25 Ice Cream Recipes Without Heavy Cream for a Light Treat

I’ve attached a video for every recipe below from my favorite home cooks. Making ice cream without heavy cream is not only possible, but it’s also delicious and easy. Whether you’re using milk, yogurt, or even a Ziploc bag, homemade ice cream can be smooth and creamy without the extra fat.

If you’re out of heavy cream or just looking for a lighter alternative, these recipes will satisfy your ice cream cravings with ingredients you likely already have at home. Plus, they are perfect for any ice cream maker or even no-churn methods.

Explore ways to make ice cream using vanilla, milk, yogurt, and even eggs. Each method has its own unique twist, promising a tasty treat. Dive into these simple recipes to create your own batch of refreshing ice cream right at home, without the heavy cream.

Vanilla Ice Cream With Milk

Ingredients:

• 2 cups of milk
• 1 cup of sugar
• 2 teaspoons of pure vanilla extract
• Pinch of salt

Instructions:

1. Mix the milk, sugar, vanilla extract, and salt in a bowl.
2. Stir until the sugar is completely dissolved.
3. Pour the mixture into your ice cream maker.
4. Follow the ice cream maker’s instructions to churn the mixture.
5. Once churned, transfer the ice cream to a container.
6. Freeze for a few hours until firm. Enjoy!

Strawberry Ice Cream

Ingredients

• 2 cups strawberries, chopped
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 can coconut milk
• 2 tablespoons honey

Instructions

1. In a blender, add the chopped strawberries. Blend until smooth.
2. Combine: Mix the strawberry puree with the sweetened condensed milk, vanilla extract, and lemon juice.
3. Add the coconut milk and honey to the mixture. Blend again until smooth.
4. Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap and foil.
5. Freeze for at least 3 hours or until solid.
6. For a creamier texture, you can pulse the frozen mixture in a food processor before serving. Then refreeze briefly.

Chocolate Chip Ice Cream

Ingredients:

• 4 large eggs
• 5 tablespoons caster sugar
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. 
   

   Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller bowl.

   
   
2. 
   

   Beat the egg whites until soft peaks form. Add the caster sugar gradually and continue beating until stiff peaks form.

   
   
3. 
   

   In another bowl, combine the sweetened condensed milk and vanilla extract. Mix well.

   
   
4. 
   

   Gently fold the sweetened condensed milk mixture into the beaten egg whites.

   
   
5. 
   

   Fold in the chocolate chips delicately.

   
   
6. 
   

   Pour the mixture into a loaf pan or freezer-safe container.

   
   
7. 
   

   Cover and freeze for 8-12 hours, or until firm. Enjoy your homemade chocolate chip ice cream!

   
   

Banana Ice Cream

Ingredients:

• 3 ripe bananas
• 1 teaspoon vanilla extract
• Optional: chocolate chips, chopped nuts, or berries for topping

Instructions:

1. Peel and slice the ripe bananas into thin rounds.
2. Place the banana slices on a baking sheet lined with parchment paper.
3. Freeze the banana slices for at least 3-4 hours or until fully frozen.
4. Transfer the frozen banana slices to a food processor.
5. Add the vanilla extract to the banana slices in the food processor.
6. Blend until the bananas form a smooth and creamy mixture.
7. Scrape down the sides of the processor as needed.
8. Scoop the banana ice cream into bowls.
9. Add your favorite toppings like chocolate chips, chopped nuts, or berries.
10. Serve immediately or freeze for 2-3 hours for a firmer texture.

Caramel Ice Cream

Ingredients:

• 2 cups milk
• 1 cup sugar
• 1 tsp vanilla extract
• ¾ cup dulce de leche
• Pinch of sea salt

Instructions:

1. Mix the milk and sugar in a large bowl until the sugar dissolves completely.
2. Add the vanilla extract and stir it into the mixture.
3. In a separate small bowl, take ¾ cup of dulce de leche and mix it with a pinch of sea salt.
4. Combine the dulce de leche mixture with the milk and sugar mixture, stirring until well blended.
5. Pour the mixture into your ice cream maker and follow the machine’s instructions.
6. Churn for 25-30 minutes, or until the ice cream is smooth and creamy.
7. Serve immediately for a soft-serve texture or freeze for 2-4 hours for a firmer consistency.

Mint Chip Ice Cream

Ingredients

• 1 can coconut milk
• 1/2 cup cashew butter
• 1/2 cup fresh mint leaves
• 1 tsp peppermint extract
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt (optional)
• 1/2 cup mini chocolate chips

Instructions

1. 
   

