Whether you’re in the middle of summer heat or looking for a dessert in the colder months, a scoop of creamy, homemade ice cream is always a delight. Today, I’m thrilled to share a foolproof recipe for no-churn ice cream that requires no ice cream maker, minimal ingredients, and hardly any effort. It’s a versatile base that you can adapt with your favorite flavors, from classic vanilla to exotic combinations. Let’s dive into this delightful treat that’s sure to be a hit with family and friends!
What You’ll Need:
Ingredients:
- 2 cups (480 ml) heavy cream, cold
- 1 can (14 ounces, or 400 grams) sweetened condensed milk
- 1 tablespoon pure vanilla extract (or to taste)
- Pinch of salt
Optional Mix-ins:
- Chocolate chips, cookies, chopped nuts, fruit pieces, caramel swirls, or any of your favorite ice cream additions.
Equipment:
- A large mixing bowl
- A whisk or electric mixer
- A spatula
- A loaf pan or similar container for freezing
- Parchment paper (optional, for easier cleanup)
Instructions:
Step 1: Prep Your Pan
First, prepare your pan. Line a loaf pan with parchment paper, allowing the paper to hang over the sides for easy ice cream removal. This step is optional, but it helps with cleanup and getting the ice cream out easily.
Step 2: Whip the Cream
Pour the cold heavy cream into a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until stiff peaks form. This usually takes about 3-4 minutes. Be careful not to over-whip, or the cream may separate.
Step 3: Add Sweetened Condensed Milk
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt. Once combined, fold this mixture gently into the whipped cream using a spatula. Try to keep the mixture as light and airy as possible.
Step 4: Add Flavors and Mix-ins
Now’s the time to get creative! Fold in any mix-ins like chocolate chips, cookie pieces, or swirls of caramel. Make sure to distribute them evenly throughout the cream mixture.
Step 5: Freeze
Transfer the mixture to the prepared loaf pan and smooth the top with a spatula. Cover the pan with aluminum foil or plastic wrap and freeze until solid, at least 6 hours, but preferably overnight.
Step 6: Serve
When you’re ready to serve, remove the ice cream from the freezer and let it sit on the counter for a few minutes to soften slightly, making it easier to scoop. If you lined your pan with parchment paper, you could lift the entire block of ice cream out onto a cutting board, then slice or scoop as needed.
Custom Flavor Ideas:
- Cookies and Cream: Crush about 15 Oreo cookies and fold them into the mixture before freezing.
- Strawberry Cheesecake: Mix in chopped fresh strawberries and crumbled pieces of cheesecake.
- Mocha Almond Fudge: Stir in a swirl of chocolate syrup, a handful of chopped almonds, and a few teaspoons of instant coffee dissolved in a tablespoon of water.
- Mint Chocolate Chip: Add a few drops of mint extract and a handful of mini chocolate chips.
Tips for Perfect No-Churn Ice Cream:
- Ensure all ingredients are cold before you start; this helps in getting the mixture to whip up properly.
- For a less sweet version, you can use half-and-half in place of some of the sweetened condensed milk.
- If you find the ice cream too hard to scoop, refrigerate it for 10-15 minutes before serving.
This no-churn ice cream recipe is not just simple but also incredibly satisfying to make. It gives you all the richness and creaminess of traditional ice cream without the fuss of an ice cream maker. Dive into this recipe, and let your culinary creativity take the lead! Whether for a special occasion or a simple family treat, homemade ice cream is something that everyone will love. Enjoy your delicious creation and stay cool!