The easiest recipe you may ever make.  Whip together 4 easy ingredients for the creamiest, smoothest, perfectly sweet no churn ice cream ever.

Once Upon an Ice Cream Maker

At one point in my life, I did own an ice cream maker.  At one point in my life I also had toddlers.  One toddler, who will remain nameless, was always very curious as to how things worked (an engineer in the making).  Said toddler opened up the lower cabinet in the kitchen and found my ice cream maker.  He was fascinated with the turning bowl.  He turned it this way and that way, in the right direction and in the wrong direction.  That machine made noises that it was never created to make and gears turned in directions they were never meant to go.

That was the end of my ice cream maker.  I never invested in another.

No Churn Ice Cream

Of late, I’ve really had a hankering for homemade ice cream, but without an ice cream maker, that seemed impossible.  I’ve heard of no-churn ice cream but have never paid much attention to it.   But this hankering of mine got me thinking.  Maybe I should try this no-churn thing for myself.

No-churn ice cream combines heavy whipping cream and sweetened condensed milk into a smooth, creamy mixture.  This simple base is a virtual blank canvas just waiting to be filled with your favorite stir ins: crushed gluten free cookies, sprinkles, mint extract, coconut…the list really can go on and on.

The Results

Boy, oh boy, am I glad that I gave this a try.  The results were nothing short of amazing.  Super creamy, full of flavor, perfectly sweet, and oh so good.  I could not believe that something so incredibly easy to make tasted so amazingly good.

How to Make No-Churn Ice Cream

Begin by placing one 14 ounce can of sweetened condensed milk into a blender.  Add 2 pints (4 cups) heavy whipping cream to the blender.  Turn the blender on low, gradually increasing the speed to high.  Mix on high for 15-20 seconds.

You want the ice cream mixture to have the consistency of a thick yogurt (nothing thin, loose, or runny).  If the mixture appears too loose, mix on high for another 10 seconds.  Check the consistency.  If needed, continue mixing in 10 second intervals until the desired consistency is achieved.

You do not want to over-blend the mixture – you’ll make butter, and that will be a great big giant no-no.

Pour the mixture into a large 2.5 quart bowl with a tight fitting lid.

For this recipe  I crushed 18 gluten free vanilla creme cookies and folded them into my mixture.  My friends at Goodie Girl Cookies sent along a package of their gluten free Birthday Cake Cookies to try.  They were the perfect addition to my ice cream.

I also stirred in 2 tablespoons of gluten free rainbow sprinkles.

Then, I sealed the bowl with a tight fitting lid and popped it into the freezer.  The ice cream froze overnight.  I would allow at least 5 hours for your ice cream to thoroughly chill.

That’s it.  Seriously, this is as simple as it gets, friends.

No churn ice cream was a huge hit in my house, and my boys have already come up with new flavors to try.

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