Amazing No-Churn Ice Cream: 6 Flavors
Do you like magic tricks?
Oh, you do? Me, too!
What I have to show you today is part recipe, part magic trick. Just two ingredients make the most creamy, melt-in-your-mouth ice cream you’ve ever tasted. And it’s perfect for people who like to limit their kitchen gadgets (like me) because you don’t. need. an ice cream maker.
Rejoice!
I made my first flavor – a sinfully good Cinnamon Bun Ice Cream – and quickly became addicted. As if ice cream wasn’t already a serious problem during this pregnancy! You could say I went a little overboard with six flavors, sure… But, did Noah go overboard stuffing his ark full of strange animals?
I rest my case.
So, you wanna make your own 2-ingredient, no-churn ice cream? Let me show you the way…
All you need is love. Wait, no. You need heavy cream, sweetened condensed milk, and your favorite mix-ins. Plus, yes, a love of ice cream. That’s it!
Whip your cream into a big heap of gorgeous white fluff. Meanwhile, mix your sweetened condensed milk with whatever good stuff you like. Crushed cookies, fresh fruit, cocoa powder, toffee bits, marshmallows – get creative!
My personal favorite? A combo of yellow cake mix, butter and sprinkles for Cake Batter Funfetti Ice Cream.
Have mercy!
Just combine your fluffy whipped cream and condensed milk mixture in a big bowl, mix ‘em up and pour into a container. Done and done!
In 6 hours (I know, seems like an eternity, but you can do it) you’ll have the most velvety smooth, rich and delicious ice cream imaginable. A fabulous no-churn, egg-free and fuss-free frozen treat!
You’re just gonna flip over all the delicious ice cream flavors you can create! I’ve outlined a few knockout favorites below from my experimenting (and extensive sampling). But feel free to get creative with your mix-ins.
The two ingredients truly make one of the best ice creams I’ve ever tasted, and I know I’ll be trying new flavors all summer long. Grab your ingredients and give it a whirl, too!
Cinnamon Bun Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cinnamon, and vanilla. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Double Chocolate Pecan Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup unsweetened cocoa powder
1/2 cup pecan pieces, or other chopped nuts
1/2 cup semisweet chocolate chips
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cocoa powder and nuts. Fold in chocolate chips and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Strawberry Cheesecake Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cream cheese, butter and food coloring. Fold in strawberries, graham crackers and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Mint Chocolate Chip Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1 teaspoon peppermint extract
11 drops green food coloring
1 cup semisweet chocolate chips
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, extract and food coloring. Fold in chocolate chips and whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Funfetti Cake Batter Ice Cream (my favorite!)
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
2 Tablespoons butter, melted
1 cup yellow cake mix
1/4 cup rainbow sprinkles
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cake mix and sprinkles. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
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Bourbon Salted Caramel Ice Cream
1 pint (2 cups) heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup caramel sauce, homemade or store bought
1 teaspoon sea salt, or to taste
3 Tablespoons bourbon whiskey
Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Fold in whipped cream with a rubber spatula.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.
Inspired by Kevin & Amanda
