# No-Churn Homemade Ice Cream

> Homemade ice cream turns icy because **the water in it freezes into large crystals**. The no-machine fix is **whipped cream plus sweetened condensed milk** — the trapped air and the concentrated sugar prevent crystals without any churning at all.

**Italian Cuisine · 20 min · 8 servings · 310 kcal per serving**

An ice cream machine is expensive and most kitchens do not have one, and the hand-made version usually comes out hard and icy. This recipe solves that with just two ingredients.

## Ingredients

- 2 cups — cold whipping cream
- 1 can — sweetened condensed milk
- 2 tsp — vanilla
- 1 pinch — salt
- 2 tbsp — milk powder
- 0.5 cup — grated chocolate
- 1 tbsp — cornflour

## Method

1. **Chill everything** — Put the bowl and beaters in the freezer for **15 minutes** before you start, and use very cold cream. Warm cream will not whip and stays liquid.
2. **Whip the cream** — Whip to **medium peaks** — they hold but the tip flops over. Over-whipping turns it to butter; under-whipping traps too little air.
3. **The milk base** — In a second bowl mix the condensed milk, vanilla, salt and milk powder. The powder absorbs free water and cuts crystals further.
4. **Fold** — Stir a third of the cream into the milk base to loosen it, then fold in the rest **from underneath, upwards** and gently, so it does not lose air.
5. **Freeze** — Pour into a metal container (it chills faster than plastic) and cover the surface with cling film **touching the mixture** to stop surface crystals.
6. **Optional stir** — For the smoothest result, stir it with a fork **after 90 minutes and again after 3 hours**. Not compulsory, but it makes a noticeable difference.
7. **Serve** — Leave it at least **6 hours**. Take it out of the freezer **10 minutes** before serving so it softens and scoops easily.

## Tips

- Everything cold — bowl, beaters and cream. Warm cream will not whip.
- Medium peaks, not stiff — over-whipping makes butter.
- Cling film touching the surface stops the ice crystals that form on top.
- A metal container chills twice as fast as plastic.

## FAQ

### Why is my ice cream icy?
The water in it froze into large crystals. Whipped cream traps air and condensed milk supplies concentrated sugar — together they block crystal formation, and that is what replaces the machine.

### Can I use regular milk instead of condensed?
No. Regular milk is 87% water and will freeze into a solid, icy block. Condensed milk is low in water and high in sugar — that is what keeps the texture creamy without churning.

### Why does mine set rock hard?
Either the cream was under-whipped so no air was trapped, or your freezer is at its coldest setting. Take it out 10 minutes early, and if it keeps happening add a tablespoon of honey — it lowers the freezing point.

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Source: https://hanakoleah.com/en/italian-cuisine/no-churn-homemade-ice-cream
Edited by: Marwa Mohamed
Last updated: 2026-10-29