No Churn Ice Cream Recipe

Intro: No Churn Ice Cream Recipe

This recipe is a game changer! With just three ingredients, you can make fantastic and creamy vanilla ice cream at home with absolutely no churning or ice cream maker required.

Yup, you heard that right - awesome homemade ice cream - NO ICE CREAM MAKER REQUIRED! :D

This no churn ice cream is sweet and smooth - perfect for summer! I want to play around with mixing other flavors in soon. I think peaches would be absolutely heavenly in it.

STEP 1: Ingredients

• 2 cups of heavy whipping cream
• 14 oz can of sweetened condensed milk
• 2 teaspoons of good vanilla extract - I'm using Nielsen-Massey
• a container for freezing in - I'm using an 8x4 loaf pan.

The only real thing to worry about here is using a high quality vanilla - if you use something cheap, chances are you'll taste more alcohol than vanilla. The flavor just won't be as good!

Original recipe found here. Thanks, Martha!!

STEP 2: Whip the Heavy Cream

Make sure the cream is nice and cold before you start! Sometimes I even put the bowl in the fridge too.

Use a hand mixer (or sheer muscle!) to whip the cream just until you get nice stiff peaks. When you pull the beaters out and the cream stands up, you are done. You'll be able to tell it's almost there when the beaters begin to leave very defined lines in the cream.

Just don't over whip - if the cream starts to separate, it won't work for this recipe.

STEP 3: Mix the Vanilla and Condensed Milk

Pour the condensed milk into a bowl and add the vanilla on top. Mix well until you can't see any darker streaks in the condensed milk. :)

STEP 4: Fold Everything Together

Pour the vanilla and condensed milk mixture gently into the whipped cream. (Normally you'd do this the other way around, but since it's a small amount of condensed milk I say just go for it!)

Use a spatula to fold the two together. This will take a couple minutes or so - you want to go slow and steady so you don't whack all the air out of the whipped cream.

The top photo shows what it looks like when it's still streaky - the second photo shows the mix when it's ready!

If you haven't folded ingredients before, check out this video for an explanation.

STEP 5: Pour Into a Loaf Pan and Freeze

Use a spatula to help scoop everything out of the bowl into the loaf pan. Smooth the top out slightly, but don't press down on the ice cream or be rough with it - you really do want to keep all that air in there!

Place in the freezer and let it firm up for 4-6 hours minimum.

STEP 6: Serving

This is a little different from traditional ice cream - it definitely melts a little faster! I don't recommend letting it sit on the counter too long to thaw - maybe 10 minutes max. The top layer and sides can go very soft and it's hard to get the original texture back if you let it hang out too long.

To serve, dip a ice cream scoop in hot water and dry it off. Use that to scoop it out without thawing it too much.

Enjoy! If you make it I'd love to know what you think. :D

Comments

[Luc Volders]

I totally agree with what Mickieblade said. The quantities are wrong.

And then even Mickie is wrong. Double is NOT enough.

This is so easy and deliscious I am already going to make my second batch just a few days after I made my first. Recommended.

Luc

[jessyratfink]

Haha! So happy you liked it that much!!

[Luc Volders]

I just saw that I commented on this recipe 4 years ago !!!!

And I am still making it many times a year. I add vanilla extract, Rum flavor extract or instant coffee to make coffee ice.
It is just deliscious.

Luc

[SaudaminiN1]

I used regular cream, it didnt thicken..what can I do now?

[Phoghat]

Can you make a fruit flavor?

[LisaD87]

I added a capful of Kahlua , and it won't freeze. It's like really soft, soft serve. Any tips?

[skylane]

Good "Kahlua" is easily made from sugar, vanilla, coffee and alcohol. Really good "Kahlua" has a bit of glycerine in it.

Put your Kahlua over your ice cream when you serve it.

Dealcoholize your Kahlua with a vacuum pump.

Being that vanilla ice cream already is already vanilla flavored, just add coffee flavor to the ice cream.

