I’ve seen many recipes for no-churn ice cream before, but this no-churn method is 100% ice crystal free, and is also the easiest homemade ice cream I’ve ever made. The basic recipe is literally two ingredients, cream and sweetened condensed milk, and takes very little effort. I wanted to keep things simple with my first batch, so I made mint chocolate ice cream, but I can’t wait to try more interesting and flavor combos in the future. And don’t worry, I will definitely share them with you when I do.

This recipe made about 1.5 quarts, or 6 cups. While for the recipe does seem kind of steep, it’s still than premium ice cream brands, and for knowing what’s going into your ice cream. The base is just cream and sweetened condensed milk, which is literally just milk and sugar. other stabilizers, or other questionable ingredients. What you add in after that is up to you and what you’re comfortable with. I added some mint and vanilla extract, chocolate, chocolate syrup, and called it a day.

So, are you ready to see how easy super smooth no-churn ice cream is to make?


  • 14 oz can sweetened condensed milk
  • 1 1/2 tsp mint extract 
  • 1/2 tsp vanilla extract 
  • 1 pint heavy whipping cream 
  • 1/4 cup mini chocolate chips 
  • 1/4 cup chocolate syrup 


  • Chill a 2 quart or larger glass or metal casserole dish or bread pan in the freezer while you prepare the ice cream mixture.
  • In a medium bowl, stir together the sweetened condensed milk, mint extract, and vanilla extract.
  • In a separate large bowl, whip the whipping cream until stiff peaks form (use a hand mixer or a whisk and some elbow grease). Be sure not to over whip the cream to the point where it down and separates.
  • Take a scoop of the whipped cream and fold it into the bowl with the sweetened condensed milk. This will help lighten the thick condensed milk.
  • Now take about 1/3 of the sweetened condensed milk and fold it into the bowl of whipped cream. Fold gently until it, then add 1/3 more and gently fold the mixture again. Repeat this process until all the sweetened condensed milk is into the whipped cream and the mixture is smooth.
  • Spoon the ice cream mixture into the chilled dish and spread the top smooth. Cover and chill the mixture for two hours. After chilling, drizzle the chocolate syrup over top and add the chocolate chips. Gently fold the syrup and chips into the chilled mixture to create a marbled texture (don’t stir). Return the ice cream to the freezer and freeze until solid (6-8 hours). Scoop and enjoy!

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