Now that it’s summer, ice cream never tasted better (then again, ice cream always tastes good). And there’s really nothing better than homemade ice cream. This no-churn ice cream takes no longer than 15 minutes to make—no egg yolks or ice cream machine required. Add whatever you’d like to the base: dulce de leche, caramel sauce, cream cheese and strawberries (to make a strawberry cheesecake ice cream), or try my personal favorite: peanut butter, Oreos and hot fudge (recipe below). Let those creative juices flow by personalizing this ice cream base to your own preferences.

Easy

Prep Time: 15 minutes
Total Time: 3 hours

Servings: 12

Ingredients:
2 cups heavy cream, chilled
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla extract

Directions:

1. In a bowl, combine the condensed milk and vanilla extract until smooth.

no-churn ice cream

Photo by Vedika Luthra

2. In a medium size bowl, beat the heavy cream with either a whisk or an electric beater until stiff peaks form—don’t over beat it or else you’ll end up with butter. Make sure it’s chilled or it won’t whip up nicely.

no-churn ice cream

Photo by Vedika Luthra

3. Fold in the condensed milk mixture, being careful not to deflate the cream too much.

no-churn ice cream

Photo by Vedika Luthra

4. Pour into a container with a lid or cover with saran warp and place in the freezer for a minimum of 2 hours.

no-churn ice cream

Photo by Vedika Luthra

Variation ideas: Peanut Butter Oreo Fudge Swirl Ice Cream 

1. Add 3/4 cup peanut butter to the condensed milk mixture and whisk until smooth.

no-churn ice cream

Photo by Vedika Luthra

2. Fold in 16 Oreo cookies that have been crushed or chopped up in 1/4 inch chunks.

no-churn ice cream

Photo by Vedika Luthra

3. After you’ve placed the mixture in a container, top with 1/2 cup of hot fudge sauce.

no-churn ice cream

Photo by Vedika Luthra

4. Swirl with a knife until marbled, then place in freezer.

no-churn ice cream

Photo by Vedika Luthra