How to Make No-Cook Ice Cream

By Julianna Grimes
Updated: March 29, 2017
Store-bought ice cream may be tempting, but making your own homemade version tastes just as great. Plus, you can make it with less fat and calories but retain the texture it needs. Other stovetop versions can be messy and tricky to lighten, but our version delivers creamy results without a lot of hassle. Crème fraîche, marshmallow creme, and whole milk make it possible to enjoy a light, no-cook version of summer's perfect frozen treat.
Start Slideshow

1 of 8

No-Cook Ice Cream

Photo: Becky Luigart-Stayner
View Recipe: No-Cook Vanilla Ice Cream

It's tricky enough to pull off no-cook ice cream when you have loads of sat fat-laden cream to take the place of silky stove-top custard. But when you lighten this frozen treat, it's an even bigger challenge to get smooth, creamy results. Without a lot of fat, the ice cream wants to turn into an icy, grainy mess. After many failed attempts, we finally found success with a mix of whole milk, marshmallow creme, and crème fraîche. A little corn syrup helps prevent ice crystals from forming so the texture stays creamy. Use an old-fashioned churn for best results; tabletop models simply don't whip in enough air to keep the ice cream fluffy. Our base recipe is best straight from the churn; the longer it "ripens," the harder it will freeze.

Advertisement

2 of 8

Step 1: Add Some Air

Photo: Becky Luigart-Stayner

Fluffy marshmallow creme lends an ethereal quality to the texture.

3 of 8

Step 2: Smooth It Out

Photo: Becky Luigart-Stayner

Use a hand mixer to work out any lumps and incorporate more air.

Advertisement

4 of 8

Step 3: Go Low-Tech

Photo: Becky Luigart-Stayner

The end result is much better if you use an old-fashioned churn.

5 of 8

Step 4: Enjoy Soft-Serve

Photo: Becky Luigart-Stayner

Freeze until the motor labors and stops; enjoy right out of the churn.

6 of 8

Variation 1: Blackberry Swirl Ice Cream

Photo: Becky Luigart-Stayner
View Recipe: No-Cook Blackberry Swirl Ice Cream

A cup of blackberries and some fresh lemon juice give our vanilla ice cream a fruity tang.

Advertisement
Advertisement

7 of 8

Variation 2: Chocolate-Almond Ice Cream with Coconut

Photo: Becky Luigart-Stayner
View Recipe: Chocolate-Almond Ice Cream with Coconut

Chopped almonds, shaved coconut, and cocoa powder make this variation absolutely delectable.

Replay gallery

Share the Gallery

Up Next

  • By Julianna Grimes

Popular in Cooking 101

All Topics in Cooking 101

Advertisement