Don’t have an ice cream maker? Don’t let that stop you from enjoying a cool treat to beat the summer heat! Anyone can make this simple, no-churn ice cream in their very own kitchen.

Ice cream is one of the best ways to cool down on a hot summer day, and you don’t need to invest in an ice cream maker to always have some at the ready. In fact, it couldn’t be easier to whip up a batch of ice cream at home. This straightforward recipe uses just three ingredients and three steps. It’s sweet, creamy, and sure to be a hit with friends and family. Get some serving bowls ready!

3 Simple Ingredients

In addition to not needing an ice-cream maker, no-churn ice cream also requires only three basic ingredients that you can pick up at any grocery store: sweetened condensed milk, heavy whipping cream, and vanilla extract.

To make about 10 servings, use the ingredients in the following amounts:
– 14 ounces sweetened condensed milk
– 2 cups heavy whipping cream
– 1 teaspoon vanilla extract

Feel free to adjust the recipe based on the amount needed or to your taste. You can also easily change up the flavour. More on that below.

3 Simple Steps

Once you have your ingredients ready, all you need to prepare the ice cream is a couple of mixing bowls, a whisk, a spatula, a hand mixer or a stand mixer, and some freezer containers.

1. Whip the cream
Start by pouring the heavy cream into a large bowl and whipping it until stiff peaks form. Take care not to overwhip.

2. Fold in the other ingredients
In another bowl, whisk together the sweetened condensed milk and the vanilla extract. Use a spatula to gently fold in the whipped cream. Mix slowly to keep the mixture light and airy.

Note: At this stage, you can also add in any other desired mix-ins to create unique ice cream flavours. Some examples include chocolate chips, frozen fruit or berries, peppermint extract, mint leaves, nuts, salted caramel, cocoa powder, coconut flakes, and caramel drizzle.

3. Freeze
Finally, transfer the mixture into a container and freeze it for about four to six hours. In general, a metal container will freeze the ice cream faster than a glass one. A bread loaf pan with a lid is a good option, but picking up an insulated ice cream tub is also a great choice if you find yourself making this recipe often.

Serve and Store!

Once the ice cream has fully set, you can serve it up at any time! If it is a little hard to scoop at first, simply allow it to sit at room temperature for a few minutes and it should soften up nicely. Leftovers will last in the freezer for months, just make sure the container is sealed tightly to prevent freezer burn.

Sometimes, you want to indulge a little without having to work very hard for it. No-churn ice cream is a great recipe to add to your repertoire of snacks and treats.