28+ Irresistible Churn-Free Ice Cream Recipes You Can Make at Home

Summer or winter, ice cream is always a crowd-pleasing treat, and there’s no better way to indulge in this creamy delight than with churn-free ice cream recipes.

Whether you’re craving a rich chocolate flavor, a fruity sorbet, or something more adventurous, these recipes allow you to enjoy homemade ice cream without the need for an ice cream maker.

Churn-free ice cream is simple, quick, and perfect for anyone who wants to make their own frozen desserts without all the fuss.

With just a few ingredients and minimal preparation, you can create decadent, creamy ice creams that taste just like store-bought or even better!

28+ Irresistible Churn-Free Ice Cream Recipes You Can Make at Home

Churn-free ice cream recipes are an absolute game-changer when it comes to homemade frozen treats.

They provide an easy and fun way to indulge in a creamy, rich dessert without the need for any complicated machinery.

Whether you’re entertaining guests, treating yourself, or introducing your family to new flavors, these no-churn recipes are sure to impress.

With endless flavor combinations and simple ingredients, making your own ice cream has never been easier.

Don’t wait—try these recipes today and enjoy the deliciously smooth, rich ice cream that’s made just the way you like it!

No-Churn Vanilla Bean Ice Cream

This creamy, smooth, and rich vanilla ice cream is a treat that requires no ice cream maker. With just a few simple ingredients, you can have a delicious homemade vanilla ice cream in no time. Perfect for a warm day or as a dessert after a hearty meal, this recipe is a go-to for both beginners and seasoned home cooks.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon vanilla bean paste or pure vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla bean paste (or extract), and a pinch of salt.
3. Gently fold the whipped cream into the sweetened condensed milk mixture until fully combined.
4. Pour the mixture into a loaf pan or any airtight container, smoothing the top with a spatula.
5. Cover with plastic wrap and freeze for at least 6 hours, or overnight, until firm.

No-churn vanilla ice cream offers the perfect balance of simplicity and indulgence. The richness of the heavy cream paired with the natural vanilla flavor makes it irresistible. Not only is this treat easy to make, but it also requires minimal ingredients, making it an excellent option for a quick homemade dessert. You can enjoy this classic dessert on its own or pair it with your favorite toppings.

No-Churn Chocolate Peanut Butter Ice Cream

This decadent no-churn ice cream combines the irresistible flavors of chocolate and peanut butter into one creamy, indulgent dessert. With a creamy base and swirls of peanut butter, it’s the ultimate treat for chocolate and peanut butter lovers. No special equipment is needed, just a few pantry staples and a little patience.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup peanut butter (smooth or crunchy)
• ½ cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, whisk the cocoa powder with a pinch of salt to break up any lumps.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the sweetened condensed milk, peanut butter, cocoa powder, and vanilla extract into the whipped cream.
4. Once combined, pour the mixture into a container and smooth the top.
5. Cover and freeze for at least 6 hours or overnight.
6. Optional: Before serving, drizzle more peanut butter on top and swirl with a spoon for extra flavor.

This no-churn chocolate peanut butter ice cream is an easy and quick way to indulge in a gourmet dessert. The creamy chocolate base with the nutty, rich peanut butter creates a harmonious balance of flavors. Perfect for satisfying a sweet tooth or as a showstopper at your next gathering, this dessert proves that you don’t need an ice cream maker to create indulgent treats.

No-Churn Strawberry Cheesecake Ice Cream

This refreshing no-churn strawberry cheesecake ice cream brings the delightful flavors of a strawberry cheesecake into a creamy frozen dessert. Packed with fresh strawberries, tangy cream cheese, and the perfect balance of sweetness, this is an elevated dessert for any occasion. No churn, no problem!

