No-Churn Ice Cream

Easy No-Churn Ice Cream – Easy and delicious No-Churn Ice Cream with three different flavours to try! 

Summer is here and this no-churn ice cream is the perfect treat for a hot and sunny day! The vanilla base requires only 4 ingredients, and there are endless possibilities for mix-ins. I’ve got Cookie Dough, Cookies and Cream and Salted Caramel for you, but feel free to get creative and come up with your own favourite flavours!

What you will need

Sweetened Condensed Milk

Vanilla Extract

Salt

Heavy Whipping Cream

Edible Cookie Dough – I have a recipe that I’ve linked further down in this post. In any edible cookie dough recipe, it’s important to use heat treated flour. I explain how to heat treat flour in the post.

Chocolate crème sandwich cookies

Salted caramel sauce – You can use store-bought or homemade!

How to make No-Churn Ice Cream 

We’ll start with the Vanilla base for this No-Churn Ice Cream. 

In a medium sized bowl, whisk together the sweetened condensed milk, vanilla extract and salt. 

Using a handheld or stand mixer, fitted with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Fold half of the whipping cream into the condensed milk mixture until smooth. 

Then, pour the sweetened condensed milk mixture into the bowl with the rest of the whipped cream and gently fold until everything is combined. Make sure the mixture is completely smooth. 

If you want to stick with Vanilla, that’s it! Transfer the ice cream mixture into a container and freeze for at least 4 hours.

Cookie Dough Ice Cream

Transfer the ice cream mixture to a container and add 1 1/2 cups of edible cookie dough pieces. Mix until combined. I topped the ice cream with a few more pieces too. Freeze for at least 4 hours. 

My Easy Edible Cookie Dough is perfect for adding to other recipes like this. The recipe can be halved if you don’t want to have too much extra.

Cookies and Cream Ice Cream

Transfer the ice cream mixture to a container and add 1 1/2 cups of chopped chocolate crème sandwich cookies. Mix until combined. Freeze for at least 4 hours. 

Salted Caramel Ice Cream

Transfer the ice cream mixture to a container and drizzle 3/4 cup of your favourite salted caramel sauce over top. Swirl the salted caramel into the ice cream mixture. Freeze for at least 4 hours.

I used the Salted Caramel recipe from Jenna Rae Cakes cookbook, but you can use your favourite recipe or store-bought.

If you want to make all three of these flavours, divide your ice cream mixture into three containers and reduce the amount of mix-ins as follows:

1/2 cup of edible cookie dough pieces

1/2 cup of chopped chocolate crème sandwich cookies

1/4 cup salted caramel sauce

What should I freeze and store my No-Churn Ice Cream in?

You can pretty much use any kind of container to freeze and store your ice cream in: loaf pans, cake pans, and reusable plastic containers all work. I also found a few really great (and cute!) options on Amazon:

Mini Ice Cream Tubs

Ice Cream Tub

Disposable Kraft Ice Cream Containers

If you tried this No-Churn Ice Cream, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. Check out this video on my Instagram to see the making of this No-Churn Ice Cream.

No-Churn Ice Cream

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Freezing Time

4

hours

This No-Churn Ice Cream is so easy and delicious! Try Cookie Dough, Cookies and Cream, Salted Caramel or come up with your own flavour! The possibilities are endless with this Vanilla base.

Ingredients

• For the Vanilla Base

• 1 300mL can of sweetened condensed milk

• 2 teaspoons vanilla extract

• Pinch of salt

• 2 cups heavy whipping cream

• For Cookie Dough Ice Cream

• 1 1/2 cups edible cookie dough

• For Cookies and Cream Ice Cream

• 1 1/2 cups chopped chocolate crème sandwich cookies

• For Salted Caramel Ice Cream

• 3/4 cup salted caramel sauce

Directions

• For the Vanilla Base
• In a medium sized bowl, whisk together the sweetened condensed milk, vanilla extract and salt.
• Using a handheld or stand mixer, fitted with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Fold half of the whipping cream into the condensed milk mixture until smooth.
• Then, pour the sweetened condensed milk mixture into the bowl with the rest of the whipped cream and gently fold until everything is combined. Make sure it is completely smooth.
• If you want to stick with Vanilla, that’s it! Transfer the ice cream mixture into a container and freeze for at least 4 hours.
• For Cookie Dough Ice Cream
• Transfer the ice cream mixture into a container. Add 1 1/2 cups of edible cookie dough pieces and mix until combined. You can top the ice cream with a few more pieces too. Freeze for at least 4 hours.
• For Cookies and Cream Ice Cream
• Transfer the ice cream mixture into a container. Add 1 1/2 cups of chopped chocolate crème sandwich cookies and mix until combined. Freeze for at least 4 hours.
• For Salted Caramel Ice Cream
• Transfer the ice cream mixture into a container. Drizzle 3/4 cup of your favourite salted caramel over top. Swirl the salted caramel into the ice cream mixture. Freeze for at least 4 hours.

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