Skip to content 
You want ice cream. Like, now. But the idea of dragging out an ice cream maker, pre-freezing bowls, and pretending you’re some kind of culinary overachiever? Yeah, hard pass. That’s where this no-churn ice cream swoops in like the hero it is. No fancy gadgets. No waiting 12 years for it to churn. Just pure, creamy, sweet bliss—made in a bowl with a whisk and a little fridge magic.
Why This Recipe is Awesome
It’s basically dessert for quitters—and I mean that in the best way. You only need two main ingredients, and everything else is just you showing off. You can make it vanilla, chocolate, fruity, cookie-stuffed, or full chaos mode with candy bars and pretzels. It’s idiot-proof, super customizable, and 100% crushes those late-night cravings.
Ingredients You’ll Need
- 2 cups heavy whipping cream
(The real-deal stuff. None of that “light” nonsense.) - 1 (14 oz) can sweetened condensed milk
(Thick, sweet, and magical. Basically dessert glue.) - 1–2 teaspoons vanilla extract
(Optional, but classic. Unless you’re a rebel.) - Pinch of salt
(Because even ice cream needs balance.) - Your favorite mix-ins
(Think chocolate chips, cookie dough chunks, crushed Oreos, peanut butter swirls… you get it.)
Step-by-Step Instructions
- Whip the cream
Pour your heavy cream into a large bowl and beat it until stiff peaks form. Yes, this is the only semi-hard part. You’re basically done after this. - Add the sweetened condensed milk
Gently fold it into the whipped cream. Don’t stir like you’re angry—be nice and patient here. You want that fluffy texture. - Add flavorings and mix-ins
Vanilla extract? Toss it in. Crushed cookies? Go wild. Peanut butter swirl? Live your best life. Gently fold again. - Transfer to a container
Pour your beautiful creation into a freezer-safe loaf pan or Tupperware. Smooth the top like a pro. - Freeze
Cover and freeze for at least 4–6 hours, or until firm. Overnight is even better, if you have the self-control of a monk. - Scoop and devour
Once it’s set, scoop it like regular ice cream. Top with extra goodies if you’re feeling dramatic.
Common Mistakes to Avoid
- Overmixing the whipped cream
Don’t turn it into butter. Stiff peaks, not concrete. - Using low-fat ingredients
This isn’t a “light” recipe. Don’t mess with the fat. It’s the soul of the thing. - Skipping the salt
Just a pinch makes all the sweet flavors pop. Don’t leave it out unless you enjoy bland ice. - Adding watery mix-ins
Fruits with high water content = icy disaster. Stick to dried fruit or freeze-dried berries if you want fruity.
Alternatives & Substitutions
- No vanilla? Try almond extract, peppermint, or maple for a twist.
- Dairy-free? Use full-fat coconut cream and a dairy-free condensed milk. It works, promise.
- Want chocolate? Mix in cocoa powder (about 1/4 cup) or swirl in fudge. You could even throw in some Nutella. No judgment here.
- Boozy version? A splash of rum or bourbon keeps it soft and gives it some grown-up flair. Just don’t overdo it, or it won’t freeze properly.
FAQ (Frequently Asked Questions)
Can I make this without a mixer?
Sure, if you enjoy arm workouts. You can whip the cream by hand—it’ll take longer, but it builds character (and biceps).
How long does it last in the freezer?
Technically a few weeks, but let’s be real: you’ll finish it in two days.
Is this as good as churned ice cream?
Honestly? Sometimes it’s better. It’s rich, creamy, and doesn’t make you wash extra parts.
Can I make it vegan?
Yep! Use full-fat coconut cream and sweetened condensed coconut milk. Tastes like tropical heaven.
Can I use evaporated milk instead of condensed?
Nope. Not the same thing. One is sweet, the other is…not. Don’t do it.
What kind of container should I freeze it in?
A loaf pan works great. Or any lidded container. Bonus points if it’s cute and Instagrammable.
Do I need to stir it while it freezes?
Nope! That’s the magic. No stirring, no babysitting. Just freeze and feast.
Final Thoughts
If you’ve ever wanted to make ice cream but didn’t want to commit to the full ice-cream-maker lifestyle, this recipe is your spirit animal. It’s fast, fun, and dangerously delicious. Whether you’re hosting friends, stress-eating, or just want to flex in the kitchen with minimal effort, this no-churn masterpiece has your back.
Now go grab a spoon, dig in, and feel smug about how easy that was. You’ve officially unlocked the I-make-my-own-ice-cream badge. Wear it proudly.
