- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 480 ml
- 397 g
- 2 tsp
- 1 pinch
Process
Timers built in · swap anything · ask as you cook
Chill a large metal bowl and the beaters of your hand or stand mixer in the freezer for 15 minutes. Cold equipment whips cream faster and gives more volume.
Pour the cold heavy cream into the chilled bowl. Add the pinch of fine sea salt. Whip on medium-high speed until stiff peaks form, about 3 to 4 minutes. Stop when the beaters lift out and the cream holds a sharp peak that does not droop.
In a separate small bowl, stir together the sweetened condensed milk and vanilla extract until evenly combined.
Add about one third of the whipped cream to the condensed milk mixture. Fold gently with a spatula until loosened and streaky.
Scrape the loosened mixture back into the bowl of whipped cream. Fold gently, turning the bowl as you go, until no white streaks of cream or dark streaks of condensed milk remain. Stop as soon as it is uniform; over-folding deflates the air.
Pour the mixture into a 1.5 litre loaf pan or a freezer-safe container. Smooth the top with the spatula. Press a piece of plastic wrap directly onto the surface to prevent ice crystals, then cover the pan tightly with a lid or more plastic wrap.
Freeze on a level shelf for at least 6 hours, preferably overnight, until firm enough to scoop. For the creamiest texture, freeze 8 to 12 hours.
Kitchen notes
Kitchen notes
- The single biggest mistake is under-whipping the cream. If it is only at soft peaks, the ice cream will be dense and icy. Whip until the peak stands straight up and the bowl can be turned upside down without the cream sliding.
- Do not stir or fold vigorously when combining. A spatula and a gentle folding motion preserve the air that gives no-churn ice cream its scoopable texture.
- Press plastic wrap directly onto the surface before freezing. This stops ice crystals from forming on top and keeps the texture smooth.
- For a firmer scoop, freeze in a shallow pan rather than a deep tub. The thinner layer freezes faster and more evenly.
Substitutions
- heavy cream→whipping cream (at least 35% fat) - do not use light cream or half-and-half, they will not whip
- vanilla extract→vanilla bean paste (2 tsp) or the seeds of 1 vanilla pod
- sweetened condensed milk→no direct substitute; it provides the sugar and prevents ice crystals
Storage & reheating
Store the ice cream in an airtight freezer container with plastic wrap pressed directly on the surface. It keeps for up to 2 weeks in the freezer. After that it may become icy. To serve, let it sit at room temperature for 5 to 10 minutes until scoopable. Do not microwave it, as it melts unevenly. For best texture, eat within 1 week.
FAQ
The questions we get asked most
Why is my no-churn ice cream icy and hard?
This usually means the cream was not whipped to stiff peaks, or the mixture was over-folded and lost air. It can also happen if the container was too deep or the ice cream was stored too long. Next time, whip the cream until the peak stands straight up, fold gently, and use a shallow pan.
Can I make no-churn ice cream without sweetened condensed milk?
Sweetened condensed milk is what makes this recipe work without churning. It adds sugar and prevents large ice crystals. There is no equal substitute. If you cannot find it, you would need a cooked custard base instead, which is a different recipe.
How long does no-churn ice cream last in the freezer?
It keeps well for up to 2 weeks in an airtight container with plastic wrap pressed on the surface. After 2 weeks it may start to develop ice crystals and become grainy. For the best texture, eat it within 1 week.
Can I add mix-ins like chocolate chips or fruit?
Yes. Fold in up to 150 g of chocolate chips, crushed cookies, or chopped nuts after the cream and condensed milk are combined. For fruit, use dried fruit or a thick fruit puree; fresh watery fruit like strawberries will release ice crystals. Add mix-ins gently to avoid deflating the cream.
Why did my ice cream separate or curdle?
Curdling happens if the cream was too warm or if you whipped it past stiff peaks until it turned grainy. Always start with cold cream and cold equipment. If the cream looks slightly grainy, stop whipping immediately and fold in the condensed milk; it may still freeze fine.
How do I know when no-churn ice cream is done freezing?
It is ready when it is firm enough to scoop and holds its shape, usually after 6 hours but best after 8 to 12 hours. The center should be firm, not soft. If it is still soft in the middle, freeze it longer.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly. Use a large deep bowl and move the beaters around the bowl to incorporate air evenly. It may take 4 to 5 minutes instead of 3 to 4. A whisk by hand also works but takes about 8 to 10 minutes.
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