No Churn Ice Cream
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.
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 (473 ml) heavy cream cold
Chocolate Ice Cream
- 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
Strawberry Ice Cream
- 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
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 9×5” 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 9×5” 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 9×5” 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.
Nutrition
Calories: 369kcalCarbohydrates: 30gProtein: 6gFat: 26gSaturated Fat: 16gCholesterol: 84mgSodium: 79mgPotassium: 241mgSugar: 30gVitamin A: 1007IUVitamin C: 2mgCalcium: 180mgIron: 0.2mg
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