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, chopped
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup graham cracker crumbs (optional, for topping)

Instructions:

1. In a bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, and lemon juice, and mix until fully combined.
3. Gently fold the whipped cream into the cream cheese mixture, ensuring it’s fully incorporated.
4. Gently fold in the chopped strawberries, making sure not to overmix.
5. Pour the mixture into an airtight container and smooth the top. If desired, sprinkle graham cracker crumbs on top.
6. Cover and freeze for at least 6 hours or overnight.

Strawberry cheesecake ice cream offers the best of both worlds—rich, creamy cheesecake and refreshing, fruity strawberry flavors. This no-churn version is incredibly easy to prepare and the result is a velvety-smooth dessert that’s sure to impress. It’s perfect for anyone who loves cheesecake or strawberry desserts and is looking for an effortless way to indulge in both!

No-Churn Coffee Ice Cream

For coffee lovers, this no-churn coffee ice cream is a dream come true. Rich, creamy, and full of bold coffee flavor, this ice cream delivers a satisfying espresso kick without the need for any special equipment. It’s perfect for an afternoon treat or as a base for affogatos and other coffee-inspired desserts.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a small bowl, dissolve the instant coffee granules in 2 tablespoons of warm water, stirring until completely dissolved.
2. In a large bowl, whip the heavy cream until soft peaks form.
3. In another bowl, combine the sweetened condensed milk, dissolved coffee, vanilla extract, and a pinch of salt. Stir well to combine.
4. Gently fold the coffee mixture into the whipped cream until fully incorporated.
5. Pour the mixture into an airtight container and smooth the top with a spatula.
6. Cover and freeze for at least 6 hours or overnight until firm.

This no-churn coffee ice cream is the perfect balance of creamy and coffee-flavored perfection. The combination of instant coffee and heavy cream creates a dessert that’s rich yet refreshing. Whether you enjoy it on its own or paired with a warm brownie, this coffee ice cream will quickly become a favorite for any caffeine aficionado.

No-Churn Mango Sorbet

This vibrant, fruity no-churn mango sorbet is an ideal treat for those seeking a refreshing, dairy-free dessert. Packed with the tropical flavors of ripe mangoes, it’s a light yet flavorful way to cool off on a hot day. No ice cream maker needed—just blend, freeze, and enjoy!

Ingredients:

• 3 cups frozen mango chunks
• 1 can (14 oz) coconut milk
• 2 tablespoons honey or maple syrup
• 1 tablespoon lime juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the frozen mango, coconut milk, honey (or maple syrup), lime juice, and a pinch of salt.
2. Blend until smooth and creamy, scraping down the sides of the blender as needed.
3. Pour the mixture into an airtight container and smooth the top with a spatula.
4. Freeze for at least 4-6 hours or until solid.
5. Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly.

This no-churn mango sorbet is a refreshing, tropical dessert that’s perfect for summer or any time you need a sweet, fruity treat. The natural sweetness of the mangoes combined with the richness of coconut milk gives it a creamy, indulgent texture while remaining dairy-free. It’s a light yet satisfying dessert that’s sure to please everyone, especially on those warm days.

No-Churn Peanut Butter Banana Ice Cream

For an indulgent yet healthy treat, this no-churn peanut butter banana ice cream combines the creamy richness of peanut butter with the natural sweetness of ripe bananas. It’s an easy, guilt-free way to enjoy ice cream that tastes like a dream while offering a boost of protein and potassium.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup peanut butter
• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large mixing bowl, mash the ripe bananas until smooth.
2. In another bowl, whisk the heavy cream until soft peaks form.
3. Fold the mashed bananas, peanut butter, sweetened condensed milk, vanilla extract, and salt into the whipped cream until fully incorporated.
4. Pour the mixture into an airtight container and smooth the top with a spatula.
5. Cover and freeze for at least 6 hours or overnight until firm.

This no-churn peanut butter banana ice cream is a creamy, delicious treat that combines the rich taste of peanut butter with the natural sweetness of bananas. It’s a healthier alternative to traditional ice cream while still offering a satisfying, indulgent dessert experience. Perfect for those looking for a sweet snack with a bit of protein and natural flavor, this ice cream is a crowd-pleaser for all ages.

