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5.0 from 18 votes

Three Methods to Make No Churn Ice Cream

Craving delicious homemade ice cream, but don't have an ice cream maker? I got you! I'll share THREE tried-and-true, foolproof methods to create dreamy, creamy, no churn ice cream - all without a machine. Let me show you the tips and tricks you need to make the perfect scoop at home, ice cream machine-free!

Prep Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 12 servings
Calories: 241 kcal
Course: Dessert
Cuisine: North American

Ingredients

  • 2 cups whipping cream
  • 14 ounce can of condensed milk
  • 1 pinch fine sea salt
Optional Add-Ins
  • Vanilla: 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • Mint Chip: 2 teaspoons peppermint extract, 1 cup mini chocolate chips, green food coloring
  • Strawberry: ¾ cup strawberry puree, red food coloring see notes
  • Oreo: 12 Oreo cookies crushed
  • Peanut Butter: ½ cup peanut butter (mixed with some cream to make it pourable), 1 cup crushed mini peanut butter cups
  • Chocolate: ½ cup melted chocolate, ⅓ cup cocoa powder (mixed into the condensed milk)

Instructions

Method #1: Condensed Milk Ice Cream
    Cup of Yum
  1. Place the whipping cream into a large bowl and whip until stiff peaks form.
  2. Add the condensed milk and salt to another large bowl and stir in 1 cup of the whipped cream.
  3. Add the remaining whipped cream to the bowl and gently fold it in.
  4. Pour the mixture into a freezer-proof container or ice cream jar and freeze for at least 6 hours.
Method #2: Scrape and Stir
  1. Start by making one of your favorite ice cream recipes.
  2. Pour the ice cream base into a shallow dish and place it into your freezer.
  3. After 30 minutes, remove the dish and stir the ice cream, breaking up any frozen bits with a fork. Return it to the freezer then continue to stir it every 30 minutes until the ice cream forms.
Method #3: The Blender
  1. Start by making one of your favorite ice cream recipes.
  2. Line a large, shallow pan with parchment paper, making sure that the paper comes past the edges of the pan.
  3. Pour the ice cream base into pan and freeze until solid.
  4. Break up the frozen ice cream into smallish pieces and place them into your blender.
  5. Blend until smooth and creamy, using the plunger or stopping to scrape the sides of the blender as needed.

Notes

  • Note 1: The condensed milk ice cream method is by far the easiest, but can only be used with this recipe. If you try simply freezing traditional, custard-based ice cream, it will turn very hard and icy. 
  • Note 1:
  • The condensed milk ice cream method is by far the easiest, but can only be used with this recipe. If you try simply freezing traditional, custard-based ice cream, it will turn very hard and icy. 
  • Note 2: The blender method makes creamier ice cream than the scrape and stir method, but it does require a decent blender.
  • Note 3: For variety, try dividing the condensed milk version into 2 or 3 portions and flavoring each differently. You can let your imagination run wild and add anything you think would be tasty!
  • Note 4: To make strawberry puree, simmer chopped strawberries until they are soft and most of the liquid evaporates. Then, blend them until they are smooth, or leave them a bit chunky-your choice. Add food coloring if you would like a brighter color. 
  • Note 5: This recipe makes about 6 cups - a bit more depending on the add-ins.

Nutrition Information

Serving 1 = ½ cup Calories 241kcal (12%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 56mg (19%) Sodium 56mg (2%) Potassium 160mg (5%) Sugar 19g (38%) Vitamin A 671IU (13%) Vitamin C 1mg (1%) Calcium 120mg (12%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 241

% Daily Value*

Serving 1 = ½ cup
Calories 241kcal 12%
Carbohydrates 19g 6%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 56mg 19%
Sodium 56mg 2%
Potassium 160mg 3%
Sugar 19g 38%
Vitamin A 671IU 13%
Vitamin C 1mg 1%
Calcium 120mg 12%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.