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No Churn Ice Cream is made from Sweetened Condensed Milk and Heavy Cream that has been whipped. Then it is up to your imagination on what mixins to add.

No Churn Ice Cream

Dina Driggs
Creamy ice cream that can be made in 30 minutes without an ice cream machine.
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Course Dessert
Cuisine American
Servings 8 Servings

Equipment

  • 1 Loaf Pan

Ingredients
  

Vanilla Ice Cream

  • 14 oz. Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 1/4 tsp. Salt
  • 2 tsp. Clear Vanilla Extract
  • 1 Tbsp. Vanilla Bean Paste, or the caviar of one vanilla bean

Chocolate Ice Cream

  • 14 oz. Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 2 Tbsp. Cocoa Powder
  • 4 oz. Dark Chocolate, melted
  • 2 tsp. Vanilla Extract
  • 1/2 Cup Chocolate Shavings, instructions below

Cherry with Dark Chocolate Ic Cream

  • 14 oz. Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 1/4 tsp. Salt
  • 1 tsp. Clear Vanilla
  • 4 oz Dark Chocolate, chopped
  • 1 Cup Fresh Cherries, pitted

Dulce de Leche Chocolate Brownie Ice Cream

  • 14 oz Dulce de Leche, instructions above or purchase
  • 2 Cups Heavy Cream
  • 1/4 tsp. Salt
  • 1 tsp. Clear Vanilla
  • 4 Tbsp. Hot Fudge, melted enough to drizzle
  • 4 Tbsp. Caramel Ice Cream Topping
  • 1/2 Cup Brownie Bits
  • 1/2 Cup Pecans

Smore's Ice Cream

  • 14 oz. Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 2 Tbsp. Cocoa Powder
  • 1/4 tsp. Salt
  • 4 oz. Milk Chocolate
  • 1/2 Cup Graham Crackers, cut into 1/2 inch squares
  • 20 Large Marshmallows, roasted under the broiler and cooled
  • 2 oz, Dark Chocolate, Chopped

Butterfinger Reese's Ice Cream

  • 14 oz. Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 3 Cups Reese's Peanut Butter Cups chopped
  • 1 1.9 oz. Butterfinger Candy Bar, chopped

Instructions
 

Vanilla Ice Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Pour the contents of the Sweetened Condensed Milk (SCM) in a large bowl.
  • Add vanilla to the bowl of heavy cream.
  • If using a vanilla bean, soak in boiling water for 15 minutes. Slice in half and scrape out the vanilla caviar.
  • Whip the heavy cream until it has very stiff peaks, almost butter, but not quite.
  • Pour half of the whipped cream into the bowl with the SCM. Fold the whipped cream in by pulling the SCM from the bottom over the top of the whipped cream.
  • Turn the bowl a quarter turn and pull up another spatula of SCM to the top of the whipped cream. This time push the spatula down to the bottom of the bowl.
  • The air in the cream is all you have to give lift to the ice cream.
  • Continue to fold until the whipped cream is mostly mixed in.
  • Add the second half of the whipped cream and fold in the same manner as the first half until almost smooth.
  • Pour into the frozen loaf pan. Cover with plastic wrap and put back in the freezer.
  • Freeze for 4 hours or overnight.

Chocolate Ice Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Pour the contents of the Sweetened Condensed Milk (SCM) in a large bowl.
  • Melt the chocolate in the microwave for 1 minute, cooking in 30 second intervals stirring vigorously every 30 seconds. If you need more time to melt the chocolate, place it in the microwave in 15 seconds increments. Each microwave is different so watch the chocolate. If it heats too fast or long it will burn on the bottom. Beat until smooth. Cool and set aside.
  • To make chocolate shavings, grate 4 oz. of chocolate or cut with a sharp knife into very small pieces.
  • Place the heavy cream into a large bowl and add the cocoa powder. Whip on low until the cocoa is mixed in. Turn the mixer to a higher level and beat until it has very stiff peaks, almost butter, but not quite.
  • Mix the melted chocolate into the sweetened condensed milk until smooth.
  • Pour half of the chocolate whipped cream into the bowl with the SCM. Fold the whipped cream in by pulling the SCM from the bottom over the top of the whipped cream.
  • Turn the bowl a quarter turn and pull up another spatula of SCM to the top of the whipped cream. This time push the spatula down to the bottom of the bowl.
  • Add the second half of the whipped cream and fold in the same manner as the first half until almost smooth.
  • Pour shavings into the SCM and mix gently until just mixed in.
  • Pour into the frozen loaf pan. Cover with plastic wrap and put back in the freezer.
  • Freeze for 4 hours or overnight.