No-Churn Chocolate Mint Ice Cream

Chocolate and mint are a classic combination, and this no-churn chocolate mint ice cream brings both flavors together in a creamy, frozen treat. With the richness of chocolate and the refreshing coolness of mint, this ice cream is perfect for any occasion. Plus, it requires no ice cream maker—just a few ingredients and a little patience.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¼ cup unsweetened cocoa powder
• 1 teaspoon peppermint extract
• ¼ cup mini chocolate chips (optional)
• Pinch of salt

Instructions:

1. In a bowl, whisk together the cocoa powder and a pinch of salt.
2. In a large bowl, whip the heavy cream until soft peaks form.
3. In a separate bowl, mix the sweetened condensed milk with peppermint extract and cocoa powder.
4. Gently fold the whipped cream into the condensed milk mixture until fully combined.
5. If desired, fold in mini chocolate chips for added texture.
6. Pour the mixture into a container, smoothing the top with a spatula.
7. Cover and freeze for at least 6 hours or overnight until firm.

Chocolate mint ice cream is the perfect combination of rich, creamy, and refreshing flavors. With this no-churn version, you can enjoy this decadent treat without the hassle of using an ice cream maker. The minty kick combined with the deep chocolate flavor makes this dessert an indulgent yet cooling choice for anyone looking to satisfy their sweet tooth.

No-Churn Blueberry Cheesecake Ice Cream

If you love cheesecake and blueberries, this no-churn blueberry cheesecake ice cream is the perfect dessert. Combining the tangy richness of cream cheese with the sweet burst of fresh blueberries, it creates a luscious, creamy treat. This easy recipe requires no special equipment, just a few ingredients and a few hours in the freezer.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup graham cracker crumbs (optional, for topping)

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In another bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, and lemon juice, and mix until fully combined.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Fold in the blueberries, ensuring even distribution throughout the mixture.
5. Pour the mixture into an airtight container, smoothing the top.
6. Freeze for at least 6 hours or overnight until firm. If desired, sprinkle graham cracker crumbs on top before serving.

This no-churn blueberry cheesecake ice cream is a refreshing, flavorful dessert that perfectly balances the tangy cream cheese with the sweetness of fresh blueberries. The addition of graham cracker crumbs (optional) gives it a cheesecake-like texture, making it a delightful frozen version of a classic dessert. It’s an easy and impressive treat for any occasion!

No-Churn Lemon Coconut Ice Cream

Lemon and coconut create a tropical flavor explosion in this no-churn lemon coconut ice cream. The tangy lemon pairs beautifully with the sweet, nutty coconut for a refreshing treat that’s perfect for summer. This ice cream is easy to make and requires no ice cream maker, so you can enjoy it anytime with minimal effort.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup shredded coconut (unsweetened)
• Zest and juice of 2 lemons
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, combine the sweetened condensed milk, lemon zest, lemon juice, vanilla extract, shredded coconut, and a pinch of salt. Mix well.
3. Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
4. Pour the mixture into an airtight container, smoothing the top with a spatula.
5. Freeze for at least 6 hours or overnight until firm.

No-churn lemon coconut ice cream is the perfect balance of tangy and sweet, with a smooth, creamy texture. The coconut adds a delightful nutty flavor that complements the zesty lemon perfectly. This easy-to-make frozen treat brings a tropical vacation to your kitchen, no churn required! Whether you’re enjoying it on a hot summer day or as a refreshing dessert after dinner, it’s sure to become a favorite.

