ByErin Updated on Reading Time: 6 minutes
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3 Ingredient No-Churn Ice Cream (So Easy and Delicious!)

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We absolutely love making homemade treats. There’s just something special about creating something sweet and satisfying right in your own kitchen, especially when it’s simple, delicious, and healthier than store-bought.

This 3 Ingredient No-Churn Ice Cream is the perfect example. It’s fruity, creamy, and naturally sweetened by the ingredients themselves. And best of all? You don’t need an ice cream maker, just a food processor and a few minutes of your time.

A glass dish on a marble countertop contains spreadable pink substance. A wooden knife block and a metallic container are in the background.

In this guide, we’ll show you exactly how to make this super simple no-churn ice cream, give you a few tips, and even offer some easy swaps. 

If you enjoy this, don’t miss our other easy favorite: Easy Homemade Ice Cream Recipe: Make Ice Cream In A Bag (With Video!) it’s a fun one to make with kids!

Let’s get started!

What You’ll Need for This 3 Ingredient Ice Cream

You only need three main ingredients to whip this up:

Bags of organic mango chunks and wild blueberries next to a carton of organic heavy whipping cream on a kitchen counter.

2 cups diced frozen mango
Mango gives the ice cream a naturally sweet, tropical flavor and creamy texture.

3/4 cup frozen wild blueberries
Wild blueberries blend better and have a deeper flavor. Regular frozen blueberries tend to separate, so wild ones are your best bet here.

3/4 cup heavy cream
This is what gives your ice cream that rich, creamy texture without needing a churner.

That’s it! You can add a little honey if you like it sweeter, but the fruit usually does the job.

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How to Make 3 Ingredient No-Churn Ice Cream

This is as easy as it gets:

1. Add the Frozen Fruit

A food processor bowl containing chopped butter and blueberries. A bag of frozen mango chunks is nearby on the kitchen counter.

Place the frozen diced mango and wild blueberries into your food processor. These will form the fruity base of your ice cream. Using wild blueberries helps keep the texture smooth and creamy.

2. Pour in the Heavy Cream

Hand pouring milk into a blender containing fruits like blueberries and bananas on a kitchen counter.

Next, add the heavy cream over the fruit. This is what makes everything rich, scoopable, and ice-cream-like, no churner needed!

3. Blend Until Smooth

A person uses a food processor to blend ingredients, including mangoes and blueberries, on a countertop.

Process the mixture until it becomes creamy and smooth. You’ll likely need to stop a few times to scrape down the sides and help it all blend evenly.

4. Transfer and Freeze

Pink mixture in a food processor on a kitchen counter, surrounded by a knife block, cutting board, and other kitchen items.

Scoop the mixture into an airtight, freezer-safe container. Smooth the top, seal it, and freeze for at least 2 to 3 hours until firm and scoopable.

5. Serve and Enjoy

A glass dish on a marble countertop contains spreadable pink substance. A wooden knife block and a metallic container are in the background.

Let it sit at room temp for a few minutes before scooping, especially if it’s very firm. Then dig in and enjoy your homemade, fruity ice cream!

And that’s it! Creamy, fruity goodness without the need for an ice cream maker.

Tips for the Creamiest No-Churn Ice Cream

  • Use ripe frozen fruit. Riper fruit equals more natural sweetness and a smoother blend.
  • Wild blueberries are key. They’re smaller and blend better without turning icy.
  • Don’t skip the heavy cream. It adds richness and gives the ice cream that classic texture.
  • Want it sweeter? Add a drizzle of honey, maple syrup, or even a dash of vanilla extract.

Related: Easy Homemade Blueberry Jam Recipe

Easy Substitutions and Variations

Want to switch things up? Here are a few fun ideas:

  • Swap the mango for frozen bananas – this adds a super creamy texture and mild sweetness.
  • Add mix-ins like chopped dark chocolate, coconut flakes, or crushed nuts for some crunch.
  • Use a different berry like raspberries or strawberries (just watch the water content, some fruits can make the ice cream icier).

How to Store Your Homemade Ice Cream

Store your no-churn ice cream in an airtight container in the freezer. It should last about 2 to 3 weeks (if it lasts that long!).

When you’re ready to serve, let it sit at room temp for 5 to 10 minutes to soften slightly. Scoop and enjoy!

Why You’ll Love This Healthy No-Churn Ice Cream

  • It’s SO easy, truly beginner-friendly.
  • No added sugars (unless you want to).
  • Just 3 ingredients, all pantry/freezer staples!
  • Kid-approved and perfect for hot days or healthy desserts.
A glass dish on a marble countertop contains spreadable pink substance. A wooden knife block and a metallic container are in the background.

How to Make 3 Ingredient No-Churn Ice Cream

Learn how to make 3 ingredient no churn ice cream easily. This simple recipe is healthy, delicious, and fun to create.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings 4 serving
Calories 150 kcal

Equipment

  • Food Processor

Ingredients
  

  • 2 cups mango diced frozen
  • 3/4 cup wild blueberries frozen
  • 3/4 cup heavy cream

Instructions
 

  • Place the frozen diced mango and wild blueberries into your food processor. These will form the fruity base of your ice cream. Using wild blueberries helps keep the texture smooth and creamy.
    A food processor bowl containing chopped butter and blueberries. A bag of frozen mango chunks is nearby on the kitchen counter.
  • Next, add the heavy cream over the fruit. This is what makes everything rich, scoopable, and ice-cream-like, no churner needed!
    Hand pouring milk into a blender containing fruits like blueberries and bananas on a kitchen counter.
  • Process the mixture until it becomes creamy and smooth. You’ll likely need to stop a few times to scrape down the sides and help it all blend evenly.
    A person uses a food processor to blend ingredients, including mangoes and blueberries, on a countertop.
  • Scoop the mixture into an airtight, freezer-safe container. Smooth the top, seal it, and freeze for at least 2 to 3 hours until firm and scoopable.
    Pink mixture in a food processor on a kitchen counter, surrounded by a knife block, cutting board, and other kitchen items.
  • Let it sit at room temp for a few minutes before scooping, especially if it’s very firm. Then dig in and enjoy your homemade, fruity ice cream!
    A glass dish on a marble countertop contains spreadable pink substance. A wooden knife block and a metallic container are in the background.

Wait, Isn’t Using A Food Processor Churning?

While the food processor does mix and blend the ingredients, “churning” in ice cream making typically refers to the process of continuously stirring the mixture while freezing it, which helps incorporate air and break up ice crystals for a smoother texture.

Traditional churned ice cream uses an ice cream maker that slowly agitates the mixture as it freezes, creating that classic creamy consistency. No-churn ice cream skips that step by using ingredients—like heavy cream and frozen fruit—that naturally create a creamy texture without needing mechanical churning.

So while the food processor does blend, it’s not technically “churning” in the traditional ice cream-making sense.

Final Scoop: Healthy, Homemade, and Totally Delicious

With just three ingredients and five minutes of blending, this easy no-churn ice cream is the perfect homemade treat. It’s creamy, fruity, and a little healthier than store-bought options, and best of all, you’re in control of what goes in it.

Give it a try and see how easy homemade ice cream can be!

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