How To Make No-Churn Ice Cream

Despite the fact that I have an ice cream maker, I often opt to make the no-churn variety. No ice cream is truly instant (well, unless you have your own liquid nitrogen), but no-churn ice cream is about as fast as it gets. And you don’t have to freeze your ice cream canister 1 to 2 days in advance of wanting it. Just whip together a few ingredients, freeze for 4-5 hours, and you’re in business! No-churn ice cream is magical because it really only needs two things: heavy whipping cream and sweetened condensed milk. Of course, you’ll want to add other flavorings to it, like vanilla extract, or mix-ins like cookies or chocolate, but they aren’t necessary for the actual ice cream.

Side note: If you happen to be one of the few who doesn’t like sweetened condensed milk and you also don’t have an ice cream machine, you can make another no-churn ice cream of sorts: a semifreddo. It relies on cooked whipped eggs to aerate the ice cream, and has a custard-like flavor instead. But back to the no-churn ice cream! It’s a lot easier to make, as you’ll see in a moment. To get started, empty a 14-ounce can of sweetened condensed milk into a large bowl. For today’s mix-in, I’m doing sandwich cream cookies. I like doing the mismatched kind so I get chocolate and vanilla in there! Crush the cookies and add them to the sweetened condensed milk, along with some vanilla paste (or extract).

Stir this all together, then set aside. In a separate bowl, whip heavy cream to stiff peaks. Add about one cup of the whipped cream to the sweetened condensed milk. Fold the whipped cream in to lighten the mixture. Add the rest of the whipped cream to the mixture. Fold it in, then scrape the ice cream into a container that can hold at least 6 cups. Smooth the ice cream out, then freeze for 4-5 hours. It can now be scooped and enjoyed! Joanne is the creator of the Fifteen Spatulas food blog and Youtube channel, where she shares her passion for from-scratch cooking through recipes and videos. With an interest in food that started at a very young age, Joanne has committed herself and her blog to helping people realize that cooking real food from scratch doesn’t have to be intimidating or time-consuming. DIY Drink Bar with a Frozen Vodka Block!

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