skip to Main Content

3-INGREDIENT NO-CHURN ICE CREAMS (TRADITIONAL AND VEGAN)

3-INGREDIENT NO-CHURN ICE CREAMS (TRADITIONAL AND VEGAN)

There are certain desserts that we tend grow out of, but it seems like ice cream is one that has remained popular for everyone of all ages. From chasing ice cream trucks to obsessing over ice cream cakes, to enjoying artisan ice creams of unique flavours, this frozen dessert has become a universal go-to for many us.

This ubiquitous dessert finds its origins in Ancient Greece, China, Persia, Rome, and India, as early as 5th century BC in certain places. And because there are so many variations of it, you can never really mess up ice cream–yes, you can make your own! It’s much easier than you think, and you don’t even need an ice cream machine to do it. All it takes are a few ingredients and some patience to make no-churn ice creams at home.

How to make no-churn ice creams at home.

Ice creams can not only be simple but also delicious. The key ingredients are condensed milk, heavy cream, and a flavour of your choice! Condensed milk may be a less common item in many of our kitchens, so if you’re short on this ingredient, follow our condensed milk recipe before you get started on the ice cream.

Homemade Condensed Milk (makes 1 cup)

What you need:

2 cups whole milk (any nut milk will work for a vegan ice cream)

2/3 cup sugar

How to prepare:

  1. Add milk and sugar into a saucepan over low heat until the sugar has completely dissolved.
  2. Bring the mixture to a simmer for 40 minutes. Do not stir once the simmering begins.
  3. During the process, the milk will thicken, get darker, and foam at the top. Skim off the foam lightly with a spoon.
  4. Remove from heat and pour into a sealable jar. Allow to cool before putting on an airtight lid. Store in the fridge for up to three months.

It’s important to note that many recipes will call for a 14 oz can of condensed milk. This is measured by weight and not volume. This is equivalent to a little over 8 oz fluid ounce (1 cup) of liquid.

Depending on how much ice cream you’re making, make sure to adjust the volume of condensed milk ingredients. Now that you have condensed milk ready to go, here are some amazing three-ingredient no-churn ice cream recipes!

Three-Ingredient No-Churn Ice Creams (traditional and vegan)

Matcha Ice Cream

1 cup condensed milk

2 cups heavy cream (chilled canned full-fat coconut milk without the liquid for vegan ice cream)

6 tbsp matcha powder

How to prepare:

  1. In a mixing bowl, use a mixer to beat the heavy cream or full-fat coconut milk–make sure you leave out the liquid–until whipped stiff for about 5 minutes at low-medium speed.
  2. Mix matcha powder with a small amount of water–just enough to stir until there are no lumps.
  3. Mix the matcha powder mixture with condensed milk.
  4. Gently fold the mixture into the whipped stiff peaks. Do this lightly–ensuring that the whipped cream doesn’t deflate too much–until everything is evenly mixed.
  5. Place the mixture into the freezer and allow it to set for at least 3 hours.

Sesame Ice Cream

What you need:

1 cup condensed milk

2 cups heavy cream (canned full-fat coconut milk without the liquid for vegan ice cream)

1/2 cup sesame seeds (white or black)

How to prepare:

  1. In a mixing bowl, use a mixer to beat the heavy cream or full-fat coconut milk–make sure you leave out the liquid– until whipped stiff for about five minutes at low-medium speed.
  2. Toast sesame seeds in a pan over medium heat until they’re aromatic and nutty. Be sure to stir continuously to avoid burning.
  3. Place the seeds in a blender to chop everything up into powder. Make sure to use quick pulses to avoid overprocessing. We’re not trying to make butter!
  4. Add the condensed milk and blend just until evenly mixed.
  5. Fold the sesame mixture into the whipped stiff peaks. Do this lightly–ensuring that the whipped cream doesn’t deflate too much–until everything is evenly mixed.
  6. Place the mixture into the freezer and allow it to set for at least 3 hours.

Honey Ice Cream

What you need:

1 cup condensed milk

2 cups heavy cream (canned full-fat coconut milk without the liquid for vegan ice cream)

1/4 cup honey

Optional flavouring:

Honey goes well with a lot of flavours. Try these two together or on its own with honey.

1/2 tsp ground cinnamon

1/2 tsp sea salt mixed in or sprinkled

How to prepare:

  1. In a mixing bowl, use a mixer to beat the heavy cream or full-fat coconut milk–make sure you leave out the liquid–until whipped stiff for about five minutes at low-medium speed.
  2. Mix the condensed milk and honey, and any other additional ingredients.
  3. Gently fold the mixture into the whipped stiff peaks. Do this lightly–ensuring that the whipped cream doesn’t deflate too much–until everything is evenly mixed.
  4. Place the mixture into the freezer and allow it to set for at least 3 hours.

No-churn ice creams are super easy to make and low maintenance. Obviously, it’s easy to switch out the flavouring ingredients, so make sure you experiment with your own favourites. Try the classics chocolate or espresso, and more inventive ones like pistachio or bourbon vanilla.

Which ever flavour you end up experimenting, let us know your favourite no-churn ice creams and what else we should try next!

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

Back To Top
NEED HELP?
We are always happy to help.
Contact us on 604-215-7783