No Churn Ice Cream
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5.0
96 reviews
Excellent
No Churn Ice Cream
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You only need 4 ingredients to make this smooth, creamy no churn ice cream. My recipe is easy and customizable, with just 15 minutes of prep work and endless flavor variations. Recipe includes a how-to video!
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Ingredients
Vanilla Ice Cream
- 14 oz can sweetened condensed milk
- 1 Tablespoon vanilla bean paste or 1 scraped vanilla bean or 2 teaspoons vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups heavy cream cold
Chocolate Ice Cream
- 4 oz semisweet chocolate bar melted
- 14 oz can sweetened condensed milk
- 1 teaspoons vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups heavy cream cold
- 2 Tablespoon cocoa powder see note
- ½ cup mini chocolate chips
Strawberry Ice Cream
- 1 lb fresh or frozen strawberries stems removed and quartered
- 14 oz can sweetened condensed milk
- ½ teaspoons vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups heavy cream cold
Instructions
Vanilla
- Place a metal bowl in the freezer and chill for 15 minutes.
- In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
- Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
- Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
- Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
- Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving
Chocolate
- Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt your chocolate bar and set aside to cool.
- In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.
- Remove bowl from the freezer and add heavy cream and cocoa powder. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
- Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
- Stir in chocolate chips.
- Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
- Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving
Strawberry
- Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan.
- Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
- Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
- Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
- Pour strawberry mixture into the whipped cream and gently fold together until completely combined.
- Pour into 9x5” bread pan and gently press a piece of plastic wrap into the surface of the ice cream.
- Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
Equipments used:
Notes
- See post for different flavor suggestions including cookies & cream, cookie dough, mint chocolate chip & more!
- I recommend unsweetened cocoa powder for a milder chocolate flavor and Dutch process cocoa powder for a more intense bittersweet chocolate flavor.
- You can just simply blend the strawberries and then add them directly to the ice cream without cooking down, but the fruit contains a lot of water and tends to create ice crystals which result in a firmer, icier ice cream. You should let it sit at room temperature for about 10 minutes before scooping and use a warm spoon to make scooping easier if you opt to make the ice cream this way.
Nutrition Information
Show Details
Serving
1serving
Calories
369kcal
(18%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
84mg
(28%)
Sodium
79mg
(3%)
Potassium
241mg
(7%)
Sugar
30g
(60%)
Vitamin A
1007IU
(20%)
Vitamin C
2mg
(2%)
Calcium
180mg
(18%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8servings servings (about ¾ cup per serving)
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 369kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 79mg | 3% |
| Potassium | 241mg | 5% |
| Sugar | 30g | 60% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 180mg | 18% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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