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A no-churn ice cream recipe that will make you melt

By America’s Test Kitchen, Tribune Content Agency on

If the biggest obstacle preventing you from making homemade ice cream is the need for an ice cream maker, this recipe is for you. It produces velvety, creamy, scoopable ice cream — all by using a blender. No ice cream machine, no churning.

An ice cream maker works by churning a mixture (usually milk, cream, sugar and egg yolks) as it freezes to keep the ice crystals small as they form and to incorporate air — so that instead of a solid block of frozen milk, you have silky, scoopable ice cream. The key to getting the same results in your blender is whipped cream — or, more specifically, the air trapped within it. This stands in for the air normally incorporated by an ice cream maker.

In addition to cream whipped to stiff peaks, this ice cream base requires just a few pantry ingredients. After landing on the perfect ratio of two cups of cream to 1 cup sweetened condensed milk and 1/4 cup whole milk, we used that basic formula to create a slew of variations — from vanilla and dark chocolate to salted caramel-coconut and key lime. One of our favorites is this strawberry-buttermilk version, which blends in buttermilk and lemon juice and swirls in strawberry jam to make a tangy summertime treat.

Strawberry-Buttermilk No-Churn Ice Cream

8 to 10 (Makes about 1 quart)

2 cups heavy cream, chilled

1 cup sweetened condensed milk

1/2 cup buttermilk

1/4 cup light corn syrup


2 tablespoons sugar

1 teaspoon lemon juice

1/4 teaspoon table salt

1/3 cup strawberry jam

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

2. Pour the cream mixture into an 8.5-by-4.5-inch loaf pan. Dollop jam over the top and swirl it into the cream mixture using the tines of a fork. Press plastic wrap flush against the surface of the cream mixture. Freeze until firm, at least 6 hours. Serve.

Note: The cream mixture freezes more quickly in a loaf pan than in a taller, narrower container. If you don’t have a loaf pan, use an 8-inch square baking pan.

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