5 from 26 votes
Ice Cream Recipe - No Churn, No Ice Cream Maker
This No Churn Ice Cream Recipe uses cold whipping cream and sweetened condensed milk whipped together with vanilla for easy homemade ice cream without an ice cream maker. The whipped cream folds with the condensed milk to create a creamy, smooth texture that freezes firm in several hours. Optional chocolate garnish adds variation.
Prep Time
15 mins
Total Time
15 mins
Servings:
10
scoops
Calories:
335 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1 can sweetened condensed milk - 400 grams, about 1.6 cups, cold or chilled
- 2.5 to 2.75 cups whipping cream - 35% to 50% fat, cold
- 2 teaspoons vanilla extract or 1 teaspoon vanilla essence or 1 vanilla bean or 1 teaspoon vanilla powder
- 2 tablespoons chocolate for garnish, optional, grated
Instructions
- In a large bowl, take the cold whipping cream. Add 2 teaspoons vanilla extract. If using vanilla essence, then add 1 teaspoon of it.
- With an electric beater at full speed, begin to whip the cream. Timing will vary depending on the fat content in the cream.
- Also be careful while whipping and do not whip too much, as then the cream can get churned into butter.
- Whip until stiff peaks are formed. You can also whip till soft peaks. If using 25% fat cream, then you can whip till soft peaks.
- Now add the cold sweetened condensed milk.
- Fold gently but very well. Also remember not to overfold as then the ice cream mixture can fall flat.
- Remove the ice cream mixture in a container or box and then cover it tightly. Or you can cover the same bowl in which you whipped the cream (if its freezer safe) with a tight fitting lid or aluminium foil.
- Freeze for 7 to 8 hours or more until the ice cream is frozen, firm and set. Before serving, keep the ice cream box or bowl for some minutes at room temperature. Then using a scoop, remove the ice cream.
- Serve homemade ice cream. You can sprinkle some chocolate chips or grated chocolate or candied fruits or chopped nuts or even tutti frutti if you like.
Cup of Yum
Notes
- Use whipping cream with 35% to 50% milk fat to achieve stiff peaks; less fat results in softer peaks.
- The recipe scales easily to adjust serving size.
- Garnish with chocolate or other toppings as desired before serving.
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Cholesterol
95mg
(32%)
Sodium
73mg
(3%)
Potassium
192mg
(4%)
Sugar
22g
(44%)
Vitamin A
980IU
(20%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
1mg
(1%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
2µg
Calcium
151mg
(15%)
Vitamin B9 (Folate)
7µg
Iron
1mg
(6%)
Magnesium
14mg
(4%)
Phosphorus
137mg
Zinc
1mg
Nutrition Facts
Serving: 10 scoops
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 95mg | 32% |
| Sodium | 73mg | 3% |
| Potassium | 192mg | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 980IU | 20% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 2µg | |
| Calcium | 151mg | 15% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 14mg | 4% |
| Phosphorus | 137mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.