Name: No Churn Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 4 min
Ingredients: 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 (473 ml) heavy cream cold; 4 oz (113 g) 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 (473 ml) heavy cream cold; 2 Tablespoon cocoa powder see note; ½ cup (85 g) mini chocolate chips; 1 lb (453 g) 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 (473 ml) heavy cream cold

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This No Churn Ice Cream is a dreamy, creamy dessert that’s surprisingly simple to make. With just 15 minutes of prep and 10 minutes of cooking, you’ll create a velvety base that transforms into rich, indulgent ice cream. The texture is luxuriously smooth, with a melt-in-your-mouth quality that rivals any store-bought treat. Plus, it’s endlessly customizable—think swirls of caramel, chunks of chocolate, or a burst of fresh fruit. After a quick 4-hour chill, you’ll have a dessert that’s perfect for any occasion.

Each spoonful is a delightful balance of sweet and creamy, with a richness that satisfies without overwhelming. At 369 calories per serving, it’s a treat you can enjoy guilt-free. The recipe makes 8 generous servings, so there’s plenty to share (or savor all to yourself). Whether you’re a novice or a seasoned cook, this ice cream is a foolproof way to impress. It’s the ultimate homemade indulgence—no fancy equipment needed, just pure, delicious results.

Ingredients for No Churn Ice Cream

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 (473 ml) heavy cream, cold
Chocolate Ice Cream:
- 4 oz (113 g) semisweet chocolate bar, melted
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of fine sea salt (about 1/16th teaspoon)
- 2 cups (473 ml) heavy cream, cold
- 2 Tablespoons cocoa powder (see note)
- ½ cup (85 g) mini chocolate chips
Strawberry Ice Cream:
- 1 lb (453 g) fresh or frozen strawberries, stems removed and quartered
- 14 oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- Pinch of fine sea salt (about 1/16th teaspoon)
- 2 cups (473 ml) heavy cream, cold

Step-by-Step Instructions

Vanilla Ice Cream:
1. Place a metal bowl in the freezer and chill for 15 minutes.
2. In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
3. Remove the cold bowl from the freezer and add cold heavy cream. Beat on low-speed with an electric mixer, gradually increasing to high. Beat until stiff peaks form.
4. Pour the condensed milk mixture into the whipped cream and gently fold together until completely combined.
5. Pour into a 9×5” bread pan. Cover with plastic wrap, pressing it onto the surface of the ice cream. Freeze for at least 4 hours or overnight before serving.
Chocolate Ice Cream:
1. Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt the chocolate bar and set aside to cool.
2. In a medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.
3. Remove the cold bowl from the freezer and add heavy cream and cocoa powder. Beat on low-speed, gradually increasing to high, until stiff peaks form.
4. Pour the condensed milk mixture into the whipped cream and gently fold together. Stir in mini chocolate chips.
5. Pour into a 9×5” bread pan. Cover with plastic wrap, pressing it onto the surface of the ice cream. Freeze for at least 4 hours or overnight before serving.
Strawberry Ice Cream:
1. Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, blend strawberries and pour into a small saucepan.
2. Cook over medium-low heat, stirring frequently, until thickened and reduced by half. Let cool for 15 minutes.
3. Add condensed milk, vanilla extract, and sea salt to the strawberry mixture and stir to combine.
4. Remove the cold bowl from the freezer and pour in heavy cream. Beat on low-speed, gradually increasing to high, until stiff peaks form.
5. Pour the strawberry mixture into the whipped cream and gently fold together until combined.
6. Pour into a 9×5” bread pan. Cover with plastic wrap, pressing it onto the surface of the ice cream. Freeze for at least 4 hours or overnight before serving.

Delicious Toppings and Mix-Ins to Elevate Your Ice Cream

Take your no-churn ice cream to the next level with creative toppings and mix-ins! For vanilla, try crushed cookies, caramel sauce, or fresh berries. Chocolate pairs perfectly with crushed nuts, marshmallows, or a drizzle of peanut butter. For strawberry, add chunks of pound cake, white chocolate chips, or a swirl of whipped cream. The possibilities are endless—experiment and make it your own!

Perfect Serving Suggestions for Any Occasion

Serve your ice cream in waffle cones for a classic treat or in elegant bowls for a dinner party. Pair vanilla with warm apple pie or brownies, chocolate with fresh cherries or espresso, and strawberry with shortbread cookies or a drizzle of balsamic glaze. For a fun twist, create an ice cream bar with all the toppings and let everyone customize their dessert!

Storage Tips to Keep Your Ice Cream Fresh

Store your no-churn ice cream in an airtight container or tightly wrapped with plastic wrap to prevent freezer burn. It will stay fresh for up to 2 weeks in the freezer. If it hardens too much, let it sit at room temperature for 5-10 minutes before scooping. For longer storage, consider portioning it into smaller containers for easy serving.

Quick Variations to Try for a Flavor Twist

Experiment with different flavors by swapping ingredients! For mint chocolate chip, add 1 teaspoon of peppermint extract and fold in chopped chocolate. For cookies and cream, stir in crushed Oreos. For salted caramel, swirl in homemade or store-bought caramel sauce. These simple tweaks can transform your ice cream into a whole new treat!

Time-Saving Tips for Busy Ice Cream Lovers

To save time, prep your ingredients ahead of time—chill the bowl and measure out the condensed milk and cream the night before. Use a stand mixer for whipping the cream to free up your hands. If you’re short on time, freeze the ice cream for 3 hours instead of 4—it’ll still be delicious, just slightly softer!