No Churn Ice Cream
Whipped double cream folded with sweetened condensed milk and vanilla, frozen for 6 hours into a scoopable ice cream with no machine.
Photograph credit: Close up of Ice Cream by ROMAN ODINTSOV · Pexels License · Pexels
Storing and Planning Ahead
Keeps in the freezer for 2 weeks.
Making No Churn Ice Cream
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Chill a large bowl and whisk in the freezer for 10 minutes.
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Whip the cream to stiff peaks.
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Fold in the condensed milk in 2 additions, then the vanilla and salt, until just combined.
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Pour into a lined 900 g loaf tin and press greaseproof paper over the surface.
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Freeze for at least 6 hours. Stand at room temperature for 10 minutes before scooping.
Related guide: Prep, cook and total time.
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Tips for Success
- Whip the cream to stiff peaks.
- Fold gently to keep the air in.
- Cover the surface to stop ice crystals.
Some Background
Why does this ice cream not need a machine? Because whipped cream has air in it and condensed milk has sugar in it, and between them they do the two jobs an ice cream maker does: aerating the mixture and keeping the ice crystals small. Freeze them together and the result is smooth and scoopable, without being a block of ice.
The cream must be cold, ideally straight from the fridge, and the bowl and whisk chilled in the freezer for 10 minutes beforehand. Whip it to stiff peaks. Soft peaks collapse when the condensed milk is folded in, and the ice cream turns dense and sticky. The cream should hold its shape when you lift the whisk out, with the tips standing straight.
Fold, do not stir. Fold the condensed milk into the cream in two additions, using a large spatula and cutting down through the middle, then sweeping up the side. Stirring knocks the air out. Add the vanilla and a pinch of salt, which makes the flavour clearer.
Pour into a loaf tin lined with greaseproof paper, press a sheet of paper on the surface to stop ice crystals forming, and freeze for 6 hours. Take it out 10 minutes before serving. This is the base for endless variations: fold in chocolate chips, swirls of jam or crushed biscuits before freezing.
Good Alongside
Hot fudge sauce · Fresh berries · Wafer cones · Brownies
Quick Answers
How long does No Churn Ice Cream take to make?
15 minutes of preparation and of cooking, plus 6 hours of Freezing, so allow 6 hours 15 minutes from start to finish. The recipe serves 8.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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