No-Churn Homemade Ice Cream
Creamy no-churn ice cream made in a jar with heavy cream, sweetened condensed milk, milk, and vanilla. Shake until thick, freeze three hours, and scoop your favorite mix-ins.
Equipment
- 1 | Glass jar with lid | pint-sized preferred
- 1 | Measuring cups |
- 1 | Spoon |
Ingredients
- 1 | cup | heavy cream |
- 1/2 | cup | sweetened condensed milk |
- 1/4 | cup | milk |
- 1 | tsp | vanilla extract |
- 1 | | optional mix-ins | chocolate chips fruit, cookies
Instructions
- Add heavy cream to a clean jar with a tight-fitting lid.
- Pour in sweetened condensed milk.
- Add milk and vanilla extract.
- Seal the jar tightly.
- Shake vigorously for 3–5 minutes until the mixture thickens.
- Check consistency; shake longer if still thin.
- Place sealed jar in the freezer for about 3 hours.
- Scoop and serve, adding mix-ins or toppings as desired.
- Tip: Shake until the mixture coats the sides of the jar for the creamiest texture.
Notes
Store tightly sealed in the freezer up to 2 weeks.
Let sit a minute or two at room temperature if too hard to scoop.
Full-fat ingredients give the smoothest, least icy results.
Fold mix-ins in after shaking and before freezing for even distribution.
Let sit a minute or two at room temperature if too hard to scoop.
Full-fat ingredients give the smoothest, least icy results.
Fold mix-ins in after shaking and before freezing for even distribution.