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No Churn Ice Cream – Core Recipe

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London is sweltering at the moment with temperatures reaching 37°C – what’s a girl to do? Make 6 different types of ice cream of course! Creamy, super smooth, rich and utterly scrumptious, this simple no – churn recipe can be adapted in SO many ways – use your imagination or simply have a look in the ice cream section of your supermarket for inspiration.

Whilst I do own an ice cream maker, my daughters are always after recipes which do not require a host of specialist equipment and can be whipped (literally) up in minutes. Enter no churn ice cream. The majority of these recipes are very quick to make although some, like the strawberry ice cream, take a little longer, as the strawberries are roasted first to deepen their flavour. The hands on time however is still minimal.

A variety of recipes based on No Churn Ice Cream – Core Recipe

Keep an eye out for these dishes:

Recipes already posted:

Recipes I plan to post:

  • Blueberry swirl ice cream
  • Cookie dough ice cream
  • Strawberry shortcake ice cream
  • Malteser ice cream
  • Mint choc chip ice cream
  • Oreo cookie ice cream
  • Peanut butter ice cream
  • Roast peach ice cream
  • Brownie ice cream
  • Banana ice cream
  • Plum and ginger ice cream

Also, think about folding in some of these ingredients to your ice cream before you freeze it:

  • chocolate truffles, chopped (If these are very soft, chop, freeze and then stir in)
  • halved aero balls or bar of aero chocolate, chopped
  • chopped mars bar
  • chopped marathon bar
  • chopped roast nuts e.g. hazelnuts, almonds, peanut, pistachios
  • chopped caramelised nuts
  • chopped chocolate
  • Reese’s cups
  • Smarties or M&Ms
  • Halved Maltesers or chopped Malteser bar
  • Chopped Ferrero Rocher
  • Little frozen balls of cookie dough

How to make No Churn Ice Cream – Core Recipe

Collect all your ingredients together:

  • sweetened condensed milk/caramel
  • additional ingredients – liquid/smooth/powder
  • salt
  • double cream
  • additional ingredients – chopped

Simply whisk the liquid/smooth/powder additional ingredients, condensed milk and salt until well mixed. Add the double cream and whip until thickened. Fold in any chopped ingredients and pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours.

NB I always add a tiny bit of salt – it really helps to enhance all the flavours in your ice cream.

Also, please note that when I photographed this, I made 6 ice creams in a day and halved the ingredients for each ice cream and this is reflected in the photographs – there is only so much we can eat! Therefore, the quantities you make using the recipe below will be double that shown.

No Churn Ice Cream with condensed milk:

No Churn Ice Cream with caramel:

To be honest I prefer this ice cream when the added flavours are bold. I am not a huge fan of it served simply as is or with some vanilla extract. I find the condensed milk flavour a little strong. If you love that flavour, like my mum and brother, then you’ll love it but truth be told, it’s not for me.

There are a number of variations of this recipe but the one I use is the most common one on the internet. It makes quite a lot so I often make half the quantity or make two different flavours. Clearly I got a bit carried away and made 6 flavours this morning! We absolutely could not agree on a favourite but we all agreed that they were all unquestionably, outstandingly delicious!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

No Churn Ice Cream – Core Recipe

Creamy, super smooth, rich and utterly scrumptious, this simple no – churn recipe can be adapted in SO many ways – use your imagination or simply have a look in the ice cream section of your supermarket for inspiration.

Course Dessert, Snack
Keyword Ice cream, no churn
Author Susan


Basic Ice Cream:

  • 1 tin/396g sweetened condensed milk
  • ⅛ teaspoon fine salt
  • 500g double/heavy cream
  • 2 teaspoons vanilla extract (if making vanilla ice cream)

Caramel Ice Cream:

  • 1 tin/396g caramel
  • ⅛ teaspoon fine salt
  • 350g double/heavy cream


  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Measure the condensed milk/caramel, salt and any liquid/smooth ingredients into a mixing bowl. Beat until mixed.

  3. Add the cream and whisk until thickened.

  4. Fold in any chopped additional ingredients, if using.

  5. Transfer to a freezer proof container with a lid.

  6. Cover the top of the ice cream with baking parchment and seal with the lid.

  7. Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.

Recipe Notes


  • Kitchen scales and measuring spoons
  • electric whisk and  mixing bowl
  • freezer proof container with a lid
  • baking parchment


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