No-Churn Strawberry Cheesecake Ice Cream

This no-churn strawberry cheesecake ice cream combines the rich, tangy flavor of cheesecake with the sweetness of ripe strawberries, creating a dessert that’s both indulgent and refreshing. With a creamy texture and a hint of vanilla and graham cracker crunch, it offers the classic cheesecake experience in ice cream form—without the need for any special equipment.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• 1 cup fresh strawberries, chopped
• 1 teaspoon vanilla extract
• ¼ cup graham cracker crumbs (optional)
• 2 tablespoons sugar (for strawberries)

Instructions:

1. In a small bowl, sprinkle the chopped strawberries with sugar and let them sit for about 10 minutes to macerate.
2. In a large mixing bowl, whip the heavy cream until soft peaks form.
3. In another bowl, beat the softened cream cheese until smooth, then add the sweetened condensed milk and vanilla extract. Stir until well combined.
4. Gently fold the whipped cream into the cream cheese mixture.
5. Fold in the macerated strawberries, making sure they’re evenly distributed throughout the ice cream base.
6. If using, sprinkle graham cracker crumbs on top before freezing.
7. Pour the mixture into an airtight container and freeze for at least 6 hours or overnight until solid.

This no-churn strawberry cheesecake ice cream is a delightful way to enjoy two classic flavors in one frozen dessert. The cream cheese adds a tangy richness, while the strawberries provide a sweet, fruity burst. The graham cracker crumbs (if used) create a cheesecake-like texture, making every bite reminiscent of a delicious strawberry cheesecake. It’s a perfect treat for summer or anytime you’re craving a decadent, yet easy-to-make dessert.

No-Churn Salted Caramel Pretzel Ice Cream

Sweet and salty lovers will adore this no-churn salted caramel pretzel ice cream. The combination of rich caramel and crunchy pretzels creates a decadent flavor profile, with the perfect balance of sweet, salty, and creamy. This ice cream requires no churn, making it a quick and easy treat that will impress anyone with a sweet tooth.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup salted caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 1 cup crushed pretzels
• Pinch of salt

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, combine the sweetened condensed milk, caramel sauce, vanilla extract, and a pinch of salt. Stir well.
3. Gently fold the whipped cream into the caramel mixture until smooth and fully combined.
4. Fold in the crushed pretzels, making sure they’re evenly distributed throughout the ice cream base.
5. Pour the mixture into an airtight container and smooth the top.
6. Freeze for at least 6 hours or overnight until firm.

Salted caramel pretzel ice cream is a dreamy dessert that hits all the right notes—sweet, salty, and creamy. The caramel provides a luscious richness, while the pretzels add a delightful crunch and saltiness that perfectly balances the sweetness. With no churn required, this recipe is an easy way to create a gourmet ice cream experience in the comfort of your own home. It’s an irresistible treat for any occasion!

No-Churn Cinnamon Roll Ice Cream

This no-churn cinnamon roll ice cream is a cinnamon lover’s dream come true. It’s packed with cinnamon-spiced swirls, swirls of sweetened condensed milk, and hints of vanilla, creating the ultimate indulgent treat. If you love the comforting flavors of cinnamon rolls, you’ll fall in love with this easy-to-make frozen dessert.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ cup cinnamon roll dough (store-bought or homemade)
• 2 tablespoons brown sugar (for dough, optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Bake the cinnamon roll dough according to the package instructions or your homemade recipe, then allow it to cool. After cooling, chop the rolls into small bite-sized pieces.
2. In a large mixing bowl, whip the heavy cream until soft peaks form.
3. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and ground cinnamon, mixing well.
4. Gently fold the whipped cream into the cinnamon mixture until well combined.
5. Gently fold in the cinnamon roll pieces, ensuring they’re evenly distributed.
6. Pour the mixture into an airtight container and freeze for at least 6 hours or overnight.

This no-churn cinnamon roll ice cream offers the warm, comforting flavor of cinnamon rolls with a cool, creamy twist. The cinnamon-spiced swirls and chunks of cinnamon roll dough make this dessert both decadent and comforting. Perfect for breakfast-inspired treats or dessert lovers, this is an easy-to-make, no-churn ice cream that will leave everyone craving more.

