A homemade ice cream recipe that is as tasty as it is simple

A homemade ice cream recipe that is as tasty as it is simple

No churn ice cream, in case you didn’t get the memo, is an ice cream lover’s best bag. It’s for those of us who love homemade ice cream but don’t always feel like cracking eggs, making custard, picking up ice cream maker, forgetting parts of that ice cream maker need to be frozen, finding space in the freezer for those parts, waiting until they freeze, then give up the entire venture to eat grains straight out of the box while wallowing in an ice-crap slump. I’m not trying to give ice cream making a bad name, I’m just here to introduce you to the joy of doing it the easy-peasy way.

No-churn ice cream requires two ingredients (if you don’t count vanilla and salt): sweetened condensed milk and whipped cream. Assembling is a no-brainer (uh, you mix the whipped cream into the milk), and your “ice cream maker” is literally a cold loaf pan, plus your freezer (ie: scrape the mixture into the pan, cover, and freeze). Sometimes you’ll see a recipe that calls for a bit of cream cheese too, but if simplicity is the name of the game, I’m a believer in a recipe with an epically short ingredient list (for more evidence of this tendency, check out my new cookbook, Snackable Bakes: 100 easy recipes for extraordinarily delicious candies and treats

The recipe here is for plain vanilla, because I want this to be your basic no-churn ice cream building block, to which you can add espresso powder (for the coffee ice cream lovers in the house), pureed fruit such as strawberries, or a flavored extract such as peppermint (for a epic peppermint ice cream, topped with hot fudge sauce, if you know what’s good for you). No-churn ice cream is like the best summer hit: so fun to play with while it’s warm, but also pretty cool to check in all year round.

No-Churn Vanilla Ice Cream Recipe

Makes 1½ quarts


1 14 ounce (397 grams) can of sweetened condensed milk
1 tablespoon vanilla paste or extract
½ teaspoon kosher salt
2 cups (474 ​​ml) whipping cream, cold


Step 1: Place an 8½ by 4½-inch metal loaf pan in the freezer.

Step 2: Whisk together the sweetened condensed milk, vanilla, and salt in a large bowl. Put aside.

Step 3: In the bowl of a stand mixer with a whisk attachment, beat the whipping cream on medium to medium speed until stiff peaks form.

Step 4: Carefully fold the whipping cream into the milk mixture in two parts. Scrape the ice into the cold pan, smooth the top and cover tightly in plastic wrap.

Step 5: Freeze for 4 to 6 hours, depending on how soft you want your ice cream (I’m partially too soft here, in case you were wondering). If it is solidly frozen, let it rest on the counter for a while until it can be scooped up. Store the ice cream, wrapped, in the freezer for up to a week.

Jessie Sheehan is a recipe developer and author of: The Vintage Baker, Icebox Cakesand the new one Snackable Baking† Her work can be found in the Washington PostEnjoy your dinnerfood networkfood52and the kitchen, among other things. She lives in Brooklyn with her family.
dina vila is a photographer in Portland, Oregon.
Recipe tested by Ivy Manning