No-churn ice cream

No-churn ice cream

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(43 ratings)

Prep: 5 mins Plus freezing


Serves 8
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal456
  • fat43g
  • saturates24g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein3g
  • salt0.13g
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  • ½ a 397g can sweetened condensed milk
  • 600ml pot double cream
  • 1 tsp vanilla extract


  1. Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

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Comments, questions and tips

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4th Jul, 2020
A wonderful recipe the constancy was divine, we would defiently make this again. 1 tip is that i use the whole tin of condensed milk, 3 tsp of vanilla essence and a vanilla pod but really fun to make
30th May, 2020
I followed the recipe exactly and was very impressed. The ice cream tastes like quality dairy ice cream. Yes it’s rich but one scoop complements a dessert in the same way as cream. I will definitely be making this again, with and without additional flavours. I used the seeds of 1 vanilla pod as could not get vanilla bean paste/extract. I took the ice cream out of the freezer an hour before serving and it was a lovely texture.
30th May, 2020
This recipe worked really well, the texture is nice and it's quick to make. It was a bit too sweet for me but with some cocoa powder it made a nice chocolate ice cream.
22nd May, 2020
Made no churn ice cream for the first time yesterday, it certainly won’t be the last! I adjusted the recipe slightly, there’s so many variations on quantity of cream to condensed milk I didn’t think I could go wrong really. Used 375ml can of milk and 600ml of cream. I added 3 tsp of glycerol to help prevent the solidness when frozen, it wasn’t too hard but only needs a couple of minutes out of the freezer to soften anyway. I did 1/3 vanilla, 1/3 raspberry ripple with frozen crushed raspberries and 1/3 chocolate ripple using chocolate ice cream topping swirled through. All absolutely delicious and prefer to churned ice cream, beautiful creamy taste and texture.
12th Apr, 2020
Good recipe, only used 300ml cream and half tin of condensed milk. Absolutely delicious, a real treat. Will try out other things to add to the mix, like chopped fudge.
3rd Jan, 2020
Wow! Who knew ice cream was this easy. I used a tin of condensed milk and 600g of (slightly out of date) cream. I also added 2 teaspoons of vanilla and bunged it in the freezer in a loaf tin. It was heavenly.
19th Dec, 2019
Forgot to rate
19th Dec, 2019
I checked out Pioneer Woman's recipe as others had mentioned it and she said she's tried lots of different ratios and recommends less cream than this recipe said. I used 1 tin of condensed milk and 500ml of cream and it was great so maybe that's the best ratio. I'm about to make this with a broken up Crunchie Bar to make Hokey Pokey so fingers crossed that works.
Kate Black's picture
Kate Black
25th Nov, 2019
Tasted like frozen cream to me. Checked the recipe about a million times and I had done exactly as it said. Then I tried Pioneer woman's recipe. It has a whole tin of condensed milk with less cream and it's amazing.
21st Jun, 2018
*Haagen Dasz


Genie Teo's picture
Genie Teo
9th May, 2020
Follow the method as combine all ingredients and whisk with electric mixer. My cream just cant whip up. Should i whip up the whipping cream then add in condensed milk and vanilla essence or it is fine to combine all then whisk together?
lulu_grimes's picture
12th May, 2020
Hello, If you are using whipping cream then whip the cream first and then folding it in should work. You can mix everything together and whip it if you are using double cream as it contains more fat. I hope this helps, Lulu
Aine Mc Donnell's picture
Aine Mc Donnell
2nd May, 2020
Can you use whipping cream instead of double cream?
lulu_grimes's picture
5th May, 2020
Hi, Yes you can, I would lightly whip the cream first and then add other ingredients and keep whipping. I hope this helps, Lulu
13th Jan, 2020
How long does it take to freeze?
lulu_grimes's picture
14th Jan, 2020
Hi, How long it takes will depend on how cold your freezer is and on what kind of container you use. if you use a metal container like the loaf tin we specify this will help speed things up a little, ceramic for example doesn't chill down as fast. if you want a fast freeze then use a shallower container so the freezing reaches the centre of the ice cream faster. In an efficient freezer this should freeze in 4 hours but freezing it overnight is a safer bet.
14th Jan, 2020
Thank you
19th Dec, 2015
Can I use lemon juice. In a no churn ice cream mix
1st Jun, 2014
I think I may whisked it up too much!? It has separated a little & slightly resembles scrambled eggs!!!! :((( Why can I do?? Will it be okay??
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