No-Churn Ice Cream The Perfect Summer Treat

I have always wanted to make ice cream, but I thought I needed an ice cream maker. Which living in Alberta I would only use it a few times a year and then it would sit in storage. I did some searching online for some ice cream recipes that didn’t need to be churned or needed a machine.

To my surprise, there are quite a few recipes out there! I came across one from Feed Network, which was fine but extremely sweet. I made one minor adjustment and it is so delicious I have made it 3 more times!

Here are some tips to making this ice cream:

• Put your pan in the freezer before you start making the ice cream. I put mine in the day before so it’s really nice and cold.
• Use heavy cream, I used whipping cream that was 36%, so anything around that or heavier will make it nice and creamy.
• Dress it up! I have added blueberries, and blackberries and I am going to try adding lemon curd to it.
• If you only let it sit for a few hours it’s like soft-serve ice cream! Obviously the longer it freezes the harder it gets.

I hope you enjoy this ice cream as much as I do! If you try adding other items to it please let me know!

Ingredients

One can sweetened condensed milk (300 mls)

2 tsp vanilla extract

2 cups heavy cream, cold

Directions

Whisk together the condensed milk, and vanilla in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.

Fold about 1 cup of the whipped cream into the condensed milk mixture until combined, then fold the lightened mixture into the whipped cream until well blended.

Pour into a chilled metal loaf pan, cover with plastic wrap, and freeze.

If you’d like it like soft-serve, freeze for about 2 hours. Continue to freeze, covered, until solid, about 3 hours more.

Print Pin

No-Churn Vanilla Ice Cream

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Ingredients

• 1 can sweetened condensed milk 300 mls
• 2 tsp vanilla extract
• 2 cups heavy cream cold

Instructions

• Whisk together the condensed milk, and vanilla in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
• Fold about 1 cup of the whipped cream into the condensed milk mixture until combined, then fold the lightened mixture into the whipped cream until well blended.
• Pour into a chilled metal loaf pan, cover with plastic wrap, and freeze.
• If you'd like it like soft-serve, freeze for about 2 hours. Continue to freeze, covered, until solid, about 3 hours more.