I remember the first time I made a no-churn ice cream. I’d just started eating dairy-free and couldn’t find anything store-bought that tasted like the real thing. Everything was either icy or packed with ingredients I didn’t recognize.
So I tried whipping coconut cream and folding it into oat milk condensed milk — just to see what would happen.
The result? Creamy. Cold. Perfect. I was hooked.
Now, I make no-churn ice cream all summer long. Whether I’m craving something fruity like mango or nostalgic like banana pudding, I’ve got a go-to version in my freezer.
What Is No-Churn Ice Cream?
It’s exactly what it sounds like — ice cream made without a machine.
Instead of churning, you rely on whipped cream (or coconut cream) to create volume, and sweetened condensed milk for smoothness.
Here’s what makes these recipes stand out:
- Fewer steps than traditional ice cream
- Great texture right from the freezer
- Easy to adapt with your favorite mix-ins
And yes, they can absolutely be made dairy-free — I’ll show you how throughout this post.
No-Churn Banana Pudding Ice Cream
This one hits all the nostalgic notes.
Think: Southern-style banana pudding with whipped cream and crushed vanilla wafers — but frozen, creamy, and totally scoopable.
If you grew up with banana pudding at every BBQ, this one’s going to feel like summer in a bowl.
What’s Inside
- Ripe mashed bananas
- Dairy-free condensed milk
- Coconut whipped cream (or traditional if you prefer)
- Instant vanilla pudding mix
- Crushed vanilla wafers for crunch
That’s it. The whole thing comes together in about 10 minutes — then it just needs to freeze.
Want to make it more indulgent? Swirl in a spoonful of this vanilla bean paste for a deeper flavor hit.
My Dairy-Free Swaps
If you’re keeping it dairy-free like I do:
- Use oat- or almond-based condensed milk
- Whip coconut cream instead of dairy cream
- Stick to a plant-based pudding mix (many are naturally dairy-free)
Inspired by this banana fudge Blue Bell-style recipe, I layered mine with extra cookies and froze it in a loaf pan.
Pro tip: Let it sit 5 minutes before scooping — and thank me later.
Butter Pecan & Peach Ice Cream: Sweet Southern Duet
These two are warm-weather classics.
One’s rich and nutty. The other? Light, fruity, and fresh. But both are easy to make — no machine, no mess.
Butter Pecan: The Toasted Favorite
Butter pecan is the kind of flavor that makes you feel like you’re at grandma’s house on a Sunday. Toasted pecans, a touch of vanilla, and sweet cream base — all frozen into the smoothest no-churn scoop.
Here’s what makes it great:
- Toast pecans in vegan butter for extra depth
- Fold into your whipped coconut cream and condensed milk base
- Add a dash of vanilla or a swirl for flavor layering
Freeze it in a loaf pan overnight. It’s rich, nutty, and incredibly scoopable.
Peach Ice Cream: Summer in a Spoon
Fresh peaches + no-churn base = the ultimate summer dessert.
I make this one in July when peaches are everywhere. Just peel, dice, and fold into your cream mixture. Let some puree for sweetness, and leave chunks for texture.
Inspired by this peach ice cream recipe, it’s:
- Fruity but not overpowering
- Brightened with a pinch of lemon
- Dreamy with coconut cream or classic whipped cream
Pro tip: Add a crumble of graham crackers before freezing for peach cobbler vibes.
Mango & Blue Moon: Bold, Fruity, and Fun
Want ice cream that turns heads? These two flavors deliver.
One’s tropical and creamy. The other’s a vibrant scoop of childhood nostalgia.
Mango Ice Cream: Creamy, Tropical, and Dairy-Free
This one is sunshine in a bowl. I use ripe mangoes blended with lime juice and a coconut-based no-churn base for the ultimate tropical vibe.
Inspired by the propitious mango ice cream, it’s:
- Naturally sweet and bright
- Made with just 5 ingredients
- 100% dairy-free with zero weird aftertaste
Blend your mango smooth, fold into your base, and freeze overnight. Optional: swirl in coconut flakes or passion fruit puree for a fancier twist.
Blue Moon Ice Cream: A Midwestern Throwback
Ever had blue moon ice cream growing up? It’s a mysterious mix of almond, citrus, and marshmallow — and it’s back.
This blue moon recipe captures the flavor and color perfectly, and yes — it can be no-churn too.
You’ll need:
- Dairy-free condensed milk
- Whipped cream (or coconut cream)
- Blue spirulina or butterfly pea powder for natural color
- A splash of almond and vanilla extract
It freezes beautifully, scoops like a dream, and always gets compliments.
FAQs About No-Churn Ice Cream Recipes
Can I use coconut milk for no-churn ice cream?
Yes, absolutely. Full-fat coconut milk or coconut cream is perfect for no-churn ice cream recipes. Chill it overnight, then whip it for volume. It’s a great dairy-free alternative that gives a smooth, creamy texture.
How long does no-churn ice cream last in the freezer?
For best flavor and texture, enjoy your no-churn ice cream within 1–2 weeks. Store it in an airtight container and press plastic wrap directly onto the surface to prevent ice crystals.
Why is condensed milk used in no-churn recipes?
Sweetened condensed milk provides both sweetness and creaminess. It prevents the ice cream from turning icy, making it smooth and scoopable straight from the freezer.
Can I make these recipes without an electric mixer?
Yes, you can! While a hand mixer speeds things up, you can whisk by hand with a chilled bowl and some patience. Just make sure you reach stiff peaks with your whipped cream or coconut cream.
A Sweet and Simple Way to Cool Down
If summer has you reaching for something cold, creamy, and stress-free, these no-churn ice cream recipes are it. You don’t need a machine, you don’t need a culinary degree—you just need a mixing bowl and a craving.
From nostalgic banana pudding to bold mango and childhood-favorite blue moon, these scoops deliver big flavor with minimal effort.
Want more cool ideas? Try this Oreo Sandwich Ice Cream or explore other frozen favorites like butter pecan cake turned into dessert bars.
No-churn is how I beat the heat. Hope you do too.