3-Ingredient Ice Cream Popsicles (No-Churn)
These homemade ice cream popsicles need just three ingredients and no special equipment. They come out dense and creamy, with none of the icy crunch you get from juice pops.
The hands-on time is about 15 minutes. After that, the freezer does the rest of the work so you can get on with your evening.
Why These Popsicles Work So Well
The base is a very simple combination of cold heavy cream and sweetened condensed milk. The condensed milk keeps the mixture smooth while it freezes, and the whipped cream adds enough air to stop ice crystals from forming.
They taste like real ice cream on a stick, and you can add almost anything to the mix once you know the method. Chocolate, fruit, cookie crumbs, a ribbon of jam. They all fold in without weighing the base down.
Ingredients
- 2 cups cold heavy cream: full fat is important here. Anything lighter makes the pops icy.
- 1 can (14 oz) sweetened condensed milk: the full-sugar kind gives the best texture.
- 2 teaspoons vanilla extract: or the seeds from one vanilla bean pod.
Variations / Substitutions
- Chocolate pops: whisk 1/4 cup unsweetened cocoa powder into the condensed milk before folding everything together.
- Fruit swirls: pour the base into the molds in layers, spooning a little fruit puree or jam between each pour.
- Crunchy bits: fold in mini chocolate chips, crushed cookies, or toasted nuts right before filling the molds.
- Dairy-free: swap the heavy cream for full-fat coconut cream and use a can of sweetened condensed coconut milk.
- Spiked pops: stir in up to 2 tablespoons of bourbon, rum, or coffee liqueur with the vanilla. Start with 1 tablespoon and taste, then add more slowly so the mixture stays thick enough to freeze.
For a purely chocolate version, try our Chocolate Fudgesicles recipe.
How to Make Ice Cream Popsicles
Step 1: Whip the Cream
Pour the 2 cups of cold heavy cream into a large mixing bowl. Beat it with a hand mixer on medium speed until you get soft peaks, which takes about 3 to 4 minutes. The cream should hold a soft curl when you lift the beaters, not stand up straight.
You will see faint tracks from the beaters and the surface will look glossy. If it starts to look grainy, stop right away because that means you are heading toward butter.
Step 2: Fold in the Condensed Milk
Add the whole can of sweetened condensed milk and the 2 teaspoons of vanilla to the bowl. Use a big silicone spatula and fold everything together with a gentle cutting motion, rotating the bowl as you go.
The mix will lose a little volume but it should stay light and billowy, with no white streaks. Scrape the bottom of the bowl twice to catch any pockets of heavy cream that might be hiding there.
Step 3: Fill the Molds
Spoon or pour the mixture into your popsicle molds, tapping each one on the counter a couple times to settle the filling. Leave about a half-inch of space at the top because the mix will expand slightly as it freezes.
If you are adding a swirl, pour in a little base, drop in a spoonful of fruit puree, then top with more base and give it one quick swirl with a skewer. Put the sticks in, snap the lids shut if your molds have them, and freeze until the pops are solid, at least 4 hours, or overnight.
Step 4: Unmold and Serve
Run the molds under warm tap water for 15 to 20 seconds. Hold the stick and pull gently. If there is any resistance, give them a few more seconds under the water. Never twist the stick.
Serve right away on a chilled plate, or wrap each pop in wax paper and keep them in a zip-top bag in the freezer for later. They taste best eaten within a couple of weeks, but they rarely last that long.
Tips for Creamy, No-Ice Popsicles
- Start with very cold cream, straight from the fridge. Warm cream will not whip as high and the pops can end up dense.
- Whip the cream only to soft peaks. Stiff peaks make the base hard to fold without overworking it, which leads to ice.
- Use full-fat sweetened condensed milk, not fat-free or low-fat. The extra water in light versions freezes harder.
- If your pops are hard to unmold, let the molds sit at room temperature for a minute before running them under water. The small thaw helps the stick release cleanly.
- Wrap each frozen pop tightly in plastic wrap before bagging them. That stops freezer smells from seeping in and keeps the surface from drying out.
Scale it to your mold yield:
| Popsicles | Heavy Cream | Sweetened Condensed Milk |
|---|---|---|
| 4 | 1 cup | 1/2 can (7 oz) |
| 8 | 2 cups | 1 can (14 oz) |
| 12 | 3 cups | 1 1/2 cans (21 oz) |
Storing Leftover Popsicles
- Freezer: Wrap each unmolded pop in wax paper or plastic wrap and store them in a zip-top bag for up to 2 weeks. They do not lose much texture in that time, but the surface can collect ice crystals if the bag gets opened a lot.
Frequently Asked Questions
Can I use light cream or half-and-half?
No, you will end up with icy pops. The high fat content in heavy cream is what keeps the texture smooth.
Why did my popsicles turn out icy?
Usually it means the cream was overwhipped or not folded in gently enough. A lot of air got knocked out and the mixture lost the cushion that stops large ice crystals from forming.
Can I make these without a hand mixer?
You can whip the cream with a balloon whisk, but it takes about 8 minutes and a fair amount of arm stamina. Stop when the cream holds soft peaks.
Can I skip the popsicle molds?
Yes. Pour the mixture into small paper cups and add the stick after 30 minutes of freezing when the surface is firm enough to hold it upright. Peel the cup when you are ready to eat.
Ice Cream Popsicles Recipe
Ingredients
Method
- Whip the heavy cream in a large bowl with a hand mixer on medium speed until soft peaks form, 3 to 4 minutes.
- Add the sweetened condensed milk and vanilla. Fold with a spatula until no streaks remain.
- Spoon the mixture into 8 popsicle molds, tapping to settle and leaving a small gap at the top. Insert sticks and freeze until solid, at least 4 hours.
- Run molds under warm water for 15 to 20 seconds to release the pops. Serve immediately or wrap for storage.
