Ice Scream, Please! No-Churn Homemade Ice Cream Recipes to Chill You Out This Summer
Summertime means hot temps and chilling activities to beat the heat. And nothing says summer fun like a cold treat! But we all know a simple pint of ice cream at the store can sting, especially if you have picky eaters to please. Fear not fellow parents – I’m here with the scoop on an easy way to satisfy all ice cream cravings without breaking the bank or hauling out complicated ice cream makers. Introducing no-churn ice cream recipes!
You read that right. You don’t need any special equipment beyond a mixer and freezer space to whip up homemade chocolate, vanilla or strawberry ice cream (and more!) with these tried and true recipes. The base involves just a few ingredients like sweetened condensed milk, cream and flavorings. Simply mix, pour into a freezer safe container and freeze for a few hours. Voila! You’ve got cold and creamy homemade ice cream without all the fuss.
Now I know what you’re thinking – it can’t be that simple, can it? I was skeptical at first too. But I tested these recipes out and was blown away by the dense, smooth creamy texture despite zero churning. The sweetened condensed milk acts like an emulsifier, preventing large ice crystals from forming during the freezing process. This results in ice cream that’s every bit as dreamy as the store bought stuff, if not better since you control exactly what goes into it. Plus you save a bundle versus shelling out $5-6 a pop every time a craving hits.
If plain chocolate, vanilla or strawberry flavors don’t excite the crowd, get creative with mix-ins! Chopped candies like peanut butter cups, butterfingers or mint chips are crowd pleasers. Crumbled cookies like Oreos or chocolate sandwich cookies add crunch. Chopped nuts like almonds, pecans or walnuts lend texture. Diced fruit like bananas, pineapple or mango brighten things up. For the littlest ice cream lovers, sprinkles, gummy bears or chocolate chips do the trick. I like to chop a variety and layer them throughout the mixture for a fun surprise in every bite.
The recipes themselves are quite simple. For the chocolate version, just whisk together sweetened condensed milk and cocoa powder until smooth. Slowly drizzle in heavy cream while mixing until thickened. Pour into a loaf pan and freeze. For vanilla, whisk together sweetened condensed milk and vanilla extract then fold in whipped cream. Freeze. And strawberry calls for mashing up fresh berries, mixing with sweetened condensed milk then folding in whipped cream before freezing. Let me break down the ingredients:
- Sweetened Condensed Milk: This ultra thickened sweet cream is what gives the ice cream its density and creamy texture without ice crystals. I like the store brand variety.
- Heavy Cream: This adds richness and elevates the flavor. Whipping cream works too if that’s what’s on hand.
- Flavorings: For chocolate I go with unsweetened cocoa powder but chocolate syrup or mini chips work too. Vanilla extract speaks for itself. And fresh strawberries are a must for that flavor.
- Mix-ins (optional): Get creative here with your family’s favorites as mentioned above.
So what are you waiting for? Grab those ingredients, get mixing and let your homemade ice cream do the chilling out this summer! While it freezes, I’ll share a bonus recipe for no-churn Coffee Ice Cream with chocolate-covered espresso beans that’s sure to satisfy your afternoon pick me up craving. Recipe instructions and toppings recommendations below.
Let me know in the comments which flavors you plan to whip up first! Be sure to sign up for my newsletter below to get more easy no-churn recipes and parenting tips delivered straight to your inbox. And I’ve got an ice cream social giveaway coming up in next month’s newsletter so stay tuned!
#NoChurnIceCream #HomemadeIceCream #EasySummerRecipes #BudgetFriendlyCooking
No Churn Homemade Ice Cream
Ingredients:
– 400 – 500 ml evaporated milk (cold or almost frozen)
-1 cup Nestle cream
-1 1/2 cans condensed milk
Instructions:
In one bowl, mix milk and heavy cream in high speed until it doubles in volume. Add in the condensed milk, and some fruit puree (if using). For this one I only used cookies and cream and mango since that’s what I have. Fold in and mix thoroughly but quickly, until well incorporated. Transfer to a freezer safe tub. and wait about 5 to seven hours before serving.
Extra Step:
If you wish for a creamier ice cream, take it out before completely frozen (about an hour) and run it thru the mixer again.
Notes:
I don’t like it as frozen so I make sure to take it out 10 to 15 minutes before serving.
