It may seem unlikely that you can make ice cream without an ice cream maker, but…

these No-Churn Ice Cream recipes will show you just how easy it is

to make a deliciously creamy homemade frozen treat without the expensive equipment.

We duplicated all the light, airy, smoothness of churned ice cream using only heavy whipping cream (for fluffy aeration), and sweetened condensed milk, which keeps the ice cream soft and crystal-free as it freezes, due to its high sugar content but low water content.

Just whip the cream, fold in the condensed milk, add the flavours of your choice, and into the freezer it goes! After only 5 minutes of prep and 6-12 hours in the freezer, you’ll have an ice cream that tastes and feels like it was made in an ice cream maker! 

Flavour your No-Churn Ice Cream your way. The recipes below will help get you started. Try them out or get creative and see what kind of flavourful combinations you can come up with! The sky is the limit!

Passionfruit Matcha No-Churn Ice Cream

No-Churn Passionfruit Matcha Ice Cream

Course Dessert
Prep Time 10 minutes
Freeze Time 6 minutes

Equipment

  • electric mixer
  • 9 x 5 inch loaf pan

Ingredients

  • 2 cups 35% cream
  • 14 oz can sweetened condensed milk
  • 3 tbsp liquid honey
  • 3 tbsp matcha
  • 3 tbsp chopped pistachio
  • 3 tbsp chopped white chocolate (optional)
  • 1/2 tsp + 20 drops Hedessent Passionfruit Flavour
  • 1/4 tsp kosher salt or fine sea salt

Instructions

  • Place loaf pan in freezer.
  • In a large bowl, whisk together condensed milk, honey, matcha, Passionfruit Flavour, and salt until dissolved.
  • In bowl, beat cream using an electric mixer starting on medium-low to medium-high until stiff peaks form. Fold one-third into matcha mixture until no streaks remain; fold in remaining whipped cream.
  • Spoon half of ice cream mixture into loaf pan; sprinkle with pistachios and chocolate over the top (if using). Freeze for at least 6 hours.

 

No-Churn Mango Chocolate Chip Ice Cream

Course Dessert
Prep Time 5 minutes
Freeze Time 6 minutes

Equipment

  • electric mixer
  • 9 x 5 inch loaf pan

Ingredients

  • 2 cups 35% cream
  • 14 oz can sweetened condensed milk
  • 1/3 cup semi-sweet chocolate or milk chocolate, divided
  • 1/2 tsp + 20 drops Hedessent Mango Flavour
  • 1/2 tsp kosher salt or fine sea salt

Instructions

  • Place loaf pan in freezer for 10 minutes.
  • In large bowl, whisk together condensed milk, Hedessant Mango Flavour and salt. 
  • In bowl, beat cream using electric mixer starting on medium-low to medium-high until stiff peaks form. Fold one-third into mango mixture; fold in remaining until just combined.
  • Spoon half of ice cream mixture into the loaf pan; sprinkle half of the chocolate, then repeat with remaining ice cream and chocolate. Freeze for at least 6 hours.

 

No-Churn Black Currant Chocolate Ice Cream

Course Dessert
Prep Time 5 minutes
Freeze Time 6 hours

Equipment

  • electric mixer
  • 9 x 5 inch loaf pan

Ingredients

  • 2 cups 35% cream
  • 14 oz can sweetened condensed milk
  • 1 cup blackberries
  • 4 tbsp granulated sugar
  • 1/2 tsp + 20 drops Hedessent Black Currant Flavour
  • 1/2 tsp kosher salt or fine sea salt

Instructions

  • Place loaf pan in freezer. In bowl, using a fork, mash blackberries with sugar and let stand to macerate.
  • In large bowl, whisk together condensed milk and cocoa until smooth; whisk in Black Currant Flavour and salt. Fold in whipped cream.
  • In bowl, beat cream using an electric mixer starting on medium-low to medium-high until stiff peaks form. Fold one-third into cocoa mixture until no streaks remain; fold in remaining whipped cream.
  • Spoon half of ice cream mixture into the loaf pan; spoon half of the berry mixture over the top. Repeat with the remaining ice cream and blackberries. Freeze for at least 6 hours.

 

No-Churn Peachy Cinnamon Toast Crunch Ice Cream

Course Dessert
Prep Time 10 minutes
Freeze Time 6 hours

Equipment

  • electric mixer
  • 9 x 5 inch loaf pan

Ingredients

  • 2 cups 35% cream
  • 14 oz can sweetened condesned milk
  • 1 cup cinnamon toast crunch cereal, crushed
  • 1/4 cup unsalted butter, cubed
  • 2 tbsp packed brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp + 20 drops Hedessent Peach Flavour
  • 1/2 tsp kosher salt or fine sea salt

Instructions

  • Place loaf pan in freezer.
  • Cook butter in small saucepan over medium-low until foamy and nutty light brown, 3 to 5 minutes. Scrape into a large bowl; stir in brown sugar, cinnamon, and salt. Stir in sweetened condensed milk and Peach Flavour.
  • In bowl, beat cream using an electric mixer starting on medium-low to medium-high until stiff peaks form. Fold in one-third into condensed milk mixture; fold in the remaining whipped cream until no streaks remain.
  • Spoon half of ice cream mixture into the loaf pan; sprinkle half of the cereal over the top. Repeat with the remaining ice cream and cereal; freeze for at least 6 hours.

Notes

Pro Tip:

Don’t have the cereal in your pantry? Swap it out for graham crackers to keep all that cinnamon-y goodness going!

See how it's done

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