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Super Summer Specials: No Churn Ice Cream


I figured since we are getting into summer months and the heat is starting to become unbearable, I would round up a bunch of No Churn Ice Cream recipes that you can do at home. You do not need an Ice Cream maker to do these recipes, all you need is something to put the ice cream into while its in the freezer (this must be chilled in advance as well)  as well as a hand held mixer or whisk. 

 

1. No-Churn Vanilla Ice Cream

Ingredients

  • One 14-ounce can sweetened condensed milk

  • 2 teaspoons pure vanilla extract or vanilla bean paste

  • Pinch fine salt

  • 2 cups heavy cream, cold

Optional Mix-Ins

  • Cookies and Cream: 12 chocolate sandwich cookies, crushed

  • Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed

  • Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Directions 

  • For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.

  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoop-able, about 3 hours more. 

 

2. No-Churn Chocolate Ice Cream

Ingredients

  • One 14-ounce can sweetened condensed milk

  • 1/2 cup unsweetened natural cocoa powder

  • 1 teaspoon pure vanilla extract

  • Pinch fine salt

  • 2 cups heavy cream, cold

Optional Mix-Ins 

  • Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows

  • Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped

  • Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

Directions 

  • For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more. 

 

3. No-Churn Strawberry Ice Cream 

Ingredients
  • 1 pound frozen strawberries, thawed at room temperature for 10 minutes

  • One 14-ounce can sweetened condensed milk

  • 1 teaspoon pure vanilla extract

  • Pinch fine salt

  • 2 cups heavy cream, cold

Optional Mix-Ins

  • Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up

  • Donut: 3 jelly donuts, cut into small pieces

  • Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.

Directions 

  • For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.

  • Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

 

4. No-Churn Matcha Ice Cream

Ingredients
  • One 14-ounce can sweetened condensed milk (about 1 cup)

  • 2 teaspoons matcha powder

  • 1 teaspoon pure vanilla extract

  • Pinch fine salt

  • 1 cup cold heavy cream

Directions 

  • Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.

  • Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. 

 

These are obviously just a few recipes and a quick google search will yeild many more. I have included a link below that will take you to a website that has a list of 20 No-Churn Ice Cream Recipes

Hope you enjoyed today's post and I hope it brings a little sweetness to your summer days. 

See you next time :)

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