No ice cream cream maker? No problem. You don’t even need one to make some of the most amazing ice cream you’ve tasted! No-churn ice cream is made using just 5 easy to find ingredients and 10 minutes of prep. The ice cream is rich and creamy, and while the texture is slightly different than regular ice cream, it’s a great way to make a simple frozen dessert.
In this post you’ll find my top 15 no-churn ice cream recipes, everything from classic vanilla to strawberry rhubarb, and a bonus recipe for Raspberry Chip!
How to Make No-Churn Ice Cream
I dedicated a whole chapter in my first cookbook to no-churn ice cream recipes because I love the ease and versatility of this method so much. No-churn ice cream is simply made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in’s, then spreading in a pan and freezing.
Besides heavy cream and sweetened condensed milk, you’ll add a bit of salt to cut the sweetness. And I like to add a small amount of cream cheese for it’s tang, to balance the flavors, and keep the ice cream smooth when it’s frozen.
Using No-Churn Ice Cream to Make Desserts
Besides scooping this ice cream into cones or dishes, these no-churn recipes can also be a great ingredient for frozen desserts. I love to make this Coffee Caramel Ice Cream Pie with the no-churn coffee ice cream for summer celebrations, and this Chocolate Chip Brownie Skillet with a mound of vanilla in the middle, that melts into the chocolate.
And ice cream sandwiches! One of our favorite ways to use no-churn ice cream. Take chocolate chip cookies and fill them with Frangelico + Coffee No-Churn ice cream, or pumpkin ice cream sandwiched between Pan-Banging Ginger Molasses Cookies for a great fall dessert. And when that weeknight chocolate craving hits, there’s nothing better than Fudgy Brownies and a scoop of mint chip.
15 Best No-Churn Ice Cream Recipes: Raspberry Chip
- 4 cups raspberries fresh or frozen [600g]
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 oz semisweet or bittersweet chocolate [140 g]
- One 14 oz can sweetened condensed milk [396 g]
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 oz cream cheese room temperature [57 g]
- 2 cups heavy cream [480 g]
- For the raspberries: Bring the raspberries, sugar, and salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh strainer, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature.
- For the chocolate pieces: Line a baking sheet with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Remove from the heat and pour the mixture into the prepared pan and freeze until firm, 10 to 15 minutes. Prepare the ice cream while the chocolate is setting. When the chocolate is firm, chop it into bite-sized pieces, and add to the ice cream immediately (it will start to melt as you chop it, so work quickly).
- For the ice cream: In a large bowl, whisk the sweetened condensed milk, vanilla, salt, and raspberry juice until completely combined. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold the remaining whipped cream mixture until no streaks remain. Add the chopped chocolate and mix to combine. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours, or covered, up to 1 week.