If you’re craving a scoop of rich hand-dipped ice cream, but don’t want to invest in an ice cream maker, you’re in luck. Our no-churn ice cream recipe makes it easy to whip up sweet and creamy homemade ice cream with just a hand or stand mixer and a pan. It’s a summer recipe we know you’ll make over and over.
This no churn base uses four simple ingredients for an ultra-creamy vanilla ice cream. You can easily jazz up the flavors with our sweet blackberry topping or try one of the four other fun flavors we’ve included below. We highly recommend making a few variations at once, so you’re always just a scoop away from cooling down with a sweet treat (and serving in our homemade ice cream cones, of course)!
What is No Churn Ice Cream?
While a traditional ice cream maker churns and freezes a mixture of cream and sugar, no-churn ice cream gives you the same rich and creamy ice cream texture and sweet flavor without needing a specialized appliance.
With our no-churn recipe, we whip heavy cream until it’s light and fluffy, then fold it into a mixture of sweetened condensed milk and vanilla before pouring it into a cold pan and freezing. It’s an easy way to make this sweet treat at home using appliances you already own.
How to Make Our No Churn Ice Cream Recipe
Blackberry Mixture Ingredients
Ice Cream Base Ingredients
Ice Cream Base Process
- In a mixing bowl, whip cream until stiff peaks form (you can also use a stand mixer fitted with a whisk attachment).
- In another bowl combine condensed milk, vanilla, and salt. Stir together until fully combined.
- Add whipped cream to the condensed milk mixture (1/3 at a time).
- Gently fold the whipped cream into the condensed milk mixture until fully combined. Repeat until all of the whipped cream has been added and the mixture is smooth. Refrigerate until ready to use.
Blackberry Mixture and Assembly Process
- In a small saucepan combine blackberries, lemon juice, and sugar (if using). Gently mash blackberries with the back of a wooden spoon and place over medium-low heat. Cook berries until the mixture begins to break down, stirring occasionally. Simmer until mixture reduces by 1/2 and thickens. Remove from heat and cool completely.
- Add 1/3 of ice cream base to a 5″x 9″ loaf pan. Dollop 1/3 of the blackberry mixture over the ice cream and swirl around with a butter knife or spatula.
- Repeat step #6 until all of the ice cream base and berry mixture has been used. Cover ice cream with plastic wrap (or with a lid, if your loaf pan has it), and freeze for at least 4 to 6 hours, but preferably overnight. Unwrap ice cream when ready to serve.
Why We Love This Recipe
- With just 4 ingredients and a hand mixer, you can make and enjoy creamy homemade ice cream at home without any specialized appliances.
- The flavor combinations are endless! We’ve included five flavors to try, but feel free to use your imagination and add your favorite mix-ins, including cookies, candies, and more.
- All you need is 15 minutes to prep this recipe, then let the freezer do the rest of the work.
- This ice cream stays fresh for weeks, so you always have a sweet frozen treat ready to enjoy.
How To Make Other Flavors of No-Churn Ice Cream
Chocolate
For chocolate ice cream, omit the blackberry mixture and instead, combine 1/2 cup of cocoa powder with the sweetened condensed milk, vanilla, and salt in a small pot over medium/low heat.
Whisk until the cocoa powder is completely combined and the mixture is smooth and steaming. Remove the mixture from the heat and let it cool completely for at least two hours, refrigerating after the mixture stops steaming. Then proceed with the recipe, folding the whipped cream into the cooled sweetened condensed milk and cocoa mixture.
Strawberry
To make strawberry ice cream, replace the pint of blackberries with one pound of strawberries (with stems removed and sliced). Proceed with the recipe as directed.
Coffee
Omit the blackberry mixture and combine a half cup of room temperature, strong-brewed coffee with the sweetened condensed milk mixture and follow the rest of the directions as written.
Cookies and Cream
For Cookies and Cream Ice Cream, omit the blackberry mixture and add 8 Oreo cookies (crushed) to the mix before adding it to the loaf pan.
Storing Instructions for Our No Churn Ice Cream
After six hours, this ice cream is ready to enjoy, but you can easily store any leftovers for later. The flavor tends to be best when eaten in the first couple of days, but it will stay fresh for up to two to three weeks when stored properly.
To store leftover ice cream, we recommend smoothing out the top layer of the ice cream in the pan and spreading a sheet of plastic wrap over the top before covering with a lid. This will help prevent ice crystals and freezer burn from forming, keeping the texture smooth and the flavor sweet.
More Delicious Frozen Dessert Recipes You Will Love
No Churn Ice Cream
INGREDIENTS
blackberry mixture
- 1 pint blackberries
- 1/2 lemon juiced
- 1 tablespoon sugar optional
ice cream base
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract (or vanilla paste)
- pinch salt
- 2 cups heavy whipping cream
INSTRUCTIONS
blackberry mixture
- In a small saucepan combine blackberries, lemon juice, and sugar (if using).
- Gently mash blackberries with the back of a wooden spoon and place over medium-low heat. Cook berries until the mixture begins to break down, stirring occasionally. Simmer until mixture reduces by 1/2 and thickens. Remove from heat and cool completely.
ice cream base
- In a mixing bowl combine condensed milk, vanilla, and salt. Stir together until fully combined.
- In another bowl whip cream until stiff peaks form.
- Fold the whipped cream into the condensed milk mixture until fully combined.
assembly
- Line a 9”x5” loaf pan with parchment paper.
- Add 1/3 of ice cream base. Dollop 1/3 of the blackberry mixture over the ice cream and swirl around with a butter knife.
- Repeat step #7 until all of the ice cream base and berry mixture has been used.
- Cover ice cream with plastic wrap (or with a lid, if your loaf pan has it), and freeze for at least 4 to 6 hours, but preferably overnight.
- Remove ice cream from freezer, remove cover, scoop, and serve.
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