Lindsay Ann Bakes: Simple 3 Ingredient Homemade Ice cream With Flavor Variations: No-cook, No-egg, No-machine!

Thursday, July 7, 2011

Simple 3 Ingredient Homemade Ice cream With Flavor Variations: No-cook, No-egg, No-machine!

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This recipe is a no-cook recipe that contains no eggs and doesn't require and ice cream machine! I have posted a vanilla base, chocolate base, and fruit base ice cream recipe in which you can eat plain, or add mix-ins to create your favorite flavor variations!

Today's most common way of making ice cream is by using an ice cream maker, however this is not an everyday appliance everyone has laying around their kitchen. So, instead of investing in an ice cream maker I wanted to offer a recipe that uses a stirring method as the ice cream freezes, to achieve a "by hand" churning alternative. There are many ice cream recipes out there, however a lot of the homemade ice cream recipe require a custard base that involves cooking eggs and many other steps, to get a creamy and smooth texture. Sticking with my theme of offering quicker, easier, and just as yummy recipes, for all you home bakers looking for a simple alternative to the best desserts out there, here is a simple homemade ice cream recipe.

Vanilla Ice Cream Base 

Yield: 1 1/2 quarts

  • 2 cups heavy cream, chilled
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 1 tablespoon vanilla extract
*Flavor Variations
  • Chocolate:  Using vanilla ice cream, add 1/2 cup unsweetened cocoa powder into heavy cream.
  • Fruit Flavored (strawberry, peach, banana, raspberry, pineapple, blueberry, etc.): Using vanilla ice cream, add 2 cups mashed fresh or frozen (thawed) fruit in with sweetened condensed milk.
  • Cookies & Cream: Using vanilla ice cream, add 1 cup coarsely crushed chocolate sandwich cookies (9 cookies) just before freezing.
  • Mint Chocolate Chip: Using vanilla ice cream, add 1 teaspoon mint extract, 3 drops green food coloring (optional), and 1 cup mini chocolate chips just before freezing.
  • Cookie Dough: Using vanilla ice cream, roll egg free cookie dough (recipe coming soon) into small balls and stir into ice cream mixture just before freezing
  • Mocha Almond Fudge: Using chocolate ice cream, replace 1 teaspoon vanilla with almond extract. Add 2 tablespoons instant espresso powder, 1/2 cup chopped almond pieces, and swirl 1/4 cup of unheated hot fudge sauce, just before freezing.
  • Butter Pecan: Using vanilla ice cream, omit vanilla extract. Add 3 tablespoons unsalted butter, melted and cooled, 1 teaspoon maple extract, 1 cup chopped toasted pecans, just before freezing.
  • Peanut Butter Cup: Using vanilla or chocolate ice cream, swirl in 1/2 cup smooth (slightly melted) peanut butter and add 1 cup chopped chocolate peanut butter cups just before freezing.
  • Coffee: Using vanilla ice cream, add 2 tablespoons instant espresso powder just before freezing.
  • Pina Colada: Using vanilla ice cream, add 1/4 cup flaked or toasted coconut, 1/2 cup crushed pineapple and 1 teaspoon rum extract or 2 tablespoons rum (optional) just before freezing.
  • Caramel Fudge Swirl: Using chocolate or vanilla ice cream, swirl in 1/4 cup of unheated hot fudge sauce and 1/4 cup caramel sauce, just before freezing.
  • Cake Batter: Using vanilla ice cream, add 2/3 cup white or yellow cake mix powder in with heavy cream. Stir in 1/4 cup rainbow sprinkles just before freezing.


Place deep baking dish, or or 2-quart freezer safe container in freezer to chill while you make your ice cream mixture.

With an electric mixer, whip heavy cream on medium speed until stiff peaks form. In another bowl, stir together sweetened condensed milk, vanilla, and any additional extracts or mix-ins. Fold whipped cream mixture into condensed milk mixture until combine.

Pour ice cream mixture into chilled container, cover, and freeze for 45 minutes until edges start to freeze. Remove from the freezer and stir vigorously (with electric mixer or by hand) to break up any ice crystals forming around the edges. Return to freezer and repeat every 30 minutes, while ice cream is freezing, until creamy and frozen (about 3-6 hours). Ice cream is best when enjoyed fresh that day.

Store in covered freezer-safe container.


As you can see, my love for ice cream goes way back... My little brother and I when we were  kids, enjoying our cones. :)

Be sure to check out my easy ice cream recipes for a complete homemade summer treat! 

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  1. I wonder if there is any way to do this using non-dairy "milks" & creamers? I'll have to give it a try someday, this would be neat to do! I do miss dairy but there are getting to be a lot of tasty alternatives.

  2. I have never tried making a non-dairy ice cream, but you can substitute cream of coconut for sweetened condensed milk in many recipes, like my Fudge: