No Churn Ice Cream
User Reviews
5
No Churn Ice Cream
Description
This No Churn Ice Cream recipe involves chilling a mixing bowl and whipping heavy cream until stiff peaks form. Separately, sweetened condensed milk is combined with flavoring agents like vanilla bean paste, melted chocolate, or pureed strawberries and a pinch of salt. The whipped cream and flavored condensed milk are gently folded together to maintain airiness. The resulting mixture is then transferred to a freezer-safe container and frozen for at least four hours or overnight to set.
The ice cream has a rich, creamy texture owing to the heavy cream, while the sweetness and body come from the condensed milk. The vanilla version emphasizes classic flavor with vanilla bean paste offering flecks and aroma. Chocolate incorporates melted chocolate and cocoa powder with mini chocolate chips for added texture. Strawberry uses fresh or frozen strawberries or puree for a fruity brightness but may create a firmer texture due to water content.
The method avoids the need for special equipment and yields soft, scoopable ice cream suitable for many occasions. To handle potential iciness in fruit varieties, letting the ice cream sit briefly at room temperature before scooping or using a warm spoon helps.
Various flavor adaptations like cookie dough or mint chocolate chip can be made by mixing in other ingredients. Using Dutch-process cocoa powder gives a more intense chocolate bitterness compared to unsweetened cocoa with a milder taste.
Ingredients
Vanilla Ice Cream
- 14 oz sweetened condensed milk can
- 1 Tablespoon vanilla bean paste or 1 scraped vanilla bean or 2 teaspoons vanilla extract
- Pinch sea salt about 1/16th teaspoon, fine
- 2 cups heavy cream cold
Chocolate Ice Cream
- 4 oz semisweet chocolate melted, bar
- 14 oz sweetened condensed milk can
- 1 teaspoons vanilla extract
- Pinch sea salt about 1/16th teaspoon, fine
- 2 cups heavy cream cold
- 2 Tablespoon cocoa powder see note
- ½ cup mini chocolate chips
Strawberry Ice Cream
- 1 lb strawberries stems removed and quartered, fresh or frozen
- 14 oz sweetened condensed milk can
- ½ teaspoons vanilla extract
- Pinch sea salt about 1/16th teaspoon, fine
- 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.
Notes
- Use unsweetened cocoa powder for a gentle chocolate taste and Dutch process for a deeper bittersweet flavor.
- Strawberry ice cream can be made by blending berries directly, but this may create a firmer texture due to water content, so let it warm slightly before scooping.
- You can add mix-ins like cookies, chocolate chips, or nuts to customize flavors.
- Freeze the mixture tightly covered and allow at least 4 hours or overnight for best texture before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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