No-Churn Ice Cream
No-Churn Ice Cream is a simple, delicious treat you can make at home without an ice cream maker. It’s creamy, smooth, and so easy to customize with your favorite flavors and mix-ins. Whether you want vanilla, chocolate, fruit, or a combination of all three, this recipe has you covered.
Why Make This Recipe
Making No-Churn Ice Cream is a fun activity for everyone. You don’t need fancy equipment, and it’s a great way to get creative in the kitchen. It’s perfect for hot summer days, birthday parties, or anytime you want a sweet, cold dessert. Plus, it uses simple ingredients you likely already have at home!
How to Make No-Churn Ice Cream
Ingredients:
- 14 oz can sweetened condensed milk
- 2 tsp vanilla extract
- Pinch salt
- 2 cups heavy whipping cream
- 3/4 cup sweetened condensed milk (for variations)
- 3 tbsp chocolate syrup
- 3 tbsp honey
- 2 1/2 cups whipped topping
- 1 cup peanut butter cups
- 1/3 cup peanut butter chips
- 1/2 cup crunchy peanut butter
- 2 cups heavy cream (for variations)
- 2 cups fresh cherries
- Chocolate chunks
- 2 1/4 cups heavy cream cold (for variations)
- 1/4 cup marshmallow fluff
- 1 tsp salt
- 9 drops blue gel food coloring
- 10 pieces regular Oreos
- 10 pcs chocolate chip cookies
Directions:
For Vanilla No-Churn Ice Cream: In a large mixing bowl, combine sweetened condensed milk, vanilla extract, and a pinch of salt. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture until fully combined. Transfer the mixture into a container and freeze for at least 6 hours or until solid.
For Reese’s Peanut Butter No-Churn Ice Cream: Mix sweetened condensed milk, chocolate syrup, and honey in a bowl. Fold in the whipped topping, then add chopped peanut butter cups and peanut butter chips. Pour the mixture into a container and freeze until solid.
For Cherry Garcia No-Churn Ice Cream: Combine heavy cream, sweetened condensed milk, and vanilla extract in a bowl. Fold in fresh cherries and chocolate chunks. Pour into a container and freeze until solid.
For Monster Cookie No-Churn Ice Cream: In a bowl, whip heavy cream until stiff peaks form. In another bowl, mix sweetened condensed milk, marshmallow fluff, vanilla extract, and a pinch of salt. Fold the whipped cream into this mixture. Add blue gel food coloring, Oreo pieces, and chocolate chip cookies. Mix well and freeze until solid.
How to Serve No-Churn Ice Cream
Serve No-Churn Ice Cream straight from the freezer. Scoop it into bowls or cones and top with your favorite toppings, such as sprinkles, chocolate syrup, or fresh fruit. Enjoy it with friends or family on a warm day!
How to Store No-Churn Ice Cream
Store any leftover No-Churn Ice Cream in a sealed container in the freezer. It should stay fresh for up to two weeks. Just remember to let it sit at room temperature for a few minutes before scooping, as it may become hard in the freezer.
Tips to Make No-Churn Ice Cream
- Be careful not to overmix the whipped cream; you want it to stay light and fluffy.
- Use a chilled mixing bowl to whip the cream faster and achieve better peaks.
- Get creative with mix-ins! Try different candies, fruits, or cookies according to your taste.
Variations
You can easily change the flavor of your No-Churn Ice Cream by adding different ingredients. For example, you can include crushed cookies, fruit purees, or flavored extracts. Each version will have its unique twist!
FAQs
1. Can I use low-fat cream instead of heavy cream?
No, using low-fat cream will not give the same creamy texture. Heavy cream is best for this recipe.
2. How long does it take to freeze the ice cream?
It takes about 6 hours to freeze completely, but it’s best to leave it overnight for optimal texture.
3. Can I add alcohol to the ice cream?
Yes! Adding a little bit of alcohol (like a flavored liqueur) can enhance the flavor and keep the ice cream from getting too hard. Just don’t overdo it!
Now you have a delightful and easy recipe to make your own No-Churn Ice Cream. Have fun and enjoy!
