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Ice cream scooper scooping homemade ice cream from a loaf pan
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5 from 20 votes

How to Make No Churn Ice Cream

Learn how to make homemade no churn ice cream with 4 simple ingredients. You don't need an ice cream maker or special tools; easy & versatile
Course Dessert
Cuisine American
Prep Time 10 minutes
Freezer time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 490kcal
Author Yumna Jawad



  • Line a 9x5 loaf pan with parchment paper or wax paper. Chill in the freezer.
  • In a large, chilled bowl, whisk together the sweetened condensed milk, vanilla extract and salt.
  • In another large, chilled bowl, whip the heavy cream until stiff peaks form. Fold half of the cooled whipped cream into the milk mixture.
  • Pour the lightened mixture into the remaining whipped cream and fold to combine.
  • Add any desired add-ins, like chocolate chips, caramel, peanut butter or freeze-dried fruit.
  • Pour into the prepared pan and freeze for 4 hours or more.


Storage: Store in or out of the loaf plan but wrap tightly in two or more layers of plastic wrap or foil to prevent freezer burn. Store in the freezer for up to 6 months.
Photo Credit: Erin Jensen


Calories: 490kcal | Carbohydrates: 38g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 131mg | Sodium: 114mg | Potassium: 307mg | Sugar: 36g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 1mg