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Homemade Creamy Ice Cream (No Machine, Just 3 Steps!)
Looking for a creamy, scoopable ice cream recipe you can make without an ice cream maker? This Homemade Creamy Ice Cream is a game-changer! With just a few simple ingredients and a blender or mixer, you’ll whip up a dreamy frozen treat that’s perfect for summer gatherings or cozy nights in.
Craving more chilled desserts? Try this No-Bake Creamy Cheesecake from Tinsuf.com—it’s rich, smooth, and completely oven-free!
Ingredients (Makes 2 Liters)
Base Ice Cream Mix:
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2 cups heavy cream (cold)
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1 can (14 oz / 400g) sweetened condensed milk
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1 teaspoon vanilla extract
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Optional Flavor Variations:
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Strawberry Flavor: 1 cup fresh strawberries (blended) + a drop of pink food coloring
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Banana Flavor: 1 large ripe banana (mashed) + 1 tsp lemon juice
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Chocolate Flavor: 1/2 cup cocoa powder or 1/2 cup melted chocolate chips
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Mango Flavor: 1 cup mango pulp or blended fresh mango
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Coffee Flavor: 2 tsp instant espresso powder dissolved in 1 tbsp warm water
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You can split the base into two or more containers and flavor them separately, as shown in the image.
Directions
Whip the Cream
In a chilled mixing bowl, beat the heavy cream using a hand mixer or stand mixer until stiff peaks form. This should take about 4–5 minutes on high speed.
Mix with Condensed Milk
In another large bowl, combine:
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The whipped cream
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The sweetened condensed milk
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Vanilla extract
Use a spatula to gently fold the mixture together until smooth and fluffy. Do not overmix.
At this point, you can divide the mixture and fold in any flavorings you’d like (see variations above).
Freeze Until Firm
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Transfer the mixture into an airtight freezer-safe container.
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Cover the top with plastic wrap to avoid ice crystals.
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Freeze for at least 6 hours, or ideally overnight.
Once frozen, scoop and enjoy!
Time & Yield
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Prep Time: 10 minutes
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Freeze Time: 6–8 hours
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Total Time: ~8 hours
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Yield: Approx. 2 liters (serves 10–12 scoops)
Flavor Ideas You Can Try
| Flavor | Mix-Ins |
|---|---|
| Strawberry | 1/2 cup strawberry jam or puree |
| Banana | Add chopped walnuts or caramel drizzle |
| Chocolate | Mini chocolate chips or brownie chunks |
| Mango | Toasted coconut flakes |
| Vanilla Bean | Scrape real vanilla pod for flavor flecks |
You can also swirl two flavors together for a Neapolitan effect!
Tips for Success
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Use full-fat ingredients for the creamiest texture. Avoid low-fat cream or diluted condensed milk.
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Chill all bowls and utensils in the freezer before whipping for faster peaks.
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For scoopable consistency, let the container sit at room temperature for 5 minutes before serving.
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Store in an airtight container to prevent freezer burn. It stays fresh up to 2 weeks.
Tools You’ll Need
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Hand or stand mixer
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Mixing bowls
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Rubber spatula
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Freezer-safe airtight container
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Blender (for fruit flavors)
Make It Healthier
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Use Greek yogurt (strained) instead of cream for a tangy frozen yogurt version.
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Substitute coconut cream and coconut condensed milk for a dairy-free vegan option.
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Sweeten with honey, maple syrup, or monk fruit sweetener (use unsweetened condensed milk as base).
Discover More No-Bake Desserts on Tinsuf.com
Final Thoughts
This no-churn homemade ice cream is a lifesaver when you need a quick dessert fix without fancy equipment. Creamy, smooth, and highly customizable, it’s one of those recipes that’ll stay in your summer rotation forever. Whether you choose strawberry, vanilla, or mango, your freezer just became your new favorite dessert shop!
