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Sweets · Global

No-Churn Ice Cream

Three ingredients and a whisk: whipped cream does the job an ice cream machine would.

Hands-on
15 min
Hands-off
6 h
Total
6 h 15 min
Makes
6 servings
Serves
6

15 minutes of whisking and folding, then at least 6 hours in the freezer (overnight is fine). Total = 15 min active + 360 min hands-off freezing.

Pan loaf pan, about 21 x 11 cm or a little larger (or a 20 cm square pan) (US: loaf pan, about 8 1/2 x 4 1/2 in or a little larger (or an 8-inch square pan))

  • easy
  • vegetarian
  • no-bake
  • make-ahead
  • summer
  • kids

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of No-Churn Ice Cream
Amount
Units

Ingredients

You need: stand mixer with whisk attachment, or a hand mixer · large bowl · whisk · rubber spatula · loaf pan, about 21 x 11 cm (8 1/2 x 4 1/2 in) or a little larger, or a shallow freezer container · wax paper or plastic wrap · ice cream scoop

Contains: milk

Method

  1. Mix the sweet base

    In a large bowl, whisk the 397 g (14 oz) can of sweetened condensed milk with 1 tsp vanilla and a pinch of salt until smooth.

  2. Whip the cream

    Pour the 480 ml (2 cups) cold cream into the mixer bowl and whip until it holds stiff peaks, about 3 minutes.

    Ready when: Lift the whisk: the peak stands straight up and doesn't flop over.

    Otto tried this firstOtto stops at soft, droopy peaks because his arm is tired. The ice cream comes out dense and flat. The cream has to hold stiff peaks to trap enough air.

  3. Lighten, then fold

    Stir one big scoop of the whipped cream into the condensed milk mixture to loosen it. Then add the rest of the cream and fold it in gently with a spatula, just until no white streaks remain.

    Otto tried this firstOtto beats the cream in with the mixer on high. All the air goes out and the mixture turns runny. Fold slowly by hand instead.

  4. Pan it and cover the surface

    Scrape the mixture into the loaf pan or freezer container and smooth the top. Press wax paper or plastic wrap right onto the surface so no air touches it.

  5. Freeze

    Freeze for at least 6 hours, or overnight.

    Ready when: Firm all the way to the middle but still scoopable.

  6. Scoop and serve

    Peel off the paper, scoop into bowls and add your toppings.

Swaps

  • Instead of loaf pan: an 8-inch (20 cm) square baking pan Any shallow pan works; a tall, narrow container takes longer to freeze.
  • Instead of wax paper on the surface: plastic wrap pressed flush against the surface Either one keeps air off the top and limits ice crystals.

Don’t swap

  • evaporated milk for sweetened condensed milk: the sugar in condensed milk is what keeps it soft and scoopable

Make ahead, store & reheat

Make ahead
Make it the day before: it needs at least 6 hours to freeze, and overnight is fine.
Storage
Keep it in the freezer with wax paper or plastic wrap pressed onto the surface to limit ice crystals.

If something goes wrong

  • Dense or flat instead of light Why: The cream was under-whipped, or the mixture was overmixed and lost its air.
    Whip to stiff peaks and fold gently by hand, stopping as soon as the streaks disappear.
  • Icy crust on top Why: Air reached the surface.
    Press the paper or wrap directly onto the ice cream, not just over the pan.
  • Still soft after a few hours Why: It hasn't been in long enough, or the container is tall and narrow.
    Give it the full 6 hours or overnight, and use a shallow loaf pan next time.

Good to know

  • Keep the cream in the fridge until the moment you whip it.
  • Serve a scoop next to a warm pie or cobbler.

Safety

  • Keep fingers, spoons and spatulas out of the bowl while the mixer is running. Switch it off before you scrape the sides.
  • The cut lid of the condensed milk can is sharp. Lift it out carefully, and let an adult do it for kids.
  • Check toppings and mix-ins for nuts and other allergens if you are serving guests.