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Modernist Food | Frozen

No-Churn Ice Cream

No-churn ice cream uses whipped cream to incorporate air, eliminating the need for an ice cream maker. Results are rich and creamy.

No-Churn Vanilla

Section titled “No-Churn Vanilla”

The essential no-churn base.

Ingredients

Section titled “Ingredients”
Component1x2x
Base
Sweetened condensed milk400g (1 can)800g (2 cans)
Vanilla extract10g (2 tsp)20g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Combine base: Whisk condensed milk, vanilla, and salt in large bowl.

  2. Whip cream: In separate bowl, whip cold cream to stiff peaks.

  3. Fold: Gently fold whipped cream into condensed milk mixture in three additions. Don’t deflate.

  4. Freeze: Transfer to container. Cover surface with plastic wrap. Freeze 6+ hrs until firm.

No-Churn Chocolate

Section titled “No-Churn Chocolate”

Rich chocolate without a machine.

Ingredients

Section titled “Ingredients”
Component1x2x
Chocolate
Dutch-process cocoa35g70g
Dark chocolate, melted85g170g
Base
Sweetened condensed milk400g800g
Vanilla extract5g10g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Bloom cocoa: Whisk cocoa into condensed milk until smooth.

  2. Add chocolate: Whisk in melted chocolate (cooled to room temp). Add vanilla and salt.

  3. Whip and fold: Whip cream to stiff peaks. Fold into chocolate base.

  4. Freeze: 6+ hrs.

No-Churn Strawberry

Section titled “No-Churn Strawberry”

Fresh strawberry swirled through.

Ingredients

Section titled “Ingredients”
Component1x2x
Strawberry
Fresh strawberries250g500g
Granulated sugar40g80g
Lemon juice10g20g
Base
Sweetened condensed milk400g800g
Vanilla extract5g10g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Make strawberry sauce: Blend strawberries with sugar and lemon juice. Cook over medium heat until reduced to 180g and thickened. Cool completely.

  2. Combine base: Whisk condensed milk, vanilla, and salt.

  3. Whip and fold: Standard method.

  4. Swirl: Layer ice cream and strawberry sauce. Gentle knife swirl.

  5. Freeze: 6+ hrs.

No-Churn Coffee

Section titled “No-Churn Coffee”

Bold coffee flavor.

Ingredients

Section titled “Ingredients”
Component1x2x
Coffee
Instant espresso powder15g30g
Hot water20g40g
Base
Sweetened condensed milk400g800g
Vanilla extract5g10g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Dissolve coffee: Whisk espresso powder into hot water. Cool.

  2. Combine: Whisk coffee mixture into condensed milk with vanilla and salt.

  3. Whip and fold: Standard method.

  4. Freeze: 6+ hrs.

No-Churn Dulce de Leche

Section titled “No-Churn Dulce de Leche”

Caramel richness.

Ingredients

Section titled “Ingredients”
Component1x2x
Base
Dulce de leche300g600g
Sweetened condensed milk200g400g
Vanilla extract5g10g
Fleur de sel2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Combine base: Whisk dulce de leche with condensed milk, vanilla, and fleur de sel.

  2. Whip and fold: Standard method.

  3. Optional swirl: Reserve 60g dulce de leche. Swirl through when packing.

  4. Freeze: 6+ hrs.

No-Churn Cookies and Cream

Section titled “No-Churn Cookies and Cream”

Crushed cookies throughout.

Ingredients

Section titled “Ingredients”
Component1x2x
Base
Sweetened condensed milk400g800g
Vanilla extract8g16g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)
Mix-in
Chocolate sandwich cookies, crushed150g (~15 cookies)300g

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Combine base: Standard method.

  2. Whip and fold: Standard method.

  3. Add cookies: Gently fold in crushed cookies after folding in cream.

  4. Freeze: 6+ hrs.

No-Churn Peanut Butter

Section titled “No-Churn Peanut Butter”

Creamy peanut butter swirl.

Ingredients

Section titled “Ingredients”
Component1x2x
Peanut Butter Swirl
Creamy peanut butter100g200g
Powdered sugar30g60g
Heavy cream30g60g
Fine sea salt1g2g
Base
Sweetened condensed milk400g800g
Vanilla extract8g16g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Make PB swirl: Whisk peanut butter, powdered sugar, cream, and salt until smooth and pourable.

  2. Combine base and fold: Standard method.

  3. Swirl: Layer ice cream and peanut butter mixture. Gentle knife swirl.

  4. Freeze: 6+ hrs.

No-Churn Mint Chocolate Chip

Section titled “No-Churn Mint Chocolate Chip”

Cool mint with chocolate.

Ingredients

Section titled “Ingredients”
Component1x2x
Base
Sweetened condensed milk400g800g
Peppermint extract5g10g
Vanilla extract3g6g
Fine sea salt2g4g
Whipped Cream
Heavy cream, cold475g (2 c)950g (4 c)
Chocolate
Mini chocolate chips100g200g

Yield: ~1200ml (1x)

Method

Section titled “Method”

  1. Combine base: Standard method with peppermint and vanilla.

  2. Whip and fold: Standard method.

  3. Add chips: Fold in chocolate chips.

  4. Freeze: 6+ hrs.

No-Churn Tips

Section titled “No-Churn Tips”

Keys to Success

Section titled “Keys to Success”
FactorGuidance
Cream temperatureMust be very cold
WhippingStiff peaks essential
FoldingGentle—preserve air
ContainerWide and shallow freezes faster
Plastic wrapDirectly on surface prevents ice crystals

Texture Comparison

Section titled “Texture Comparison”
TypeFatTextureBest For
Churned ice cream12–16%Lighter, more airClassic scoops
No-churn20–25%Dense, richSoft-serve style

Flavor Adaptations

Section titled “Flavor Adaptations”

Any churned ice cream can become no-churn:

  1. Reduce liquid ingredients by 50%
  2. Add flavoring to condensed milk
  3. Fold in whipped cream
  4. Adjust sweetness (condensed milk is sweet)