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How to Make No Churn Ice Cream Recipe with 5 Different Flavors

Prep Time: 20 minutes
Freeze Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Author: Amy Duska


Ice Cream Base

  • 2 cups heavy cream
  • 14 oz. can sweetened condensed milk
  • ½ 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