Easy No-Churn Ice Cream

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This easy no-churn ice cream is a snap to make without an ice cream machine. All you need is a mixer and a little time to wait for it to freeze. With a can of sweetened condensed milk, some vanilla, a pinch of salt, and heavy cream, you’ll have a fantastic, delicious frozen treat. It’s also versatile. Add nuts, chocolate chips, cookie crumbs, spices, or broken candy bars. Or swirl in dulce de leche, homemade caramel, or thick chocolate sauce when it’s partially frozen.

What I Love About This Recipe

• Only a few ingredients. The entire recipe relies on pantry staples—condensed milk, vanilla, salt, and heavy cream. With such a simple list, it’s easy to make even at the last minute.
• No equipment needed. You don’t need an ice cream machine or special tools beyond a mixer to whip the cream. This keeps the process accessible and low effort.
• Creamy, scoopable texture. The whipped cream provides lightness, while the condensed milk prevents the mixture from becoming icy. The result is surprisingly smooth for a no-churn method.
• Customizable. Whether you want fruit, chocolate, nuts, spices, or swirls, the base adapts well to a variety of add-ins. You can divide the batch into smaller portions to try different flavors.
• Reliable for make-ahead. The ice cream freezes well for several days and keeps a stable texture, making it a good option for preparing desserts ahead of time.

Ingredient Notes

• Sweetened condensed milk – Provides sweetness and a smooth, rich base. Avoid evaporated milk—they’re not interchangeable.
• Vanilla extract – Adds flavor and rounds out the sweetness. A vanilla bean paste can be used for a stronger flavor.
• Salt – Just a pinch helps balance the sweetness and enhance the vanilla.
• Heavy cream – Whip it cold for the best volume. The aeration is what gives the ice cream its light texture.
• Add-ins – Chocolate chips, crushed cookies, nuts, fruit, caramel, or jam swirls all work well. Fold them in gently so the mixture stays light.

Steps to Make Easy No-Churn Ice Cream

1. Chill a 9-by-5-inch loaf pan or other freezer-safe container in the freezer.
2. Whisk together the sweetened condensed milk, vanilla extract, and salt in a mixing bowl until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Stir a small portion of the whipped cream into the condensed milk mixture to lighten it.
4. Fold the lightened condensed milk mixture back into the rest of the whipped cream using a gentle folding motion.
5. Spread the mixture into your chilled loaf pan and place it in the freezer for 1½ to 2 hours.
6. Once partially frozen, gently fold in your desired mix-ins and return the pan to the freezer.
7. Freeze for at least 3 more hours, or until firm. Let sit at room temp for a few minutes before scooping. Enjoy!

Ice Cream Mix-Ins

• Fruit: Blend fresh or frozen fruits with a bit of sugar and fold them into the base. Or use fruit purée for a smoother mixture.
• Cookies and Cream: Fold in crushed chocolate sandwich cookies, snickerdoodles, or sugar cookies.
• Mint Chocolate Chip: Add peppermint extract to the base and fold in chocolate chips or finely chopped dark chocolate.
• Peanut Butter Cup: Chop a few peanut butter cuts into small pieces and fold them in to the base.
• S’mores: Mix in mini marshmallows, crumbled graham crackers, and chunks of milk chocolate.

Serving Suggestions

• Serve in cones, bowls, or between cookies for homemade ice cream sandwiches.
• Add toppings like hot fudge, caramel sauce, whipped cream, or sprinkles.
• Pair with warm brownies, fruit crisps, or cobblers for an indulgent dessert.