The Best No-Churn Ice Cream
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My 2 Pint size ice cream containers: 2 Pint Ice Cream Containers Buy Here
My Pint size Ice cream containers: 1 Pint Ice Cream Containers Buy Here
Other condensed milk options:
No-Churn Ice Cream
Yield: About 1.5 quarts per flavor
Ingredients
(For every ice cream base)
2 cups cold heavy whipping cream
1 (14 oz) can sweetened condensed milk
Pinch of salt (optional, but brings out the flavor)
Flavorings and Toppings of choice (See BELOW for ALL variations)
My 2 Pint size ice cream containers: 2 Pint Ice Cream Containers Buy Here
My Pint size Ice cream containers: 1 Pint Ice Cream Containers Buy Here
Other condensed milk options:
Sweetened Condensed Coconut Milk
Directions
In a medium bowl whip the cold whipping cream until stiff peaks form. Don’t over-mix or it turns grainy.
In a medium bowl, mix sweetened condensed milk and pinch of salt. Gently mix in flavorings (Ie: cocoa powder, strawberry jam, pistachio paste, mango puree etc.) Mix well. Do not add hard toppings yet.
Gently fold fluffy whipped cream into the condensed milk mixture. Keep it light and airy. Fold until everything is incorporated. Fold in mix ins now (Ie: pretzel pieces, chocolate chips, marshmallows etc.)
Transfer to a loaf pan or ice cream box and cover and freeze 6 hours or overnight.
When planning to serve leave out at room temperature for 30 minutes until soft and scoopable.
Variations
** Always taste your ice cream mixture after you mix in the add-ins and adjust to your liking, before freezing.
Vanilla: Add 2 tablespoons vanilla bean paste to the condensed milk.
Rocky Road: Whisk 1/3 cup cocoa powder into the condensed milk, add 1 cup mini marshmallows and ¼ cup chopped almonds.
Mint Chip: Add 1 tsp peppermint extract, 1 tsp vanilla extract or paste, 6-10oz of chocolate chips (depending on preference) and 3 to 5 drops green food coloring (optional, adjust to your tone)
Chocolate: Add 1 tablespoon vanilla and 1/3 cup Dutch cocoa powder into the condensed milk.
Lemon Ice Cream
Add 1/3 cup fresh lemon juice, 3 teaspoons lemon zest, packed, 1 1/2 teaspoons vanilla bean paste, and 1/8 teaspoon salt into the condensed milk.
* 1/2 teaspoon lemon extract, if you desire a more tart lemon ice cream
Oreo: Add 1 tablespoon vanilla extract or paste to the condensed milk. Fold in 1–1.5 cups crushed Oreos.
Nutella swirl: Add 1 tablespoon vanilla extract or paste to the condensed milk. Swirl in 1/2 cup Nutella at the end.
Brownie chunk: Add 1 tablespoon vanilla extract or paste to the condensed milk.Add chopped brownies right before freezing.
Strawberry swirl: Cook down 2 cups sliced strawberries with 1/4 cup granulated sugar into a thick jam (about 35 minutes on low-medium until thick and jammy stirring in between so it doesn’t stick to your pan) Cool completely. Add 1/8 cup crushed dried strawberries for color. Fold and swirl in. You can also top with freeze dried strawberries or add graham cracker pieces for a strawberry graham cracker variation.
Peaches & Cream: Add 1 tablespoon vanilla extract or paste to the condensed milk.Fold in diced ripe peaches plus 1 tbsp lemon juice.
Mango: Add 1 tablespoon vanilla extract or paste to the condensed milk.Blend mango into a puree and fold in.
Raspberry white chocolate: Add 1 tablespoon vanilla extract or paste to the condensed milk. Fold in 1 cup fresh raspberries + 4 ounces white chocolate chunks.
Cookie dough: Add 1 tablespoon vanilla extract or paste to the condensed milk. Fold in edible cookie dough pieces.
Cheesecake: Add 1 tablespoon vanilla extract or paste to the condensed milk. Mix in 4 oz softened cream cheese and fold in 1 cup broken graham cracker pieces.
Birthday cake: Add sprinkles + 1 cup of cubed poundcake.
Pistachio: Add 1 tablespoon vanilla extract or paste to the condensed milk. Add pistachio paste or finely chopped pistachios.
Espresso: Add 1 tablespoon vanilla extract or paste to the condensed milk. Dissolve 1 tbsp instant espresso in 1 tbsp warm water, mix into base. Add ½ cup dark chocolate chunks.
Salted caramel: Add 1 tablespoon vanilla extract or paste to the condensed milk. Swirl in 1 cup of caramel + 1 teaspoon flaky salt.
Lavender honey: Add 1 tablespoon vanilla extract or paste to the condensed milk set aside. Infuse whipping cream with culinary lavender in a saucepan over low-medium heat until steaming but not boiling.
Remove from heat, add lavender, cover, and steep for 15 to 20 minutes. Strain and cool in fridge then whip and proceed. Add 1/4 cup honey or more as desired. You could also add honey comb pieces or white chocolate chunks.
