The dream of homemade ice cream has long been limited by the need for expensive equipment—churning machines, freezer bowls, and the patience to wait for everything to freeze at the right time. No-churn ice cream changes everything. With just two essential ingredients (condensed milk and cream), you can create ice cream so smooth and creamy that guests will swear it came from a gourmet gelateria. The secret lies in understanding why this simple method works so well.
The Science Behind No-Churn Ice Cream
Traditional ice cream relies on churning to incorporate air (known as "overrun") and to break up ice crystals as they form, creating that characteristic smooth texture. Without churning, ice cream typically freezes into a solid, icy block. So how does no-churn ice cream achieve creaminess without any mechanical intervention?
The answer lies in the two-ingredient base: whipped cream and condensed milk. When you whip heavy cream to stiff peaks, you're incorporating millions of tiny air bubbles stabilised by fat molecules. This aerated cream provides the light, scoopable texture we expect from ice cream. The condensed milk, meanwhile, contributes sweetness and, crucially, prevents ice crystal formation.
Why Condensed Milk Works
The high sugar concentration in condensed milk lowers the freezing point of the mixture and interferes with ice crystal formation. This means your ice cream stays softer and creamier at freezer temperatures, mimicking the effect of commercial stabilisers and emulsifiers.
The Basic Method: Two-Ingredient Ice Cream
At its simplest, no-churn ice cream requires only:
- 1 can (395g) sweetened condensed milk
- 600ml thickened cream (heavy cream), chilled
Step-by-Step Instructions
Step 1: Chill your equipment. Place your mixing bowl and whisk attachments in the freezer for 15-20 minutes before starting. Cold equipment helps the cream whip faster and hold its structure better.
Step 2: Whip the cream. Using an electric mixer, beat the chilled cream until stiff peaks form. This typically takes 3-5 minutes on high speed. Stiff peaks mean the cream holds its shape when you lift the whisk—it shouldn't flop over. Be careful not to over-whip, or you'll end up with butter.
Step 3: Add the condensed milk. Gently fold the condensed milk into the whipped cream using a large spatula. Use a lifting and turning motion rather than stirring, which would deflate the air you've just incorporated. Fold until no streaks remain, but don't overwork the mixture.
Step 4: Add flavourings. This is where you personalise your ice cream (see flavouring ideas below). Fold in any extracts, crushed biscuits, or other additions.
Step 5: Freeze. Transfer the mixture to a freezer-safe container (a loaf tin works well and makes scooping easier). Press plastic wrap directly onto the surface to prevent ice crystals from forming on top, then cover with a lid. Freeze for at least 6 hours, or preferably overnight.
Perfect Scooping
For the best texture, remove your ice cream from the freezer 5-10 minutes before serving. This allows it to soften slightly, making scooping easier and the texture more pleasant.
Achieving the Perfect Texture
While the basic method is forgiving, a few techniques can elevate your ice cream from good to exceptional:
Use Full-Fat Cream
Thickened cream (or heavy cream) with at least 35% fat content is essential. Light cream or pouring cream doesn't whip properly and results in an icy, less stable product. In Australia, look for "thickened cream" or "heavy cream" rather than "pouring cream" or "single cream."
Don't Skip Chilling
The cream must be very cold to whip properly. If your cream is at room temperature, it will take much longer to whip (if it whips at all) and won't achieve the same volume. Similarly, warm mixing bowls can prevent the cream from whipping well.
Fold Gently, But Thoroughly
Under-folding leaves streaks and an uneven texture. Over-folding deflates the cream and results in denser, less scoopable ice cream. Aim for the middle ground: fold until homogeneous, then stop immediately.
Container Choice Matters
Wide, shallow containers freeze faster and more evenly than deep, narrow ones. A standard 23cm loaf tin is ideal for one batch. Metal containers conduct cold better than plastic but can be harder on ice cream scoops.
Flavour Variations to Try
The beauty of no-churn ice cream is its versatility. Here are some foolproof flavour ideas to get you started:
Classic Vanilla
Add 2 teaspoons of pure vanilla extract or the seeds from one vanilla bean to the condensed milk before folding. For a deeper flavour, add a tablespoon of vanilla bean paste.
Chocolate
Mix 4 tablespoons of cocoa powder with the condensed milk until smooth before folding into the cream. For double chocolate, add 100g of chopped dark chocolate or chocolate chips.
Cookies and Cream
Crush 12-15 Oreos (or similar chocolate sandwich biscuits) into rough chunks. Fold half into the base and sprinkle the rest on top before freezing for visual appeal.
Salted Caramel
Use homemade dulce de leche instead of plain condensed milk, adding 1 teaspoon of sea salt flakes. Swirl additional caramel through the mixture before freezing.
Fruit Ripple
Fold fresh berry puree or passionfruit pulp through the ice cream in a swirl pattern rather than fully mixing, creating beautiful ribbons throughout.
Australian Favourites
For a true Aussie treat, add crushed Tim Tams, crumbled Violet Crumble, or swirls of golden syrup. These iconic flavours translate beautifully to homemade ice cream.
Add-In Tips
When adding nuts, biscuits, or chocolate pieces, fold them in at the very end to prevent them from sinking. Toss them in a light coating of flour first for even distribution throughout the ice cream.
Troubleshooting Common Problems
Ice Cream Is Too Hard
If your ice cream freezes rock-solid, it likely lacks enough fat or sugar to stay soft. Ensure you're using full-fat cream and the correct ratio of condensed milk. Adding 2 tablespoons of vodka or other alcohol can also help keep ice cream softer (alcohol doesn't freeze), though use sparingly to avoid a boozy flavour.
Ice Cream Is Grainy or Icy
Ice crystals form when the mixture isn't rich enough or freezes too slowly. Make sure your freezer is set cold enough (ideally -18°C) and that the container is well-sealed. Pressing plastic wrap directly on the surface prevents ice crystals from forming on top.
Cream Won't Whip
This almost always means the cream is too warm or has too low a fat content. Ensure everything is properly chilled and that you're using thickened/heavy cream. If the cream still won't whip, it may be past its prime—fresh cream whips best.
Flavour Is Too Sweet
No-churn ice cream is inherently sweet due to the condensed milk. Balance sweetness by adding a pinch of salt, using unsweetened mix-ins, or incorporating slightly bitter elements like dark chocolate or strong coffee.
Storage and Serving
Homemade no-churn ice cream keeps well for up to 3 weeks in the freezer, though it's best within the first week. After about two weeks, ice crystals may begin forming on the surface, affecting texture.
For the creamiest serving experience, transfer your ice cream from the freezer to the refrigerator for 10-15 minutes before serving. This brings it to the ideal scooping temperature without letting it melt.
Now that you understand the science and technique behind no-churn ice cream, you're ready to experiment with endless flavour combinations. The basic two-ingredient foundation is forgiving and versatile—perfect for both beginning bakers and experienced home cooks looking for a quick, impressive dessert.