No-Churn Mango Coconut Ice Cream

Transport yourself to a tropical paradise with this no-churn mango coconut ice cream. The vibrant flavor of fresh mango combined with the creamy richness of coconut creates a refreshing and indulgent treat. Perfect for warm weather or whenever you’re craving something sweet and fruity, this easy-to-make ice cream requires no special equipment, just a few simple ingredients and some time in the freezer.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup ripe mango puree (fresh or frozen)
• 1 teaspoon vanilla extract
• ½ cup shredded coconut (unsweetened)

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix the sweetened condensed milk with the mango puree and vanilla extract until smooth.
3. Gently fold the whipped cream into the mango mixture, being careful not to deflate the cream.
4. Fold in the shredded coconut, ensuring it is evenly distributed throughout.
5. Pour the mixture into an airtight container and smooth the top.
6. Freeze for at least 6 hours or overnight until solid.

This no-churn mango coconut ice cream is a tropical delight that combines the sweetness of mango with the nutty creaminess of coconut. The result is a refreshing yet indulgent treat that’s perfect for those hot summer days or whenever you’re in the mood for something fruity and creamy. It’s incredibly simple to make and will quickly become a favorite summer dessert!

No-Churn Maple Pecan Ice Cream

Maple and pecans are a match made in heaven, and this no-churn maple pecan ice cream brings both flavors together in a smooth, creamy treat. The deep, warm flavor of maple syrup pairs perfectly with crunchy toasted pecans, creating a comforting dessert that’s perfect for fall or any time of year. This no-churn recipe is quick and easy, making it a perfect option for a homemade ice cream treat.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped

Instructions:

1. In a small skillet, toast the pecans over medium heat until golden brown and fragrant. Set them aside to cool.
2. In a large mixing bowl, whip the heavy cream until soft peaks form.
3. In a separate bowl, mix the sweetened condensed milk, maple syrup, and vanilla extract until smooth.
4. Gently fold the whipped cream into the maple mixture until fully combined.
5. Fold in the cooled toasted pecans.
6. Pour the mixture into an airtight container and smooth the top.
7. Freeze for at least 6 hours or overnight until firm.

No-churn maple pecan ice cream is the perfect treat for anyone who loves the rich flavors of maple syrup and toasted nuts. The creaminess of the ice cream balances the crunchy pecans and the deep sweetness of maple syrup, creating a dessert that’s comforting and indulgent. With no ice cream maker required, this easy recipe brings the taste of fall right to your freezer, all year long.

No-Churn S’mores Ice Cream

S’mores ice cream is the ultimate nostalgic treat, combining the flavors of graham crackers, chocolate, and marshmallows in one creamy dessert. This no-churn s’mores ice cream captures all the best parts of the classic campfire snack without any of the mess. It’s perfect for anyone who loves the combination of gooey marshmallows and rich chocolate, all encased in a creamy ice cream base.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ½ cup chocolate fudge sauce
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs (plus extra for topping)
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix the sweetened condensed milk, chocolate fudge sauce, and vanilla extract until smooth.
3. Gently fold the whipped cream into the condensed milk and chocolate mixture until well combined.
4. Fold in the mini marshmallows and graham cracker crumbs.
5. Pour the mixture into an airtight container, smoothing the top.
6. Sprinkle extra graham cracker crumbs on top for added texture.
7. Freeze for at least 6 hours or overnight until firm.

This no-churn s’mores ice cream is a creamy, decadent version of the classic campfire treat. The combination of graham crackers, chocolate, and marshmallows creates a comforting and indulgent dessert that’s perfect for all ages. With no need for a churn, this recipe is quick and easy, letting you enjoy the flavors of s’mores anytime you like, no campfire required!

