Turn Off the Stove

These 6 No-Churn Ice Creams Are Summertime Magic

August  3, 2018

We're in the dog days of summer, when all you want to do is sit by the A/C with a pint of ice cream. But don't sweat! We've got the best no-cook recipes to beat the heat in our newest series, Turn Off the Stove (A/C optional, ice cream included).

So, about that ice cream. Sure, you could go buy a pint at the store—but we all know nothing beats homemade. Ideally, sprinkled with your favorite toppings or a dollop of whipped cream.

Don’t worry: You don’t need to pull out the pots or turn on the stove to enjoy a frozen treat. In fact, you don’t even need an ice cream machine. It’s basically magic. Yes, you’ll still have to be patient. But when making ice cream is this easy, a couple of hours of inactive thumb twiddling is a small price to pay.

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Here, we’ve gathered six of our simplest no-cook, no-churn ice creams guaranteed to cool you off this summer.

The one that won our hearts and opened our eyes. This four-ingredient, one-step wonder needs no cooking, and no churning. And yet, this recipe makes an ice cream with an almost buttery smoothness.

Hello, new Genius graduate. This sweet, bright lemon ice cream comes from Dori Sanders, a now 84-year-old peach farmer, novelist, and cookbook author, and might be one of the best no-churn treats we’ve tried yet.

If you're looking for a simple, sweet summer treat, go ask Alice Medrich: “Somewhere between ice cream and sherbet, it’s neither as creamy-rich as the first nor as icy as the latter. By using sour cream in place of a custard base, you'll get a dessert that's colder and more refreshing in your mouth than classic ice cream, with a cleaner and tangier fruit flavor.”

Why just make ice cream when you can have a whole dang sundae? OK, OK—you will need your stove to make the hot fudge sauce, which is a sacrifice I’m willing to make.

Heavily inspired by Nigella’s masterpiece, this recipe comes from Izy Hossack, who adds a dash of cinnamon. Again, the sauce needs a stove…but the ice cream is so good, it doesn’t need the sauce.

What’s more impressive than no-churn ice cream? A no-churn ice cream cake (duh). It’s easy to make and even easier to eat. But what really impressed our testers was something else: “The part to shout from the rooftops is the use of cream cheese and crème fraîche. I think all ice cream should include cream cheese!”

Not Ice Cream, Still Really Cool

What's your favorite frozen treat? Share in the comments below!

See what other Food52 readers are saying.

  • Sherry Wright
    Sherry Wright
  • Whitney
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


Sherry W. August 12, 2018
I am making Nigella's No-Churn Coffee Ice Cream right now!!! I almost always have this in the freezer and/or the ingredients to make it. I never have the have the liqueur and I add a little more espresso powder. This is very adaptable.
Whitney August 12, 2018
I’m in love!💕