Do you remember going to your favorite ice cream shop as a kid and convincing your parents you deserved the most elaborate thing on the menu? When I was in middle school, Coldstone Creamy was my place. If it wasn’t incentive enough, they had a policy that if you got all A’s on your report card, you got a free ice cream. My order was a Gotta Have It – Birthday Cake Remix or Cookie Dougn’t you Want Some. Those were the days.

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Now as an adult, let’s be real. I still crave ice cream all the time. So, I thought – why not try to make it? Since I don’t have a whole lot of space in my cozy apartment, I didn’t want to buy an ice cream machine or extra equipment. Shortly after I had this epiphany, I started seeing all these “no churn ice cream” recipes on Instagram. Isn’t it weird how our phones hear our internal thoughts, or is that just me?

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Once I realized how easy this was to make, I kicked myself for not trying it earlier. You simply whip the heavy cream until stiff peaks form, fold in the sweetened condensed milk, drop in your extract, throw in your flavor mix-ins, pour in the loaf pan, stick it in the freezer for 24 hours, and BOOM. You’ve got homemade ice cream ready for all the licks.

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Like I was, you might be wondering:

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What is no churn ice cream?

Well, it literally means you don’t need an ice cream maker to churn the ice cream. It usually takes just 10 minutes to whip up!

‍What ingredients do I need?

Two key ingredients: heavy whipping cream and sweetened condensed milk. Then, the rest is up to you! Typically, you’d use vanilla extract + whatever flavor mix-ins you prefer. In this recipe, I used peppermint extract (instead of vanilla), green food coloring, and chocolate chunks.

‍What type of equipment do I need?

Like I said, no ice cream maker required! If you have a KitchenAid or a hand-mixer, that’ll be the easiest thing to use to whip the heavy cream. Otherwise, if you have an arm of steal, be my guest and whisk away.

The last thing you’ll need is something to freeze the ice cream in. I use this metal bread loaf pan lined with parchment paper for an easy clean up.

‍How long will the ice cream last in the freezer?

At my apartment, not very long. But if you must ration it, I’d say it’ll stay fresh for two weeks in a tightly sealed container.

‍Want to see a video of me making this?

Here's reel on IG!