Homemade Ice Cream Recipe (No Machine)

There’s something so comforting about a scoop of homemade ice cream—especially when it comes together with zero fancy gadgets and just a few pantry staples. Thank you for being here! Your time means the world to me, and I can’t wait to share this Homemade Ice Cream Recipe (No Machine) with you. Whether you’re a first-time ice cream maker or a seasoned home cook looking for a fuss-free treat, this recipe is about to become your go-to summer indulgence.

Why This Homemade Ice Cream Recipe (No Machine) Works So Well

This recipe is pure magic, and here’s why: it’s creamy, smooth, customizable, and doesn’t require any special equipment. If you’ve ever felt intimidated by traditional ice cream methods that use egg yolks or ice cream makers—this is your sign to stop stressing.

Reasons to Love This Recipe

• No churn, no problem! No ice cream machine needed—just a mixer and a freezer.
• Only 3 base ingredients! (Plus an optional splash of milk for extra softness.)
• Ready to freeze in minutes. Mix it up, pop it in the freezer, and you’re on your way to homemade bliss.
• Endlessly customizable. Add-ins like crushed cookies, fruit swirls, or chocolate chips work like a dream here.

What Does It Taste Like?

It tastes like childhood summers and lazy Sunday afternoons. Ultra-creamy, with a rich vanilla base that’s sweet but not overpowering. It’s thick and luscious, like premium ice cream—but even better, because you made it!

Benefits of Making Homemade Ice Cream

• Budget-friendly. You probably already have most of the ingredients at home.
• No preservatives or additives. Just the good stuff!
• Make it your own. From fruit swirls to candy chunks, you control the flavor and texture.

Ingredients for No-Churn Ice Cream

Here’s everything you’ll need to whip this up in minutes:

• 2 cups heavy whipping cream (cold is key for whipping)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ½ cup whole milk (optional, but great for a softer, scoopable texture)

Tools You’ll Need

• Electric hand mixer or stand mixer
• Large mixing bowl
• Medium mixing bowl
• Spatula
• Loaf pan or airtight container
• Plastic wrap or lid

Optional Additions & Easy Substitutions

Want to make it your own? Here are some dreamy variations:

• Flavor swap: Use almond, mint, or coconut extract instead of vanilla.
• Chocolate lover’s twist: Stir in ½ cup cocoa powder or a swirl of fudge sauce.
• Fruit fusion: Fold in fresh strawberries, peach purée, or blueberry compote.
• Crunch factor: Add chopped Oreos, toffee bits, or crushed pretzels.

No heavy cream? You can experiment with chilled full-fat coconut milk (but expect a softer texture).

How to Make Homemade Ice Cream (Step-by-Step)

1. Whip the Cream

In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. This usually takes about 3–4 minutes on high speed. You want peaks that hold their shape when you lift the beaters.

2. Mix the Base

In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and whole milk (if using). This mixture adds the signature sweetness and creamy body.

3. Fold It All Together

Gently fold the condensed milk mixture into the whipped cream using a spatula. Be careful not to overmix—just fold until there are no streaks left. This keeps the mixture airy and light.

4. Freeze

Pour into a loaf pan or airtight freezer-safe container. Smooth the top, then cover with plastic wrap or a tight-fitting lid to prevent freezer burn.

5. Freeze Time

Let your ice cream freeze for at least 6 hours, or overnight for best results. This gives it time to set up properly and develop that scoopable texture.

6. Serve and Enjoy

Remove from the freezer about 10 minutes before serving for easier scooping. You can serve it in bowls, cones, or even pipe it into cones for a soft-serve-style presentation.

What to Serve With Homemade Ice Cream

Your options are endless! Try:

• Warm brownies or blondies (hello, brownie sundae!)
• Peach cobbler or berry crumble
• Waffles or pancakes for an indulgent brunch
• Espresso shot for an easy affogato

Tips for Ice Cream Success

• Keep everything cold. Cold cream whips faster and holds air better.
• Use full-fat ingredients. Don’t skimp on the cream; it’s key for that rich texture.
• Don’t overmix. Gentle folding keeps your mixture light and airy.
• Cover it well. A tight seal prevents icy crystals from forming.

Storage Instructions

Store in the freezer in an airtight container for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. If storing longer, press a piece of plastic wrap directly onto the surface to help prevent freezer burn.

General Info About No-Churn Ice Cream

No-churn ice cream became popular for good reason: it’s incredibly easy and doesn’t require any cooking. The magic lies in the combination of whipped cream (which adds air and body) and sweetened condensed milk (which adds sweetness and creamy texture without needing to churn it).

This version is a fantastic base to get creative with—think of it as your blank canvas for flavor exploration!

Frequently Asked Questions

Can I make this recipe dairy-free?

You can experiment with full-fat coconut cream and a vegan sweetened condensed milk alternative, but the texture may be softer.

Can I use low-fat cream?

Unfortunately, no. Low-fat cream won’t whip properly. Full-fat heavy cream is a must.

Why add whole milk?

It’s optional, but it helps soften the ice cream slightly so it’s easier to scoop straight from the freezer.

How long does homemade ice cream last?

Best enjoyed within 2 weeks for maximum freshness and texture.

Final Thoughts

Making your own ice cream at home is one of life’s little joys, and this Homemade Ice Cream Recipe (No Machine) proves just how easy and rewarding it can be. With just a few ingredients and no special equipment, you get a luxurious, velvety treat that’s anything but boring!!

This is a great base recipe to keep in your back pocket. Dress it up, swirl it with fruit, or load it with chocolate chips—the sky’s the limit. And once you try it, you’ll never look at store-bought the same way again.

More Peachy Summer Treats You’ll Love

• Peach Cobbler with Biscuit Topping – warm, golden, and begging for ice cream!
• Peach Iced Tea Lemonade – summer in a glass!
• Peach Upside Down Cake – caramelized goodness in every bite.

Share the Love!

Tried this recipe? I’d love to hear how it turned out! Leave a comment, share your pics on Pinterest, and don’t forget to tag me—I live for your creations!

Nutritional Info (per serving – approx. ½ cup)

• Calories: ~250
• Total Fat: 17g
• Saturated Fat: 11g
• Carbohydrates: 22g
• Sugars: 21g
• Protein: 4g

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