You only need 4 ingredients to make this smooth, creamy No Churn Ice Cream. My recipe is easy and customizable, with just 15 minutes of prep work and endless flavor variations. Recipe includes a how-to video!
Easy Homemade Ice Cream
Truly delicious homemade ice cream is refreshing summertime treat, but it can be quite a pain to make. Luckily, I’ve got an equally tasty recipe for no-churn ice cream that’s just as satisfying as “real” ice cream with a fraction of the work and time (much like my no-bake cheesecake).
This recipe is easy (and eggless!) with no ice cream maker or cooking required. It’s a fun and super customizable lazy-day ice cream that’s great to make with young kids (Luke loves helping me!).
I’m sharing three flavor bases today, and you can make just one or all three! We love to experiment with different variations; Luke’s favorite is vanilla with chocolate chips, sprinkles and crushed Oreo cookies. And don’t forget the whipped cream and hot fudge sauce!
What You Need
Here are the ingredients you’ll need for your homemade ice cream base. Feel free to sprinkle in any add-ins you like (I’ve got a few suggestions further down in the post)!
- Sweetened condensed milk. Not only is this our sweetener, but it also helps the rest of our ingredients become ice cream! Sweetened condensed milk replaces the custard base that traditional ice creams have. Make sure you use sweetened condensed milk and not evaporated milk!
- Vanilla bean paste. This adds flavor and beautiful flecks of vanilla to the ice cream. If you can’t find paste, the seeds from a vanilla bean or 2 teaspoons vanilla extract will also work!
- Sea salt. Just a pinch brings out the flavor and balances the sweetness of the ice cream.
- Heavy cream. Whipping cream or double cream will work too. We’ll be whipping our cream to stiff peaks, so it should be very cold!
SAM’S TIP: If you’ve struggled with whipping cream to stiff peaks in the past, try using a metal bowl and freezing it 15 minutes before you need it. This will encourage your cream to whip up nicely.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
- Whisk together the condensed milk, vanilla, and salt.
- Pour the cream into a chilled metal bowl and beat to stiff peaks.
- Fold the condensed milk mixture into the whipped cream until combined.
- Pour the ice cream into a bread pan, press plastic wrap over the surface, and freeze for at least 4 hours.
SAM’S TIP: If you have a metal bread pan, use it! The metal will help your homemade ice cream set faster than a glass or ceramic pan will (I like to line mine with parchment for easy cleanup!). If you have a special ice cream container (Amazon sells them) you can use that too; you’ll need one that holds 1.5 quarts of ice cream for each flavor.
More No Churn Ice Cream Flavors
- Cookies & Cream: Stir 7-8 Broken Oreo cookies into vanilla or chocolate ice cream.
- Mint Chocolate Chip: Add 1 teaspoon peppermint extract, ½ cup mini chocolate chips, and green food coloring (if desired) to the vanilla ice cream.
- Cookie Dough: Make a batch of my edible cookie dough and roll into small balls, then stir them into the vanilla ice cream along with some mini chocolate chips. Note: you won’t need all of the edible cookie dough, so enjoy the leftovers with a spoon!
- Raspberry White Chocolate: Swap the strawberry in the strawberry ice cream recipe for for raspberries and stir in a finely chopped white chocolate bar.
- Key Lime Pie: see my recipe for key lime pie no churn ice cream!
I’d love to hear about any other flavor combinations you come up with! Leave them in the comments below 😊
Frequently Asked Questions
Your ice cream will have the best flavor when enjoyed as soon as its ready, but it can last for several weeks/months when stored properly. Pressing plastic wrap against the surface helps prevent freezer burn, so don’t skip this step. Not all bread pans come with lids, but if yours does, definitely use it!
Sweetened condensed milk acts as a substitute for the traditional custard base that you’ll find in regular ice cream. Using it saves time and effort, and this recipe won’t work without it.
You could try substituting the condensed milk with a non-dairy condensed milk (I believe coconut condensed milk exists) and the heavy cream with coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you 😊
If your ice cream is hard to scoop, just let it sit at room temperature for a few minutes, or use a warm ice cream scoop–so easy!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
No Churn 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
Recommended Equipment
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.14 oz can sweetened condensed milk, 1 Tablespoon vanilla bean paste, Pinch of fine 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.2 cups (473 ml) heavy cream
- 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.4 oz (113 g) semisweet chocolate bar
- In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.14 oz can sweetened condensed milk, 1 teaspoons vanilla extract, Pinch of fine sea salt
- 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.2 cups (473 ml) heavy cream, 2 Tablespoon cocoa powder
- 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.½ cup (85 g) mini 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.1 lb (453 g) fresh or frozen strawberries
- 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.14 oz can sweetened condensed milk, ½ teaspoons vanilla extract, Pinch of fine sea salt
- 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.2 cups (473 ml) heavy cream
- 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.
Notes
Different flavors
See post for different flavor suggestions including cookies & cream, cookie dough, mint chocolate chip & more!Cocoa powder
I recommend unsweetened cocoa powder for a milder chocolate flavor and Dutch process cocoa powder for a more intense bittersweet chocolate flavor.Strawberry
You can just simply blend the strawberries and then add them directly to the ice cream without cooking down, but the fruit contains a lot of water and tends to create ice crystals which result in a firmer, icier ice cream. You should let it sit at room temperature for about 10 minutes before scooping and use a warm spoon to make scooping easier if you opt to make the ice cream this way.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Pam
This ice cream turned out great!
I made the vanilla version and added Lucky Charms at the very end, they’re my favorite 😍
Major YUMMMM factor!!!
