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Easy No-Churn Ice Cream (Vanilla or Chocolate)

This Easy No-Churn Ice Cream is the creamiest, most delicious homemade vanilla and chocolate ice cream I've ever made. The best part? There's just 3 simple ingredients (4 for chocolate), and no ice cream machine is required!
Prep Time10 mins
Freeze Time8 hrs
Total Time8 hrs 10 mins
Servings: 12 (½ cup each; recipe makes about 6 cups total)
Calories: 243kcal
Author: Michelle / Now Cook This!

Ingredients

For the Vanilla Version:

  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • teaspoons vanilla extract

For the Chocolate Version, add:

  • ½ cup cocoa powder, unsweetened

Instructions

  • Place the heavy whipping cream, sweetened condensed milk, and the vanilla extract in the bowl of an electric stand mixer fitted with the whisk attachment (or you can use an electric hand mixer with a mixing bowl).
    Note: If making the chocolate version, add the cocoa powder as well.
  • Beat on high speed just until stiff peaks form (when you pull the whisk/beaters straight up and out of the mixture, it will form peaks that stand up straight and don't droop over). This should take about 3 to 5 minutes.
    Notes: I like to start on a lower speed for the first 30 seconds or so just so that the cream (and cocoa powder if making chocolate) don't splash all over the place. Once it begins to thicken slightly, I then increase the speed to high.
    If making the chocolate version, it will seem like the cocoa powder isn't going to mix in with the cream, but it will!
  • Transfer the mixture to a 1½-quart (6-cup) airtight freezer-safe container with a lid (I use a glass 9x5-inch loaf pan that came with a lid; it's the perfect size). Cover the ice cream with plastic wrap first and then the lid to prevent ice crystals from forming on top.
  • Freeze for at least 8 hours or until firm. Enjoy!

Recipe Notes

  • Using an airtight freezer-safe container is important so that your ice cream doesn't pick up any off flavors from the freezer.
  • Keep the surface of the ice cream covered with plastic wrap before putting on the lid to prevent ice crystals from forming on top. 
  • To make sure the ice cream doesn't become grainy, get it back in the freezer asap once you serve it up. The more it melts, the more susceptible it is to ice crystals forming.
  • Store ice cream in the back of the freezer where it won't be as affected by temperature changes from opening the freezer door.
  • When properly stored, the ice cream should last up to 2 weeks in the freezer.
  • Estimated calories shown is based on a serving of ½ cup of vanilla ice cream. The chocolate version is about 250 calories per ½ cup. 
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