No Churn Homemade Ice-Cream

Super easy no-churn summer ice-cream recipes. Make it as special as you would like.

Strawberry Ice-Cream

1 pound frozen strawberries, thawed at room temperature for 10 minutes

One 14-ounce can sweeten condensed milk

1 teaspoon pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-In Options:

Pretzel: 1 1/2 cups yogurt-covered pretzels, broken-up

Donut: 3 jelly donuts, cut into small pieces

Balsamic: 2 tablespoons reduced balsamic vinegar (Simmer 1/2 cup vinegar until reduced to 2 tablespoons; let cool.)

Special equipment: a 9-by-5-by-3-inch metal loaf pan, chilled

For the ice cream: Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Chocolate Ice-Cream

One 14-ounce can sweeten condensed milk

1/2 cup unsweetened natural cocoa powder

1 teaspoon pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-in options:

Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows

Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped

Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped

For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Vanilla Ice-Cream

One 14-ounce can sweeten condensed milk

2 teaspoons pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Mix-In Options:

Cookies and Cream: 12 chocolate sandwich cookies, crushed

Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed

Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

For the ice cream: Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

From Food Network Kitchen

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