No-churn, no eggs, and only three ingredients: This ice cream is a real game changer. It’s ridiculously easy and quick to throw together, and yet so delicious. With this recipe, making ice cream is a 5-minute job rather than a weekend project. Seriously.
You don’t need an ice cream maker to churn the ice cream, nor do you have to return obsessively to the freezer to stir. You don’t need to prepare a custard, usually an egg-sugar-milk base, as you have to do with traditional ice cream. Sweetened condensed milk takes the place of the custard base and the whipped cream adds air for a creamy texture. Mix the two together and you get a simple and very tasty, creamy, scoopable, no-egg, no-churn ice cream.
Mix fruit (mango in the picture above) with condensed milk and gradually fold in the whipped cream.
When you are finished, the ice cream base looks like this: soft, silky and creamy.
Fruity ice cream
I added some fruits for extra fruity flavor – strawberry, mango, and peach – but you don’t have to if you want to stick to vanilla ice cream.
Fruits with a relatively low water content, like mangos and apricots, work well and make the creamiest ice cream. However, as you can see, I’ve made a strawberry and peach ice cream with fantastic results. The two may be a little less creamy (almost not noticeable) and tend to form ice crystals slightly faster on the surface when stored for longer time. You can boil down the sliced fruits before blending them to reduce their water content, but honestly, I didn’t do that. After all, that’s a lazy people’s ice cream. So what’s the point in turning on the stove for ice cream ;-)
Yield: about 2 ½ - 3 cups (20-22 oz / 600-650 ml) each flavor
This creamy, scoopable, no-egg, no-churn ice cream has a great fruity flavor. You don’t need much time nor an ice cream maker for this fuss-free 3-ingredient ice cream. If you want to make only one kind of flavor, triple the amount of fruits. See note for which fruits work best.
8 medium strawberries, washed, hulled, and quartered (180 g, about 1 ¼ cups when quartered)
1 small yellow mango, peeled and diced (130 g; about 1 cup in 1-inch cubes), I used a Mexican Ataulfo mango
1 large peach, peeled and diced (140 g; about 1 cup in 1-inch cubes) ---------------
14-ounce (400 g) can sweetened condensed milk
2 cups (475 ml) heavy whipping cream or whipping cream
1½ teaspoons vanilla extract, optional
1/8 teaspoon fine salt, optional
Additionally: 3 pint containers, or other freezer containers
Blend one third (133g or 1/2 cup plus 1 tablespoon) of the sweetened condensed milk together with 1/2 teaspoon of vanilla extract, a pinch of salt and the diced mango, until smooth. Pour into a medium sized bowl. Repeat with the strawberries and the peach.
Whip the heavy cream until medium-stiff peaks form. Do not whip too much as it will be hard to mix the overbeaten cream with the rest of the ingredients.
Gradually fold in one third of the whipped cream (157 g/5.5 oz each) into each of the condensed milk-fruit-mixtures, until smooth. Don’t be too thorough – overmixing can deflate the mixture.
Transfer the ice cream base to a freezer container. You can press a piece of parchment or wax paper against the surface of the mixture to prevent ice crystals from forming (I usually don’t do this).
Depending on your container, freeze until firm for about 4-6 hours, or overnight.
Before serving, let the ice cream soften at room temperature until it’s scoopable, about 20 minutes.
Fruits with a relatively low water content, like mangos and apricots, work well and make the creamiest ice cream. However, I’ve also made strawberry and peach ice cream with fantastic results. The two may be a little less creamy (almost not noticeable) and tend to form ice crystals slightly faster on the surface when stored for longer time (see step 4). You can boil down the sliced fruits before blending them to reduce their water content, but honestly, I didn’t do that. After all, that’s a lazy people’s ice cream.