Last Updated on May 9, 2025 by PorchLightReading
No churn ice cream recipe made with just three ingredients! Simply made with sweetened condensed milk, heavy cream, and vanilla extract.
Heavy whipping cream, condensed milk, and vanilla extract. Two of the three ingredients we almost always have on hand, and since it’s already getting hot in South Carolina, the kids are asking for ice cream a lot more lately.
I decided to pick up heavy whipping cream on the next grocery trip and enlisted the kids help to make this rich and creamy dessert. Little did I know that they would be so excited to try their homemade ice cream, that they would ask for it right before dinner.
And crazy enough, I said yes. It’s that good.
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- Table of contents: No Churn Ice Cream Recipe with Condensed Milk
- Why you’ll love this recipe
- Ingredients
- How to make no churn ice cream
- Cooking tips
- Flavor variation and mix-ins
- Jump to recipe
No Churn Ice Cream Recipe
Technically, homemade ice cream made with sweetened condensed milk falls under the category of no-churn ice cream rather than traditional ice cream. Traditional ice cream is made with a custard base, and sometimes eggs, which is churned to incorporate air and create a smooth texture.
However, this recipe still delivers a rich, creamy texture, and most people would absolutely count it as ice cream! Especially the kids.
Why you’ll love this recipe
- No ice cream maker required- No special equipment needed! Just a bowl, whisk (or mixer), and a freezer.
- Super creamy texture- Thanks to the sweetened condensed milk, the texture smooth and the flavor is rich.
- Customizable- Start easy with vanilla or get creative with Oreos, strawberries, ect.
- Easy- No cooking, no eggs, and no complicated steps.
Ingredients
- 2 cups cold heavy whipping cream
- 1 can (14oz) sweetened condensed milk
- 2 tsp. vanilla extract
How to Make No Churn Ice Cream
Whip the cream- In a large mixing bowl, beat the cold heavy whipping cream on high using a hand mixer or stand mixer until still peaks form. This will take roughly 2-3 minutes.
Add the sweetened condensed milk- Gently fold in the sweetened condensed milk and vanilla extract, making sure to keep the mixture light and airy.
Freeze the ice cream- Transfer the mixer to a loaf pan or airtight contains. Smooth the top and cover with plastic wrap or lid. Freeze at least 6 hours, or overnight.
Scoop and enjoy- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Use an ice cream scoop to serve and enjoy!
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Cooking tips
- Use cold heavy cream- This help it whip faster and hold its structure.
- Fold gently- Don’t overmix when adding the sweetened condensed milk, or you’ll lose the airy texture.
- Cover well- To prevent freezer burn, press plastic wrap directly on the ice cream before freezing.
- Let it soften before scooping- No churn ice cream can be a bit firm strait from the freezer. Let it sit out for a few minutes before serving.
Flavor Variations and Mix-Ins
When adding extras such as cookies, be sure to chop them up nicely and mix them into the mixture just after fully incorporating the sweetened condensed milk and before freezing.
Chocolate chip cookie dough- Sir in chocolate chips and small chunks of cookie dough.
Strawberry swirl- Fold in strawberry jam for a fruity twist.
Peanut butter chocolate- Swirl in melted peanut butter and chocolate chunks.
Cookies and cream- Crust Oreo cookies and fold them into the mix.
Fresh strawberries- Keep it fresh with freshly sliced strawberries.
This no churn ice cream recipe is proof that homemade ice cream doesn’t have to be complicated. It’s rich, creamy, and completely customizable with your favorite flavors. It’s a special treat the kids or grandkids will love making together and a memory that will last forever.
RECIPE CARD
No Churn Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 14 oz sweetened condensed milk
- 2 tsp. vanilla extract
Instructions
- In a large mixing pow, beat the cold heavy whipping cream on high using a hand mixer or stand mixer until still peaks form. This will take roughly 2-3 minutes.
- Gently fold in the sweetened condensed milk and vanilla extract, making sure to keep the mixture light and airy.
- Transfer the mixer to a loaf pan or airtight contains. Smooth the top and cover with plastic wrap or lid. Freeze as least 6 hours, or overnight.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Use an ice cream scoop to serve and enjoy!
Notes
Nutrition
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