Ice Cream Recipe

Here is an easy no churn ice cream recipe with SO many variations to try at home! Find containers here :

Ice Cream Containers

Basic Vanilla Non-Churn Ice Cream

Ingredients

• 2 cups cold heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. In a large bowl, whip the heavy cream to soft peaks.
2. In a separate bowl, mix the sweetened condensed milk, vanilla, and a pinch of salt.
3. Gently fold the whipped cream into the condensed milk mixture until fully combined.
4. Transfer to a loaf pan or freezer-safe container. Here is the link to the containers I bought: https://amzn.to/4ojqhcz
5. Cover and freeze for at least 6 hours, preferably overnight.

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Chocolate Non-Churn Ice Cream

Ingredients

• 2 cups cold heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Whisk the cocoa powder into the sweetened condensed milk until smooth.
2. Add vanilla and salt.
3. Whip the heavy cream to soft peaks.
4. Fold the whipped cream into the chocolate mixture until no streaks remain.
5. Freeze 6 hours or overnight.

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Rocky Road Variation

Use the Chocolate Ice Cream recipe above, then fold in:

Add-ins

• 1 cup mini marshmallows
• 3/4 cup semi-sweet chocolate chips
• Optional: 1/2 cup chopped toasted almonds or pecans

Fold the add-ins into the finished chocolate base before freezing.

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Mint Chocolate Chip Variation

Start with the Vanilla Ice Cream recipe.

Add-ins

• 1 to 1½ teaspoons peppermint extract (adjust to taste)
• 3/4 cup mini chocolate chips

Optional

• A few drops of green food coloring (3-5)

Mix the peppermint extract into the condensed milk mixture before folding in the whipped cream. Fold in the chocolate chips last, then freeze.

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Tip for Extra-Creamy Texture

For easier scooping and a richer texture, add:

• 1 tablespoon vodka (the alcohol won’t freeze solid), or
• 1 tablespoon light corn syrup

to any flavor before freezing.

Small-Batch Yield

Each recipe makes about 1½ quarts (6 cups), enough for roughly 10–12 scoops. If you’re making several flavors at once, you can prepare one batch of the base and divide it into thirds before adding the flavorings and mix-ins. This works especially well for vanilla, rocky road, and mint chocolate chip side-by-side.

Happy Creating!

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