Like beer cocktails and microwave risotto, no-churn ice cream is one of those things that sounds like it shouldn’t work, but actually totally does. As it turns out, as long as you have the right technique and ingredients, you don’t need any special equ…
Like beer cocktails and microwave risotto, no-churn ice cream is one of those things that sounds like it shouldn’t work, but actually totally does. As it turns out, as long as you have the right technique and ingredients, you don’t need any special equipment to make the creamy, dreamy summer treat we all know and love. To get you started, we asked members of our test kitchen team to break down the process—and share some of their favorite tools for the job. Whether you’re making your first batch or you’re ready to experiment with custom flavors and wacky mix-ins, here’s what you need to know.
What is no-churn ice cream?
Typically, churning is a crucial step in the ice cream-making process: It agitates and incorporates air into the ice cream base as it freezes, which creates a creamy, light texture. On the flip side, if you were to take a standard ice cream base and freeze it sans churning, you’d likely end up with a dense, icy mess. That’s where no-churn ice cream comes in. By being smart about our ingredients, we can mimic the properties of ice cream—namely its creamy, borderline-fluffy texture—without the need for any specialty equipment. The secret? It’s simply the combination of whipped heavy cream and sweetened condensed milk.
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