You only need 4 ingredients to make this smooth, creamy no churn ice cream. My recipe is easy and customizable, with just 15 minutes of prep work and endless flavor variations. Recipe includes a how-to video!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Chilling Time 4 hourshours
Total Time 4 hourshours25 minutesminutes
Servings 8servings servings (about ¾ cup per serving)
Place a metal bowl in the freezer and chill for 15 minutes.
In a separate medium-sized bowl, whisk together condensed milk, vanilla bean paste (or vanilla extract), and sea salt.
14 oz can sweetened condensed milk, 1 Tablespoon vanilla bean paste, Pinch of fine sea salt
Remove cold bowl from freezer and add cold heavy cream to the bowl. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
2 cups heavy cream
Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving
Chocolate
Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, melt your chocolate bar and set aside to cool.
4 oz semisweet chocolate bar
In a separate medium-sized bowl, whisk together condensed milk, vanilla extract, and sea salt. Stir in melted chocolate.
14 oz can sweetened condensed milk, 1 teaspoons vanilla extract, Pinch of fine sea salt
Remove bowl from the freezer and add heavy cream and cocoa powder. Beat on low-speed with an electric mixer and gradually increase speed to high. Beat on high-speed until stiff peaks form.
2 cups heavy cream, 2 Tablespoon cocoa powder
Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.
Stir in chocolate chips.
½ cup mini chocolate chips
Pour ice cream into 9x5” bread pan. Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.
Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving
Strawberry
Place a metal bowl in the freezer and chill for 15 minutes. Meanwhile, place strawberries in a blender and then pour into a small saucepan.
1 lb fresh or frozen strawberries
Cook over medium-low heat, stirring frequently until thickened and reduced by about half.
Pour into a medium-sized heatproof bowl and allow to cool for about 15 minutes. Add condensed milk, vanilla extract, and sea salt and stir to combine.
14 oz can sweetened condensed milk, ½ teaspoons vanilla extract, Pinch of fine sea salt
Remove cold bowl from freezer and pour heavy cream into it. Use an electric mixer and gradually increase speed to high, beat on high-speed until stiff peaks form.
2 cups heavy cream
Pour strawberry mixture into the whipped cream and gently fold together until completely combined.
Pour into 9x5” bread pan and gently press a piece of plastic wrap into the surface of the ice cream.
Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving.
Video
Notes
Different flavors
See post for different flavor suggestions including cookies & cream, cookie dough, mint chocolate chip & more!
Cocoa powder
I recommend unsweetened cocoa powder for a milder chocolate flavor and Dutch process cocoa powder for a more intense bittersweet chocolate flavor.
Strawberry
You can just simply blend the strawberries and then add them directly to the ice cream without cooking down, but the fruit contains a lot of water and tends to create ice crystals which result in a firmer, icier ice cream. You should let it sit at room temperature for about 10 minutes before scooping and use a warm spoon to make scooping easier if you opt to make the ice cream this way.