No Churn Ice Cream
Updated Jun 26, 2025
Learn how to make homemade no churn ice cream with 4 simple ingredients. You don't need an ice cream maker, and it freezes in 4 hours!
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No churN Homemade Ice Cream is so easy
I never thought I’d be the kind of person who makes ice cream at home… but here we are. This no-churn method is about as low-effort as it gets, and it’s creamy for something that didn’t even require an ice cream maker.
It’s a solid base ice cream recipe, too. You can keep it simple with just vanilla, or go wild with mix-ins like crushed cookies, peanut butter swirls, or whatever’s hanging out in your pantry.
Happy Cooking!
– Yumna
No Churn Ice Cream Ingredients
- Sweetened condensed milk: I like to look for brands that make their condensed milk with sugar, not corn syrup! Sweetened condensed coconut milk works, too.
- Heavy cream: Heavy cream will give you the richest ice cream, but for slightly less fat, you can use half-and-half as a substitute.
- Vanilla extract: For flavor! Though vanilla beans or vanilla paste will also work. And if you’re looking to get creative, try swapping in a different flavored extract like almond or peppermint.
- Sea salt: A staple in great desserts!
- Mix-ins: I like a pure, simple vanilla ice cream, but you have plenty of mix-in options! Try cocoa powder or a bit of espresso powder, chocolate chips, nuts, fruit jams, caramel, coconut, banana, the list goes on!
How to Make No Churn Ice Cream
Make the Mixture
Freeze and Serve
No Churn Ice Cream Recipe
Learn how to make homemade no churn ice cream with 4 simple ingredients. You don't need an ice cream maker, and it freezes in 4 hours!
Ingredients
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch sea salt
- 2 cups heavy cream
Instructions
- Line a 9×5 loaf pan with parchment paper or wax paper. Chill in the freezer.
- In a large, chilled bowl, whisk together the sweetened condensed milk, vanilla extract and salt.
- In another large, chilled bowl, whip the heavy cream until stiff peaks form. Fold half of the cooled whipped cream into the milk mixture.
- Pour the lightened mixture into the remaining whipped cream and fold to combine.
- Add any desired add-ins, like chocolate chips, caramel, peanut butter or freeze-dried fruit.
- Pour into the prepared pan and freeze for 4 hours or more.
Notes
Storage: Store in or out of the loaf plan but wrap tightly in two or more layers of plastic wrap or foil to prevent freezer burn. Store in the freezer for up to 6 months.
Photo Credit: Erin Jensen
Nutrition
Calories: 490kcal, Carbohydrates: 38g, Protein: 7g, Fat: 35g, Saturated Fat: 22g, Cholesterol: 131mg, Sodium: 114mg, Potassium: 307mg, Sugar: 36g, Vitamin A: 1343IU, Vitamin C: 2mg, Calcium: 240mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Use vanilla bean instead of vanilla extract for a more prominent vanilla flavor. If you love the taste of vanilla (I do), substitute two teaspoons of vanilla extract for one vanilla bean. Make sure to scrape it and remove/reserve the seeds.
- Cut the freezing time by using smaller containers. If you’re in a rush, you can divide your mixture into a muffin tin (using liners) or between smaller, individually sized loaf pans. Each serving will freeze much faster!
- Let your finished product soften for a few minutes: This ice cream freezes fairly hard. When you’re ready to eat, let it soften at room temperature for five or more minutes before serving.
- Play with the sweetness levels: Some find this ice cream to skew a bit sweet. You can play with cutting the amount of sweetened condensed milk by up to half or adding more egg whites.
Serving Ideas
- Top a mixed berry crisp: There’s nothing better than a big ‘ol scoop of vanilla ice cream on a pie or a crisp, and my mixed berry crisp is loaded with fresh syrupy seasonal fruit. It’s truly the most crave-able summer dessert.
- Make brownie sundaes: When I’m in the mood for something indulgent, my mind always goes to a brownie sundae. A scoop of homemade vanilla ice cream on top of a warm brownie along with whatever toppings you have in the house…what could be better?!
- Make a milkshake: Tahini is one of my favorite ingredients to cook with…and it’s especially good with ice cream. To ramp up this ice cream dessert, I love to whip up a batch of my tahini milkshakes. I’ll warn you, they’re addictive!
Comments
Wow! I make this every week. It’s so simple and delicious. My partner says it’s the best ice cream he has had. I love that is only has four ingredients. I was shocked when I looked at the back of a tub of ice cream in the supermarket and I saw all the unpronounceable ingredients. It’s fabulous in an ice cream cone too.
Thank you so much Michele! Have you tried it with fresh blueberries? So good!
Incredibly easy and simple. My husband loves it and said “wow this is better than store bought.” It’s also funny because he thought it took so much work and effort and kept hyping me up but it’s literally so easy and simple hehehe I’m def going to try to make a chocolate version next time 🙂
LOL love that! So glad you both enjoyed it!
Looks great. Is the nutrition label per serving or the whole container?
Thank you! It is per serving.
Can’t wait to try this!
Excited for you to try it!