3 Flavors of No-Churn Ice Cream: Easy and Delicious

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No-churn ice cream is a game-changer for dessert lovers. This creamy treat skips the need for an ice cream maker. It’s perfect for hot summer days or cozy nights in.

You can whip it up with minimal effort. The recipe is versatile, offering three delicious flavors: classic vanilla, rich chocolate, and refreshing strawberry.

It’s naturally gluten-free and can be adapted for keto diets. Beginners and seasoned cooks alike will love its simplicity. With just a few ingredients, you get a decadent dessert.

Customize it to suit your taste. This recipe saves time and delivers big on flavor. Get ready to impress your family and friends.

Why Choose This Recipe?

This no-churn ice cream is a crowd-pleaser. It’s gluten-free, making it ideal for those with dietary restrictions. You can tweak it for keto by using sugar substitutes.

Unlike store-bought ice cream, you control the ingredients. This means no artificial flavors or preservatives. It’s budget-friendly compared to premium brands.

You can make a large batch for less. The recipe is also forgiving, perfect for novice cooks. Traditional ice cream requires churning and precise timing.

This version skips those steps. You get creamy results without the hassle. Plus, it’s endlessly customizable. Add your favorite mix-ins or toppings. Enjoy a dessert that feels homemade and luxurious.

Why This Recipe Works

• Simple ingredient ratios: Heavy cream and sweetened condensed milk create a rich, creamy base.
• No special equipment: A mixer or whisk is enough; no ice cream maker needed.
• Balanced sweetness: Condensed milk provides sweetness without overpowering the flavors.
• Flexible flavoring: Vanilla, cocoa, or fruit puree blend seamlessly into the base.
• Stable texture: Whipping the cream ensures a light, airy consistency that holds up in the freezer.
• Dietary compatibility: Naturally gluten-free; keto-friendly with sugar substitutes.
• Quick preparation: Minimal steps mean you spend less time in the kitchen.

Essential Ingredients

For the Base (Makes ~6 servings per flavor):

• 2 cups heavy whipping cream (cold)
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract (for vanilla flavor)

For Chocolate Flavor:

• ¼ cup unsweetened cocoa powder
• 1 tbsp warm water (to dissolve cocoa)

For Strawberry Flavor:

• 1 cup fresh strawberries, pureed (or ¾ cup store-bought strawberry puree)
• 1 tbsp lemon juice (optional, enhances flavor)

Optional Ingredients:

• ½ cup chocolate chips (for vanilla or chocolate)
• ¼ cup crushed freeze-dried strawberries (for strawberry)
• 2 tbsp erythritol or monk fruit sweetener (for keto version)

Substitutions:

• Replace sweetened condensed milk with coconut condensed milk for dairy-free.
• Use sugar-free condensed milk for keto diets.
• Swap strawberries with raspberries or blueberries for different fruit flavors.

Toppings:

• Whipped cream, sprinkles, or chopped nuts.
• Fresh fruit slices or chocolate sauce.

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer (whisk works for small batches)
• Spatula
• Measuring cups and spoons
• Blender or food processor (for strawberry puree)
• Three 8×4-inch loaf pans or freezer-safe containers
• Plastic wrap or airtight lids

How to Make No-Churn Ice Cream

1. Prepare the base: Chill a large mixing bowl for 10 minutes. Pour in 2 cups heavy cream. Beat with a hand mixer on medium-high speed. Whip until stiff peaks form (about 3-5 minutes).
2. Add condensed milk: Gently fold in the sweetened condensed milk with a spatula. Add 1 tsp vanilla extract for the vanilla flavor. Mix until smooth. Avoid deflating the cream.
3. For chocolate flavor: Mix cocoa powder with warm water to form a paste. Fold into one-third of the base mixture. Stir gently until fully combined.
4. For strawberry flavor: Puree fresh strawberries with lemon juice in a blender. Fold into one-third of the base mixture. Stir until evenly pink.
5. Add optional mix-ins: Fold in chocolate chips or freeze-dried strawberries if desired. Keep mix-ins minimal to maintain texture.
6. Transfer to containers: Divide each flavor into a separate loaf pan. Smooth the top with a spatula.
7. Freeze: Cover with plastic wrap or lids. Freeze for at least 6 hours, preferably overnight.
8. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Use a warm ice cream scoop for easier serving.

