Featured Recipe

No Churn Swirled Ice Cream

Name: No Churn Swirled Ice Cream
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 1 pint heavy whipping cream; 1 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1 teaspoon raspberry extract; 1 teaspoon lemon extract; Pink gel food coloring; Green gel food coloring; Parchment paper; Sprinkles for topping (optional)

By Kate

Created on 26 January 2026

Whipped cream and sweetened condensed milk base, split and tinted. Swirls of contrasting colors for visual impact. Skip the ice cream maker; freezing sets the soft peaks. Cotton candy extract is swapped for raspberry and lemon extracts. Blue food dye replaced with green. Frozen 1 hour longer for firmer texture. Keeps kitchen simple, minimal cleanup. Parchment-lined pan essential to easy removal. Swirling technique adds marbling without overmixing. Chill with cling wrap directly on surface prevents ice crystals. Perfect for quick treat when freezer is ready.

Prep: 20 min

Cook: 0 min

Total: 2h 20min

Serves: 8 servings

dessert ice cream no churn summer treat

Introduction

Whipping cream, condensed milk—the base foundation for no churn ice cream. The whipped peak stage crucial: soft peaks mean mix holds shape but is still pliable enough to fold in sweetened milk. Gel colors do better than liquids here—no watering down. Split that batter, color half pink, half green for color drama. The swirling steps? Don’t overthink. Controlled swirls make those pretty marble lines. Swirling too much turns magic into murky gray. Cling wrap right on top stops the freezer burn. Patience during chilling? The key to scoopable, creamy texture. Worth the wait. Works in any kitchen without fancy gear. And never underestimate parchment-lining for an easy out. Simple tricks for big impact. Add a zingy twist swapping cotton candy extract for raspberry and lemon to lift flavors. When cold meets sweet, chaos becomes order.

Ingredients

1 pint heavy whipping cream

1 cup sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon raspberry extract

1 teaspoon lemon extract

Pink gel food coloring

Green gel food coloring

Parchment paper

Sprinkles for topping (optional)

About the ingredients

Heavy cream quality affects final mouthfeel—full fat crucial for creaminess, not heaviness. Sweetened condensed milk is natural sweetener and thickener; alternatives like coconut condensed milk work but alter flavor and texture. Vanilla replaced with raspberry and lemon extracts here—brightens taste and cuts through sweetness. Gel food coloring preferable; less contamination of mix consistency. Replace blue with green gel for aesthetic shift—both stable in freezer. Parchment paper mandatory in loaf pan for easy lifting, preventing mess and cracking. Sprinkles optional but add crunch and visual pep. Cotton candy extract swapped to keep flavors less cloying but still playful. Storage: reshaping ice cream with spatula can compact and toughen texture. Loosely cover, avoid air space to prevent freezer burn. Useful tip: keep bowl and beaters chilled. If too warm, cream turns grainy or just won’t whip right.

Method

Preparation

Line a loaf pan with parchment paper, leave edges hanging over sides—makes removing later easy.

Mixing the base

Using a chilled bowl and beaters, whip heavy cream until soft peaks form—look for lifted peaks that just hold shape but still droop slightly, about 3-4 minutes. Overwhipping turns into butter.
Add sweetened condensed milk, vanilla, raspberry extract, lemon extract. Stir gently until fully combined.
Divide mixture evenly into two bowls.
Add pink gel color to one bowl, green to the other. Use gel over liquid to avoid thinning mixture.

Layering and swirling

Spoon pink mixture into the loaf pan. Level with spatula; don’t press down too hard, keep airy.
Drop spoonfuls of green mixture onto pink in random spots. Use spoon to swirl gently—light figure eights or circular motions. Don’t over swirl or colors will fully blend.

Freezing

Lay cling wrap directly onto ice cream surface to prevent ice crystals forming. Cover pan tightly with foil for insulation.
Freeze at least 2 hours, ideally 3. Firmer texture signals ready to scoop.

Serving

Pull parchment up to lift ice cream out; slice with hot knife to avoid tearing. Top with sprinkles or chopped nuts if desired.
If freezer temps fluctuate, ice crystals may develop—licking and refreezing keeps texture intact.

Technique Tips

Whip cream until soft peaks—this stage means peaks fold over but stand tall, gives airiness without rigidity. Avoid overwhipping past stiff peaks; butter separates. Folding in condensed milk gently retains air—use plastic or silicone spatula. Dividing base before coloring ensures uniform portions and predictable color saturation. Using gels keeps color vibrant and doesn’t dilute. Parchment lining saves cleanup and prevents sticking; crucial when frozen solid. Swirling: drop spoonfuls of contrasting color rather than pouring to isolate colors for marbling. Use spoon edge to pull lightly—too much blend dulls colors and texture. Cling wrap pressed onto surface prevents icy frost, stops moisture loss. Cover foil retains cold without freezer burns. Freeze 2-3 hours to firm properly—texture cues better than clocks here. Slice with hot knife to cut cleanly. Store leftovers properly sealed to keep flavor integrity. Thaw slightly at room temp before scooping if too hard.

Chef's Notes

💡 Chill the bowl, beaters before whipping—keeps cream firm, airy. Mix gently. Don’t overwhip past soft peaks; avoid butter. Folding condensed milk should be light, retain air. Split batter before coloring for even tones. Gel food color prevents liquid dilution.
💡 Layer smartly. Pink first, then drop green. Swirl lightly; figure eights work for contrast. Overmix? Colors blend, muddy results follow. Be patient while freezing. Aim for at least two hours. Texture matters for scooping. Less time? Too soft.
💡 Storage isn’t just about the freezer. Parchment lining helps lift ice cream later. Wrap it tight to avoid ice crystals. Want firmer ice cream? Freeze longer. Thaw before serving for easier scooping. Improper sealing breeds freezer burn. Not ideal.
💡 Clean your tools. Use silicone spatulas to gently scrape bowls. Avoid metal, can scratch surfaces. Note—quality of heavy cream impacts final texture—go for full fat. Alternatives, like coconut condensed milk? Different flavor, still good but changes original concept.
💡 Finishing touches matter. Sprinkles and nuts add crunch and color contrast. Want a flavor twist? Experiment with extracts—almond, orange, or even mint. Each adds something unique—layer the fun in flavors too.