Easiest-Ever Homemade Ice Cream

I have decided that food is one of my love languages.  So it was just delightful to have the South Campus staff and their families over for a "taco bar" picnic in the park yesterday. The Lord was so kind that the deluge of rain didn't break forth until Ben was backing the van-full of picnic supplies back to our garage to unload!

Homemade ice cream was on the menu for dessert, and at the request of a friend, here is the recipe!  (Well, actually 4 recipes.)


No-churn ice cream. No ice cream maker required.  Two basic ingredients make the base. And then just imagine the possibilities from there ...


From my heart to yours, here they are:

Strawberry Cheesecake No-Churn Ice Cream

1 c. graham cracker crumbs
2 T. butter, melted
1 can sweetened condensed milk
6 oz. cream cheese, softened
1 pint heavy whipping cream
1 c. strawberries, mashed
2 pieces cheesecake, in bite-size pieces (optional)

In a small bowl, combine graham cracker crumbs and butter until well-mixed. Let cool to room temperature.

In large bowl, beat together the sweetened condensed milk and cream cheese, until creamy and smooth. Add cream and beat on medium-high for 5 minutes, or until stiff peaks form.  Fold in cheesecake pieces, if desired.

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the mashed strawberries on top. Sprinkle half the graham cracker crumbs on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


Mint Chocolate Chip No-Churn Ice Cream

1 can sweetened condensed milk
1 t. mint extract
11 drops green food coloring
1 pint heavy whipping cream
1 c. semi-sweet chocolate chips


In large bowl, beat together the sweetened condensed milk, mint extract, and food coloring.  Add heavy whipping cream, and mix on medium-high for 5-7 minutes, or until stiff peaks form. Fold in chocolate chips.

Pour into a freezer-safe container.  Freeze at least 6 hours.

Serves 10-12

Coffee Toffee Caramel No-Churn Ice Cream

1 can sweetened condensed milk
2 T. instant coffee granules

1 pint heavy whipping cream
1/2 c. toffee pieces
3/4 c. caramel ice cream topping, just warm enough to drizzle

In a small bowl, combine sweetened condensed milk and coffee. Microwave at 30 second increments until the coffee dissolves. Refrigerate for 30 min or until cool.

In large bowl, beat together the sweetened condensed milk mixture and heavy whipping cream on medium-high for 5-7 minutes, or until stiff peaks form. 

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the caramel on top. Sprinkle half the toffee on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


And this one does use an ice cream maker, but it's still super easy ... and a treat for the dairy-free among us.

Chocolate Chocolate Chunk Dairy-Free Ice Cream 

3 c. almond milk, divided
1/4 c. cocoa
1/4 c. sugar
4 bananas
1 c. semi-sweet chocolate chunks

In a small bowl, microwave cocoa, sugar, and 1 c. almond milk for 40 seconds.  Pour into a blender.  Add 2 c. almond milk and bananas.

Blend until smooth.

Pour into ice cream maker, and churn until thick and frozen (20-30 minutes for ours).  Add chocolate chunks for the last 5 minutes of churning, or sprinkle on top.  Serve immediately or pour into a freezer-safe container and freeze.

Serves 10-12

Note: The inspiration for these no-churn ice cream recipes came largely from here.