No Churn Ice Cream

Wednesday, 17 July 2019

Written by Helen Best-Shaw

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We LOVE ice cream and usually have several tubs in the freezer, which are nearly always homemade using the no churn method.  Homemade ice cream is our preferred option as it is richer, intenser and cheaper than from the shop and when it comes to flavours you are only limited by your imagination!

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I’ve scaled these recipes so each batch will approximately fill three 550ml Addis Clip and Close Containers, which you can use again and again all year round to store your ice cream. 

No Churn Ice Cream

No churn ice cream is a simple mixture of condensed milk and whipped cream which freezes into a silky smooth easily scoopable consistence with no need for churning.   Mix and bung it in the freezer overnight and hey presto perfect ice cream!

The reason it works is that condensed milk has a high sugar content which means that it won’t freeze solid in a domestic freezer.   Left over condensed milk can be frozen; but remember to store in a watertight pot as it can easily seep and coat the entire contents of your freezer with a sticky layer. 

No churn ice cream is best eaten within 2 weeks as the texture can start to change.  Keep in the freezer in a sealed pot.  

(If you are feeling crafty and have a Cricut machine you can make some snazzy vinyls for your ice cream pots)

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No Churn Ice Cream - Basic Chocolate Version

Makes about three x 550ml pots depending on the variations


1 x 397g can condensed milk
200g chocolate (your choice)
600ml double cream

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  • Put the condensed milk and two thirds of the chocolate into a small saucepan and gently heat stirring all the until the chocolate has melted and you have a smooth. Set to one side and allow to cool.
  • Using an electric mixer whip the cream until it holds a peak, but is still soft – if you over whip it, add some milk to soften it. Chop the rest of the chocolate into small pieces.
  • Once cool fold the chocolate condensed milk mixture and chopped chocolate into the whipped cream until well mixed.
  • Transfer to freezer pots, seal and freeze overnight.

No Churn Chocolate Ice Cream Variations

Rocky Road Ice Cream

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Fold through a generous amount of chopped shortbread and mini marshmallows into the chocolate ice cream mixture before freezing.

I also like to freeze some into smaller tubs for a grab and go pot – perfect for movie night!

PB & Caramel Ice Cream

Swirl caramel sauce and little dollops of peanut butter through before freezing.  A slightly salty peanut butter works best.   Seal the pot and freeze. 

Vanilla No Churn Ice Cream

Makes about two and a half x 550ml pots depending on the variations


600ml double cream
½ tsp vanilla extract
1 x 397g can condensed milk

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  • Using an electric mixer whip the cream and vanilla extract until it holds a peak, but is still soft – if you over whip it, add some milk to soften it.
  • Fold through the condensed milk until well mixed.
  • Transfer to pots, seal and freeze overnight.


My favourite twists on a basic vanilla no churn ice cream are strawberry shortcake and lemon meringue pie.

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Strawberry Shortcake

Fold in some finely chopped strawberries and shortbread, then swirl through some strawberry syrup. Scatter a few extra strawberries and shortbread over the top to decorate.  Freeze.

Lemon Meringue Pie

Lightly crush some meringue shells and fold into the ice cream along with a generous dollop of lemon curd.  Freeze. 


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Ice Cream Sauces

For a little extra indulgence; and to impress your friends, make a delicious hot sundae sauce for your ice creams.   Both my hot fudge sauce or my two ingredient chocolate sauce pair perfectly with chocolate or vanilla ice cream.

Helen Best-Shaw writes quick and easy recipes you will make again at Fuss Free Flavours, you can also find her on Instagram


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