You can whip this up in 15 minutes or less! I remember melting through a sweltering July afternoon when I first realized I didn’t need a bulky machine to make a vibrant, scoopable dessert. If you have been searching for an easy homemade ice cream recipe, this is your sign to start mixing. With a massive 134% YoY spike in searches for vegan ice cream, I wanted to share a versatile base that accommodates everyone.
This ultimate no-churn ice cream works with traditional dairy or can be adapted for plant-based preferences. It’s perfectly refreshing and yet totally crave-worthy. Whether you are crafting a classic vanilla, a decadent chocolate, or a vibrant strawberry batch, this no-machine ice cream recipe delivers a glossy, silky texture. Get ready to create a summer no-churn ice cream recipe that requires zero churning, absolutely no special equipment, and just a few simple ingredients. Let’s dive right into making your new favorite treat!
Table of Contents
Ultimate No-Churn Ice Cream (Works with Any Milk)
Ingredients
Classic Vanilla Ice Cream Base:
- 14 oz can sweetened condensed milk or vegan condensed oat/coconut 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 (or full-fat chilled coconut cream)
Decadent Chocolate Variation:
- 4 oz 113 g semisweet chocolate bar, melted
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups 473 ml heavy cream, cold
- 2 Tablespoons cocoa powder
- ½ cup 85 g mini chocolate chips
Vibrant Strawberry Variation:
- 1 lb 453 g fresh or frozen strawberries, stems removed and quartered
- 14 oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- Pinch of fine sea salt about 1/16th teaspoon
- 2 cups 473 ml heavy cream, cold
Instructions
For Classic Vanilla:
- Chill your equipment: Place a metal bowl in the freezer and chill for 15 minutes.
- Mix the base: In a separate medium-sized bowl, whisk together the condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
- Whip the cream: Remove your cold bowl from the freezer and add the cold heavy cream to the bowl. Beat on low speed with an electric mixer and gradually increase the speed to high. Beat on high speed until stiff peaks form.
- Fold to combine: Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
- Freeze: Pour the ice cream into a 9×5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it directly into the surface of the ice cream. Transfer to the freezer and freeze for at least 4 hours or (preferably) overnight before scooping and serving.
For Decadent Chocolate:
- Chill and melt: Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt your semisweet chocolate bar and set it aside to cool.
- Whisk the base: In a separate medium-sized bowl, whisk together the condensed milk, vanilla extract, and sea salt. Stir in the melted chocolate.
- Whip with cocoa: Remove the bowl from the freezer and add the heavy cream and cocoa powder. Beat on low speed with an electric mixer and gradually increase the speed to high. Beat on high speed until stiff peaks form.
- Fold and add mix-ins: Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined. Stir in the mini chocolate chips.
- Freeze: Pour the ice cream into a 9×5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface. Freeze for at least 4 hours or (preferably) overnight before scooping.
For Vibrant Strawberry:
- Cook the strawberries: Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place the strawberries in a blender and then pour into a small saucepan. Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
- Cool and mix: Pour the strawberry reduction into a medium-sized heatproof bowl and allow it to cool for about 15 minutes. Add the condensed milk, vanilla extract, and sea salt and stir to combine.
- Whip the cream: Remove your cold bowl from the freezer and pour the heavy cream into it. Use an electric mixer and gradually increase the speed to high; beat on high speed until stiff peaks form.
- Fold to combine: Pour the strawberry mixture into the whipped cream and gently fold together until completely combined.
- Freeze: Pour into a 9×5” bread pan and gently press a piece of plastic wrap into the surface of the ice cream. Transfer to the freezer and freeze for at least 4 hours or (preferably) overnight before scooping and serving.
Notes
- Dairy-Free Swaps: Opt for full-fat, canned coconut cream (the solid part at the top) in place of heavy cream, and use sweetened condensed coconut or oat milk in place of traditional condensed milk.
