No-churn M&M ice cream is a creamy and delicious frozen treat that requires no special equipment. This easy-to-make recipe combines fluffy whipped cream, sweetened condensed milk, and mini M&M's for bursts of color and crunch in every bite. With its rich and smooth texture, this homemade ice cream is a delightful indulgence that will satisfy any sweet tooth.
Whisk the heavy cream and powdered sugar together in a large mixing bowl using an electric hand mixer or stand mixer with whisk attachment, to whip the cream into stiff peaks.
Once the cream begins to reach stiff peaks, gently fold in the sweetened condensed milk until it is combined with the whipped cream.
Gently fold in the M&M’s until they are evenly distributed throughout the ice cream base.Transfer the ice cream mixture into a 9x5 inch loaf pan and cover the pan with plastic
Transfer the ice cream mixture into a 9x5 inch loaf pan and cover the pan with plastic wrap. Allow the ice cream to sit in the freezer for at least 6 hours.
Scoop, serve, and enjoy!
Notes
Chilled Equipment: Before you begin, make sure your mixing bowl, beaters, and spatula are chilled. Placing them in the freezer for a few minutes prior to use helps the cream whip up faster and achieve a better consistency.
Cold Ingredients: Be sure that your heavy whipping cream is cold straight from the refrigerator. Cold ingredients whip better and help create a smoother texture in the ice cream.
Gentle Folding Technique: When incorporating the sweetened condensed milk and M&M's into the whipped cream, use a gentle folding motion. Folding ensures that you don't deflate the whipped cream, keeping the airiness intact.
5-6 hours is the minimum amount of time you should let this ice cream set. When possible, I like to let this ice cream set overnight.