Summer Desserts Easy No Bake Recipe
Creamy, dreamy, and completely irresistible—homemade ice cream is the ultimate warm-weather indulgence you’ll want to make on repeat. This easy recipe delivers big flavor with minimal effort.
With just five pantry staples, it’s a nostalgic summer treat that beats any store-bought version. All you need is a chilled ice cream bowl, a little patience, and a sweet tooth ready to be satisfied.
Scoop-Worthy Ingredients for Homemade Ice Cream
- Heavy cream – Brings the luxurious, velvety texture that defines real ice cream, making every bite extra luscious.
- Whole milk – Lightens the base just enough while keeping that rich, creamy mouthfeel.
- Cane sugar – Sweetens the mix perfectly and ensures a smooth, non-icy finish.
- Vanilla extract – The star of the show, adding deep, aromatic flavor that makes this classic truly shine.
- Sea salt – A subtle boost that enhances sweetness and rounds out the overall flavor beautifully.
Churn Time: How to Make Homemade Ice Cream
Begin by gently warming the cream, milk, sugar, vanilla, and salt until the sugar melts and the mixture is silky. This step unlocks the base’s full flavor.
After chilling the mixture thoroughly, pour it into your ice cream maker and churn it until thick, creamy, and soft-serve consistency.
For firmer scoops, freeze the churned ice cream for a couple of hours more—and then, it’s time to dig in!
Tips, Tricks & Tempting Twists
For the best texture, don’t rush the chilling process—cold base equals smoother ice cream. Keep your ice cream bowl frozen solid before churning; otherwise, it won’t freeze properly.
Feeling creative? Fold in crushed cookies, chocolate chunks, or swirls of caramel post-churn for a fun twist. Fresh berries or toasted nuts also make excellent mix-ins for something more sophisticated.
Switch the flavor up by infusing the milk with fresh mint, coffee beans, or citrus zest before chilling. A dash of almond or coconut extract can also add an unexpected flavor dimension.
Keeping It Cool: Storing Homemade Ice Cream
Store your homemade ice cream in a freezer-safe, airtight container. Press a piece of parchment or wax paper directly on top before sealing the lid to prevent ice crystals.
It’ll keep well for about a month, though chances are it’ll disappear much faster. If it’s too hard to scoop, just let it sit at room temperature for a few minutes—perfect texture awaits.
Summer Desserts Easy No Bake Recipe
Ingredients
- 2 teaspoons vanilla extract
- ⅔ cup cane sugar
- ⅛ teaspoon sea salt
- 1½ cups heavy cream
- 1½ cups whole milk
Instructions
- In a medium-sized saucepan, whisk together the heavy cream, whole milk, sugar, vanilla extract, and sea salt. Place over medium-low heat and continue whisking frequently for about 5 minutes, or until the sugar has completely dissolved and the liquid is gently warmed.
- Transfer the mixture into a heat-safe bowl, cover it, and place in the refrigerator for at least 2 hours, or let chill overnight for best results.
- Once chilled, take the mixture from the fridge and whisk it again to ensure uniform consistency. Pour it into an ice cream maker and churn according to the machine’s specific instructions, typically taking 20 to 30 minutes. The resulting ice cream will have a soft, smooth texture.
- For a firmer finish, move the churned ice cream into an airtight container and place it in the freezer for 2 to 4 hours.
- Store any remaining ice cream in the freezer, sealed in an airtight container, for up to one month. Allow the ice cream to rest at room temperature for a few minutes if it becomes too hard to scoop.
