I Scream, You Scream — It’s No Churn Ice Cream!

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One of my favorite memories of summer is my granddad making ice cream on our beach house porch. We had an old-fashioned ice cream maker that had to be a Great Depression-era machine, and I still have no idea how it worked. Whether you have an old clunker of an ice cream maker like my granddad or you just have a freezer, you should still be able to enjoy ice cream all summer. Today, we’re bringing you some of the freshest (and coldest) no-churn ice cream recipes that you’ll be loving all summer long!

Lemon Ginger No-Churn Ice Cream

Thank you Pure Wow for the recipe!lemon ginger ice cream


  • 2 large egg whites

  • ¼ tsp cream of tartar

  • ¼ cup crystallized ginger

  • ¾ cup superfine sugar

  • ¾ tsp lemon zest (finely chopped)

  • 6 Tbsp freshly squeezed and strained lemon juice

  • ½ cup heavy cream 

  • ¼ cup plain full-fat Greek yogurt


1. Add the egg whites and cream of tartar into the bowl of a stand mixer and cover the bowl for 30 minutes to one hour. In a food processor, process the ginger with the sugar until it’s broken into small pieces. If you don’t have a food processor, chop it with a knife and mix it with sugar. 

2. In a medium saucepan, stir the ginger sugar, lemon zest, and lemon juice together. Continue stirring over medium heat until the mixture comes to a boil, then lower the heat and simmer for 5 minutes. An instant-read thermometer should read 228°F. 

3. While the syrup is simmering, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment until stiff peaks form. 

4. Put the mixer on low speed and add the hot syrup to the egg whites, avoiding the whisk. Increase the speed to high and beat until the mixture is very thick for 7-10 minutes. Scrape the meringue into a large bowl. Don’t rinse the stand mixer bowl, add the cream, and whip it to soft peaks. 

5. Detach the whisk attachment and use it to gently fold the yogurt into the whipped cream. Scrape the mixture into the meringue and continue folding with the whisk until everything is evenly incorporated. 

6. Transfer the mixture to a covered storage container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 6 hours before serving (or 3 hours if you like soft-serve).

No-Churn Mint Chocolate Chip Ice Cream

Thank you Pure Wow for the recipe!no churn mint chocolate chip ice cream


  • 2 + ½ cups heavy cream 

  • 1 bunch fresh mint

  • 4 oz. finely chopped dark chocolate

  • 2 Tbsp coconut oil 

  • 1 14-oz. can sweetened condensed milk 

  • ¼ tsp peppermint extract

  • Green food coloring (optional)


1. In a medium saucepan, bring the cream to a simmer over medium heat. Turn the heat off, add the mint, and cover the saucepan. Let the mixture steep for 20 minutes. 

2. Set a fine-mesh strainer over a medium sized heat-safe bowl and strain the mixture, reserving the cream and discarding the mint. 

3. Transfer the cream to a shallow heat-safe dish and chill in the refrigerator until it’s cold, at least 1 hour and up to overnight. 

4. While the cream chills, melt the chocolate and coconut oil together in either a microwave heat-safe bowl in 15-second bursts, or over a medium saucepan of simmering water. Stir the mixture until it’s just combined, then pour it onto a parchment-lined baking sheet and spread it into an even layer about ¼-inch thick. Transfer the baking sheet to the refrigerator to chill until the chocolate is firm, about 15 minutes. 

5. Remove the chilled chocolate from the fridge and roughly chop it to create chunks. Hold the chocolate chunks in the fridge until they’re ready to use. 

6. When the ice cream is cold, transfer it to the bowl of an electric mixer fitted with the whip attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until it’s incorporated. Beat in the peppermint extract and a few drops of food coloring, if you’re using it. 

7. Use a silicone spatula to gently fold in the chocolate chunks by hand, then pour the mixture into a loaf pan. Cover it with plastic wrap and freeze until the ice cream is scoopable, at least 3 hours and up to overnight.

No-Churn Salted Caramel Toffee Pretzel Ice Cream

Thank you Two Peas & Their Pod for the recipe!salted caramel toffee pretzel ice cream


  • 1 can 14-oz. sweetened condensed milk 

  • ¼ cup + 2 Tbsp salted caramel sauce

  • ½ tsp pure vanilla extract

  • 2 cups cold heavy cream 

  • ½ cup chopped pretzels

  • ½ cup chopped Heath candy bars

  • Additional chopped pretzels and toffee for garnish


1. In a medium bowl, stir the sweetened condensed milk, ¼ cup of salted caramel sauce, and vanilla extract. Set aside. 

2. In the bowl of a stand mixer, use a whisk attachment to beat the cream on high until stiff peaks form, about 3 minutes. Use a rubber spatula to gently fold the whipped cream into the sweetened condensed milk mixture. Stir in the pretzel pieces and chopped Heath candy bars. 

