Easy No Churn Ice Cream Recipes

EASY NO-CHURN HOMEMADE ICE CREAM

Steps:

• In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
• In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
• If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
• Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

EASY NO-CHURN ICE CREAM

Steps:

• Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
• Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
• Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
• Fold the cream, egg yolks and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.
• Pour into a plastic container and freeze for at least two hours.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

NO-CHURN KETO ICE CREAM

Steps:

• Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

21 EASY NO-CHURN ICE CREAMS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a no-churn recipe in 30 minutes or less!

NO-CHURN ICE CREAM RECIPE

Steps:

• Gather the ingredients. Place a 9 x 5-inch loaf pan in the freezer.
• In a medium bowl, combine the sweetened condensed milk, vanilla, and salt. Whisk or stir the mixture until thoroughly blended.
• In a large bowl with an electric mixer , beat the chilled heavy cream until it forms stiff peaks .
• Add about 1 cup of the whipped cream to the sweetened condensed milk mixture and stir gently until well blended.
• Pour the condensed milk mixture into the remaining whipped cream and fold with a spatula or spoon until no streaks remain.
• Pour the ice cream mixture into the chilled loaf pan and spread it evenly. Return the pan to the freezer.
• Mix in additional ingredients after 1 3/4 to 2 hours (the ice cream should be firm, but soft enough to easily mix in the ingredients, if using). Swirl to distribute the add-ins and return the pan to the freezer. Freeze until very firm, 3 hours or more.
• Remove the ice cream from the freezer and let it stand for about 10 minutes to soften slightly.

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt 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 with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.