No-Churn Ice Cream Recipe

Ingredients

• 473 ml (2 cups)double cream (heavy whipping cream)
• 397 g (14 ounces)sweetened condensed milk
• 1 teaspoonvanilla extract

Instructions

1. 1

   Whip the cream

   In a large bowl, whip the cream with a hand mixer or stand mixer until it forms stiff peaks. Stop as soon as the peaks hold their shape when you lift out the beaters; avoid whipping it past this point.

2. 2

   Make the base

   In a separate large bowl, whisk the vanilla into the sweetened condensed milk. Fold in the whipped cream gently with a spatula, incorporating it gradually to keep the mixture light and airy.

3. 3

   Add mix-ins

   For individual flavours, divide the mixture between smaller bowls and gently fold a different mix-in into each. For one flavour, stir the additions directly into the full mixture.

4. 4

   Freeze until firm

   Transfer the mixture to an insulated tub or paper containers. Freeze for 4–6 hours, until firm.

What is no-churn ice cream?

No-churn ice cream is a homemade frozen dessert made without an ice-cream machine. This American-style version relies on whipped cream for airiness and sweetened condensed milk for sweetness and a creamy base.

The method works because folding the whipped cream into the condensed milk mixture keeps some air in the base as it freezes. Vanilla gives it a simple flavour that suits a range of additions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 4g protein, 23g carbs, 21g fat.

The sweetened condensed milk supplies most of the carbohydrates, while the cream contributes most of the fat; both ingredients also provide some protein. Serve a scoop with fruit for a fresh contrast, or alongside a smaller portion of another dessert.

Why these ingredients work

Cream: Whipping it to stiff peaks gives the base its volume. Use cold cream and stop once the peaks hold their shape.

Condensed milk: Its thick, sweet texture forms the other part of the base. Whisk the vanilla into it first so the flavour is evenly distributed.

Vanilla: A small amount adds a familiar rounded flavour without overpowering the cream.

The folding stage

Gentle folds: Add the cream gradually and turn the mixture over with a spatula rather than beating it. This helps preserve the air created during whipping.

Mix-ins: Fold additions in carefully so they are distributed without flattening the base. If making separate flavours, divide the base before adding them.

Check the texture

Whipped cream: The peaks should stand upright when the beaters are lifted, but the cream should still look smooth. If it turns grainy or begins to separate, it has been over-whipped.

Frozen base: The ice cream is ready when it is firm after 4–6 hours. The exact time can vary with the container and freezer, so check its consistency before serving.

Choose a container

Shallow tubs: A broad, shallow container makes it easier to scoop the mixture in and can be convenient for serving. An insulated tub or paper containers are both options in the recipe.

Covering: Keep the container covered while the ice cream freezes and stores, to protect its surface from picking up freezer smells.

Flavour and serving ideas

Simple pairings: Serve a scoop with fresh berries, sliced peaches or a warm fruit crumble. A biscuit or wafer adds a crisp contrast to the creamy texture.

Mix-in choices: Chopped chocolate, crushed biscuits or toasted nuts can be folded through the base. Keep pieces small enough to scoop easily.

Recipe notes & tips

• Chill the cream before whipping so it is easier to bring to stiff peaks.
• Use a large bowl to give the cream room to expand as you whip it.
• Scrape the bowl as you fold so the condensed milk mixture is incorporated evenly.
• Add mix-ins only after the cream and condensed milk have been combined.
• Label separate containers if you are making more than one flavour.

Variations

• Chocolate: Fold finely chopped chocolate through the finished base.
• Biscuit: Add crushed biscuits for a crunchy, sweet variation.
• Berry: Swirl in a little berry purée for fruit flavour.
• Coffee: Stir a small amount of cooled, strong coffee into the condensed milk with the vanilla.
• Nutty: Fold in chopped toasted nuts for crunch.

Common mistakes to avoid

• Under-whipping the cream: The base may lack volume; whip until the peaks hold their shape.
• Over-whipping the cream: It can turn grainy; stop as soon as stiff peaks form.
• Beating instead of folding: Vigorous mixing deflates the cream; use a spatula and gentle turns.
• Adding mix-ins too early: They can be unevenly distributed; fold them in after combining the base.
• Freezing for too little time: The mixture may still be soft; allow 4–6 hours until firm.

How to store

Keep the ice cream covered in the freezer and use a clean, airtight container if transferring it. Freeze for at least 4–6 hours to set; allow it to soften briefly at room temperature before scooping if it is very firm.

Frequently asked questions