3-Ingredient No-Churn Condensed Milk Ice Cream (2-Ways!)

No-Churn Condensed Milk Ice Cream is a simple and delicious dessert: it's made without an ice cream maker and using only whipped cream and condensed milk, to which you can also add other ingredients, allowing you to customize it and obtain the flavors you like best.

We offer it to you in two versions: "classic", to be garnished as desired with the classic ice cream wafers and a black cherry topping, and chocolate, made by incorporating 3 tablespoons of bitter cocoa powder into the neutral base, to be completed with chocolate chips and offered to the little ones for a delicious afternoon break.

This is a homemade ice cream, ideal even for beginners. Once you've mixed the ingredients, all you have to do is place the bowl in the freezer overnight, without stirring. The end result will be a creamy and irresistible ice cream, perfect for serving to your guests at the end of a festive dinner or as a special snack.

What is No-Churn Condensed Milk Ice Cream?

No-churn ice cream became popular in the U.S. in the 20th century as home cooks sought a quicker, simpler alternative to traditional ice cream-making, which typically required an ice cream maker and a lengthy process. The use of sweetened condensed milk in no-churn ice cream recipes was key to the method's success. Condensed milk adds sweetness and creaminess without the need for eggs or a custard base, making the recipe much more accessible.

By the 1940s, with the invention of home refrigerators and the rise of convenience foods, no-churn ice cream gained traction. However, it became particularly trendy in the 2000s with the growing popularity of "easy-to-make" desserts and viral recipes. Today, no-churn ice cream is a beloved treat for its simplicity, requiring only a few ingredients, and it allows for endless flavor variations.

Pro Tips for The Best No-Churn Condensed Milk Ice Cream

• Opt for full-fat sweetened condensed milk for a creamier, richer texture. It provides the perfect balance of sweetness and creaminess.
• Make sure to whip the heavy cream to soft peaks before folding it into the condensed milk. Over-whipping can cause the cream to become too stiff, affecting the final texture.
• Before whipping the cream, chill both the mixing bowl and the whisk in the fridge for 10–15 minutes. This helps the cream whip faster and hold its shape better.
• When mixing the whipped cream with the condensed milk, fold gently using a spatula. Avoid stirring vigorously, as this can deflate the whipped cream and result in a denser texture.
• Allow the ice cream to freeze for at least 10 hours, or overnight, to ensure it reaches the right consistency. Longer freezing results in a firmer and better-textured ice cream.
• To prevent ice crystals from forming, cover the ice cream tightly with plastic wrap or parchment paper before sealing the container with a lid.
• Leave a little space at the top of the container to allow for expansion as the ice cream freezes.

Churned Vs. No-Churn Ice Cream

Churned ice cream is made using an ice cream machine, where the mixture is constantly stirred or churned as it freezes, incorporating air and preventing ice crystals from forming, resulting in a smooth and creamy texture. In contrast, no-churn ice cream skips the machine and relies on the natural air whipped into heavy cream, combined with sweetened condensed milk, which is then frozen directly in a container. This method is simpler and requires no special equipment but may result in a denser texture compared to traditional churned ice cream.

Why is Condensed Milk Used in No-Churn Ice Cream?

Condensed milk is used in no-churn ice cream because it adds both sweetness and creaminess, helping to create a smooth texture without the need for an ice cream machine. Its thick consistency and high sugar content also prevent ice crystals from forming during freezing, ensuring the ice cream remains soft and scoopable. It simplifies the process, making it a key ingredient in this easy-to-make dessert.

Can I Add Other Flavorings to No-Churn Condensed Milk Ice Cream?

Of course! The basic condensed milk ice cream recipe can be enriched with a wide variety of ingredients depending on personal taste: caramel sauce, chocolate or black cherry topping, diced fresh fruit, chopped pistachios or hazelnuts, chocolate chips, coconut chips, nut butter and so on.

You can flavor the condensed milk ice cream with vanilla extract, the seeds of a pod, or a pinch of cinnamon powder if you like spicy flavors.

Can I Make This Dairy-Free?

Yes, you can make dairy-free no-churn ice cream! Simply replace the heavy cream with a dairy-free alternative, like coconut cream, almond milk, or oat milk. For the sweetened condensed milk, use a dairy-free version made from coconut or another plant-based milk. These swaps will give you a creamy, dairy-free ice cream without sacrificing flavor or texture.

How to Serve No-Churn Condensed Milk Ice Cream

For a classic treat, serve it in a cone or bowl, topped with sprinkles, chocolate syrup, or fresh fruit. You can also turn it into a decadent sundae by layering it with whipped cream, crushed nuts, chocolate chips, or caramel sauce. For a fun twist, try it on warm waffles or pancakes, or create an ice cream sandwich by placing scoops between two cookies or brownies. If you're in the mood for something creamy, blend the ice cream with a bit of milk to make a milkshake. It pairs beautifully with fresh fruit like berries, mango, or banana, adding a refreshing contrast to the sweetness.

Can I Make It Ahead of Time?

Yes, you can make no-churn condensed milk ice cream ahead of time! In fact, it's ideal to prepare it in advance, as it needs time to freeze properly. After mixing the ingredients, transfer the mixture to an airtight container and freeze for at least 6 hours, or preferably overnight. This allows the ice cream to set and achieve the perfect creamy consistency. You can store it in the freezer for up to a week, ensuring a ready-to-serve treat whenever you need it.

How Long Will it Last in The Freezer?

No-churn condensed milk ice cream will last in the freezer for up to 1–2 weeks when stored in an airtight container. For the best texture and flavor, try to consume it within this time frame. Over time, it may become harder or develop ice crystals, so it's best enjoyed while it's freshly frozen.

How to Store Any Leftovers

To store leftover no-churn condensed milk ice cream, simply transfer it to an airtight container and place it in the freezer. Make sure to cover the surface of the ice cream with plastic wrap or parchment paper before sealing the container to prevent ice crystals from forming. Store it for up to 1–2 weeks for the best quality and texture.

How to Make No-Churn Condensed Milk Ice Cream

Using an electric whisk, whip the cream, which needs to be very cold from the refrigerator.

Put the condensed milk in a bowl.

Add the whipped cream a little at a time.

Mix the cream and condensed milk mixture well.

Divide the resulting mixture in half and add 3 tablespoons of unsweetened cocoa powder to one of them. Mix thoroughly.

Place the 2-flavor ice cream in a loaf cake mold and place in the freezer overnight without having to stir it.

Distribute the ice cream into individual cups and garnish as desired with a fruit topping, chocolate chips and wafers.

Enjoy!