- Storage: Keep tightly wrapped in the freezer for up to 2 weeks. If the ice cream feels too firm straight from the freezer, let it sit on the counter for 5–10 minutes before scooping.
- Folding Technique: Be sure to gently fold, rather than vigorously stir, the condensed milk into your whipped cream! This preserves the airy texture that mimics a traditional ice cream maker.
Nutrition
Essential Ingredients for No-Churn Ice Cream
Here are the core components you need for each flavor variation.
Classic 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 acceptable sea salt (about 1/16th teaspoon)
- 2 cups (473 ml) cold heavy cream
Decadent Chocolate Ice Cream
- 4 oz (113 g) semisweet chocolate bar, melted
- 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of acceptable sea salt
- 2 cups (473 ml) cold heavy cream
- 2 Tablespoons cocoa powder
- ½ cup (85 g) mini chocolate chips
Vibrant Strawberry Ice Cream
- 1 lb (453 g) fresh or frozen strawberries, stems removed and quartered
- 14 oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- Pinch of acceptable sea salt
- 2 cups (473 ml) cold heavy cream
Step-by-Step Instructions for Your No-Machine Ice Cream Recipe
Creating a luscious, perfectly scoopable dessert at home is remarkably simple. The magic happens when the airy whipped cream folds into the dense, sweet milk base, mimicking the aeration of a traditional churner.
How to Make Classic Vanilla
- Chill your equipment: Place a metal bowl in the freezer and chill for 15 minutes. Cold tools help the cream whip up faster and hold its structure.
- Mix the base: In a separate medium-sized bowl, whisk together the condensed milk, vanilla bean paste (or vanilla extract), and sea salt until smooth.
- Whip the cream: Remove your cold bowl from the freezer and add the cold heavy cream. Beat on low speed with an electric mixer and gradually increase the speed to high. Beat on high speed until stiff peaks form.
- Fold it together: Pour the condensed milk mixture into the heavy cream. Use a spatula to fold the ingredients together until thoroughly combined gently. Take your time here so you don’t deflate the cream!
- Freeze: Pour the ice cream into a 9×5″ bread pan. Place a piece of plastic wrap tightly over the pan, gently pressing it into the ice cream to prevent ice crystals. Transfer to the freezer and freeze for at least 4 hours or (preferably) overnight before scooping and serving.
How to Make Decadent Chocolate
- Prep the chocolate: Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt your semisweet chocolate bar and set it aside to cool slightly.
- Whisk the sweet base: In a separate medium-sized bowl, whisk together the condensed milk, vanilla extract, and sea salt. Stir in the melted chocolate.
- Whip with cocoa: Remove the bowl from the freezer and add the heavy cream and cocoa powder. Beat on low speed with an electric mixer, gradually increasing to high. Beat on high speed until stiff peaks form.
- Combine and add mix-ins: Pour the condensed milk mixture into the heavy cream, then use a spatula to gently fold the ingredients together until thoroughly combined. Stir in the mini chocolate chips for that perfect crunch.
- Store and freeze: Pour the ice cream into your 9×5″ bread pan, press plastic wrap against the surface, and freeze for at least 4 hours or overnight before scooping.
How to Make Vibrant Strawberry
- Cook the berries: Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place the strawberries in a blender and pulse briefly, then pour into a small saucepan. Cook over medium-low heat, stirring frequently until thickened and reduced by about half. This intensifies the bold flavor and removes excess water!
- Cool and combine: Pour the reduction into a medium-sized heatproof bowl and allow it to cool for about 15 minutes. Add the condensed milk, vanilla extract, and sea salt, and stir to combine.
- Whip to stiff peaks: Remove the cold bowl from the freezer and pour the heavy cream into it. Use an electric mixer, gradually increasing the speed to high, and beat until stiff peaks form.
- Fold and freeze: Pour the vibrant strawberry mixture into the whipped cream and gently fold together until thoroughly combined. Pour into your 9×5″ bread pan, gently press a piece of plastic wrap into the surface, and freeze for at least 4 hours before serving.
