No-churn homemade ice cream is a simple way to make a creamy frozen dessert without an ice cream maker.
With cold cream and sweetened condensed milk, you can prepare one easy base and turn it into several flavors.
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 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 avoid excess ice crystals.
Sift in 25 g unsweetened cocoa powder, then fold in 60 g finely chopped dark chocolate.
Use 120 g thick mango puree and 60 g diced mango. Avoid very watery puree, as it can make the ice cream icy.
Add 60 g grated coconut and 80 ml thick coconut cream. Keep the condensed milk in the base so the texture stays creamy.
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.
For the creamiest texture, use very cold cream and fold gently after whipping. Keep watery fruit additions moderate, and always cover the container well before freezing.
With one simple base, no-churn homemade ice cream becomes easy to customize. Choose one flavor, keep the mixture airy, and freeze it well covered for a creamy homemade dessert.