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No-Churn Ice Cream Recipes

I have an ice cream maker.  Do I use it?  Ever?  Nope.  You have to freeze the container for at least 24 hours, then freeze the ice cream for another 24 hours.  I’m not waiting 2-3 days for ice cream, and there’s no way my kids are putting up with that.  

Which is why I’ve turned to making no-churn ice cream when I want to make something special to treat the family.  With just a few simple ingredients and no special tools, no churn ice cream takes only 5 minutes of active time to make.  Furthermore, if you’re cool with soft-serve you can enjoy it within four hours!!!

My favorite of the ice cream variations below? Chocolate Peanut Butter Cup.  Hands down.  But, I dare you to make the Rainbow Sprinkles Ice Cream and not have a line of kids lining up in front of the freezer!  You’ve been warned!

Which no-churn flavor will you be making first?

No-Churn Classic Vanilla Ice Cream

Ingredients:

  • 2 cups Harris Teeter Heavy Cream
  • 14 oz. can Harris Teeter Sweetened Condensed Milk
  • 2 tsp. Harris Teeter Pure Vanilla Extract

Directions:

Step 1: Whip the cream in a large bowl with a mixer on medium-high speed until firm peaks form.  

Step 2: Reduce the speed to low, and drizzle in sweetened condensed milk and vanilla until just combined.  Be sure not to overmix; the mixture should still be light and fluffy.

Step 3: Pour into a 9x5x3 inch metal loaf pan and freeze, covered, until solid and scoopable - at least four hours or overnight.


Use the No-Churn Classic Vanilla Ice Cream as a base for each of the below flavors!

Each of the recipes below requires additional ingredients including 2 cups heavy cream and 14 oz. Sweetened Condensed Milk

No-Churn Chocolate Peanut Butter Cup Ice Cream

Additional Ingredients Needed:

  • ⅓ cup cocoa powder
  • ⅓ cup Harris Teeter Creamy Peanut Butter
  • 15-20 mini peanut butter cups, unwrapped and chopped
  • 2 cups heavy cream
  • 14 oz. Sweetened Condensed Milk

Directions:

After STEP 2 (and omitting the vanilla extract), gently fold in cocoa powder until well combined.  

Microwave the peanut butter in 15 second intervals until just warm enough to drizzle.  Pour ⅓ of the mixture into the loaf pan.  Sprinkle with ⅓ of the peanut butter cups and ⅓ of the peanut butter.  Repeat two more times.  

Freeze, covered, until solid and scoopable - at least four hours or overnight.

No-Churn Berries and Cream Ice Cream

Additional Ingredients Needed:

  • 2 tsp. Harris Teeter Pure Vanilla Extract
  • 1 lb. fresh berries, mashed
  • 14 oz. Sweetened Condensed Milk
  • 2 cups heavy cream
  • Optional food coloring

Directions:

After STEP 2 from the No-Churn Vanilla Ice Cream recipe, fold in the berries, reserving a few.  Add a few drops of food coloring, if using.

Pour the mixture into the loaf pan and sprinkle on the reserved berries.

Freeze, covered, until solid and scoopable - at least four hours or overnight.

No-Churn Rainbow Sprinkle Cup Ice Cream

Additional Ingredients Needed:

  • 2 tsp. Harris Teeter Pure Vanilla Extract
  • Food coloring
  • Rainbow Sprinkles
  • 2 cups heavy cream
  • 14 oz. Sweetened Condensed Milk

Directions:

After STEP 2 from the No-Churn Vanilla Ice Cream recipe, divide the mixture between four bowls and add food coloring to get your desired rainbow colors.  Stir until thoroughly combined.

Add a few scoops of each color at a time to the loaf pan, alternating colors and layering them within the pan.  Use a knife and drag it through the mixture a few times.  Top with sprinkles.   

Freeze, covered, until solid and scoopable - at least four hours or overnight.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.