   Blend the coconut milk, cashew butter, mint leaves, peppermint extract, maple syrup, vanilla extract, and salt in a high-speed blender until smooth.

   
   
2. 
   

   Pour the mixture into an ice cube tray. Freeze until solid (about 4-6 hours).

   
   
3. 
   

   Once frozen, transfer the ice cubes to a blender and blend until creamy.

   
   
4. 
   

   Stir in the mini chocolate chips.

   
   
5. 
   

   Pour the mixture into a loaf pan or container. Freeze for 8 hours or overnight.

   
   

Enjoy your homemade mint chip ice cream!

Pistachio Ice Cream

Ingredients:

• 1 ½ cups pistachios (chopped)
• ¾ cup sugar
• 1 can (14 oz) sweetened condensed milk
• 1 package (3.4 oz) pistachio pudding mix
• 2 cups milk (any kind)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Blend the pistachios and sugar together until finely chopped.
2. Combine the sweetened condensed milk, pudding mix, milk, vanilla extract, and salt in a bowl. Mix well.
3. Stir in the pistachio and sugar mixture.
4. Pour the mixture into a freezer-safe container. Smooth the top with the back of a spoon.
5. Cover the container and freeze for 6-8 hours or until firm.
6. Scoop and enjoy your homemade pistachio ice cream!

Orange Creamsicle Ice Cream

Ingredients:

• 4-5 oranges, peeled and halved
• 1 cup oat milk
• 1/2 cup orange juice concentrate
• 1 package instant vanilla pudding mix (dry)
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Instructions:

1. Freeze the oranges overnight in a silicon bag or glass container.
2. Blend the frozen oranges until smooth.
3. In a 2-cup measuring cup, whisk together oat milk, orange juice concentrate, pudding mix, sugar, and vanilla extract.
4. Combine the orange puree with the milk mixture and blend until well mixed.
5. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions.
6. Once churned, transfer the ice cream to a freezer container.
7. Freeze until the ice cream hardens. Enjoy!

Lemon Ice Cream

Ingredients:

• 1 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup sugar
• 2 cups milk
• 1 cup heavy whipping cream
• Pinch of salt

Instructions:

1. Combine the lemon juice, lemon zest, and sugar in a bowl.
2. Gradually stir in the milk, heavy cream, and salt until fully mixed.
3. Pour the mixture into an 8-inch glass baking dish and cover it.
4. Freeze until firm.
5. Remove the ice cream in parts and run through a food processor until nearly smooth.
6. Transfer the smooth mixture to a plastic bowl with a lid.
7. Press plastic wrap on the surface to prevent ice crystals.
8. Freeze until firm and ready to serve.

Raspberry Ice Cream

Ingredients:

• 2 cups fresh raspberries
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

Instructions:

1. Puree the raspberries: Blend fresh raspberries in a food processor until smooth.
2. Sieve the mixture: Pour the raspberry puree through a sieve to remove seeds.
3. Whip the cream: In a bowl, whip the heavy whipping cream until stiff peaks form.
4. Combine ingredients: Gently fold in the sweetened condensed milk, vanilla extract, and raspberry puree into the whipped cream.
5. Freeze: Pour the mixture into a freezer-safe container and freeze for at least 6 hours or overnight.
6. Serve: Let the ice cream sit out for about 10 minutes before serving to soften slightly.

Enjoy your delicious homemade raspberry ice cream!

Blueberry Ice Cream

Ingredients:

• 2 cups blueberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 can sweetened condensed milk
• 2 cups whipped topping (like Cool Whip)
• 1 teaspoon vanilla extract

Instructions:

1. 
   

   In a medium saucepan, mix blueberries, sugar, lemon juice, and lemon zest.

   
   
2. 
   

   Bring the mixture to a boil over medium heat. Reduce heat and simmer for 5-10 minutes.

   
   
3. 
   

   Use a spoon to gently mash the blueberries. Remove from heat and let it cool.

   
   
4. 
   

   In a mixing bowl, combine sweetened condensed milk, whipped topping, and vanilla extract.

   
   
5. 
   

   Once the blueberry mixture is cool, gently fold it into the milk mixture.

   
   
6. 
   

   Pour the mixture into a loaf pan or container.

   
   
7. 
   

   Optionally, swirl reserved blueberry mix on top using a butter knife.

   
   
8. 
   

