Make Mexican No-Churn Ice Cream Recipe | Dessert Recipes | PBS Food

Mexican No-Churn Ice Cream

Mexico No-Churn Ice Cream Recipe

You don't need an ice cream maker to create this rich, spiced ice cream made of sweetened condensed milk and heavy cream. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 2 cups heavy cream
  • 1/4 cup coffee beans
  • 5 whole allspice berries or 1/4 teaspoon ground allspice
  • 1 whole cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 whole dried ancho chile (stems and seeds removed) or 1/2 teaspoon ground ancho chile powder
  • Pinch of salt 
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can of sweetened condensed milk 
  • 1/4 cup cocoa powder


  1. To a medium saucepan, add the cream, coffee beans, allspice berries, cinnamon stick, dried ancho chile, salt and vanilla extract. Bring to a simmer. Immediately turn off the heat and cover. Allow to steep for 30 minutes. Strain, discarding the solids. Transfer the cream mixture to a bowl and stick it in the fridge until very cold, about 1 hour.
  2. To the bowl of a stand-up mixer, add the sweetened condensed milk. Sift the cocoa powder on top and then stir the mixture until the cocoa combines.
  3. Pour in the chilled heavy cream and beat with the whisk attachment until light and fluffy, about 3 to 5 minutes. 
  4. Transfer to a parchment-lined loaf pan and freeze for at least 6 hours, ideally overnight. Serve and eat immediately. Top with sprinkles if you like.
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