Ice Cream The Classic No-Churn Method

A simple no-churn ice cream base made with whipped cream and sweetened condensed milk. Fold together, add mix-ins, and freeze for a rich, scoopable dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whip the cream: In a chilled metal bowl, use a hand mixer or stand mixer to beat the heavy cream, salt, and vanilla on medium-high speed until you reach stiff peaks (about 3–5 minutes). Be careful not to over-whip, or it will turn into butter.

Step 2

Combine: In a separate small bowl, mix the condensed milk with any desired extract. Gently fold this mixture into the whipped cream using a rubber spatula until just combined.

Step 3

Add mix-ins: Fold in 1/2 cup of your choice of add-ins like crushed Oreos, chocolate chips, or fruit puree.

Step 4

Freeze: Transfer the mixture to a metal loaf pan (which helps the mixture freeze faster). Press a piece of plastic wrap directly onto the surface to prevent ice crystals, and freeze for at least 6 hours.