Dairy Free No Churn Ice Cream Tips & Variations
This recipe is wonderfully adaptable! While the classic recipe uses heavy cream, I wanted to ensure this no-churn ice cream works with any milk, including dairy-free options. Plant-based variations are incredibly popular, so you can easily swap the dairy for a vegan alternative.
- Plant-Based Milk Comparisons: If you are making a no-churn ice cream without heavy cream, you might wonder which plant-based milk is best. Oat milk provides a subtle sweetness, almond milk offers a nutty, lighter profile, and full-fat coconut milk delivers the creamiest, most robust texture.
- Skip the Condensed Milk: Looking for a no-churn ice cream without condensed milk? You can opt for a store-bought vegan condensed oat milk or slowly simmer coconut cream with maple syrup until it thickens.
- Trending Additions: To align with modern wellness goals, consider adding a scoop of your favorite protein powder for a high-protein treat, or keep it refined-sugar-free by using alternative sweeteners with oat milk.
Storage & Make-Ahead Tips
Since this recipe requires at least 4 hours to set, it is the perfect make-ahead dessert for dinner parties. Store your ice cream tightly covered in the freezer for up to two weeks. If it becomes a little too firm after a few days, let the pan sit at room temperature for 5 to 10 minutes before scooping.
Nutrition Information
Nutritional information is approximate and may vary based on ingredients used. Per serving (approx. ½ cup of Vanilla): Calories: ~280 | Protein: 4g | Fat: 18g | Carbohydrates: 25g | Fiber: 0g.
What to Serve With Your Homemade Ice Cream
This velvety dessert is phenomenal on its own, but pairing it with the right companions turns a simple scoop into a standout event.
- Warm Brownies or Blondies: The contrast between a piping hot, fudgy brownie and cold, melting vanilla bean ice cream is unmatched. It brings a rich, textural experience to the table.
- Fresh Summer Fruit: A bright berry compote, grilled peaches, or fresh raspberries add a zippy, acidic contrast that cuts beautifully through the sweet cream.
- Crunchy Toppings: Crushed pistachios, toasted almonds, or a sprinkle of flaky sea salt add an elegant crunch. The salt enhances the bold flavors of the chocolate variation explicitly.
- Espresso (Affogato Style): Pour a shot of hot espresso over a scoop of Vanilla for an instant, sophisticated dessert that packs a punch.
FAQs About Easy Homemade Ice Cream
Can you make no-churn ice cream with plant-based milk?
Yes, absolutely! You can substitute heavy cream with a high-fat dairy-free alternative, such as chilled coconut cream or specialized oat whipping cream. The key is ensuring the fat content is high enough to whip into stiff peaks, providing that essential airy texture.
What is the creamiest dairy-free milk for ice cream?
When comparing dairy-free options, full-fat canned coconut milk (specifically the solid cream scooped from the top) is the creamiest choice. Oat milk is a close second for a neutral flavor, but coconut cream mimics the mouthfeel of heavy dairy cream beautifully.
Does no-churn ice cream need condensed milk?
Not necessarily. While condensed milk provides sweetness and prevents ice crystals from forming, you can successfully make a no-churn ice cream without condensed milk. I recommend using a homemade reduction of coconut cream and a liquid sweetener like agave or maple syrup to achieve a similar syrupy consistency.
Ready to Scoop?
Making dessert at home doesn’t have to be intimidating or require expensive gadgets. This totally crave-worthy recipe gives you the foundation to whip up a decadent, silky treat whenever the craving strikes. Whether you stick to the classic dairy version or experiment with an oat milk alternative, the results are wonderfully impressive.
I would love to hear how your batch turns out! Drop a comment below with your favorite flavor mix-ins, and let me know if you tried any fun dairy-free variations. Grab your whisk and enjoy your homemade scoops!