3. Pour the ice cream mixture into a loaf pan or container. Use a knife to swirl the remaining salted caramel sauce into the ice cream. Smooth the mixture with a spatula and sprinkle additional pretzel pieces and candy bar pieces over the top, if using. Cover the mixture with plastic wrap and freeze until firm, about 6 minutes.

No-Churn Strawberry Shortcake Ice Cream

Thank you Pure Wow for the recipe!no-churn strawberry shortcake ice cream


  • 1 + ½ lbs. very ripe strawberries (hulled and halved)

  • 1 Tbsp sugar

  • Grated zest from 1 lemon or 1 Tbsp citrus liquor

  • One 14-oz. can sweetened condensed milk (chilled)

  • 1 cup heavy cream 

  • 1 cup broken shortbread cookies (plus more broken cookies for serving)

  • Whipped cream (for serving)


1. Set a handful of the halved strawberries aside for the garnish, then place the rest of them in a zip-lock bag with the sugar and lemon zest. Shake to distribute the sugar and zest, giving the bag a little massage, if needed. Let the bag sit at room temperature until the juices accumulate in it. This should take about 10 minutes. Place the bag in the freezer and the condensed milk in the refrigerator overnight. 

2. The next day, place the strawberries, chilled condensed milk, and cream in a large food processor. Process until everything is thoroughly incorporated and smooth, about 30 seconds. The mixture will look lumpy but eventually come together. 

3. Scrape the strawberry mixture into a large bowl and sprinkle the broken shortbread over top. Use a spatula to gently fold the components together 3-4 times, then transfer the ice cream to a freezer-safe container with a lid. Cover and freeze the mixture until it’s firm for 4 hours, at least.

4. Scoop and serve the mixture with whipped cream, more shortbread cookies, and reserved strawberries.

Frangelico + Coffee No-Churn Ice Cream

Thank you The Vanilla Bean Blog for the recipe!

frangelico coffee ice cream


  • 1 can 14-oz. sweetened condensed milk 

  • 2 tsp pure vanilla extract 

  • ¼ cup Frangelico liqueur

  • ¼ cup strong cold coffee or cold press

  • 2 cups heavy cream


1. In a medium bowl, stir the condensed milk, vanilla, Frangelico, and coffee together. Whip the heavy cream in a stand mixer on medium-high until soft peaks form. 

2. Whisk ⅓ of the whipped cream into the Frangelico-coffee mixture. Fold the remaining whipped cream into the mixture until everything is incorporated. Pour the ice cream into a loaf pan and freeze until it’s firm — at least 6 hours or up to 1 week.

No-Churn Sugar Roasted Peach Pie Ice Cream

Thank you How Sweet Eats for the recipe!no-churn sugar roasted peach pie ice cream


  • 5 peaches (thinly sliced)

  • 4 Tbsp brown sugar

  • ½ tsp salt 

  • 1 cup graham cracker crumbs 

  • 6 Tbsp unsalted butter (melted)

  • 1 14-oz. can sweetened condensed milk 

  • 2 tsp vanilla extract

  • 1 Tbsp bourbon 

  • 2 cups cold heavy cream


1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the peach slices out in a single layer and sprinkle them with brown sugar and salt. Roast the slices until they’re golden and caramel-ly — about 30-35 minutes. Make sure to flip them once or twice. 

2. While the peaches are roasting, stir the graham crumbs and melted butter together. Use your hands to clump the mixture together, then spread it out on the parchment paper so the butter can dry. 

3. Mix the sweetened condensed milk, vanilla extract, and bourbon in a bowl until everything is well combined. 

4. Place the cold cream in the bowl of an electric mixer and beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mixture continuously until everything is well-combined. Fold the peaches in, reserving a few for the top of the ice cream. Gently stir in most of the graham cracker crumbs, too. Pour the mixture into the parchment-lined loaf pan or a freezer container to freeze for at least 6 hours.

Vanilla No-Churn Ice Cream

Thank you wellnesswithgabriella for the recipe!no churn vanilla ice cream


  • 1 pint raw heavy cream (best quality you can find, makes a huge difference)

  • ⅓ -½  cup honey (depending on preference)

  • 6 egg yolks (highest quality you can find)

  • 1 tsp vanilla (powder or extract)

  • pinch of salt


1. Beat the heavy cream just until peaks form — do NOT whip into whipped cream!

2. Fold in the honey, egg yolks, vanilla, and salt.

3. Put in a container and freeze!


Summer never tasted better! What flavor are you most excited to try? Comment below!

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