Smooth and creamy no churn vanilla ice cream with strawberry jam and toasted peanuts is easy to make with no ice cream maker required! You will get a perfect, creamy scoop every single time. Serve with extra jam and peanuts on top. It's such a satisfying treat.
What is in No Churn Vanilla Ice Cream?
- heavy whipping cream
- sweetened condensed milk - I used Eagle brand sweetened condensed milk.
- vanilla extract
- strawberry jam - to swirl in the ice cream, and also more for serving. I made my own small batch strawberry jam with no pectin. It is a super easy recipe to make and takes this ice cream to another level. If you have the time, I highly recommend making your own.
- roasted peanuts - to sprinkle on top of the ice cream.
How to Make the Best No Churn Vanilla Ice Cream with Strawberry Jam (2 Ways)
- Combine the ingredients. In a large bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).
- Pour into a loaf pan. Pour the mixture into a medium loaf pan or freezer-safe bowl. Dollop the strawberry jam on the ice cream and swirl it with a butter knife. Sprinkle chopped peanuts on top (optional).
- Freeze. Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for 2-3 hours.
- Serve. Scoop out the ice cream and serve with an extra drizzle of strawberry jam on top and crushed peanuts.
How to Make No Churn Ice Cream in 10 Minutes (Shaking Method)
Did you know that you can make this no churn ice cream without a hand or stand mixer, and in just 10 minutes!? It will involve some physical work from you, but if you want a quick ice cream fix, then this is the method for you.
- In a medium-sized ziploc bag, add heavy cream, condensed milk, vanilla extract, and salt. Push the air out and seal the bag.
- In a larger Ziploc bag, add 2 cups ice and ½ cup salt.
- Place the smaller bag containing the ice cream mixture inside the bigger Ziploc bag and shake vigorously for 10 to 15 minutes, or until the ice cream hardens. The ice cream will be softer but you can serve immediately.
Frequently Asked Questions when Making No Churn Ice Cream
- What is the difference between soft peaks and stiff peaks? When making ice cream with a mixer (as opposed to an ice cream maker), you will need to whip the heavy cream to firm peaks. It’s important to identify the different stages of whipped cream from soft peaks to firm peaks.
- Soft peaks barely hold their shape. The peaks will sink down immediately when you lift up the beaters.
- Medium peaks can hold their shape pretty well, but the tip of the peak curls over when the beaters are lifted.
- Stiff or firm peaks stand straight up when the beaters are lifted.
- Why is my ice cream so hard? This is common if the ice cream is frozen for around 2 days. To make it scoopable, simply place it on the kitchen counter for 5-10 minutes before scooping.
- How long does no churn ice cream last? No churn ice cream keeps for up to 2 weeks in the freezer. If it gets very hard, leave it out at room temperature for 15-20 minutes before scooping and serving.
- How do I make extra soft ice cream? Instead of freezing for at least 6 hours, take the ice cream out after 2-3 hours.
More Frozen Treats
- 3-Ingredient Peach Sorbet
- Skinny Strawberries and Cream Popsicles
- Watermelon Basil Sorbet
- 3-Ingredient Strawberry Sorbet
- 5-Minute Blackberry Milkshake
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.