No Churn Ice Cream 2 Ways
You’ve probably seen no churn ice cream floating around the internet. It’s kind of a big deal right now, and rightly so. This stuff is dangerous. Really, really dangerous. It makes up easily, has this perfect creamy texture, and is so, so decadent. I legitimately believe that this homemade chocolate ice cream is better than the Cold Stone version, and if you knew my dedication to Cold Stone, you’d realize what a huge admission that is.
In order to make sure I get you just as hooked as I am, I figured I’d share two base recipes, and then all the variations that the Homan family has taste-tested as a list of inspiration. If you can make vanilla and chocolate base ice cream, then the world is pretty much yours (unless you’re one of those nutcases who likes mint, in the which case, I love you anyway and here’s a recipe). Cookies and cream, Reese’s peanut butter cup, strawberry swirl, fudge brownie, funfetti, and, my favorite, chocolate toffee, are just a few of the combos we’ve come up with since we discovered this last year.
And in case I forgot to mention, the base recipes only require 3-4 ingredients each (chocolate has the added cocoa powder), so it’s pretty no-fuss and darn cheap too!
So without further ado, here are your bases:
Vanilla No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla
Instructions
- Chill a bread pan in the freezer.
- Whip cream until stiff peaks form (this takes my mixer about 10 minutes).
- Pour sweetened condensed milk into separate bowl and add vanilla. Stir until well mixed.
- Scoop 1 cup of cream and fold into milk.
- Fold lightened milk into cream until well combined.
- Pour ice cream into chilled bread pan and smooth. Press wax paper down firmly, then place in freezer.
- Allow to freeze for 2 hours. Remove from freezer and stir. If you are adding mix-ins, stir them in now.
- Replace wax paper and put ice cream back in freezer.
- Allow to freeze until hard.
Chocolate No Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 2 tsp vanilla
- ½ cup cocoa
Instructions
- Chill a bread pan in the freezer.
- Whip cream until stiff peaks form (this takes my mixer about 10 minutes).
- Pour sweetened condensed milk into separate bowl and add vanilla and cocoa. Stir until well mixed.
- Scoop 1 cup of cream and fold into milk.
- Fold lightened milk into cream until well combined.
- Pour ice cream into chilled bread pan and smooth. Press wax paper down firmly, then place in freezer.
- Allow to freeze for 2 hours. Remove from freezer and stir. If you are adding mix-ins, stir them in now.
- Replace wax paper and put ice cream back in freezer.
- Allow to freeze until hard.
Variations
In no particular order, here are some ideas for flavors you can make from these two bases. Add your mix-ins in between the two freezes so they don’t all sink to the bottom.
Vanilla
- S’mores – Add mini-marshmallows, crushed graham crackers, and chocolate chips
- Cookies and Cream – Add crushed up Oreos
- Cookie Dough – Add globs of your favorite eggless cookie dough (here’s a recipe!)
- Chocolate Chip – Add chocolate chips
- Funfetti – Add sprinkles
- Strawberry (or raspberry, cherry, blueberry, etc.) Swirl – Slightly crush a few pieces of fruit, then add crushed and uncrushed fruit. Swirl the juices around to get the look.
- Unicorn, Mermaid, or Galaxy – Add food coloring before freezing the first time
Chocolate
- Reese’s Cup – Add crushed Reese’s cups. You can also add a swirl of peanut butter.
- Toffee – Add crushed Heath bars
- Snickers – Add crushed snickers bars and swirl caramel ice cream topping in
- Fudge Brownie – break up a few brownies and mix in
- Dark chocolate – replace the cocoa with Hershey’s Special Dark cocoa
- Rocky Road – add chocolate chips, marshmallows, and chopped pecans
- Turtle – add chopped pecans and swirl in caramel ice cream topping
Looking for more summery desserts? Check these out!
Double Chocolate Brownie Parfait
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