Go Back
–+ servings
A dessert bowl filled with scoops of vanilla ice cream. A gold spoon is on the side
Print Recipe
5 from 1 vote

Homemade No-Churn Ice Cream

This homemade no-churn ice cream makes the smoothest and creamiest ice cream. Add your favorite flavors and make the easiest ice creams ever!
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 2014.9kcal
Author: Priya Maha

Ingredients

  • 397 g condensed milk (one 14 ounce-can)
  • 500 ml heavy whipping cream (at least 35% fat content)
  • 2 teaspoon vanilla essence
Metric - US Customary

Instructions

  • Measure the whipping cream into a large bowl. Whip until stiff peaks form.
  • Add the condensed milk and vanilla essence into the cream. Fold until the ingredients are thoroughly combined.
  • If you wish to customize the ice cream by adding nuts, chocolate chips or even sauces, add them at this stage.
  • Transfer the prepared ice cream into a freezer-safe container and freeze for at least 6 hours (or more as necessary) at negative 13 degrees Celsius until the ice cream is fully frozen.
  • To serve, use an ice cream scoop to scoop the ice cream into serving bowls. Garnish as preferred.
  • This recipe makes 1.5 quarts ice cream.

Notes

Notes
  • For best results, the whipping cream and condensed milk should be completely chilled before mixing.
 

Nutrition

Calories: 2014.9kcal | Carbohydrates: 154g | Protein: 27.8g | Fat: 146.4g | Saturated Fat: 91.3g | Cholesterol: 546.7mg | Sodium: 463.3mg | Potassium: 1239.8mg | Sugar: 145g | Vitamin A: 5606.7IU | Vitamin C: 8.9mg | Calcium: 968.9mg | Iron: 0.6mg