No-Churn Ice Cream Recipe
This homemade no-churn ice cream is creamy, sweet and delicious. No ice cream machine needed! Perfect for summer parties, BBQs and potluck dinners.
Ice Cream Base
- 2 cups heavy cream
- 14 oz. can sweetened condensed milk
- 1/2 cup sour cream
Beat the heavy whipping cream, sour cream and sweetened condensed milk in a medium sized bowl until thick. About 3-4 minutes.
Select add-ins and stir into the ice cream base.Vanilla Ice Cream: 1 teaspoon vanilla extract or the beans from one vanilla pod.Chocolate Ice Cream: 1 cup dutch cocoa powder, 1 teaspoon vanilla extract, pinch of salt.Strawberry Ice Cream: 1-2 cups chopped strawberries (fresh or frozen), 1 teaspoon vanilla extract.Cookies and Cream Ice Cream: 20 Oreo cookies, crumbled.Mint Chocolate Chip Ice Cream: 2 cups semi-sweet mini chocolate chips, 1 teaspoon peppermint extract, 2-3 drops green food coloring (optional).
Cover with plastic wrap or lid and place in the freezer for a minimum of 4 hours.
Take out of freezer about 10 minutes before serving to make scooping easier. Serve in bowls or waffle cones!
- Can be made in advance and kept frozen for up to 3 months.
Serving: 1scoop | Calories: 318kcal