When I tried making no-churn ice cream for the first time last year, I was instantly hooked. How crazy is it that you can make whatever flavor you want with just three staple key ingredients? Heavy whipping cream, sweetened condensed milk and vanilla extract.

If you follow me on Instagram, you know I’ve been obsessing over a dinner party my cousin, Cory, and I hosted a few weeks ago. As my first official (and paying) dinner guests, I surprised them with this ice cream AFTER serving them homemade tiramisu. Let’s just say it was a hit!

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What Ingredients do I need for this ice cream?

• Granola – This is technically the crumble. I recommend my homemade recipe here. It’s so simple, tasty, and takes only 20 minutes to whip up. However, you can also use whatever store-bought one you may have in your pantry.
• Strawberry preserves – No need to get fancy. You can find jars of these at Trader Joe’s or your local grocery store. I personally prefer preserves over jam because I like the larger pieces of fruit mixed in.
• Heavy whipping cream – Make sure this is very cold and in your fridge until right before whipping. This will ensure it whips correctly.
• Sweetened condensed milk – This is a small-sized can typically found in the baking aisle of the grocery store.
• Vanilla extract – Self-explanatory.
• Red food coloring – Optional, but it gives the ice cream a nice strawberry color.

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Like I mentioned before, no-churn ice cream is super easy. It can be summarized in just a few steps.

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1.     Whip the heavy cream.

2.     Add the condensed milk, vanilla extract and food coloring. Fold into the mixture.

3.     Add granola and preserves, and fold again.

4.     Pour into loaf pan, and freeze overnight for best results!

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If you’re looking for more easy no-churn ice cream recipes, check out my coffee and Oreo, mint chocolate chipor even this Oreo milkshake! Also, be sure to check out my how-to video here!

Equipment needed:

• Kitchen Aid
• Flexible spatula
• Loaf pan
• Parchment paper