Now, Let’s Talk About the Ingredients

Every ingredient in this recipe has a purpose beyond just making it sweet or rich—they all play an important role in creating that perfect texture and flavor.

1. Heavy Cream: This is the backbone of this recipe. When you whip it, you’re incorporating air into the ice cream base, which is what gives it that light, fluffy texture. Plus, the fat content in the cream 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.
2. Half-and-Half: 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.
3. Sweetened Condensed Milk: This 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).

1. Corn Syrup: Now, I know what you’re thinking—corn syrup? Really? Is that necessary? Yes! Just a couple of tablespoons of corn syrup does wonders in this recipe. It helps with the texture, making the ice cream extra smooth by inhibiting the formation of ice crystals. This is what helps you avoid that waxy, icy texture that can sometimes happen with no-churn ice creams, which I hate.
2. Cream Cheese: This is the secret ingredient that takes your ice cream from “pretty good” to “oh my goodness, I’m never buying store-bought again.” Honestly. The cream cheese adds a subtle richness and tang that complements the vanilla so well. It also gives the ice cream more structure, ensuring a velvety (and not waxy) texture with every bite. Definitely don’t skip this.
3. Vanilla Extract: Of course, vanilla is the star here. I used pure vanilla extract because it’s the easiest to find and use (and I always have it in my pantry), but feel free to get fancy and use a vanilla bean or paste if you want those pretty little specks of vanilla throughout.
4. Sea Salt: A pinch or two of sea salt might seem like an odd addition too, but trust me, it’s key. Salt balances out the sweetness and enhances the vanilla flavor. Without it, your ice cream might taste a little flat. The salt leaves you wanting more.

How to Make It (Because You Know I’m All About Simple)

1. Make the Base: 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.

1. Whip the Cream: 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.

1. Fold It All Together: 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.

1. Freeze: 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.

1. Enjoy: 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.

Kristine’s Tips For Perfect No-Churn Ice Cream Every time

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. 😉

So the next time an ice cream craving hits, my friend—give this homemade no-churn recipe a try. It’s super simple, quick to whip up, and probably the best ice cream you’ll ever eat. I don’t think you’ll ever look at store-bought ice cream the same way again.