Thank you so much for sharing another amazing recipe! 🫶
Sam
I’m so glad you enjoyed it so much, Pam! 🙂
Allison
This really is the best homemade, no churn ice cream recipe. The only thing I add is 1/4 cup of milk to cut through the fatty, almost greasy feel of the heavy cream! It’s wonderful without it but adding it does help even firm the ice cream up just a tad like Ben and Jerry’s, and like I said cuts through the fat of the heavy cream. Add ins are endless!
SHERRY SHADLE
SAM, How can I use my freeze dried strawberries? Will it work in strawberry ice cream? Just made cookies n cream!
Sam
Hi Sherry! I haven’t experimented with it, but I may try to pulverize them and stir them in. You might need to increase the cream a little bit as well. If you try it let me know how it goes. 🙂
Maria B Rugolo
Ridiculously easy and such fabulous results! I made a strawberry banana ice cream and added chopped chocolate. Allow 10 minutes at room temperature before scooping and doubt you’ll ever buy store bought again! Another winner Sam!
Sam
I’m so glad you enjoyed it so much, Maria! 🙂
Marisol
Hi Sam,
I made the chocolate icecream today and let me tell you it’s even better than the vanilla. I was licking the bowl like I was a little 2 year old with chocolate on my face instead of a 50 something year old lol, but shush don’t tell anyone! This came out better than the vanilla I made since I didn’t overmix the whip cream to look like cottage cheese. Can’t wait for the wife to try it. She loves chocolate more than I do. Happy wife equals happy life.
Marisol
Hi so far I’ve made the vanilla icecream. It came out great but maybe it’s something I did wrong but I’ve noticed a weird after taste to it? I think I might of beat the cream too much, is that possible?I still liked it. I’m going to try making the chocolate because that is my favorite flavor.
Sam
Hi Marisol! Beating the cream too much would not make the ice cream taste different, but if one of the ingredients were off or if there were something residual on the mixer that could cause an off taste. I hope you love the chocolate version!
Allison
Add 1/4 cup of milk and it will cut through the heavy cream!
SHERRY SHADLE
SAM, ANOTHER HIT FOR US ICE CREAM LOVERS. SO FAR, I MADE, VAN, CHOC,BUTTER CRUNCH, AND MINT CHOC CHIP. TOMORROW, STRAWBERRY. I NEED BETTER CONTAINER. CHECKING OUT AMAZON NOW. THANK YOU
Sam
I’m so glad you enjoyed it so much, Sherry! 🙂
Patti
In case you don’t have whipping cream can you use cool whip tub?
Emily @ Sugar Spun Run
Hi Patti! The texture would be different if you do, and it will be quite sweet. We’d recommend sticking with the recipe on this one 😊
Kat
Thanks for another winning recipe, Sam! Since his transition to a gluten-free diet, my husband has missed real cookies and cream ice cream most of all; all the store bought brands that use gluten-free cookies are also usually dairy free and not all that great. He was completely thrilled when I made your vanilla ice cream with gluten-free Oreos; I crushed and mixed in 6 cookies, then broke 4 other cookies into larger chunks to place on top to make it pretty. He even said the ice cream rivaled your Oreo cheesecake–which is still our absolute favorite dessert! 🙂
Sam
Thank you so much for your sweet comment, Kat, I am thrilled that you and your husband have been enjoying the recipes. I am working on adding gluten-free instructions to a number of my recipes so always check the notes if you are interested to see if the recipe has been tested with gluten-free flour. It’s taking me a bit of time to get as many updated as I’d like but we are fortunate to have a team member who has tested many recipes with gluten-free flour so hopefully your husband will be able to enjoy even more of the recipes on my website in the future <3
Daniela
Hi Sam ! I absolutely love your recipes, specially this one is AMAZING! Is my go to summer treat! Any ideas on how to make Cantaloupe Ice cream??
Sam
Hmmm that’s an interesting one. I have never tried it, but it sounds delicious! 🙂
Lisa
Made the vanilla, strawberry, pineapple, caramel, I guess you know it’s been fun experimenting with different flavors, the grandkids think this is the greatest thing ever. Every flavor has been sooo good.
Sam
I’m so glad you’ve enjoyed it so much, Lisa! 🙂
Noa G
Hi Sam, made the vannila ice cream and was delicious!!
Any tips on how to make into coffee flavor?
Sam
Hi Noa! That’s an interesting idea. I would probably dissolve a little bit of instant espresso powder or coffee mixed, dissolved in a tablespoon of water, in with the milk. It might be really good to mix it in with the chocolate version. 🙂
Lynne Ham
Made the vanilla no-curn icecream and it was a huge hit here! Thanks, Sam!
Sam
I’m so glad you enjoyed it so much, Lynne! 🙂
Julia
I made this ice cream with my younger cousins (ages 3 and 6). Not only is it delicious, they had so much fun making it!! The 3 year old really enjoyed licking the bowl afterwards…if I could attach a picture you would see almost her whole head in the bowl while she was licking it 😂 so cute!
Julia
I forgot to mention we made the chocolate ice cream. Next they want to make “banilla” 🙂
Sam
I’m so glad everyone enjoyed it so much, Julia! You can tag me on instagram @Sugarspun_Sam or join my facebook group and post pictures there. I’d love to see her licking the bowl. I bet that was so cute and funny! 🙂
Mauvi
Can I use a plastic container?instead of metal?
Sam
Hi Mauvi! Do you mean for whipping the cream? While it’s not impossible to have success when using a plastic bowl, sometimes cream does not whip properly in plastic bowls. Glass and metal are your best bets and what I recommend. For storing the ice cream, plastic is fine.
Marina
Do the mini chocolate chips sink down to the bottom of the bread pan in the chocolate version? Does it make sense to try to stir them in an hour or so into freezing?
Sam
Hi Marina! They do not sink down to the bottom, I just stir them in right away and they stay suspended. Enjoy! 🙂