Don't Have an Ice Cream Maker? Use Your Blender.

As the weather is warming up, my ice cream cravings are arriving more often than they usually do. I could easily walk to 7-Eleven and grab a pint, but there’s something special about making homemade ice cream.

Unfortunately, I don’t have an ice cream maker. But that’s okay, because I love making ice cream in a blender instead.

This recipe for no-churn ice cream, developed by Cook’s Country’s Morgan Bolling, is easy and magical. Plus, it takes only a few minutes to make before you put it in the freezer.

When you make ice cream in an ice cream maker, it churns the base of milk, cream, sugar, and egg yolks as it freezes. In order for this to become ice cream, the machine creates ice crystals and incorporates air, which makes it creamy.

For this recipe, you only need two pieces of equipment:

• Blender
• Loaf pan

Morgan whipped heavy cream in the blender until she achieved stiff peaks. Next, she blended these ingredients: 

• Sweetened condensed milk 
• Whole milk
• Corn syrup 
• Sugar 
• Vanilla
• Salt

Then, she simply poured the mixture into a loaf pan and let it freeze. Six hours later, she had perfect ice cream.

That’s it. I’m serious.

This no-churn ice cream works because the air in the blender has the same effect as the air an ice cream maker would usually incorporate.

But the corn syrup also plays an important role. It adds sweetness, and its viscosity contributes to the smooth texture of the ice cream. Sweetened condensed milk helps keep the ice cream scoopable as it freezes. 

This is the recipe for our vanilla ice cream, but since its base is so simple, it allowed us to create lots of variations (12 to be exact), some of these variations include: 

• Mint-Cookie No-Churn Ice Cream
• Peanut Butter Cup No-Churn Ice Cream
• Salted-Caramel No-Churn Ice Cream
• Milk Chocolate No-Churn Ice Cream

(You can check those out by starting a free trial here! It takes only a few seconds, and you’ll have all the ice cream you need for the summer.)

Serves 8 to 10
15 minutes, plus 6 hours freezing

2 cups heavy cream, chilled
1 cup sweetened condensed milk
¼ cup whole milk
¼ cup light corn syrup
2 tablespoons sugar
1 tablespoon vanilla extract
¼ teaspoon table salt

1. Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

2. Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.

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