Here’s a step-by-step guide on how to make no-churn ice cream in the comforts of your own home, learn to create your own delicious flavors.
What if I told you ice cream could be simply made with minimal time and no fancy equipment? With just 2 main ingredients (heavy whipping cream and sweetened condensed milk) and a little imagination, you can make any flavor your heart desires, I’m totally serious.
I’m going to show you how to make no-churn ice cream with a vanilla bean base and raspberry sauce mix-in. You don’t need much, if you don’t have a hand or stand mixer, you can make no-churn ice cream with just a large metal bowl and whisk. Let’s get started!
Ingredients for No-Churn Ice Cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon flavoring (more as needed)- Vanilla bean paste, vanilla extract, almond extract, mint extract, coffee extract, or other flavorings
- 2 cups heavy whipping cream, chilled
- Measuring cups, spoons, and spatula
- Stand mixer, hand mixer, immersion blender, or large whisk
- 2 large metal mixing bowls
- Ice cream containers- Pints, 8-inch loaf pan, 8×8-inch square pan, or other containers for freezing
- Wax paper or parchment paper, plastic wrap
- Hungry taste testers!
Step 1: Grab a Can of Sweetened Condensed Milk
The name is pretty self-explanatory, sweetened condensed milk is milk that has been concentrated down and combined with sugar to give a caramel-like consistency and super sweet milky flavor, yum! Add a 14-ounce can to a large bowl as the sweet component to your ice cream.
Step 2: Infuse Sweetened Condensed Milk with Flavoring
I used 1-1/2 teaspoons of wonderful vanilla bean paste that gives a natural vanilla flavor and little specks of the vanilla bean seeds. Other flavor ideas could be a vanilla extract, whole vanilla beans with seeds scraped out, almond, coffee or peppermint to make your ice cream extra special. Start with 1 teaspoon first, taste and add more of the flavoring as needed. Mix the flavor well with the sweetened condensed milk.
Step 3: Whip-it!
Using 2 cups of chilled heavy whipping cream, use a hand or stand mixer, immersion blender or a whisk and large bowl to whip the cream until you create “stiff peaks”. This is when you pull the whisk from the bowl, and the cream can stand up to form a stiff unmoving peak as shown above.
This took about 2 to 3 minutes on the highest setting in a stand mixer. Be careful to not over whip, this makes the whipped cream lumpy instead of fluffy and smooth. The whipped cream gives a super-rich and creamy mouthfeel and adds air to the ice cream base, so it’s scoopable once frozen.
Step 4: Lighten the Sweetened Condensed Milk
Add about 1/3 of the whipped cream into the sweetened condensed milk.
Gently fold in the cream into the milk, this helps lighten the condensed milk and begin to evenly mix the ingredients and flavorings together. If you add all the cream at once, you will have to fold more times which may cause too much loss of air, and makes more dense ice cream.
Step 5: Final Base Mix
Add the remainder of the whipped cream to the lightened sweetened condensed milk. Fold in the whipped cream until smooth, a few lumps are okay.
Do not over mix, you want to still have a light and fluffy base. See how the base is consistent in color and texture, and still fluffy like clouds? Yes! This is where you can add other mix-ins like chocolate chips, crumbled cookies or chopped nuts to create a uniform mix.
Step 6: Transfer Ice Cream to Container
Find a freezer-friendly pan, I used an 8-inch metal loaf pan that I typically use to make something baked like banana bread. Add half of the ice cream base to the pan or all of the ice cream base if you are not adding mix-ins.
Step 7: Add Mix-ins
I decided to make a raspberry swirl no-churn ice cream flavor. I made a simple raspberry sauce and needed about 1 cup for the swirl. You can buy or make other mix-ins like fruit topping, jam, fudge, butterscotch or caramel to add in if you are creating more of a swirl or layered look.
Here I show adding half of the sauce in spoonfuls in the first layer to ensure the swirl would be throughout the ice cream. Use a knife to swirl in the raspberry sauce, making sure to get to the bottom parts of the layer, so you get the raspberry flavor in each scoop. Add the rest of the ice cream base and repeat the “spoon and swirl” method with the raspberry sauce.
Step 8: Freeze > 6 hours
Cover the top of the ice cream with plastic wrap or wax paper, gently pressing down so that there is no room for air to enter. Place a piece of parchment paper (if not using wax paper) that fits inside the pan and on top of the plastic wrap to create an additional barrier. Now wrap the entire pan very well with more plastic wrap.
This is important because more ice crystals will form when there is an exposure of the surface of the ice cream with the cool air in the freezer. You may see some tiny crystals on the raspberry swirl because there is moisture in the sauce, but it shouldn’t affect the texture too much. Freeze for at least 6 hours, or overnight. Allow the ice cream to sit for a few minutes at room temperature so it is easier to scoop. Ice cream is good for about 2 weeks well wrapped in the freezer.