Ingredient Notes

• Use heavy cream. The high fat content in the cream is what makes the ice cream extra rich and smooth. Without heavy cream, you’d be left with something more icy than creamy—and that’s a no.
• I like to use a little half-and-half (a blend of cream and milk) in place of some of the heavy cream. Why? It lightens the mixture just a bit and decreases the waxy texture you get from using all heavy cream. And too much heavy cream can sometimes feel overly dense, so this balances it out perfectly.
• The sweetened condensed milk is what keeps this ice cream scoopable straight out of the freezer. It acts as both the sweetener and the liquid base, but what really makes it special is the sugar content. It lowers the freezing point of the mixture, preventing the formation of large ice crystals, so you get a smooth, creamy texture instead of an icy block of frozen milk (haha).
• Yes, corn Syrup. Now, I know what you’re thinking—corn syrup? Really? Is that necessary? Yes! Just a couple of tablespoons helps with the texture, making the ice cream extra smooth.
• The cream cheese is the secret ingredient that takes your ice cream from “pretty good” to “oh my goodness, I’m never buying store-bought again.” Definitely don’t skip this.

Step-By-Step Instructions

1. start by mixing together the softened cream cheese, sweetened condensed milk, corn syrup, vanilla extract, and a pinch of sea salt. You want this mixture to be nice and smooth. Make sure to mix it until there are no lumps from the cream cheese.
2. In a separate bowl (but also a large enough bowl—or it makes a giant mess, as I learned the hard way), using an electric mixer, whip the heavy cream and half-and-half until stiff peaks form. This will take several minutes with a hand mixer or stand mixer. Be sure not to over-whip it though—stiff peaks are what you want, but you don’t want to go so far that the cream becomes grainy.
3. Once your whipped cream is ready, gently fold it into the sweetened condensed milk mixture. Be careful not to deflate the whipped cream too much. The key is to fold, not stir—to keep as much air in the mixture as possible. You’ll end up with a light, airy ice cream base that’s ready for freezing.
4. Pour the mixture into a loaf pan or a freezer-safe container, smooth the top, and cover it with plastic wrap or a lid. Now comes the hardest part—the waiting game. Let the ice cream freeze for at least 6 hours (ugh), though overnight is best if you want the perfect scoop.
5. Once your ice cream is frozen, it’s ready to scoop and enjoy. The texture will be creamy and rich, with no ice crystals in sight.

Recipe Tips & Notes

1. Soften the cream cheese properly before mixing it in. If it’s too cold, you’ll get lumps that are really hard to get out.
2. Whip the cream to stiff peaks, but don’t overdo it. Over-whipping can lead to a grainy texture in your ice cream.
3. Chill your mixing bowls and beaters in the fridge for about 10-15 minutes before you start whipping the cream—this helps the cream whip faster and stay stable.
4. Don’t rush the freezing process. Let the ice cream freeze for at least 6 hours, but overnight is best for a firm, scoopable texture.
5. Add mix-ins or swirls right before freezing. If you want to add cookie chunks, chocolate chips, or fruit, fold them in gently after the whipped cream is mixed in.
6. When you’re ready to scoop the ice cream (assuming it’s been in the freezer all night), let it sit out for 5-ish minutes before scooping it, to let it soften up just a tad. It’ll scoop like buttah. 😉

Storage Recommendations

Use an airtight, freezer-safe container to prevent freezer burn. You can also press a layer of plastic wrap directly on the surface of the ice cream before sealing the container, which helps keep the texture creamy and prevent ice crystals from forming on the top. When stored properly, your no-churn ice cream will last up to two weeks in the freezer, but if you’re anything like me, it won’t stick around that long (heh).