Total Time: 15 minutes prep + 6 hours freezing.

Tips for Success

• Chill equipment: A cold bowl and whisk help cream whip faster.
• Don’t overmix: Fold gently to keep the mixture airy.
• Use fresh ingredients: Fresh strawberries yield better flavor than frozen.
• Make ahead: Prepare the base a day in advance for convenience.
• Freeze properly: Press plastic wrap directly onto the surface to prevent ice crystals.
• Soften before serving: Let ice cream soften slightly for smoother scooping.
• Portion control: Use smaller containers for easier storage and serving.

Nutritional Information

Per serving (½ cup, vanilla flavor, 6 servings per batch):

• Calories: 320 kcal
• Fat: 24g
• Protein: 4g
• Carbs: 22g
• Net Carbs: 22g (keto version: ~4g with sugar substitute)
• Fiber: 0g

Per serving (chocolate flavor):

• Calories: 340 kcal
• Fat: 25g
• Protein: 5g
• Carbs: 24g
• Net Carbs: 22g (keto: ~5g)
• Fiber: 2g

Per serving (strawberry flavor):

• Calories: 330 kcal
• Fat: 24g
• Protein: 4g
• Carbs: 23g
• Net Carbs: 22g (keto: ~4g)
• Fiber: 1g

Note: Values vary by brand and substitutions. Check labels for dietary compliance.

Customizing the Recipe

This recipe is a blank canvas. Try these variations:

• Spicy twist: Add a pinch of chili powder to the chocolate flavor for a Mexican-inspired kick.
• Nutty crunch: Mix in chopped almonds or pecans for texture.
• Coffee lover’s dream: Add 1 tbsp instant coffee powder to the vanilla base.
• Vegan option: Use coconut cream and coconut condensed milk.
• Herb infusion: Add fresh mint or basil to the strawberry flavor.
  Experiment with extracts like almond or orange. Swirl in caramel or peanut butter for decadence.

Common Mistakes to Avoid

• Overwhipping cream: Stop at stiff peaks to avoid buttery texture.
• Skipping the chill: Warm bowls slow down whipping.
• Using low-fat cream: Heavy cream is essential for richness.
• Incorrect folding: Aggressive mixing deflates the base, making it dense.
• Not freezing long enough: Less than 6 hours leads to soft ice cream.
• Poor storage: Unsealed containers cause freezer burn.
• Wrong substitutions: Low-quality sweeteners can alter taste.

Storage and Reheating

Store ice cream in airtight containers or loaf pans. Press plastic wrap onto the surface before sealing. This prevents ice crystals.

Keep in the freezer for up to 2 weeks. For longer storage, wrap tightly in foil. To serve, soften at room temperature for 5-10 minutes. Avoid microwaving; it melts unevenly.

Scoop and return leftovers to the freezer immediately. For best quality, consume within 10 days. Check for freezer burn before serving.

Pairing Suggestions

Pair with gluten-free or keto-friendly sides. Try almond flour cookies for crunch. Serve with fresh berries for a light dessert.

A hot espresso complements the chocolate flavor. For keto diets, pair with a sugar-free mocha.

Sparkling water with lemon refreshes the palate. Avoid sugary drinks to maintain dietary focus. For a decadent treat, drizzle with sugar-free chocolate sauce.

Frequently Asked Questions

Can I use frozen strawberries for the strawberry flavor?

Fresh strawberries give the best flavor. Frozen ones work but may add extra water. Thaw and drain them first. Puree well to avoid chunks.

How do I make this recipe keto-friendly?

Use sugar-free condensed milk and a keto sweetener like erythritol. Check carb counts on mix-ins. Skip high-carb toppings like sprinkles.

Can I make this dairy-free?

Yes, use coconut cream instead of heavy cream. Swap sweetened condensed milk for coconut condensed milk. Adjust sweetness as needed.

How long does it take to freeze?

Freeze for at least 6 hours. Overnight is best for a firm texture. Check containers for even freezing.

Why is my ice cream icy?

Iciness comes from improper storage or low-fat ingredients. Use heavy cream and seal containers tightly. Press plastic wrap on the surface.

Can I double the recipe?

Yes, double ingredients and use larger containers. Whip cream in batches to avoid overfilling the bowl. Freeze as directed.