No-Churn Ice Cream Base (Creamy & Scoopable)

Here’s a spot-on recipe that matches what’s in the photo 👇

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🍨 No-Churn Ice Cream Base (Creamy & Scoopable)

Base Ingredients

• 2 cups cold whipping cream (35% fat)

• 1 cup sweetened condensed milk

• ½ tsp vanilla essence

This makes the white tub you see.

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🥣 Method

1. Whip cold cream until thick, soft peaks (don’t overwhip).

2. Add condensed milk + vanilla.

3. Beat gently until smooth, fluffy, and pourable.

4. Pour into container → freeze 6–8 hours.

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🍓 Strawberry Ice Cream (Pink tubs)

Add to the base:

• ½ cup strawberry puree (fresh or canned)

• 1–2 drops pink food color (optional)

➡ Mix gently until evenly pink, then freeze.

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🍑 Mango / Fruit Ice Cream (Peach-colored tub)

Add to the base:

• ½ cup thick mango pulp (or peach)

• Optional: 1 tbsp milk powder (extra creaminess)

➡ Fold in, pour, freeze.

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🍦 Pro Tips (why it looks like the photo)

• Use very cold cream

• Mix slowly after adding condensed milk (keeps it airy)

• Store in airtight tubs

• Let sit 3–5 minutes before scooping

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Optional Variations

• Chocolate: add 2 tbsp cocoa + 2 tbsp condensed milk

• Kulfi style: add cardamom + chopped nuts

• Softer texture: add 1 tbsp cornflour cooked in milk & cooled

If you want, I can:

• Make it without condensed milk

• Turn it into commercial-style ice cream

• Adjust sweetness or flavors

Just tell me 🍨💗