The Best No-Churn Ice Cream Recipe And 4 Ways To Customize It

One of my favorite cold and creamy treats this summer has been no-churn ice cream. Making homemade ice cream━the kind that involves an ice cream maker━is something I’ve always wanted to try, but I don’t have an ice cream maker or the space to store one in my tiny apartment. Who needs one more counter top appliance to cram into their kitchen cabinets and pantries? The answer is no one because now we’ve got this no-churn ice cream recipe, and it’s just two ingredients.

Yes, two ingredients! All you need to make the creamiest homemade ice cream is a 14 oz can of sweetened condensed milk and two cups of whipping cream. That is it! Pour the condensed milk in a large bowl and the whipping in another bowl, or the bowl of a stand mixer with the whisk attachment. Whip the cream on high speed (a handheld electric mixer will work just fine if that’s what you have) until stiff peaks form. Fold the whipped cream into the sweetened condensed milk until all the condensed milk is incorporated. You don’t want to deflate the whipped cream, so it’s important to take the time fold and not stir. Your arm might get a workout, but you also get to eat delicious ice cream.

And that’s how you make no-churn ice cream. Not only is it easy to whip up, it’s also easy to customize. Below you’ll find four variations on this basic no-churn ice cream that’ll have you making no-churn ice cream all summer long!

Chocolate Cookies ‘n’ Cream

14 oz can sweetened condensed milk
¼ cup unsweetened cocoa powder
2 cups whipping cream
2 cups finely chopped Chocolate Creme Oreos

Directions

1. Pour the sweetened condensed milk in a large bowl and whisk in the unsweetened cocoa powder.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl with a handheld electric mixer, beat the whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until incorporated.
3. Pour a thin layer of the chocolate ice cream base into a 9×5 loaf pan (you may need to smooth it out with the back of a spoon or rubber spatula) and sprinkle with a layer chopped Oreos. Add another layer of the ice cream base and chopped Oreos. Repeat until the loaf pan is full and top with more Oreo crumbs.
4. Freeze for at least 6 hours or overnight.

Peanut Butter Cup

14 oz can sweetened condensed milk
½ cup creamy peanut butter
2 cups whipping cream, divided
1½ cups Mini Reese’s Cups, whole or cut in half

Directions

1. Pour the sweetened condensed milk in a large bowl. Microwave the peanut butter in a microwave safe dish for 10-15 seconds, or until and it can easily be stirred. Stir the peanut butter into the sweetened condensed milk.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl with a handheld electric mixer, beat the whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until incorporated.
3. Pour a layer of the peanut butter ice cream base into a 9×5 loaf pan (you may need to smooth it out with the back of a spoon or rubber spatula) and add a layer of Mini Reese’s. Add another layer of the ice cream base and peanut butter cups. Repeat until the loaf pan is full and garnish with more Reese’s.
4. Freeze for at least 6 hours or overnight.

Red Velvet Cheesecake

4 oz cream cheese, room temp
14 oz can sweetened condensed milk
2 cups whipping cream
1 ½ cups red velvet cake crumbs

Directions

1. In a large bowl, beat the cream cheese with a handheld electric mixer until smooth and creamy. Slowly mix in the sweetened condensed milk.
2. In the bowl of a stand mixer with the whisk attachment, or in another large bowl with a handheld electric mixer, beat the whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until incorporated.
3. Pour a layer of the cream cheese ice cream base into a 9×5 loaf pan (you may need to smooth it out with the back of a spoon or rubber spatula) and add a layer of red velvet cake crumbs. Add another layer of the ice cream base and cake crumbs. Repeat until the loaf pan is full and top with more cake.
4. Freeze for at least 6 hours or overnight.

Tiramisu

4 oz cream cheese, room temp
14 oz can sweetened condensed milk
2 cups chopped ladyfingers (can be found on the cookie aisle at most grocery stores)
1 cup strongly brewed coffee, cooled
¾ cup chocolate syrup or ganache

Directions

1. In a large bowl, beat the cream cheese with a handheld electric mixer until smooth and creamy. Slowly mix in the sweetened condensed milk.
2. In the bowl of a stand mixer with the whisk attachment, or in another large bowl with a handheld electric mixer, beat the whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until incorporated.
3. Dip each of the ladyfinger pieces quickly into the coffee and set aside. (I only dipped mine halfway because I didn’t want them to get too soggy.)
4. Pour a layer of the cream cheese ice cream base into a 9×5 loaf pan (you may need to smooth it out with the back of a spoon or rubber spatula) and add a layer of ladyfinger pieces. Drizzle with chocolate syrup. Add another layer of the ice cream base, ladyfingers, and chocolate. Repeat until the loaf pan is full and swirl some chocolate syrup unto the top with a toothpick.
5. Freeze for at least 6 hours or overnight.