Heavy cream, sweet condensed milk, fresh fruits or other flavorings of your choice and not much else create a luxuriously creamy, no churn ice cream. Recipe and variations below.

our friend Laura Perry, one of the great home cooks we know, posted on Facebook about her success with a recipe for no churn salted caramel ice cream. I thought: huh? But sure enough, all of a sudden, I started noticing recipes for no churn ice cream all over the Internet. I was super skeptical of this whole thing—no churn?  No… churn? But I have to say, as Laura notes, it is ridiculously easy and ridiculously luxurious. It just takes a bit of advance planning .

Here is what to not expect: churn ice cream texture. This is a softer experience—not as fluffy soft as soft serve, but definitely smoother.

Here is what to expect: a very rich texture and delicious flavors that are under your control. And of course it’s delicious—it’s mostly actual cream nu skin.

Think of this recipe as a technique. I started out with Laura’s salted caramel recipe (which you achieve, by the way, by first submerging an unopened can of sweetened condensed milk in water and boiling it for two hours to make dulce de leche). Then I began experimenting with seasonal fruits. This was among our first results. Next, I intend to try fruits and fresh herbs… peaches with a bit of thyme, I think .

Also, as you see from the photo, this is not pink. It’s white. If you want pink ice cream, add a couple of drops of food coloring.