No-Churn Chocolate Mint Ice Cream

Chocolate and mint come together in this no-churn chocolate mint ice cream, creating the perfect blend of rich, creamy, and refreshing flavors. The deep cocoa taste of the chocolate pairs wonderfully with the cool, refreshing mint, making it a crowd-pleasing treat for anyone who enjoys this classic flavor combination. No churn, no hassle—just a creamy and indulgent ice cream to enjoy any time.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¼ cup unsweetened cocoa powder
• 1 teaspoon mint extract
• 3 tablespoons chocolate chips (optional)
• 1-2 drops green food coloring (optional)

Instructions:

1. In a large bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix the sweetened condensed milk, cocoa powder, and mint extract until smooth. Add a drop or two of green food coloring if you want a minty green color.
3. Gently fold the whipped cream into the cocoa-mint mixture until fully combined.
4. If using, fold in the chocolate chips for added texture.
5. Pour the mixture into an airtight container and smooth the top.
6. Freeze for at least 6 hours or overnight until firm.

This no-churn chocolate mint ice cream is the ultimate treat for mint chocolate lovers. The creamy base, infused with the cool freshness of mint and the rich depth of cocoa, makes every bite a delightful experience. The optional chocolate chips add an extra layer of texture, making it even more indulgent. Easy to prepare and perfect for any time, this ice cream is a great way to satisfy your cravings for something cool and creamy.

No-Churn Lemon Blueberry Cheesecake Ice Cream

This no-churn lemon blueberry cheesecake ice cream is the perfect balance of tart and sweet. The refreshing lemon flavor and the richness of cheesecake are enhanced by bursts of juicy blueberries, making it a light yet indulgent treat. It’s a great way to enjoy a dessert that feels both refreshing and decadent, and it’s incredibly easy to make without needing any special equipment.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ½ cup blueberry puree (fresh or frozen)
• ¼ cup crushed graham crackers (optional)

Instructions:

1. In a large bowl, whip the heavy cream until soft peaks form.
2. In another bowl, beat the softened cream cheese with the sweetened condensed milk and vanilla extract until smooth.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Add the lemon zest and blueberry puree, folding them gently into the mixture. If you want a more intense blueberry flavor, you can swirl in extra puree after transferring the mixture to the container.
5. If desired, fold in crushed graham crackers for a cheesecake-inspired texture.
6. Pour the mixture into an airtight container, smoothing the top.
7. Freeze for at least 6 hours or overnight until solid.

This no-churn lemon blueberry cheesecake ice cream offers a perfect balance of sweet, tart, and creamy flavors. The tangy cream cheese base is lightened by the fresh lemon zest and complemented by the sweet bursts of blueberry. The graham cracker crumbs add a touch of crunch, making it a true cheesecake experience. It’s an easy and delightful dessert that’s ideal for enjoying during warm weather or anytime you want a refreshing treat.

No-Churn Nutella Hazelnut Ice Cream

Indulge in the creamy, chocolaty goodness of this no-churn Nutella hazelnut ice cream. The smooth, velvety Nutella flavor is paired with the crunchy richness of hazelnuts, making this dessert irresistible for chocolate and hazelnut lovers. Easy to prepare with minimal effort, this ice cream is an absolute crowd-pleaser and requires no ice cream maker to enjoy.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup Nutella
• 1 teaspoon vanilla extract
• ½ cup toasted hazelnuts, chopped

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, combine the sweetened condensed milk, Nutella, and vanilla extract. Stir until the Nutella is fully dissolved and the mixture is smooth.
3. Gently fold the whipped cream into the Nutella mixture until fully incorporated.
4. Fold in the toasted hazelnuts for a delightful crunch and nutty flavor.
5. Pour the mixture into an airtight container and smooth the top.
6. Freeze for at least 6 hours or overnight until firm.

This no-churn Nutella hazelnut ice cream is the ultimate dessert for anyone who loves rich, chocolatey treats with a nutty twist. The combination of Nutella and hazelnuts creates a velvety, indulgent ice cream that’s both smooth and crunchy. It’s incredibly easy to make and requires no special equipment, making it the perfect treat for chocolate lovers who want a simple and delicious frozen dessert.

