Easy No-Churn Ice Cream Recipe

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Ingredients (for 10 servings):

• 2 cups chilled heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Directions:

Step 1: Gather all ingredients before starting.

Step 2: Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed for 2 to 3 minutes, until stiff peaks form.

Step 3: Add the sweetened condensed milk, vanilla extract, and salt to the whipped cream. Mix on low speed for 20 to 30 seconds, scraping the sides of the bowl as needed until fully combined.

Step 4: Transfer the mixture into a 9x5-inch loaf pan. Use a spatula to spread it evenly in the pan.

Step 5: Cover the pan with plastic wrap, pressing it gently so it touches the ice cream mixture to prevent air bubbles from forming.

Step 6: Freeze for at least 6 hours, or until the ice cream is firm.

Variations:

• Double Chocolate: Whip the cream. Whisk 2 tablespoons unsweetened cocoa powder and 1/4 cup hot fudge sauce into the sweetened condensed milk. Reduce vanilla extract to 1 teaspoon. Mix into whipped cream. Freeze as directed.
• Oreo Brownie Fudge: Whip the cream. Whisk 1/4 cup hot fudge sauce into the sweetened condensed milk. Reduce vanilla extract to 1 teaspoon. Fold in 1/2 cup crushed Oreo cookies and 1/2 cup chopped brownie pieces. Freeze as directed.
• Salted Caramel Peanut: Whip the cream. Whisk 1/4 cup caramel sauce into the sweetened condensed milk. Increase salt to 1/2 teaspoon and reduce vanilla extract to 1 teaspoon. Fold in 1/2 cup roasted salted peanuts. Freeze as directed.
• Strawberry: Whip the cream. Whisk 1/4 cup strawberry jam into the sweetened condensed milk. Reduce vanilla extract to 1 teaspoon. Fold in 1/2 cup finely chopped strawberries. Freeze as directed.

Cook's Notes:

• Add 1/2 cup of any preferred toppings (like chocolate chips, crushed nuts, or swirls of caramel) and stir in before freezing.
• For a richer vanilla flavor, substitute vanilla bean paste for the vanilla extract.
• To intensify the strawberry flavor, roast chopped strawberries at 350F (175C) for about 20 minutes, until tender and juicy. Cool before adding to the cream mixture.
• Store the ice cream in an airtight in the freezer for up to 2 weeks.

Nutrition Facts (per serving):

Calories	337
Total Fat	22g (28% DV)
Saturated Fat	14g (69% DV)
Cholesterol	72mg (24% DV)
Sodium	134mg (6% DV)
Total Carbohydrates	31g (11% DV)
Dietary Fiber	0g
Total Sugars	31g
Protein	6g (11% DV)
Vitamin C	2mg (2% DV)
Calcium	183mg (14% DV)
Iron	0mg (1% DV)
Potassium	246mg (5% DV)

The History of No-Churn Ice Cream

No-churn ice cream is a modern adaptation of traditional ice cream, designed for home cooks who want creamy frozen desserts without the need for specialized equipment. The concept became popular in the early 2000s when food bloggers and recipe developers began sharing simplified recipes that relied on whipped cream and sweetened condensed milk instead of a churning machine. While traditional ice cream has roots dating back to the 17th century in Europe, no-churn ice cream represents a democratization of the dessert, making it accessible to anyone with a freezer and a mixing bowl.

Regional Variations and Influence

Although no-churn ice cream is widely associated with American home cooking, it has inspired variations around the world. In the United States, flavors often reflect classic tastes such as vanilla, chocolate, and strawberry. In Europe, especially in the UK and Italy, adaptations include custard-based or gelato-inspired versions, while Asian recipes might incorporate matcha, black sesame, or red bean paste. These regional interpretations show how versatile the base recipe can be, accommodating local ingredients and taste preferences.

Differences from Similar Desserts

Unlike traditional churned ice cream, which requires constant mixing to prevent ice crystals from forming, no-churn ice cream achieves a smooth texture through whipped cream, which incorporates air and fat. Compared to frozen yogurt or gelato, no-churn ice cream tends to be richer and creamier, thanks to the high-fat content of the whipped cream. It also freezes faster and is more forgiving for home cooks, since it doesnt require precise timing or temperature control.

Where Its Usually Served

No-churn ice cream is a staple at casual gatherings, summer parties, and family dinners. Its often scooped into bowls or cones, layered in desserts like sundaes, or served as a topping for pies and cakes. Cafs and home-based dessert shops sometimes offer it as a seasonal specialty, especially when homemade flavors such as salted caramel, berry compotes, or chocolate fudge are used. Its ease of preparation makes it a popular choice for last-minute treats.

Interesting Facts About No-Churn Ice Cream

• The invention of no-churn ice cream has helped reduce the need for traditional ice cream machines in home kitchens.
• Sweetened condensed milk acts as a stabilizer, keeping the ice cream creamy while eliminating the need for eggs or custard bases.
• Despite its simplicity, no-churn ice cream can rival the taste and texture of commercially churned varieties when made correctly.
• Many variations allow for creative experimentation, from mix-ins like cookies and caramel to unique flavors inspired by global desserts.
• Because it doesnt require churning, its also a great recipe for children and beginner bakers to make independently under supervision.

FAQ about Easy No-Churn Ice Cream Recipe

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