15-Minute No-Churn Mint Julep Ice Cream
Silky, no-churn ice cream infused with fresh mint and finished with a bourbon kick. Creamy sweetened condensed milk base whipped into stiff peaks creates an airy texture without an ice cream maker. Perfect for summer entertaining or after-dinner dessert. This version uses a classic mint infusion method, steeping fresh leaves in warmed cream to maximize flavor intensity before freezing.
Ingredients
- 2 cup mint leaves, packed
- 1 quart heavy whipping cream
- ¼ teaspoon salt
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoon bourbon
Instructions
- 1
Combine mint leaves, heavy cream, and salt in a saucepan.
- 2
Heat over medium until warmed through; do not simmer or boil.
- 3
Remove from heat and steep for 10-20 minutes to infuse mint flavor.
- 4
Strain out mint leaves and transfer cream to a large bowl.
- 5
Cover surface with plastic wrap and chill until completely cooled, about 2 hours.
- 6
Whip the chilled cream into stiff peaks.
- 7
In a separate bowl, whisk together condensed milk, vanilla, and bourbon.
- 8
Fold the condensed milk mixture into whipped cream until combined.
- 9
Transfer to a loaf pan or baking pan, cover, and freeze until solid, about 6-8 hours.
- 10
Thaw slightly before scooping and serving.
Tips
Steep mint for the full 20 minutes if you prefer bold mint flavor; use 10 minutes for subtle taste. Taste after steeping to gauge intensity.
Whip cream to stiff peaks for maximum volume and airy texture; this creates the signature light crumb of no-churn ice cream.
Thaw at room temperature 5-10 minutes before scooping for easier serving and better texture.
Good to Know
Covered in freezer for up to 2 weeks. Freezer burn develops after 3 weeks. Keeps texture best in airtight container on lowest shelf.
Prepare fully 1-2 days ahead. Make base and freeze 6-8 hours minimum. Can prepare through step 7 and freeze overnight.
Scoop into chilled bowls or cones. Serve immediately after thawing slightly. Pairs with fresh mint garnish, shortbread cookies, or pound cake.
Common Mistakes
Do not boil the cream to avoid damaging the fat structure and creating graininess.
Do not under-whip the cream to avoid dense, heavy texture instead of airy consistency.
Do not skip the cooling step to avoid scrambling condensed milk when mixing with warm cream.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without bourbon?
Yes. Omit bourbon entirely or substitute with 1 teaspoon rum extract or almond extract for flavor. The base works fine alcohol-free; texture remains unchanged.
What if my cream won't whip to stiff peaks?
Cream must be completely cold (2+ hours chilled). Ensure bowl and beaters are very cold. If still struggling, cream may be too old; freshness matters. Avoid ultra-pasteurized cream.
How long does this keep frozen?
Store in an airtight container for up to 2 weeks. Freezer burn develops gradually after 3 weeks. Flavor peaks within 1 week. Thaw 5-10 minutes before scooping.