This homemade no-churn ice cream is the easiest way to make rich, creamy ice cream at home—no machine needed. The photo shows two classic flavors made from one simple base: smooth vanilla and sweet strawberry (pink). With just a few ingredients and a mixer, you can whip, fold, freeze, and scoop a dessert that tastes like a creamy store-bought tub—but fresher and customizable.
No-churn ice cream works because whipped cream adds air (for softness), while sweetened condensed milk keeps the mixture from freezing into a solid ice block. The result is a scoopable, silky texture even after freezing overnight. Once you learn the base, you can create dozens of flavors using fruit, cookies, chocolate, caramel, or nuts.
Why You’ll Love This No-Churn Ice Cream
- No ice cream maker required
- Super creamy texture with simple ingredients
- One base = many flavors
- Perfect for beginners and quick desserts
- Freezer-friendly for make-ahead treats
Ingredients
Base (vanilla no-churn ice cream)
- 2 cups (480 ml) heavy whipping cream, very cold
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 tsp vanilla extract
- Pinch of salt
Strawberry version (pink)
- 1 cup strawberries (fresh or frozen)
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp lemon juice (optional, brightens flavor)
- Optional: a drop of pink food coloring for stronger color
Optional mix-ins:
- chocolate chips, crushed cookies, caramel swirl, chopped nuts, sprinkles
How to Make No-Churn Ice Cream (Step-by-Step)
- Chill your tools
For the best whip, chill your mixing bowl and beaters in the freezer for 10 minutes. - Whip the cream
Pour cold heavy cream into the bowl and whip until stiff peaks form. The cream should be thick and hold its shape. - Mix the base
In another bowl, stir sweetened condensed milk with vanilla and a pinch of salt. - Fold gently
Add whipped cream to the condensed milk mixture in two batches. Fold slowly with a spatula until smooth and airy. Do not stir hard—folding keeps the ice cream light. - Freeze
Pour into a container, smooth the top, cover tightly, and freeze at least 6 hours (overnight for best texture).
Strawberry No-Churn Ice Cream (Pink Layer)
- Make a quick strawberry puree
Blend strawberries with sugar and lemon juice. For a thicker puree, simmer it 5–8 minutes then cool completely (this reduces extra water and improves texture). - Add to the base
Fold strawberry puree into half of the ice cream base until pink and evenly mixed. You can also swirl it in for a marbled look. - Layer (optional like the photo)
Pour vanilla into one container and strawberry into another, or layer both flavors in one container. Freeze.
Tips for Creamy, Scoopable Ice Cream
- Use cold heavy cream so it whips properly.
- Do not use evaporated milk (it won’t whip like heavy cream).
- Cool fruit puree completely before mixing so it doesn’t melt the whipped cream.
- Thicker fruit = better texture (cook puree briefly for best results).
- For cleaner scoops, let the container sit at room temperature 5 minutes before serving.
Flavor Ideas (Using the Same Base)
- Cookies & cream (crushed cookies folded in)
- Chocolate (add cocoa + melted chocolate)
- Mango (thick mango puree)
- Pistachio (chopped pistachios + almond extract)
- Caramel swirl (caramel ribbon + sea salt)
- Banana (banana puree + vanilla wafers)
Storage
Keep no-churn ice cream covered tightly in the freezer for up to 2 weeks for best freshness. Place plastic wrap directly on the surface to reduce ice crystals.
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