My freezer will turn 80 proof vodka icy slush... something you really really REALLY don't want to think about swallowing.

[ithica2012]

use strong instant coffee or strong brewed coffee instant cappuccino worked well also so does cold brewed coffee but it has to be strong.

[Chuck666]

Us Turkish ground coffee if you can find it you’ll get all the coffee for everyone

[srilyk]

Alcohol has a much lower freeze point than water. Maybe research how to freeze alcohol?

[JosephS119]

I add two tablespoons of alcohol when I make mine, It takes about 6 hours to freeze properly. Using root beer extract instead of Vanilla is really good. I use Vodka when makeing the root beer, made a chocolate caramel (Coco powder and caramel condensed milk) I used burboun to make that.

[VictoriousVixen]

You add vodka with the Root Beer Extract? Do you use this exact recipe that you add it to? If not, may I have your recipe for the Root Beer Ice Cream you make? :) Also, do you have a blog?

[LaTreaseM]

yes alcohol doesn't freeze

[Chuck666]

My late wife and I made lots of ice cream the traditional method but this sounds like a wonderful alternative. Thank you!

[porcupinemamma]

Ahhhh Man! Did you have to post such a cool post? It looks deeeeelish! Thanks Jessieratfink. You rock :)

[MrsJ9T]

I have been making lemon ice cream for years. Same ingredients - double cream, condensed milk, juice and zest of 3 lemons and 3 limes (I love lemon but if you want a milder taste only add juice of 2) For another variation, crush some ginger nuts and chop some crystallise ginger. Swirl through and freeze.

[MrsGC]

Equal quantities of extrathick double cream and condensed milk with the juice and rind of 2 lemons is a recipe I know as Lapis (it means Stone). If you leave it to cure in the fridge for as long as you can keep your hands off it, several hours, or even a day or two - it will set very firm. The longer you leave it, the firmer it gets. Hence the name Lapis, as it turns into a cheesecake consistency. Beware, though: too much lemon juice will keep it liquid, rather than reacting with the fat in the cream to solidify.

[VictoriousVixen]

You just leave it in the fridge? Or the freezer? And you also use 3 lemons? (Lemons with their rind and juice, correct? And the same amounts of cream & sweetened condensed milk as this recipe? Do you also add the vanilla?) I'm very interested in trying your recipe! :)

[MrsGC]

Hi, sorry for the delay in replying, I had trouble accessing my account. Yes, just mix it and leave it. I recommend in a fridge due to environmental factors which might turn the cream off. Lapis depends on the reaction between the acidic lemon juice and the fat content of the cream to clot. Lemon posset has a similar structure, but I think that's cooked. The condensed milk is only there to sweeten it. I haven't tried it with lime juice, but I know orange juice wasn't very successful.

I also make a low-fat version I call Pumice, but it doesn't solidify because there's no fat in it. So I use extra-thick natural yoghurt (eg Greek set) and either lemon curd or a lemon dessert packet mix for flavouring. The sweetness comes from the addition. In the UK I use Green's. Lemon Dessert Mix. I just add the dry powder to the yoghourt and let stand for a couple of hours so the powdery, potentially slightly acrid taste mellows and smooths. My supermarket sells that in the packet dessert aisle. Please note that Pumice is a low fat not a low sugar recipe :)

[MrsGC]

Re-reading your question, I'm sorry I'm not familiar with U.S. measurements. Whatever size of condensed milk I use, I use the nearest size tub of extra-thick cream. Technically Lapis isn't an ice cream recipe, you definitely don't freeze it. It really is more like a cheesecake topping. Yes, the lady who taught it me used the shavings from the rind (zest) to create something far livelier than I can do. On that note, however, my Lord inspired me a couple of years ago to toss lemon zest in the tiniest bit of butter, just long enough to release the oils, not long enough to cook. That _really_ upped the flavour of the zest. I have also caramelised lemon zest for a cake topping by cooking it in a dry pan with a sprinkle of sugar for several minutes.