No-churn homemade ice cream is perfect when you want a creamy frozen dessert without an ice cream maker.
This simple base uses cold cream and sweetened condensed milk for a smooth, rich texture.
Once the base is ready, you can turn it into several easy flavors with a few simple additions.
Pour the cold heavy cream into a large bowl. Whip for 2 to 3 minutes, until soft peaks form.
Add the sweetened condensed milk, vanilla and salt. Fold gently with a spatula until the mixture is smooth, light and airy.
Add 1 extra teaspoon of vanilla powder or vanilla flavoring for a simple classic version.
Fold in 120 g finely chopped strawberries and 2 tablespoons thick strawberry puree. Pat the fruit dry first to reduce ice crystals.
Sift in 25 g unsweetened cocoa powder, then fold in 60 g finely chopped dark chocolate.
Fold in 120 g thick mango puree and 60 g diced mango. Use a thick puree so the ice cream stays creamy.
Add 60 g grated coconut and 80 ml thick coconut cream. Keep the sweetened condensed milk in the base for a smoother texture.
Fold in 70 g finely chopped pistachios and 1 tablespoon pistachio paste if available.
Transfer the mixture to a freezer-safe container. Smooth the top, cover well and freeze for at least 6 hours, or overnight for a firmer texture.
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
Use very cold cream and avoid overmixing after whipping. For fruit flavors, keep watery additions moderate and dry chopped fruit before folding it into the base.
With one easy base, no-churn homemade ice cream becomes simple to customize. Fold gently, cover well and freeze long enough for a creamy homemade dessert.