Easiest Ice Cream — No Cook, No Churn!

Mint Ice Cream

Mint Ice Cream

I didn’t even know that it was possible to make homemade ice cream without churning–at least not easy, fluffy ice cream.  Quite a confession for someone living in America’s Dairyland!  But with the record heat we have been experiencing, I was looking for fun and tasty alternatives to baking and fired up my browser instead of my oven!

After a brief search, I came across a bloggers ice cream challenge.  It comes out of kavey eats which hosts a monthly frozen treat link party.  This months challenge was condensed milk (no churn) ice cream… just what I was looking for! The lightness comes from whipping the cream first–basically making whipped cream–then folding in the condensed milk and flavorings.   I found a basic recipe at Martha Stewart and the flavor idea came from my husband’s favorite.

The end result was actually richer, smoother and creamier than the peach ice cream I churned (which was not good enough to make the cut for this blog).  Now if I could only get rid of the calories!

No Churn Mint Chip Ice Cream


  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups cold heavy cream
  • 2 drops green food coloring (optional)
  • 1/2 c mini chocolate chips (optional)


1.  In a medium bowl, stir together condensed milk, vanilla & peppermint extract, food coloring (if using).
mixing mint ice cream

Mix everything but cream

2.  In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
3.  With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 8 x 8 baking pan (ideally with a lid), layering with mini-chips if using (note that my chips sank to the bottom during freezing though I dropped the pan which may have helped them sink, but still delicious).  Freeze until firm, 6 hours.
Freeze Ice Cream Mix

Freeze Ice Cream Mix

When the kids arrived home from their various activities, there was serious excitement over this ice cream.  A fun ice cream treat and a cool kitchen–life is good!

Mint Ice Cream

Mint Ice Cream–Mmmm

37 thoughts on “Easiest Ice Cream — No Cook, No Churn!

  1. Barbara

    I made this exactly as the recipe called for, with the minor exception that I incorporated the mini-chocolate chips into the combined custard before freezing. This was by far the best homemade, no-churn ice cream that I’ve ever served my guests–who all left with the recipe in hand. Now I’m experimenting with other additions such as fruit, jams, Nutella, etc. Such a delightful treat on a hot summer day!

    1. Inger Post author

      I am so happy this worked out for you Barbara! It would be fun to try swirling jam through or try other experiments! Thanks for sharing!

  2. Jill

    With the title the Art of Natural Living I was hoping for a recipe without food coloring and extracts. Sounds good but not completely natural.

    1. Inger Post author

      Though I don’t always say it (I hate to be preachy aaaall the time), almost everything I use is organic–and this includes my mint and vanilla extracts. Color is, of course, completely optional since it has no impact on the final product (perhaps I’ll edit that in).

  3. Fatman Now

    Cool love the ice cream recipes so much, gained 37 lbs in 2 months. New topping, crushed up diet pills. Lol

  4. Hemet Arthritis Doctor

    Lovely! I never thought that ice cream can’t be made without churning it. Now I know how to make one that doesn’t go through that. Also, very nice recipe. I am a big fan of mint flavors and I can’t wait to try this one. Thanks!

  5. Angela

    My favorite flavor! I usually use an ice cream machine but love this idea. I haven’t been by your site in a while…I like the new layout 🙂

  6. Pingback: Bloggers Scream For Ice Cream: July Roundup » Kavey Eats

  7. Kavey

    So glad you took part in the challenge, and discovered the no-churn method can give a light and fluffy ice cream! I was amazed too, that the air whipped into the cream would stay within the finished frozen ice cream. I love this base, and I know it’s a recipe that will stay in my repertoire for many years to come. The honeycomb (cinder toffee) one I made was just so tasty!

    1. Inger Wilkerson

      I had a coworker who made a candy like the honeycomb years ago and I always meant to try making it myself. Perhaps your delicious ice cream will provide the incentive! Looking forward to next month’s challenge!

  8. Promenade Claire

    Gosh I can imagine ho wexcited the kids were! And how easy it is to make, I relaly do nee dto find a way to make this but dairy free! In the meantime I’ll linger a bit longer over the photos and dream… 🙂

  9. Louise

    I was hoping to attempt my hand at making my own ice cream before ice cream month was over but it doesn’t seem like I’m going to make it. However, it’s be a hot summer and as I see it, possibly a long one too. I better save this recipe just in case:) I will be immediately pinning it though because my daughter just loves anything “minty.”

    Thanks for sharing, Inger…

    P.S. Funny thing, I just discovered Kavey’s blog tonight!

    1. Inger Wilkerson

      I think that (for better or worse) you may indeed have more opportunity to make ice cream this summer! Mint is a big hit in our household (as you might have guessed).

  10. grace

    as someone with no ice cream maker, i’m thrilled to see this! plus, you’ve made my absolute favorite flavor. 🙂

  11. Lynn

    I love that you don’t even need to worry about freezing an ice-cream maker either for this recipe, which always ends up being my problem when I’ve got an inch to make some homemade ice-cream. Those silly bowls take 24 hours to freeze! Much too long when you’ve got a craving for ice cream, hehe.

    1. Inger Wilkerson

      I know just what you mean! The last freezer recipe I made was even a little too big and it didn’t fully freeze. I had to put the whole thing (freezer unit now full of partially frozen ice cream) back in the freezer for a couple hours then churn it again. I was really happy with how light and creamy this came out–except I think I need to go on a diet from doing so much ice cream testing 😉

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