|Nutritional Guidelines (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 0g||0%|
|Total Sugars 25g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Craving homemade ice cream but don't have an ice-cream maker? Try this no-churn ice-cream recipe with just four ingredients. No need for another space-taking appliance on the shelf as this easy no-churn recipe uses only an electric mixer, whisk, a spatula, and a few bowls. It's a creamy, delightful ice cream that you can add any swirl-ins you might like.
Plus, there is no cooking required, so it takes just a few minutes to throw together. Keep it plain vanilla, or add chunks of chocolate, cookie crumbs, or chopped toasted nuts. Flavor possibilities are endless with this recipe, and we've included some ideas in the recipe variations section below.
Gather the ingredients and place a 9 x 5-inch loaf pan in the freezer.
In a medium bowl, combine the sweetened condensed milk with the vanilla extract and salt. Whisk or stir the mixture until thoroughly blended.
In a mixing bowl with an electric mixer, beat the 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.
If desired, add any additional optional ingredients to the ice cream after 2 hours. Swirl to distribute the add-ins and return the pan to the freezer. Freeze for about 3 hours longer or until very firm.
Remove the ice cream from the freezer and let it stand for about 10 minutes to soften slightly.
Scoop the ice cream into dessert dishes and garnish with your favorite sauces and ice-cream toppings. Enjoy.
- How to Make Perfect Chocolate Chips for Ice Cream: Place a sheet of parchment paper or wax paper on a baking sheet. Melt 4 ounces of semisweet chocolate in a heatproof bowl over simmering water. Pour the melted chocolate onto the parchment paper and spread it thinly. Chill the chocolate and then use a knife to chop it into small chocolate pieces. Stir the chocolate pieces into the ice cream.
- No-Churn Chocolate Ice Cream: Whisk 1/2 cup of unsweetened cocoa powder into the sweetened condensed milk along with the vanilla and salt.
- No-Churn Coffee Ice Cream: Dissolve 1 1/2 tablespoons of instant coffee granules in 1 tablespoon of warm water. Add the coffee mixture to the sweetened condensed milk along with the vanilla and salt.
- No-Churn Irish Cream Ice Cream: Omit the vanilla and add 2 tablespoons of Irish cream liqueur and a dash of ground cinnamon to the sweetened condensed milk along with a pinch of salt.
- No-Churn Lemon Ice Cream: Reduce the vanilla extract to 1 teaspoon. Add 2 tablespoons of lemon juice and 1 tablespoon of finely grated lemon zest to the sweetened condensed milk along with a pinch of salt.