Love homemade ice cream however do not have an ice cream maker? We have actually got you covered. These simple no-churn ice cream recipes require just a little stirring and a long time in the freezer prior to you can gladly delight in your preferred homemade ice cream.

Ok, dear readers, let’s start The One’s and my yearly summertime odyssey of cooled extravagance. Listed below, I humbly use 7 no-churn ice cream recipes, 7 engaging options to whatever unfortunate, iced-over pint you have actually been digging into your freezer.

Making no-churn ice cream has to do with stating hell to the no. No to carrying a 25-pound compressor up from the basement. No to doubtful sweating as you crank your grandfather’s wood ice cream maker. No to journeys to the ER for mangled fingers.

However there’s an entire lotta yes when it concerns plunging a spoon into mounds of homemade frozen magnificence. Every taste is a sweet indictment of summertime heat, each spoonful a luscious affirmation of human laziness.

Brain freeze, begun in and remain for some time.

A close-up of vanilla ice cream in a metal pan on a blue background.

No-Churn Vanilla Ice Cream

Not everybody has an ice cream maker lying around, so I adjusted this recipe so that it can be made anywhere and at any time! Start with vanilla bean and work your method through other tastes.


A loaf pan filled with chocolate Oreo ice cream with pieces of Oreo scattered around it and a ice cream scoop on the side.

No-Churn Chocolate Oreo Ice Cream with Marshmallow

Velvety chocolate ice cream, crushed Oreo cookies, and sweet marshmallow creme clash to make this magnificent frozen dessert.


This resembles a huge chocolate hug! It is so great. The ice cream has a dreamy mousse-like texture and after that there is the terrific contrast with the bites of Oreo and marshmallow fluff. What’s not to enjoy?!

And with just thirty minutes from start to cooking area tidy, I will be making this once again and once again.


Three glass bowls filled with scoops of strawberry cheesecake ice cream.

Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is simple as can be. All you do is mix together cream cheese, sweetened condensed milk, and cream up until smooth and after that freeze it. Later on strawberry puree and crushed graham crackers are swirled through. No ice cream maker needed.


Made this recipe for Victoria Day supper here in beautiful Richmond Hill, Ontario, and my entire household liked it! Like Dan states, I believe it would have taken advantage of in-season strawberries however we still enjoyed it.

I believe the real cheesecake base without the strawberries is terrific and best to attempt all type of possibilities with. I wish to attempt it with cherry protects, amaretto liqueur and amaretti cookie crumbs. YUM!!

angela g.

A metal loaf pan filled with no-churn coffee ice cream with a long scoop of ice cream missing.

No-Churn Coffee Ice Cream

In this no-churn ice cream recipe, which is made without eggs, homemade coffee ice cream gets an increase from an abundant chocolate ganache swirl.


Two glass cups filled with peaches and cream ice cream.

Peaches and Cream Ice Cream

This peaches and cream ice cream depends on yogurt along with cream for its velvety, not-too-sweet base. Toasted hazelnuts include crunch to the peaches.


Yum. I made this as composed with regional peaches and Grand Marnier. I utilized the freezer technique. I will be making this on repeat!


A square metal dish filled with brownie ice cream and a metal ice cream scoop removing a scoop from the dish.

Brownie Ice Cream

Here, a fudgy brownie made with a lot of chocolate and toasted pecans, and baked somewhat thinner than normal, is integrated with a great store-bought ice cream– either vanilla or white chocolate works well.


No-Churn Ice Cream Frequently Asked Questions

What’s the very best method to shop homemade ice cream?

Keep your ice cream in a freezer-safe, airtight container in the freezer. This will assist to avoid ice crystals from forming. A lidded container will work great, or you can buy containers created for saving ice cream online.

When saving your ice cream, make certain to leave a little area at the top of the container, as the ice cream will broaden as it freezes.

For how long does homemade ice cream keep?

Your homemade ice cream will be best if taken in within 2 weeks of making it. It will likely keep longer, however the texture and taste will start to alter as ice crystals establish.

For how long does it consider ice cream to freeze?

Permit a minimum of 3 hours for the ice cream to adhere a company consistency. If you leave it for longer and it is really hard, let it sit at space temperature level for about 10 minutes to soften somewhat prior to scooping.

Trying to find a homemade ice cream recipe that you can work up in your ice cream maker rather? Whether you’re yearning velvety vanilla ice cream or a fudgy dark chocolate confection, you’ll discover the best recipe here.

  • In a medium-sized bowl, blend together the sweetened condensed milk, vanilla extract, peanut butter, and half-and-half, up until the mix is smooth.

  • Utilizing a stand mixer fitted with the whisk accessory or a hand mixer, whip the whipping cream up until stiff peaks form, 2 to 4 minutes.

    ☞ TESTER IDEA: To accelerate the whipping of the cream, chill your bowl and blend accessory.

  • Fold the sweetened condensed milk mix into the cream that has actually been whipped. This is your ice cream base. You will desire this to be as smooth as possible and swelling complimentary.

  • Unwrap the mini peanut butter cups. Put them in a big plastic bag and seal it. Carefully roll a rolling pin over the peanut butter cups to squash them into portions, taking care as they are a softer sweet. Additionally, you can squash them by hand, approximately breaking them into 4 pieces per cup.

    ☞ TESTER IDEA: For bigger portions of peanut butter cups, merely squash them less. For smaller sized portions of peanut butter cups, squash them more.

  • Location the crushed peanut butter cups into the ice cream base and stir to integrate, making sure that there is an even circulation of cups throughout the ice cream batter.

  • Put the ice cream into an 8-by-8-inch (20-by-20-cm) baking pan (or a freezer-safe container of about the very same size), and utilize a spatula to spread out the ice cream uniformly throughout the pan.

  • Freeze the ice cream revealed up until it is firm, 3 to 5 hours. As soon as frozen, cover with foil or cling wrap and shop in the freezer for approximately 3 weeks.

Serving: 0.5 cup Calories: 533 kcal Carbohydrates: 46 g Protein: 11 g Fat: 36 g Hydrogenated Fat: 18 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 12 g Cholesterol: 74 mg Salt: 224 mg Potassium: 398 mg Fiber: 1 g Sugar: 43 g Vitamin A: 856 IU Vitamin C: 2 mg Calcium: 212 mg Iron: 1 mg

Nutrition details is instantly computed, so ought to just be utilized as an approximation.

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