A simple and delightful no-churn ice cream recipe that requires minimal ingredients and no special equipment. Customize it with your favorite mix-ins for endless flavor combinations!
Ingredients:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- Mix-ins of choice (e.g., chocolate chips, fruit, cookie pieces, caramel swirls)
Preparation:
- Step 1: In a large mixing bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form. It’s important that the cream is cold for best results.
- Step 2: In a separate bowl, mix the sweetened condensed milk with vanilla extract and any desired flavorings or mix-ins. This is where you can get creative. Think about what flavors you love!
- Step 3: Gently fold the whipped cream into the condensed milk mixture until well combined. Be careful not to overmix, as this can deflate the whipped cream.
- Step 4: Pour the mixture into a loaf pan or freezer-safe container and smooth the top. A metal loaf pan will freeze faster than glass.
- Step 5: Cover and freeze for at least 6 hours or until firm. Overnight is even better!
Why You’ll Love This Recipe:
This no-churn ice cream recipe is a game-changer for anyone who loves homemade ice cream but doesn’t want the hassle of churning. It’s incredibly easy to make, requiring only a few simple ingredients and minimal effort. The texture is rich, creamy, and perfectly scoopable, rivaling store-bought ice cream. Best of all, it’s completely customizable, allowing you to create your own unique flavor combinations to suit your taste. Whether you’re craving classic chocolate chip, fruity strawberry, or decadent caramel swirl, this recipe is a blank canvas for your ice cream dreams.
Serving Suggestions:
- Scoop into cones or bowls and top with your favorite toppings, such as sprinkles, chocolate sauce, or chopped nuts.
- Serve alongside warm brownies, cookies, or cake for a decadent dessert.
- Make ice cream sandwiches by placing scoops between cookies or graham crackers.
- Blend with milk for a creamy milkshake.
- Drizzle with hot fudge or caramel sauce for an extra touch of indulgence.
Tips:
- Make sure your heavy whipping cream is cold before whipping for the best results.
- Don’t overmix the whipped cream, as this can deflate it.
- Use high-quality mix-ins for the best flavor.
- For a softer ice cream, let it sit at room temperature for a few minutes before scooping.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Consider adding a pinch of salt to enhance the sweetness and balance the flavors.
- If you want to avoid ice crystals, try adding a tablespoon of vodka or other clear alcohol to the mixture before freezing. The alcohol won’t freeze and will help keep the ice cream smooth.
Preparation Time: 15 minutes Freezing Time: 6 hours (minimum) Total Time: 6 hours 15 minutes
Nutritional Information:
(Per 1/2 cup serving, approximate)
- Calories: 280
- Protein: 4g
- Sodium: 65mg
Conclusion:
This No-Churn Ice Cream Recipe is a winner. It is so easy to make and it doesn’t require any special equipment. So, get in the kitchen and give it a try. You will not be disappointed!
Q & A:
Q1: Can I use low-fat condensed milk? A: While you can use low-fat condensed milk, the ice cream won’t be as creamy. The fat in the regular condensed milk contributes to the rich texture.
Q2: What if I don’t have a hand mixer? A: You can use a stand mixer or even a whisk, but it will take longer to whip the cream to stiff peaks.
Q3: Can I add alcohol to the ice cream? A: Yes, adding a tablespoon of vodka or another clear alcohol can help prevent ice crystals and keep the ice cream smoother.
Q4: How long does the ice cream last in the freezer? A: The ice cream will last for up to 2 weeks in an airtight container in the freezer.
Q5: Can I use fresh fruit in the ice cream? A: Yes, but be sure to chop the fruit into small pieces and pat it dry before adding it to the mixture. This will help prevent ice crystals from forming. You can also use fruit purees or jam ribbons for added flavor.