Cherry with Dark Chocolate Ic Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Pour the contents of the Sweetened Condensed Milk (SCM) in a large bowl.
  • Chop or grate the dark Chocolate into small shavings or pieces.
  • Push the pit out of each fresh cherry. Put each cherry on a glass pop bottle. Using a sturdy straw push the pit into the glass bottle. Continue to pit all the the cherries. Cut into fourths or smaller.
  • Whip the heavy cream until it has very stiff peaks, almost butter, but not quite.
  • Pour half of the whipped cream into the bowl with the SCM. Fold the whipped cream in by pulling the SCM from the bottom over the top of the whipped cream.
  • Turn the bowl a quarter turn and pull up another spatula of SCM to the top of the whipped cream. This time push the spatula down to the bottom of the bowl. Keep turning and folding until almost smooth, but not quite.
  • Add the second half of the whipped cream and fold in the same manner as the first half.
  • When the ice cream is almost smooth add the sliced cherries and chocolate shavings.
  • Stir until smooth and pour into the frozen loaf pan.
  • Cover with plastic wrap and freeze for 4 hours or overnight.

Dulce de Leche Chocolate Brownie Ice Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Cut brownie bites into small pieces and set aside.
  • I made a batch of Ghirardelli Brownies the night before and cut into small pieces.
  • Cut pecans into small pieces and set aside.
  • Melt hot fudge until it is pourable but will not melt ice cream.
  • Whip the heavy cream with vanilla and salt until it has very stiff peaks, almost butter, but not quite.
  • Pour the contents of the can of Dulce de Leche (DdL) in a large bowl.
  • Pour half of the whipped cream into the bowl with the DdL. Fold the whipped cream in by pulling the Ddl from the bottom over the top of the whipped cream.
  • Turn the bowl a quarter turn and pull up another spatula of DdL to the top of the whipped cream. This time push the spatula down to the bottom of the bowl. Keep turning and folding until almost smooth, but not quite.
  • Pour the other half over the whipped cream over the DdL mixture and fold it in.
  • When the ice cream is almost smooth drizzle on caramel ice cream topping and the hot fudge. Sprinkle the brownie bite pieces and nuts on top.
  • Fold in the toppings until just mixed in and the ice cream is smooth. Pour into the frozen loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight.

Smore's Ice Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Melt the chocolate in the microwave for 1 minute in 30 second intervals stirring vigorously after each. If you need more time to melt the chocolate, place it in the microwave in 15 seconds increments. Each microwave is different so watch the chocolate. If it heats too fast or long it will burn on the bottom. Beat until smooth. Cool and set aside.
  • Place the 20 marshmallows on a cooking sheet and place under the broiler for about 1 1/2 minutes. When brown and toasted on top, flip the marshmallows over. I used another small cookie sheet and flipped them upside down. Brown the other side. It only takes about one minute.
  • Once the marshmallows have charred on both sides, take them out of the oven to cool.
  • Make Chocolate shavings by grating, using a peeler or chopping with a knife.
  • Cut four rectangles of graham crackers on the perforated marks. Cut each into smaller piece until all pieces are about 1/2 inch.
  • Pour the contents of the Sweetened Condensed Milk in a large bowl.
  • Mix in the melted chocolate until smooth.
  • Place the heavy cream into a large bowl and add the cocoa powder. Whip on low until the cocoa is mixed in. Turn the mixer to a higher level and beat until it has very stiff peaks, almost butter, but not quite.
  • Fold in half of the whipped cream to the SCM mixture. Mix until almost smooth, but not quite.
  • Pull apart the cooled marshmallows and put 10 of them in the whip cream SCM mixture. Mix and pull the marshmallows apart as you mix.
  • Pour in the other half of the chocolate whipped cream and fold into the SCM mixture. When it is almost smooth, but not quite. Add the other 10 toasted marshmallows. Pull them apart and add to the SCM mixture.
  • Add in the graham crackers, chocolate shavings and the other half cup of small marshmallows. Fold everything together.
  • Pour into the frozen loaf pan. Cover with the plastic wrap
  • Freeze for 4 hours or overnight.

Butterfinger Reese's Ice Cream

  • Place a metal loaf pan in the freezer 15 minutes before making ice cream.
  • Pour the contents of the Sweetened Condensed Milk (SCM) in a large bowl.
  • Whip the heavy cream until it has very stiff peaks, almost butter, but not quite.
  • Fold in half of the whipped cream to the SCM mixture. Folding from the bottom of the pan to the top. Keep turning the bowl so you are pulling from all angles. Mix until almost smooth, but not quite.
  • Pour in the other half of the whipped cream and fold into the SCM mixture like you did the first half. When it is almost smooth, fold in the Butterfinger and the Reese's Peanut Butter bits.
  • Pour into the frozen loaf pan and cover with plastic wrap. Freeze for four hours.
Keyword Chocolate, Heavy Cream, Ice Cream, Vanilla
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