Very few people actually own an ice cream maker, so on average, ice cream is something people tend to buy from a supermarket, or order at a restaurant or ice cream parlour. It’s one of those treats that really feels like a special occasion because it’s not something you can enjoy every day. But what if you could make your own ice cream at home?
The ingredients are pretty simple – chances are you probably have them in your fridge and pantry right now – and it’s such a crowd-pleasing dessert for a party or gathering. Yes, it might not be the same as your favourite ice cream shop’s, but you’ll be able to experiment with some creative flavour combinations. And with our foolproof no-churn ice cream method, you’ll definitely get that silky smooth and creamy consistency we all know and love.
But What Does Churning Actually Do?
Before we discuss our no-churn method, it’s important to understand why ice cream is churned in the first place, so that we can find ways of mimicking the process without a machine. Churning ice cream prevents large ice crystals from forming, which helps produce that signature smooth and luscious texture. Ice cream makers churn using a paddle and an electric motor that churns the ice cream at a set speed. The ice cream maker rhythmically breaks up the ice crystals and creates an emulsion.
To mimic the functionality of an ice cream machine, we need to incorporate as much air into the mixture before the freezing process, so that large ice crystals don’t form while the ice cream is freezing. There are a few ways to do this, but our favourite is the two-ingredient method.
Foolproof No-churn Ice Cream Method
For the two-ingredient method, you need heavy cream, sweetened condensed milk and a good stand mixer or whisk. Feel free to add other flavourings, but these two ingredients will form your base.
All you need to do is beat the heavy cream until stiff peaks form. Fold half of the whipped cream into the condensed milk, then add the rest of the cream and fold lightly until everything is combined – this is your ice cream base. If you want to add flavourings like vanilla extract and lemon zest, for example, then you’d add these to your condensed milk and mix well before adding your cream.
To freeze, pour your condensed milk and whipped cream mixture into a loaf tin and cover with cling wrap or baking paper. Make sure there is no air between the mixture and the cover – press down lightly. Freeze overnight and serve.
Easy No-churn Recipes
Try our favourite no-churn ice cream recipes at home.
No-churn LemonGold Ice Cream
Creamy and lemony, this zesty scoop is perfect for summer.
Recipe for No-churn LemonGold Ice Cream
Fruit Mince Pie Ice Cream
You don’t have to wait ’til Christmas to enjoy this festive treat.
Recipe for Fruit Mince Pie Ice Cream
4-Ingredient Avocado & Lime No-churn Ice Cream
It’s healthy, it’s zesty and you only need four ingredients to make this treat.
Recipe for 4-Ingredient Avocado & Lime No-churn Ice Cream
Salted Dark Chocolate, Pretzel & Caramel-rippled Ice Cream
This one has a few extra steps, but still uses the two-ingredient method. The touch of salt really brings out the chocolate flavour, while the oil adds a delicious creaminess to this fuss-free ice cream. Enjoy!
Recipe for Salted Dark Chocolate, Pretzel & Caramel-rippled Ice Cream
Looking for the ultimate summer treat? Check out our favourite frozen dessert recipes.
