The end has come, my friends. It’s the end of my vacation and the end of my while-I’m-gone dessert series here on Budget Bytes. And I’ve saved the most dangerous (IMHO) recipe for last. I’ve seen many recipes for no-churn ice cream before, but this no-churn method is 100% ice crystal free, and is also the easiest homemade ice cream I’ve ever made. The basic recipe is literally two ingredients, heavy cream and sweetened condensed milk, and takes very little effort. I wanted to keep things simple with my first batch, so I made mint chocolate chip ice cream, but I can’t wait to try more interesting and complex flavor combos in the future. And don’t worry, I will definitely share them with you when I do.
This recipe made about 1.5 quarts, or 6 cups. While the total price for the recipe does seem kind of steep, it’s still less than premium ice cream brands, and in this case you’re paying for knowing what’s going into your ice cream. The base is just heavy cream and sweetened condensed milk, which is literally just milk and sugar. No guar gum, other stabilizers, or other questionable ingredients. What you add in after that is up to you and what you’re comfortable with. I added some mint and vanilla extract, chocolate chips, chocolate syrup, and called it a day.
So, are you ready to see how easy super smooth no-churn ice cream is to make?? I’ll apologize ahead of time for any damage this may do to your diet.
No-Churn Mint Chocolate Chip Ice Cream
- 14 oz can sweetened condensed milk ($1.78)
- 1 1/2 tsp mint extract ($0.43)
- 1/2 tsp vanilla extract ( $0.14)
- 1 pint heavy whipping cream ( $2.54)
- 1/4 cup mini chocolate chips ($0.23)
- 1/4 cup chocolate syrup ( $0.26)
- Chill a 2 quart or larger glass or metal casserole dish or bread pan in the freezer while you prepare the ice cream mixture.
- In a medium bowl, stir together the sweetened condensed milk, mint extract, and vanilla extract.
- In a separate large bowl, whip the heavy whipping cream until stiff peaks form (use a hand mixer or a whisk and some elbow grease). Be sure not to over whip the cream to the point where it breaks down and separates.
- Take a scoop of the whipped cream and fold it into the bowl with the sweetened condensed milk. This will help lighten the thick condensed milk a bit.
- Now take about 1/3 of the sweetened condensed milk and fold it into the bowl of whipped cream. Fold gently until it is incorporated, then add 1/3 more and gently fold the mixture again. Repeat this process until all the sweetened condensed milk is incorporated into the whipped cream and the mixture is smooth.
- Spoon the ice cream mixture into the chilled dish and spread the top smooth. Cover and chill the mixture for two hours. After chilling, drizzle the chocolate syrup over top and add the chocolate chips. Gently fold the syrup and chips into the chilled mixture to create a marbled texture (don't over stir). Return the ice cream to the freezer and freeze until solid (6-8 hours). Scoop and enjoy!
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Step by Step Photos
Chill a 2 quart or larger glass or metal casserole or bread dish in the freezer. For the ice cream, start with a 14oz. can of sweetened condensed milk. This thick mixture is literally just milk and sugar that has been evaporated until it is really rich and syrupy.
In a medium bowl, stir 1.5 tsp mint extract and 1/2 tsp vanilla extract into the sweetened condensed milk.
In a separate large bowl, whip one pint of heavy whipping cream until stiff peaks form. Be careful, though, because if you over whip the cream can break down and separate.
The sweetened condensed milk is really heavy and thick, so we need to lighten it up a tad before adding it to the whipped cream, or else the whipped cream will collapse and become dense. So, take a scoop of the whipped cream (about one cup) and fold it into the sweetened condensed milk. It doesn’t have to be folded until completely smooth. Mine still had a few lumps.
Now take about 1/3 of the slightly lighter condensed milk mixture and add it to the big bowl of whipped cream. Fold that in (it might not be completely smooth again), then add 1/3 more and fold again.
Repeat until you’ve folded all of the sweetened condensed milk into the whipped cream. It might not start out smooth, but it will smooth out as you go. Just be sure to gently fold rather than stirring vigorously. Once they are folded together, spoon the mixture into the chilled dish and smooth out the top. Cover the dish and freeze for about two hours.
After it has chilled for a couple of hours, add 1/4 cup chocolate syrup and 1/4 cup mini chocolate chips. Fold them into the whipped cream to create a marbled texture. Cover the ice cream again and then freeze until solid (6-8 hours).
Once it’s completely frozen, it’s ready to scoop!
Scoop and ENJOY! :D
Seriously. You won’t believe how smooth and creamy this no-churn mint chocolate chip ice cream is.
Totally dangerous. 😍