   Freeze for at least 4 hours or until firm.

   
   

Enjoy your homemade Blueberry Ice Cream!

Vanilla Bean Ice Cream

Ingredients:

• 2 cups milk
• 1 cup sugar
• 2 teaspoons vanilla bean paste

Instructions:

1. Add milk and sugar to a large mixing bowl.
2. Stir the mixture until the sugar is fully dissolved.
3. Add the vanilla bean paste and mix well.
4. Pour the mixture into an ice cream maker. Follow your machine’s instructions.
5. Churn for about 25 to 30 minutes until the ice cream is smooth and creamy.
6. Transfer the ice cream to a container and freeze for an additional 4 to 6 hours before serving.

Coffee Ice Cream

Ingredients:

• 2 cups whole milk
• ½ cup sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional mix-ins: chocolate chips, caramel sauce, chopped nuts

Instructions:

1. In a mixing bowl, combine the whole milk and sugar. Stir until the sugar dissolves completely.
2. Add the instant coffee granules, vanilla extract, and a pinch of salt. Mix well.
3. Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions for churning.
4. Once the ice cream has thickened (after about 25-30 minutes), you can add any optional mix-ins like chocolate chips or caramel sauce.
5. Transfer the ice cream to a freezer-safe container. Cover with plastic wrap and then a lid.
6. Freeze for at least 4 hours or until firm.

Hazelnut Ice Cream

Ingredients

• 1 cup milk
• 1 cup hazelnut butter
• 1/2 cup sugar
• 1 cup sweetened condensed milk
• 100 ml whipping cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. 
   

   Mix Milk and Hazelnut Butter: In a pot, mix the milk, hazelnut butter, and sugar. Heat on low till everything melts together, stirring often.

   
   
2. 
   

   Add Whipping Cream: Pour the hazelnut mixture into a bowl. Add whipping cream and vanilla. Mix with a hand blender till it’s smooth.

   
   
3. 
   

   Combine with Condensed Milk: Pour in the sweetened condensed milk and blend again till well combined.

   
   
4. 
   

   Chill and Freeze: Move the mix to a freezer-safe container. Freeze for at least 6-8 hours, or overnight, till it’s firm.

   
   

Enjoy your homemade Hazelnut Ice Cream!

Cinnamon Ice Cream

Ingredients:

• 2 cups heavy whipping cream
• 1 cup sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form.
2. Slowly add the sweetened condensed milk to the whipped cream, mixing on low speed until combined.
3. Stir in the cinnamon, vanilla extract, and salt until everything is well mixed.
4. Pour the mixture into a freezer-safe container.
5. Cover and freeze for at least 4-5 hours or until firm.

Ginger Ice Cream

Ingredients:

• 1 cup milk
• 1/2 cup sugar
• 1 tablespoon grated fresh ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cup whipped topping or coconut cream

Instructions:

1. In a bowl, mix milk and sugar until dissolved.
2. Add grated ginger, vanilla extract, and ground cinnamon. Stir well.
3. Gently fold in the whipped topping or coconut cream.
4. Pour the mixture into your ice cream maker.
5. Follow the instructions for your specific ice cream maker.
6. After 25-30 minutes, your ice cream should be ready to enjoy.

Enjoy your homemade ginger ice cream!

Pineapple Ice Cream

Ingredients:

• 2 cups pineapple chunks (fresh or frozen)
• 2 cups coconut milk (full-fat)
• 1/2 cup sugar or honey
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Blend the pineapple chunks until smooth. You can use a food processor or blender.
2. In a large bowl, mix the coconut milk, sugar, vanilla extract, and salt.
3. Pour in the pineapple puree and combine well.
4. Transfer the mixture into a loaf pan or a similar container.
5. Cover and place in the freezer for about 4 to 5 hours.
6. Thaw for a few minutes before serving to soften.

Mango Ice Cream

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can full-fat coconut milk
• 2 tablespoons pure maple syrup (optional)

Instructions:

1. Place the chopped mangoes in a blender and blend until smooth.
2. Add the coconut milk and maple syrup to the blender.
3. Blend again until the mixture is completely combined and smooth.
4. Pour the mixture into a freezer-safe container.
5. Freeze for at least 4 hours or until solid.
6. Scoop and enjoy your homemade mango ice cream!

