Just kidding! It’s really The Easiest No-Churn Ice Cream EVER. No need for fancy ice cream makers, nor do we need to freeze any big bowls when our freezers are bursting full of stocked up food. It’s perfect for these times of quarantine because it’s made with ONLY 3 INGREDIENTS! Yep, that’s right!

We were craving ice cream a few days ago and thankfully my friend and favorite food blogger Chichajo of 80breakfasts blog sent me the No Churn Ice Cream recipe she follows.

NO-CHURN ICE CREAM

Adapted from Just A Taste

• 1 10 ounce can sweetened condensed milk we call it condensada here in the Philippines
• 2 teaspoons vanilla extract I used 1 Tbsp Hazelnut syrup coz that’s what we had, but you can use whatever flavoring you may have!
• 2 cups cold heavy whipping cream Must be really cold!

1. Stir condensed milk & extract/syrup in a large bowl, then set aside.
2. In a separate bowl or stand mixer with a whisk attachment, whisk the cold heavy cream until it forms stiff peaks. I used a handheld mixer. Be careful not to overbeat or else it will turn grainy – like what happened on our first try! It’s very important that the cream is very cold.
3. Using a spatula, fold in half the whipped cream into the condensed milk.
4. Once this is incorporated, fold in the remainder of the whipped cream.
5. OPTIONAL: Add mix-ins like chocochips, nuts or fruits. What I did was one portion had no mix-ins, another had pecan pralines, and another container had blobs of Crumpy/Nutella. You can also do this if you want to have a variety.
6. Transfer to an airtight containers with a lid (like a freezer-safe glass lock containers). If you don’t have any, you can use a bananabread loaf pan then put it into a ziplock bag so it doesn’t end up smelling like fish/meat. Whatever you use, be sure to press plastic wrap (I used foil) onto the surface to prevent freezer burn before sealing it tight.
7. Freeze overnight.
8. Be sure to remove carefully all the plastic wrap or foil so you don’t eat any of it.

First Failed Attempt

On our first try our whipped cream was not cold enough. It didn’t form stiff peaks and I ended up over-beating it. The grainy cream didn’t incorporate well with the condensed milk, so it ended up firm on top, but liquid condensed milk in the bottom. The top was okay, tasting like mantecado ice cream. This is how it looked.

Success!

I’m glad that I portioned it in small glass lock containers because they are easier to enjoy and store in our already full freezer. It’s also easier to hare and not get too much of a sugar rush. For dessert earlier the boys basically inhaled it.

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His happy face says it all! This mama is just so happy that there are no artificial coloring nor added preservatives in this recipe.

Hope you enjoy making this super simple but delicious ice cream!

Final thoughts…

Do not use plastic containers that you use for meat or ulam (viand) because it might impart the ice cream with the flavor of the food or ulam. Plastic usually gets scratched and can then have small food particles trapped in the scratches. It can also get damaged by overheating in the microwave and end up becoming tinted with the color of the food. This can possibly change the smell or taste of the ice cream.

If your plastic containers are scratched, heat-damaged or discolored, it is time to throw them away, because they may already be leaching toxic substances to your food.

This is why since my Jakarta days, I’ve shifted to glass lock containers for our food. It was just heartbreaking for me how often you need to change plastic containers and I was also wary of the hormone-distrupting & carcinogenic properties of plastics.

Even if you use non-BPA plastic, they are probably using a newer plastic that has not been tested. So glass or stainless steel is always best to use for food. They will last longer, save you money and save your health in the long run.