No-Churn Ice Cream
This is the simplest cream ice cream we know: whip the cream, fold in condensed milk and freeze. Condensed milk supplies the sugar and milk solids that stop crystals growing, while the air in the cream keeps it soft without any stirring. To be honest, it’s sweeter and airier than custard ice cream and melts faster — but absolutely anyone can make it.
- Prep
- 15 min
- Rest
- 6 h
- Total
- 6 h 15 min
- Servings
- 10
- Level
- Easy
- Per serving
- 285 kcal
Ingredients
Makes: about 1.2 litres, 10 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Chill the equipment
Put the mixing bowl and beaters in the freezer 15 minutes before you start, and the loaf tin or container in the fridge. Cold cream in a cold bowl whips faster and is less likely to turn buttery.
-
Step 2: Flavour the condensed milk
In a separate bowl, stir the condensed milk with the vanilla and salt until evenly combined.
-
Step 3: Whip the cream
Whip the cream on medium, then high speed for 3–4 minutes until it holds soft-firm peaks — it should stand up on the beaters but still look smooth and glossy. Stop before it turns grainy, or the ice cream will feel buttery.
-
Step 4: Fold together
Stir a quarter of the whipped cream into the condensed milk with a spatula to loosen it. Add the rest and fold gently, lifting from the bottom, until no white streaks remain. Keep it airy.
-
Step 5: Freeze
Spread the mixture in the chilled tin, level it and press cling film onto the surface. Freeze for at least 6 hours, ideally overnight — no stirring needed.
-
Step 6: Serve
Leave it out for 5 minutes, then scoop with a spoon dipped in hot water. Don’t let it sit around: no-churn ice cream melts faster than a custard-based one.
Tips & variations
-
Tip
Use cream with at least 33% fat: lighter creams won’t hold peaks and the ice cream will turn icy.
-
Variation
When folding, add 100 g chopped chocolate, or ripple through 3 tbsp berry jam in layers as you fill the tin.
-
Tip
Don’t cut the condensed milk — it’s what keeps the texture soft. If it tastes too sweet, add a little more salt to balance it.
-
Storage
Keeps up to 2 weeks, tightly covered.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 285 kcal | 2,850 kcal |
| Protein | 4 g | 40 g |
| Fat | 20 g | 200 g |
| Carbohydrates | 22 g | 220 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
