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A bowl of creamy no-churn ice cream, ready to serve.

Quick way to grow your No-Churn Ice Cream in 3 flavors

This recipe provides a quick and easy way to make delicious no-churn ice cream with three distinct flavors: chocolate, strawberry, and vanilla bean. It’s perfect for a quick dessert or entertaining guests.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for the base:
  • 2 cups cold heavy cream (at least 36% fat)
  • 14 ounces cold sweetened condensed milk
  • 1 teaspoon vanilla extract
Chocolate:
  • 1/2 cup chocolate syrup
  • 1/2 cup chocolate chips or chunks
Strawberry:
  • 1 cup fresh or frozen strawberries hulled and diced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
Vanilla bean:
  • 1/2 teaspoon vanilla bean paste or seeds from 1 vanilla bean
  • 1/4 cup white chocolate chips (optional)

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand-held)
  • Spatula
  • Freezer-safe containers (3, 1-quart/1-liter capacity each)
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Prepare the strawberry swirl:
  1. If making the strawberry variation, combine diced strawberries, sugar, and lemon juice in a small bowl. Gently mash with a fork and set aside to macerate while you prepare the ice cream base.
Whip the cream:
  1. In a large mixing bowl, beat the cold heavy cream on medium-high speed until it forms stiff peaks, about 3-5 minutes, being careful not to overbeat.
Fold in condensed milk and vanilla:
  1. Pour the cold sweetened condensed milk and vanilla extract into the whipped cream, then gently fold them together with a spatula until just combined, being careful not to deflate the whipped cream.
Divide the base:
  1. Divide the prepared ice cream base evenly into three separate bowls for flavoring.
Create the chocolate ice cream:
  1. To one bowl, add the chocolate syrup and chocolate chips, then gently fold until just combined to create a chocolate ice cream base.
Create the strawberry ice cream:
  1. To the second bowl, gently fold in the macerated strawberries and their juices until swirled throughout the base.
Create the vanilla bean ice cream:
  1. To the third bowl, add the vanilla bean paste (or scraped vanilla bean seeds) and white chocolate chips (if using), then gently fold until evenly distributed.
Transfer and freeze:
  1. Transfer each flavored ice cream mixture into its own freezer-safe container and cover tightly with lids or plastic wrap, pressing the plastic wrap directly onto the surface to prevent ice crystals.
Freeze until solid:
  1. Place the containers in the freezer and freeze for at least 6 hours, or preferably overnight, until firm.
Serve and enjoy:
  1. Once firm, scoop and serve your delicious homemade no-churn ice cream in three amazing flavors!

Notes

For best results, ensure all ingredients for the ice cream base are very cold. When folding ingredients, be gentle to maintain the airy texture of the whipped cream. You can customize the flavors with other mix-ins like crushed cookies, nuts, or pureed fruits. This ice cream is best consumed within two weeks.