Key Ingredients for No Churn Ice Cream
- 2 cups (475ml) Heavy Whipping Cream, very cold
- 1 (14 ounce / 396g) can Sweetened Condensed Milk, chilled
- 1 teaspoon Vanilla Extract (or your favorite flavorings like cocoa powder, fruit puree, etc.)
- Optional: Pinch of salt (enhances sweetness)
How to Make No Churn Ice Cream
This No Churn Ice Cream recipe is a testament to simplicity and pure enjoyment. In under 10 minutes of active prep time and a few hours of freezing, you’ll have a delightfully creamy, rich, and satisfying dessert that rivals any store-bought version. Its magic lies in its minimal ingredients and the effortless process.
Step-by-Step Instructions
- Chill Your Equipment: Before you begin, place your mixing bowl and whisk attachment (if using a stand mixer) or hand mixer beaters in the freezer for about 15-20 minutes. This ensures your cream whips up beautifully. You can also chill your sweetened condensed milk.
- Whip the Cream: Pour the very cold heavy whipping cream into the chilled mixing bowl.
- Using a Stand Mixer: Start on low speed and gradually increase to medium-high. Whip the cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape and the peaks stand straight up without flopping over. Be careful not to over-whip, or you’ll end up with butter!
- Using a Hand Mixer: Start on low speed and gradually increase to medium-high. Whip the cream until stiff peaks form, as described above.
- By Hand (for the adventurous!): This will take significantly longer and require considerable arm strength, but it is possible! Keep whisking vigorously until stiff peaks form.
- Incorporate Sweetened Condensed Milk: Once you have stiff peaks, gently fold in the chilled sweetened condensed milk and vanilla extract (and any other extracts or flavorings you are using).
- Folding Technique: Use a spatula and a gentle motion, scooping from the bottom of the bowl and lifting it over the top, turning the mixture gently. Continue until the condensed milk is just incorporated and there are no streaks. The mixture will become thick and voluminous. Don’t overmix, as this can deflate the whipped cream.
- Add Flavorings (Optional): If you’re adding things like cocoa powder, fruit puree, or chocolate chips, gently fold them in at this stage. For swirls like caramel or fudge, dollop them in and gently swirl with a knife or skewer.
- Transfer to Container: Pour the mixture into a freezer-safe container. A loaf pan is ideal, but any airtight container will work.
- Freeze: Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming, then seal with a lid or aluminum foil. Freeze for at least 6-8 hours, or until firm. The longer it freezes, the firmer it will become.
Why You’ll Love This No Churn Ice Cream
Prepare to be amazed by the sheer lusciousness of this No Churn Ice Cream. Its velvety smooth texture and incredibly rich flavor are its starring attractions, offering a delightful melt-in-your-mouth experience that’s simply irresistible. The beauty of this recipe lies in its affordability; you bypass the cost of expensive ice cream makers and fancy ingredients, proving that homemade treats don’t have to break the bank. Plus, the foundation of this ice cream is so versatile, allowing you to experiment endlessly with toppings and mix-ins, from fresh berries to decadent chocolate chunks, creating endless flavor profiles that will have you begging for more.
Forget the hassle and expense of traditional ice cream making! This No Churn Ice Cream is your shortcut to frozen dessert perfection. It’s a revelation for anyone who loves ice cream but dreads the process or doesn’t own an ice cream maker. Imagine the joy of scooping out homemade deliciousness with just a few simple steps. So, go ahead, gather your ingredients, and whip up a batch of this magical No Churn Ice Cream – you won’t regret it!
Storing and Reheating Tips
- Storage: To keep your No Churn Ice Cream fresh and creamy, ensure it’s stored in an airtight, freezer-safe container. Pressing a layer of plastic wrap directly onto the surface of the ice cream before sealing the container is crucial to prevent ice crystal formation. Properly stored, homemade No Churn Ice Cream will remain at its best for up to 2 weeks.
- Freezing for Future: This recipe is designed to be frozen and enjoyed directly. No reheating is necessary for this delightful frozen treat! If the ice cream becomes too hard to scoop after extended freezing, let it sit at room temperature for 5-10 minutes until it reaches a scoopable consistency.
Final Thoughts
This No Churn Ice Cream is a true game-changer for dessert lovers everywhere, proving that incredible homemade frozen treats are within everyone’s reach. Give this wonderfully simple recipe a try – you’ll be delighted by how easy and delicious it is to create your own perfect scoop of happiness!
No Churn Ice Cream
Ingredients
Equipment
Method
- Before you begin, place your mixing bowl and whisk attachment (if using a stand mixer) or hand mixer beaters in the freezer for about 15-20 minutes. This ensures your cream whips up beautifully. You can also chill your sweetened condensed milk.
- Pour the very cold heavy whipping cream into the chilled mixing bowl. Whip the cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape and the peaks stand straight up without flopping over. Be careful not to over-whip, or you’ll end up with butter!2 cups Heavy Whipping Cream
- Once you have stiff peaks, gently fold in the chilled sweetened condensed milk and vanilla extract (and any other extracts or flavorings you are using). Use a spatula and a gentle motion, scooping from the bottom of the bowl and lifting it over the top, turning the mixture gently. Continue until the condensed milk is just incorporated and there are no streaks. The mixture will become thick and voluminous. Don’t overmix, as this can deflate the whipped cream.1 can Sweetened Condensed Milk, 1 teaspoon Vanilla Extract
- If you’re adding things like cocoa powder, fruit puree, or chocolate chips, gently fold them in at this stage. For swirls like caramel or fudge, dollop them in and gently swirl with a knife or skewer.
- Pour the mixture into a freezer-safe container. A loaf pan is ideal, but any airtight container will work.
- Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming, then seal with a lid or aluminum foil. Freeze for at least 6-8 hours, or until firm. The longer it freezes, the firmer it will become.