No Churn Ice Cream (3 Methods, Endless Flavors)
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This no-churn ice cream recipe gives you three easy ways to make homemade ice cream without a machine. Choose the method that fits your time and ingredients, then customize it with your favorite flavors and mix-ins for a perfectly creamy scoop every time.
If you’ve ever wanted to make homemade ice cream but felt held back by not owning an ice cream maker, this post is for you. Each method walks you through why it works, what kind of texture you can expect, and when to choose it—so you can pick the approach that fits your time, ingredients, and mood.
Whether you’re craving something quick and fluffy, love a hands-on kitchen project, or want the fastest route to a creamy scoop, there’s a method here that will work for you. Read on to find your favorite no-churn technique and start turning out homemade ice cream anytime the craving hits.
No churn method #1: Condensed milk ice cream
This is my go-to no-churn method when I want ice cream now, not later. Using sweetened condensed milk keeps things incredibly simple: it’s already thick, already sweetened, and requires zero stovetop cooking or scraping. You just whip cream, fold, freeze, and you’re done.
Condensed milk works so well because most of the water has been removed, leaving behind a syrupy, creamy base that mimics a traditional custard. The sugar also lowers the freezing point, helping prevent icy crystals and keeping the ice cream soft and scoopable. Whipping the cream to stiff peaks replaces the churning process by adding air, giving you a light, fluffy texture that reminds me a lot of classic Breyer’s-style ice cream.
Top tip: Chill your bowl for 15 minutes before whipping for quicker, better volume.
No churn method #2: Scrape and stir
This is the most old-school approach to no-churn ice cream and the best option if you’re working with a recipe that doesn’t use condensed milk. It takes a bit more time and attention, but the payoff is a beautifully smooth texture.
By freezing the base and stirring it every 30–45 minutes, you break up ice crystals before they fully form and gradually incorporate air. That repeated stirring mimics the action of an ice cream maker, resulting in a creamier final texture. It’s hands-on and requires patience, but it’s a reliable, time-tested method—and deeply satisfying if you like doing things the traditional way.
No churn method #3: The blender
The blender method is the fastest of the three, but it does require a fairly powerful blender. After freezing the ice cream base flat (lined with parchment for easy removal), you blend it until smooth and airy.
Blending breaks up ice crystals and rapidly incorporates air, creating a texture that’s surprisingly close to churned ice cream. Freezing the base flat ensures even freezing and makes blending quick and efficient. It’s a great option when you want speed and don’t mind pulling out an extra appliance.
And that’s it—three reliable, no-churn ways to make homemade ice cream without a machine, depending on how much time, effort, and equipment you want to use.
No Churn Ice Cream (3 Methods, Endless Flavors)
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
- Place the whipping cream into a large bowl and whip until stiff peaks form.2 cups whipping cream
- Add the condensed milk and salt to another large bowl and stir in 1 cup of the whipped cream.14 ounce can of condensed milk, 1 pinch fine sea salt
- Add the remaining whipped cream to the bowl and gently fold it in.
- Pour the mixture into a freezer-proof container or ice cream jar and freeze for at least 6 hours.
Method #2: Scrape and Stir
- Start by making one of your favorite ice cream recipes.
- Pour the ice cream base into a shallow dish and place it into your freezer.
- 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
- Start by making one of your favorite ice cream recipes.
- Line a large, shallow pan with parchment paper, making sure that the paper comes past the edges of the pan.
- Pour the ice cream base into pan and freeze until solid.
- Break up the frozen ice cream into smallish pieces and place them into your blender.
- Blend until smooth and creamy, using the plunger or stopping to scrape the sides of the blender as needed.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Such a great idea to take them camping!!
Soooo good and easy! Went with a mint Oreo and my family devoured it!
I’m so happy you enjoyed them!
I made a half batch, and poured them into individual mini mason jars. I had 6 for our upcoming camping trip…but 3 have mysterious vanished.
Easy and delicious, I’ll being using this recipe on “cooking day” with my kids in the classroom.
Haha I love that they are disappearing so fast! Great idea to take them camping!
Made this (first version) with homemade vanilla extract. Then added caramel sauce – it was fantastic and so easy!
I love the caramel drizzle! Yum!
Not a great picture but it was tasty! I made the sweetened condensed milk with heavy whipping cream version and it tried out great! Had on top of a peach crumble!
I love the picture – real life all the way! And the peach crumble is a fab idea!
I made this no-churn ice cream with my 12-year-old grandsons. We used method 1, and they pretty much made the whole thing. Of course, they wanted crushed Oreos, so we added those before freezing. It was a hit, and we’ll have to try some of the other flavor suggestions!
It looks fabulous!
so easy peasy – perfect thing to make in the heat of Summer! Mango sorbet! Mango, freshly squeezed lime juice and locally produced maple syrup.
I love your mango sorbet version! It looks lovely!
Have you tried this with coconut cream and coconut condensed milk?
I haven’t. What you could do it mix up the coconut whipped cream and coconut condensed milk and freeze a small portion. If stays creamy when frozen, freeze the rest. If not, use either the blender or mix and stir methods to make the ice cream.