No-Churn Ice Cream

You don't need any fancy equipment to make your own homemade ice cream. Dress up this delicious, no-churn recipe with cookies, candy, fruit, and other mix-ins.

No-Churn Ice Cream
Photo: Andy Lyons
Prep Time:
20 mins
Freeze Time:
8 hrs
Total Time:
8 hrs 20 mins
12 cups


  • 2 14 ounce cans sweetened condensed milk

  • ¾ cup unsweetened cocoa powder (optional)

  • 1 quart heavy cream

  • 1 tablespoon vanilla

  • 2 cup coarsely chopped Stir-In

  • 1 cup Ribbon


  1. Pour sweetened condensed milk into an extra-large bowl. If desired, stir in cocoa powder. In a large bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into milk mixture. Fold in Stir-In.

  2. Spread half of the cream mixture into a 13x9 (3-qt.) baking dish. Drizzle with Ribbon and top with remaining cream mixture. Cover and freeze at least 8 hours or until firm.

Stir-In (pick one or more)

- Chopped cookies (such as peanut butter sandwich cookies with peanut butter filling, chocolate sandwich cookies with white filling, gingersnaps, vanilla wafers, and/or shortbread cookies)

- Chopped candies (such as chocolate-covered peanuts or peanut butter cups, malted milk balls, peanut brittle, chocolate-covered English toffee bars, candy-coated milk chocolate pieces, chocolate-coated caramel-topped nougat bars with peanuts, and/or chocolate-covered crisp peanut butter candy)
- Fruit (such as coarsely chopped bananas, peaches, or strawberries, or whole sweet cherries and/or raspberries)

Ribbon (pick one)

Caramel-flavor or salted caramel ice cream topping

Hot fudge-flavor ice cream topping
Fruit preserves (such as strawberry, apricot, or raspberry)
Citrus curd (such as lemon, lime, or raspberry)
Marshmallow creme

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