No Churn Ice Cream Recipe – Delicious Recipe Ever

Vanilla Ice Cream

•  14 oz can sweetened condensed milk
•  1 Tablespoon vanilla bean paste or 1 scraped vanilla bean or 2 teaspoons vanilla extract
•  Pinch of fine sea salt about 1/16th teaspoon
•  2 cups (473 ml) heavy cream cold

Chocolate Ice Cream

•  4 oz (113 g) semisweet chocolate bar melted
•  14 oz can sweetened condensed milk
•  1 teaspoons vanilla extract
•  Pinch of fine sea salt about 1/16th teaspoon
•  2 cups (473 ml) heavy cream cold
•  2 Tablespoon cocoa powder see note
•  ½ cup (85 g) mini chocolate chips

Strawberry Ice Cream

•  1 lb(453 g) fresh or frozen strawberries stems removed and quartered
•  14 ozcan sweetened condensed milk
•  ½ teaspoonsvanilla extract
•  Pinchof fine sea salt about 1/16th teaspoon
•  2 cups(473 ml) heavy cream cold

Also See:

No-bake Pumpkin Cheesecake Recipe – Easiest Recipe Ever

How to make No Churn Ice Cream 

Creamy Vanilla

• For 15 minutes, put a metal bowl in the freezer to get cold.
• In a different medium-sized bowl, mix vanilla bean paste (or vanilla extract) and sea salt with a whisk.
• 14 ounces of sweetened condensed milk, 1 tablespoon of vanilla bean paste, and a pinch of fine sea salt
• The bowl should be cold. Take it out of the freezer and add cold heavy cream to it. Start beating with an electric mixer on low speed and slowly raise the speed until it reaches high speed. Fast-beat until stiff peaks form.
• Heavy cream, 2 cups (473 ml) Add the condensed milk mixture to the heavy cream and slowly fold the two together with a spatula until everything is well mixed.
• Put ice cream into a 9×5-inch bread pan. A piece of plastic wrap should be placed tightly over the pan’s surface and pressed into the ice cream.
• Put it in the freezer and freeze it for at least four hours or, better yet, overnight before you serve it.

Dark chocolate

• For 15 minutes, put a metal bowl in the freezer to get cold. While that is going on, melt your chocolate bar and set it aside to cool.
• 113-gram (4-ounce) semisweet chocolate bar  You will need to use a different medium-sized bowl to mix the condensed milk, vanilla extract, and sea salt. Add the melted chocolate and mix it in.
• 14 ounces of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of fine sea salt
• In a bowl that has been frozen, add heavy cream and cocoa powder. Start beating with an electric mixer on low speed and slowly raise the speed until it reaches high speed. Fast-beat until stiff peaks form.
• Two tablespoons of chocolate powder and two cups (473 ml) of heavy cream
• Add the condensed milk mixture to the heavy cream and slowly fold the two together with a spatula until everything is well mixed.
• Add the chocolate chips and mix them in. 1/2 cup (85 grams) small chocolate chips
  Put ice cream into a 9×5-inch bread pan.
• A piece of plastic wrap should be placed tightly over the pan’s surface and pressed into the ice cream.
• Put it in the freezer and freeze it for at least four hours or, better yet, overnight before you serve it.

Pink strawberry

• For 15 minutes, put a metal bowl in the freezer to get cold. Make strawberry juice in a mixer, then pour it into a small saucepan.
• 1 lb (453 g) strawberries, frozen or fresh Stir the mixture often while cooking over medium-low heat until it gets thicker and about half of its original size.
• Put it in a medium-sized bowl that can handle heat and let it cool for 15 minutes. Put in the vanilla extract, sea salt, and condensed milk. Mix them all together.
• 14 ounces of sweetened condensed milk, 6 teaspoons of vanilla extract, and a pinch of fine sea salt
• Take the bowl out of the freezer that is cold and add heavy cream to it. Slowly raise the speed of an electric mixer until it reaches high. Beat on high until stiff peaks form.
• Heavy cream, 2 cups (473 ml) Add the strawberry mixture to the whipped cream and mix it in slowly until it’s all mixed together.
• Put the ice cream into a 9×5-inch bread pan and gently press a piece of plastic wrap into the top of it.
• Put in the freezer for at least four hours or, better yet, overnight before scooping and serving.

Nutrition

• Serving: 1serving
• Calories: 369kcal
• Carbohydrates: 30g
• Protein: 6g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Cholesterol: 84mg
• Sodium: 79mg
• Potassium: 241mg
• Sugar: 30g
• Vitamin A: 1007IU
• Vitamin C: 2mg
• Calcium: 180mg
• Iron: 0.2mg

FAQ

Q1. How long does no churn ice cream last in the freezer?

The best way to enjoy your ice cream is as soon as it’s ready, but if you store it right, it can last for weeks or months. Don’t forget to press the plastic wrap against the surface to keep it from getting freezer burn. Some bread pans don’t come with lids, but if yours does, use it!

Q2. Can you make no churn ice cream without condensed milk?

Instead of the custard base that you’d find in standard ice cream, sweetened condensed milk can be used. It helps you save time and work, and this method won’t work without it.

Q3. How do you make no churn ice cream dairy free?

Instead of condensed milk, you could use a non-dairy condensed milk (I think there is coconut condensed milk) and coconut cream instead of heavy cream. But it’s worth a shot! I don’t know how this would work because I haven’t tried it myself. Please let me know how this works for you if you do try it.