No-churn ice cream is the perfect summer treat and this no churn chocolate chip cookie dough has all the right ingredients. It’s easy, deliciously creamy (without any dairy) and requires just a few simple tricks to get it done. Whether you’re vegan, lactose intolerant or simply looking for an easier way to make your favorite dessert with minimal fuss, this low fat recipe is a winner.
“No-Churn Ice Cream” is a no churn ice cream recipe that requires only 5 ingredients and can be made in less than 20 minutes. This easy to make ice cream recipe is perfect for summer days.
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No-churn ice cream is created with just three Ingredients and no ice cream machine! To personalize this delicious vanilla ice cream, swirl in your favorite sauces or mix-ins.
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Ice cream season is here!
You never seem to be too far away from wonderful ice cream these days, whether you order it online or there’s a new boutique ice cream store springing up in your town.
But just because it’s simple to buy amazing ice cream doesn’t mean I don’t like creating it myself.
And what’s the simplest method to create a batch of rich, creamy ice cream at home? This ice cream recipe requires no churning.
WHAT IS THE DIFFERENCE BETWEEN NO-CHURN ICE CREAM AND CHURNED ICE CREAM?
You may not know there are two major techniques to create homemade ice cream if you’ve never tried it before.
An ice cream machine is required for many ice cream recipes. While there are many inexpensive ice cream machines on the market these days, and while I like producing ice cream recipes like rocky road and key lime pie, I don’t always want to use my ice cream maker.
Fortunately, you can manufacture ice cream at home without any special equipment: Ice cream that doesn’t need to be churned!
When making no-churn ice cream, you combine the Ingredients for the ice cream base and place it in the freezer to firm. It’s not necessary to churn it in an ice cream maker beforehand.
No-churn ice cream is ridiculously easy to make, and you’ll be surprised at how rich and creamy it tastes! It’s the ideal ice cream for novices or those who lack the patience to churn their own ice cream.
I love this recipe because it can be used to produce a great, basic vanilla ice cream or you can flavor it whatever you like by adding your favorite sauce or mix-in!
HOW TO MAKE NO-CHURN VANILLA ICE CREAM
A delicious vanilla ice cream serves as the foundation for this dish. Before we discuss how to add your favorite tastes, let’s go through how to prepare this.
You’ll need the following Ingredients:
What’s more, guess what? To prepare the ice cream foundation, you’ll only need THREE Ingredients:
- cream whipping
- condensed milk with added sugar
- Vanilla bean paste or vanilla extract
I understand that making amazing ice cream with just three Ingredients sounds unattainable. When I first prepared this no-churn ice cream, I was apprehensive as well, but I was blown away by how wonderful it was!
Because you only use 3 Ingredients, I do recommend using a pure Vanilla bean paste or vanilla extract if you can. Try to avoid the imitation stuff – it just won’t taste right here.
You’ll need the following equipment.
You probably already have everything you need to create ice cream since you don’t need an ice cream machine for this recipe.
A large mixing bowl and a stand mixer or electric hand mixer are required. That concludes our discussion.
You’ll also need a container to store your ice cream in while it’s being frozen. I like to use a reusable ice cream tub, but any freezer-safe container with a capacity of 12 quarts would do.
Creating this dish
You can create this ice cream if you’ve prepared homemade whipped cream.
Whip the chilled cream with an electric mixer until firm peaks form. It normally takes around 4 minutes to do this task.
Reduce the speed of the mixer to low and gently pour in the condensed milk and vanilla extract, then continue to mix on low until everything is mixed. This should take no more than a minute.
The ice cream foundation may then be added to your covered container and placed in the freezer. After freezing overnight, it will be completely set, but scoopable ice cream should be ready in around 4-5 hours.
One of the reasons that makes this no-churn ice cream recipe so appealing to me is the endless flavor choices!
You could create anything from roasted berry ice cream to s’mores ice cream to mint ice cream using sauces and mix-ins.
Swirling 12 cup of your favorite sauce into your ice cream base is one of the simplest ways to flavor it. Here are a few of my personal favorites:
Before freezing, add your favorite toppings like chocolate chips, small marshmallows, cookie bits, or chopped fruit.
How to make ice cream using mix-ins
Pour half of the ice cream base into your freezer container to make a sauce.
Half of the sauce goes on first, followed by the remainder of the ice cream foundation. Before freezing, spoon the remaining sauce over top and swirl it through the vanilla ice cream base with a butter knife, chopstick, or skewer.
If you wish to add a mix-in like chocolate chips to the ice cream base before freezing it, gently fold them in before putting it into the freezer container.
The creamy smoothness and ease of this recipe will transform it into one of your favorites, whether you eat it as vanilla ice cream or make it into your favorite flavor!
- 2 cups cream whipping, cold
- 1 (14 ounce) can condensed milk with added sugar
- 1 tablespoon paste made from vanilla beans
- 12 cup sauce of your choosing (fruit sauce, lemon curd, caramel sauce, chocolate sauce, etc)
- Whip the cold cream in the bowl of a stand mixer equipped with the whisk attachment or in a large mixing basin with an electric mixer until firm peaks form, approximately 4 minutes.
- Turn the mixer to low and gradually stream in the condensed milk with added sugar and the vanilla bean paste. Mix on low until combined, about 1 minute.
- Fill a freezer-safe container halfway with ice cream base. Cover and freeze for at least one night.
If you’re using a sauce, follow these steps:
- Half of the ice cream foundation should be placed in a freezer-safe container. Half of the sauce should be poured over the ice cream base. Pour in the remaining ice cream mixture. Pour the remaining sauce over the top and swirl it into the base using a butter knife, chopstick, or skewer. Cover and freeze for at least one night.
Pure vanilla extract may be used instead of vanilla bean paste.
Sally’s Baking Addiction is an American blog that shares recipes for no-churn ice cream. The blog also has a recipe for hot fudge sauce, which is one of the most popular recipes on the blog. Reference: sally’s baking addiction hot fudge sauce.
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