Easy Homemade Blender Ice Cream (No Machine Needed)
No ice cream maker needed for this one! This homemade strawberry ice cream comes together right in your blender — rich, creamy, and swirled with a fresh strawberry sauce. It's the easiest ice cream you'll ever make, and once you've got the base down, you can turn it into almost any flavor you love.
Equipment
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 1/2 cup half and half
- 1/4 cup corn syrup
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Add heavy whipping cream to blender bowl, place cover tightly on and turn on high for 1-2 minutes or until cream is just starting to form peaks but is still loose.
- Add sweetened condensed milk and half and half. Blend for another minute or so until everything is completely combined.
- Add corn syrup, salt, and vanilla extract ( you can add up to 1 tablespoon vanilla extract, see notes section) blend on high for another minute or two.
- Pour ice cream batter into a 1.5-2 quart container with a lid. I like to use a bread pan with a lid or I wrap it tightly in plastic wrap. Place in freezer and allow a minimum of 6 hours for freezing.
Notes
Note: This is just the base recipe you can add in up to 2 cups of add ins. We love fresh strawberries.
Strawberry Ice Cream - see the instructions in the body of the post for featured flavor.
Container - A loaf pan (or another long, shallow container) is the secret to perfectly scoopable ice cream. Because the ice cream freezes in a thinner layer, it sets evenly all the way through — no soft middle or rock-hard edges. Plus, the shallow shape makes it so much easier to scoop straight from the freezer, no fighting required.
Nutrition
Calories: 622kcalCarbohydrates: 63gProtein: 10gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 128mgSodium: 253mgPotassium: 434mgSugar: 63gCalcium: 330mgIron: 0.4mg
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