cream
- Prepare the chocolate ice cream above and add 1 cup mini marshmallows and 1/2 cup chopped almonds or peanuts
S'Mores Ice Cream
- Add 10 crushed graham cracker squares, 1 chopped chocolate bar (1.55-ounce candy bar), and 1/2 cup marshmallow fluff (feel free to add more of each ingredient if desired)
Mocha Ice Cream
- Add 1/2 cup sifted cocoa powder and 2 tablespoons instant espresso powder
Butter Pecan Ice Cream
- Add 1/4 cup molasses, 2 tablespoons browned butter*, and 1/2 cup chopped pecans