Easy, 2-Ingredient No Churn Ice Cream Recipes (No Ice Cream Machine, No Cooking)

No ice cream maker? No Churn Ice Cream Recipes is just for you! You do not need one single piece of fancy equipment to make the creamiest, dreamiest homemade ice cream of your life! This magical recipe has two ingredients, ten minutes of actual effort, and 1-2 hours of patience (the freezer does all the hard work, you just hang out). This is great base recipe for infinite flavor combinations.

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´- 

˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗ 

Follow the recipe card below for directions on preparing the treat the same day. 

˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗ 

Day 1: prep ingredients/tools

Make sure you have all your ingredients and tools ready.

Day 2: whip and mix

Whip the cream and fold in the rest of the ingredients. Freeze and enjoy the same day (assuming you made it early enough to enjoy after a few hours of chilling or next day with your favorite toppings!

˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗

🔍 WHAT MAKES THIS WORK

Whipping the heavy cream first builds up loads of tiny air bubbles, and those bubbles are what give your ice cream that light, scoop-able texture instead of a rock-solid ice block. The sweetened condensed milk brings the sweetness and creaminess all at once, no cooking required. The result is a rich, creamy treat.

My favorite part about having a solid no churn ice cream recipes base is that you can create infinite flavor combinations. This recipe is your blank canvas. Vanilla is just the starting point! Swirl in some peanut butter, fold in cookie crumbles, ribbon it with strawberry jam. Infuse the milk with pandan leaves or tea leaves for a matcha or oolong ice cream. Fold in roasted sweet potatoes or taro. The possibilities are genuinely endless, and every single one of them is SO DELICIOUS! I’m drooling just thinking about it.

Main Ingredients

• Heavy cream is the foundation of this recipe, whipped to stiff peaks to create the light, airy texture that gives no churn ice cream recipes its scoopable consistency.
• Sweetened condensed milk serves double duty here, adding both sweetness and a creamy richness that keeps the ice cream soft and prevents it from freezing into a solid block.
• Vanilla extract adds a warm, classic flavor that complements any mix-ins you choose to add, though you can swap it for almond extract or another flavoring you enjoy. If you choose NOT to add the vanilla, it still tastes sooo good, just like those rabbit milk candies if you've ever had! I ate them growing up and it has this creamy, sweet, milky taste that I love.

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Large mixing bowl, used for whipping cream
• Measuring cups, if using imperial
• Kitchen scale, if using metric
• Measuring spoons
• Hand mixer, used for whipping cream
  Alternative: A whisk works, but requires significant arm strength and effort to reach stiff peaks
• Rubber spatula, used for folding ingredients
  Alternative: Large spoon works as well instead
• Freezer safe container, used for freezing ice cream
  Alternative: A loaf pan covered tightly with parchment paper works well

OPTIONAL UPGRADES

• Stand mixer, used for hands-free whipping!!!!!!!!

HOW TO MAKE (STEP-BY-STEP) 

Step 1: Add all ingredients  into a large mixing bowl or the bowl of a stand mixer. Whip on high speed until stiff peaks form. You want the cream to hold its shape when you lift the beaters, but stop right there! Over-whipping turns it into butter, and that's a whole different recipe.

This is also your moment to fold in any fun mix-ins like chocolate chips, cookie pieces, or fresh fruit.

Step 2: Pour the mixture into a freezer-safe container and smooth out the top. Cover tightly and freeze until completely firm, at least 4 to 6 hours or overnight for best results. The ice cream is ready when it's scoopable and holds its shape.

ENJOY!!! :)

👩🏻‍🍳RECIPE TESTING NOTES 

What I tested

• I did try the popular method of whipping the cream and then folding the condensed milk in but I wanted to see if I can skip that folding step and mix everything together.
• The second test I went ahead and just put everything into a fully chilled mixing bowl. I made sure to chill all my ingredients beforehand...worked out! I saved us a step :)

🔄Substitutions & Flavor Ideas

Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ): 

• For tea-infused, add 2 tablespoon tea powder for every 1x the recipe while whipping. I like using powdered teas like Matcha or Hojicha powder flavors the no churn ice cream without heating the cream but I also like to give it more tea forward flavors when time allows. I would gently heat the heavy cream with my tea leaves or powder then let it cool and fully chill before whipping to make ice cream!
• For fruity flavors, add 2 tablespoons freeze dried fruit powder for every 1x the recipe while whipping. I prefer to use freeze-dried fruits/berries when possible so it’s easier for mega flavor and doesn’t add extra moisture to the ice cream base. If I don’t have that (or I just want to save some money) then I would oven-roast some fruits first to reduce moisture, cool/chill, then fold into the no churn ice cream recipes base (after it’s been whipped) and then freeze!
• Chunky add ins like crushed cookies, cereal, or nuts, I add about 2-3 crushed Oreos for every 1x the recipe AFTER whipping, just fold it right in. Same with any cereal you may want to add.
• For Fresh fruits, I usually will chop the fruits and fold into the no churn ice cream base after it has been whipped. About ⅓ cup of chopped fruit and then add a little more on top for visuals should be enough :)
• Make it an ice cream sandwich! Find some of my cookie recipes and make it a cookie ice cream sandwich or take a cake recipe and bake it into a sheet pan to fill with ice cream base, slice up and you've got ice cream sandwiches made with cake! I make an ice cream sandwich cake for my husband's birthday almost every year because he LOVES ice cream :)

Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°

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❄️STORAGE INSTRUCTIONS

Freezer: Store your ice cream in a freezer-safe airtight container and press a piece of parchment paper  directly onto the surface before sealing to prevent ice crystals. When you're ready to dig in, let it sit on the counter for 5 to 10 minutes to soften up just enough for easy scooping. It keeps well for up to 1 month!