No ice cream maker? No problem! Use this recipe to make your own rich, creamy homemade ice cream.
Add cream to blender. Place lid on top of blender and hold firmly in place with folded dish towel. Turn on blender and process until soft peaks form, 20 to 30 seconds. Stop blender and remove lid.
Use rubber spatula to scrape down sides of blender jar. Replace lid and process until stiff peaks form, about 10 seconds. Stop blender and remove lid.
Add condensed milk, whole milk, corn syrup, sugar, vanilla, and salt to blender. Use rubber spatula to stir into whipped cream. Replace lid and process until well combined, about 20 seconds. Stop blender and remove lid.
Try one of these ice cream flavor varieties or invent your own ice cream flavor using the Make It Your Way Challenge: Ice Cream Flavor Creator:
Peanut Butter Cup No-Churn Ice Cream
Do not use vanilla. In step 3, add ½ cup creamy peanut butter to blender with other ingredients. In step 4, gently stir ½ cup chopped peanut butter cups into cream mixture in loaf pan before covering and freezing.
Mint-Cookie No-Churn Ice Cream
Do not use vanilla. In step 3, add ¾ teaspoon peppermint extract and ⅛ teaspoon green food coloring to blender with other ingredients. In step 4, gently stir 4 crushed Oreo cookies into cream mixture in loaf pan before covering and freezing.
Milk Chocolate No-Churn Ice Cream
Reduce vanilla to 1 teaspoon. Place 1 cup (6 ounces) milk chocolate chips in small microwave-safe bowl. Heat in microwave on 50 percent power, stirring occasionally with spoon, until melted, 2 to 3 minutes. Let chocolate cool slightly, about 5 minutes. In step 3, add melted chocolate to blender along with other ingredients.
Strawberry-Buttermilk No-Churn Ice Cream
Do not use vanilla. Use ½ cup buttermilk instead of whole milk. In step 3, add 1 teaspoon lemon juice to blender with other ingredients. In step 4, spoon ⅓ cup strawberry jam on top of cream mixture in loaf pan and use fork to swirl into mixture before covering and freezing.
An ice cream maker works by churning—slowly stirring—a mixture (usually milk, cream, sugar, and egg yolks) as it freezes. This incorporates air into the mixture, so you wind up with scoopable ice cream instead of a solid ice cube. In this recipe, whipping the cream in the blender traps lots of air inside of it. The air trapped inside the fluffy whipped cream takes the place of the air normally incorporated by an ice cream maker. Ice cream for all!