Coconut Ice Cream

Ingredients:

• 3 cans (15-ounce each) coconut milk
• 1 cup coconut sugar
• 2 tablespoons vanilla extract

Instructions:

1. Open the cans of coconut milk. Scoop out the solid coconut cream from the top and leave the liquid behind.
2. In a medium bowl, mix the coconut cream, coconut sugar, and vanilla extract until well combined.
3. Pour the mixture into your ice cream maker and follow the machine’s instructions.
4. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 6 to 8 hours. Stir every 30 minutes to break up ice crystals.

Pecan Ice Cream

Ingredients

• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 tablespoons butter
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon (optional)

Instructions

1. 
   

   Toast the Pecans: In a skillet, melt butter over medium heat. Add the chopped pecans and cinnamon (if using). Toast for 4-5 minutes, stirring frequently, until fragrant.

   
   
2. 
   

   Prepare Condensed Milk Mixture: In a large bowl, combine sweetened condensed milk, vanilla extract, and salt. Mix well.

   
   
3. 
   

   Caramelize Sugar: In a saucepan, cook sugar over medium heat until it melts and turns golden brown. Remove from heat and let it cool slightly.

   
   
4. 
   

   Combine Ingredients: Slowly blend the sugar mixture into the condensed milk mixture. Add the whole milk gradually, stirring continuously.

   
   
5. 
   

   Add Pecans: Fold in the toasted pecans into the mixture.

   
   
6. 
   

   Freeze: Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours or until firm, stirring every hour for a creamier texture.

   
   

Maple Walnut Ice Cream

Ingredients

• 1 cup pure maple syrup
• 1 ½ cups chopped walnuts
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipping cream
• 1 tsp vanilla extract
• ½ tsp sea salt

Instructions

1. 
   

   Chop and Toast Walnuts
   Chop the walnuts. Heat a non-stick pan over medium heat and toast the walnuts, stirring constantly. Remove from heat when fragrant. Set aside to cool.

   
   
2. 
   

   Mix Wet Ingredients
   In a large bowl, combine the sweetened condensed milk, whipping cream, maple syrup, vanilla extract, and sea salt. Beat on medium speed until creamy and whipped.

   
   
3. 
   

   Combine and Freeze
   Add toasted walnuts to the mixture. Pour the ice cream mixture into a freezer-safe container. Cover and freeze for at least 6 hours or overnight.

   
   

S’mores Ice Cream

Ingredients

• 1 1/2 cups whole milk
• 1 can sweetened condensed milk
• 1 cup marshmallow fluff
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup graham crackers, crushed
• 1 cup chocolate chips

Instructions

1. 
   

   Mix the Milk: In a large bowl, combine the whole milk, sweetened condensed milk, marshmallow fluff, vanilla extract, and salt. Mix until everything is well combined.

   
   
2. 
   

   Add the Mix-ins: Gently fold in the crushed graham crackers and chocolate chips until they are evenly distributed throughout the mixture.

   
   
3. 
   

   Freeze: Pour the ice cream mixture into a loaf pan or any freezable container. Spread it evenly.

   
   
4. 
   

   Cover and Freeze: Wrap the pan with plastic wrap or a lid. Place it in the freezer for at least 8 hours or overnight.

   
   

Enjoy your creamy, homemade s’mores ice cream!

Salted Caramel Ice Cream

Ingredients:

• 1 cup dulce de leche
• 2 cups whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions:

1. In a large bowl, whisk the dulce de leche until smooth.
2. Add the sea salt and vanilla extract to the dulce de leche.
3. In a separate bowl, use an electric mixer to beat the whipping cream until stiff peaks form.
4. Gently fold one-third of the whipped cream into the dulce de leche mixture.
5. Carefully fold in the remaining whipped cream until fully combined.
6. Pour the mixture into a loaf pan and smooth the top.
7. Freeze the mixture for at least 6 hours or until firm.
8. Scoop and enjoy your homemade salted caramel ice cream!

Creamy Vanilla Ice Cream

Ingredients:

• 2 cups of milk
• 1 cup of sugar
• 2 teaspoons of pure vanilla extract

Instructions:

1. Add milk and sugar to a mixing bowl. Stir until the sugar is fully dissolved.
2. Stir in the vanilla extract.
3. Pour the mixture into your ice cream maker. Follow the instructions provided by your specific machine.
4. Churn for about 25-30 minutes or until the ice cream is smooth and creamy.
5. Transfer the ice cream to a freezer-safe container. Cover it tightly.
6. Freeze for at least 4 hours before serving. Enjoy your homemade vanilla ice cream!