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–+ servings
Looking down on ice cream containers filled with three types of No Churn Ice Cream

No Churn Ice Cream (3 Methods, Endless Flavors)

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes
Making homemade ice cream doesn’t have to mean special equipment or complicated steps. Whether you want something quick and fluffy, a more traditional scoop, or a speedy blender shortcut, there’s a method here that’ll get you creamy, dreamy ice cream without an ice cream maker.

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
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  • 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
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  • Add the remaining whipped cream to the bowl and gently fold it in.
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  • Pour the mixture into a freezer-proof container or ice cream jar and freeze for at least 6 hours.
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Method #2: Scrape and Stir

  • Start by making one of your favorite ice cream recipes.
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  • Pour the ice cream base into a shallow dish and place it into your freezer.
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  • 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.
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Method #3: The Blender

  • Start by making one of your favorite ice cream recipes.
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  • Line a large, shallow pan with parchment paper, making sure that the paper comes past the edges of the pan.
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  • Pour the ice cream base into pan and freeze until solid.
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  • Break up the frozen ice cream into smallish pieces and place them into your blender.
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  • Blend until smooth and creamy, using the plunger or stopping to scrape the sides of the blender as needed.
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Notes

The condensed milk ice cream method is by far the easiest, but can only be used with this recipe. If you simply freeze traditional custard-based ice cream, it will turn very hard and icy. 
The blender method makes creamier ice cream than the scrape-and-stir method, but it requires a decent blender.
For variety, try dividing the condensed milk version into 2 or 3 portions and flavoring each differently. You can let your imagination run wild and add anything you think would be tasty!
To make strawberry puree, simmer chopped strawberries until they are soft and most of the liquid evaporates. Then, blend them until they are smooth, or leave them a bit chunky-your choice. Add food coloring for a brighter color. 
This recipe makes about 6 cups - a bit more depending on the add-ins.
Serving: 1 = ½ cup, Calories: 241kcal, Carbohydrates: 19g, Protein: 4g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 56mg, Sodium: 56mg, Potassium: 160mg, Sugar: 19g, Vitamin A: 671IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 0.1mg