Cool off with these 2-ingredient no-churn ice creams — sweet summer treats minus the hassle
As the summer sun beats down, few things can cool you off and satisfy your sweet tooth quite like a bowl of icy, smooth, homemade ice cream. But whipping up this iconic frozen delight doesn't have to mean hauling out the ice cream maker from the back of the cupboard along with a complicated recipe. With just 2 simple ingredients and a little bit of elbow grease, you can churn out tasty no-churn ice cream right in your freezer. Bananas, peanut butter, chocolate, strawberries - the flavor combos are endless once you master the simple science behind this almost-too-easy iced confection.
At its most basic, ice cream is composed of tiny ice crystals and air bubbles suspended in a fat-rich cream base. Traditional custard-style ice cream usually contains egg yolks, cream, milk, sugar, and flavorings. As this mixture is churned, the physical action of churning incorporates tiny air pockets into the custard. Without this air incorporation, you'd essentially end up with frozen sweetened cream which would be rock-hard straight from the freezer. The no-churn method replaces the ice cream maker's mechanical churning action by using whipped cream, which introduces air manually. Whipped cream forms a base full of tiny air bubbles, waiting to be solidified by the freezer into a scoopable, creamy treat.
To pull off this bit of frozen magic, your two ingredients need to include 1) a condensed milk product and 2) some kind of airy cream. Sweetened condensed milk contains the sugar, milk proteins, and fat needed to construct the frozen matrix of no-churn ice cream. Meanwhile light, fluffy whipped cream provides the essential air pockets. Depending on what flavors you want to create, you'll include additional ingredients like fruit, chocolate, peanut butter, or vanilla. But the base of sweetened milk and whipped air sets the stage for your cold and creamy masterpiece.
When it comes to the sweetened milk component, sweetened condensed milk works wonderfully. But evaporated milk boosted with sugar, powdered milk reconstituted with sugar, or Eagle Brand sweetened condensed milk all can be in. Measuring out exact amounts of sugar and plain milk doesn't yield the same results since the milk proteins interact with the layer of sugar in prepared condensed milk products. Just make sure to thoroughly chill whichever product you use since, logically enough, a colder base means faster freezing.
The kind of cream you select for whipping duties significantly impacts the finished consistency of your no-churn ice cream. Heavy whipping cream contains at least 36% milk fat, enabling it to whip up light, stiff, and stable. Whipped heavy cream suspends the air bubbles in a rich fat matrix, yielding ice cream with a smooth, creamy mouthfeel. Lower-fat milk products like half and half or light cream may whip up fluffy but the results melt faster and taste icier. Save those lighter options for pouring over your bowl of homemade ice cream instead!
Once you have your sweetened condensed milk and freshly whipped cream ready to blend together, the fun really begins. From 2 ingredients, you can create an endlessly long list of luscious no-churn ice cream flavors. Here are just 5 fabulous options to get you started:
No matter which flavor combination you settle on, follow these tips for no-churn mixing success:
Once your flavorful no-churn ice cream base is mixed and transferred into a freezer-safe container, pop it into the freezer for at least 8 hours, or preferably overnight. This gives the mixture adequate time to freeze completely solid. Without sufficient freezing time, ice crystals can't form properly to set the ice cream and hold air bubbles in creamy suspension. If you simply can't wait the 8 hours, the freezer cheats by placing the container over a bath of dry ice pellets sprinkled with rubbing alcohol. This chills from all sides, reducing freezing time to just 1-2 hours. Employ this super-freezing shortcut at your own risk, however!
Sure, pulling out the electric ice cream maker adds a certain nostalgia to homemade ice cream prep. But why haul bulky machines with piles of parts into your kitchen when all you really need is 2 ingredients, a mixing bowl, and a spoon, plus your freezer? No-churn ice cream cuts out complicated custard prep, lengthy cook times, and messy cleanup. All that's left is licking the spoon (no judgment) as you concoct flavorful frozen treats with the kiddos on a hot summer afternoon. Then dig into bowl after bowl of your latest creamy, decadent no-churn delights. With such simple ingredients and instructions, everyone can channel their inner kid and enjoy homemade icy sweetness all season long!