No-Churn Chocolate Peanut Butter Swirl Ice Cream

This no-churn chocolate peanut butter swirl ice cream brings together the rich, creamy goodness of chocolate and the nutty, savory flavor of peanut butter. The chocolate base is smooth and velvety, while the peanut butter swirl adds a delightful contrast of flavor and texture. This ice cream is a perfect balance of sweet and salty, and with no churn required, it’s an easy treat to make whenever you’re craving something indulgent.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• ¾ cup unsweetened cocoa powder
• ½ cup peanut butter (smooth or crunchy)
• 1 teaspoon vanilla extract
• ¼ cup chocolate chips (optional)

Instructions:

1. In a large bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix the sweetened condensed milk, cocoa powder, and vanilla extract until smooth.
3. Gently fold the whipped cream into the cocoa mixture until fully combined.
4. In a small microwave-safe bowl, warm the peanut butter in the microwave for about 20 seconds to soften it. Swirl the peanut butter into the chocolate mixture to create ribbons of peanut butter throughout.
5. If using, fold in the chocolate chips for added texture.
6. Pour the mixture into an airtight container, swirling the peanut butter into the ice cream for a marbled effect.
7. Freeze for at least 6 hours or overnight until solid.

No-churn chocolate peanut butter swirl ice cream is a dessert made for peanut butter and chocolate lovers. The creamy chocolate ice cream, swirled with nutty peanut butter, creates the perfect balance of rich, indulgent flavor and texture. It’s easy to prepare, requires no special equipment, and makes a comforting, satisfying treat that’s perfect for any occasion. Whether you’re enjoying it after dinner or as a late-night snack, this ice cream will hit the spot every time.

No-Churn Raspberry Cheesecake Ice Cream

Raspberry cheesecake ice cream is a deliciously fruity and creamy treat, combining the tartness of raspberries with the rich, indulgent flavor of cheesecake. This no-churn recipe is easy to make and requires minimal ingredients. The creamy base is complemented by raspberry swirls and a hint of graham cracker crunch, making every bite an experience of sweet, tangy, and creamy goodness.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• ½ cup raspberry puree (fresh or frozen)
• 1 teaspoon vanilla extract
• ¼ cup crushed graham crackers (optional)

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, beat the softened cream cheese with the sweetened condensed milk and vanilla extract until smooth.
3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Add the raspberry puree and fold it in gently to create a swirl of raspberry throughout the ice cream.
5. If desired, fold in crushed graham crackers for a cheesecake-inspired crunch.
6. Pour the mixture into an airtight container and smooth the top.
7. Freeze for at least 6 hours or overnight until firm.

This no-churn raspberry cheesecake ice cream is a refreshing and indulgent treat that brings together the creamy richness of cheesecake and the tartness of fresh raspberries. The graham cracker crumbs add a delightful texture that mimics the classic cheesecake crust. It’s an easy, flavorful dessert that requires no churn, making it a convenient yet luxurious treat for any occasion.

No-Churn Pumpkin Spice Ice Cream

Pumpkin spice lovers will adore this no-churn pumpkin spice ice cream, which combines the rich flavor of pumpkin with a mix of warm spices. The creamy base is infused with cinnamon, nutmeg, and cloves, offering a comforting, seasonal treat. This ice cream captures the essence of fall, but it’s delicious enough to enjoy any time of year. With no ice cream maker needed, it’s a simple yet flavorful dessert.

Ingredients:

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Instructions:

1. In a large mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix the sweetened condensed milk with the pumpkin puree, vanilla extract, and all the spices until smooth and well combined.
3. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
4. Pour the mixture into an airtight container and smooth the top.
5. Freeze for at least 6 hours or overnight until firm.

This no-churn pumpkin spice ice cream is the perfect dessert for those who love the warm, comforting flavors of fall. The smooth pumpkin base, combined with the cinnamon, nutmeg, and cloves, creates a cozy ice cream that’s both indulgent and nostalgic. With no need for an ice cream maker, this recipe is simple to prepare and perfect for pumpkin spice lovers to enjoy year-round.

Note: More recipes are coming soon!