No churn vanilla ice cream is an easy way to whip up some rich and creamy homemade vanilla ice cream without an ice cream maker! In fact, you won't need any special tools or equipment at all! With just 3 simple ingredients, you can get your summer ice cream fix!
3 Ingredient No Churn Vanilla Ice Cream
I don't have an ice cream maker, and the store is a good distance from where I live, so when I found this easy 3-ingredient ice cream recipe, I had to try it. I mean it when I say this was some of the tastiest homemade ice cream I've ever had, and you don't even have to churn it!
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🥘 No Churn Vanilla Ice Cream Ingredients, Notes, & Substitutes
As it is written, this ice cream is smooth and creamy without any of those pesky chunks or ice crystals. If you make substitutions here (like using half & half or making it dairy-free altogether), you won't get the same texture or flavor.
- Sweetened Condensed Milk - 14 ounces of sweetened condensed milk.
- Vanilla Extract - 2 teaspoons of vanilla extract (or vanilla paste or vanilla bean caviar). You can also use your preferred extract for flavor if you are not a fan of vanilla.
- Heavy Cream - 2 cups of heavy whipping cream.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make No Churn Vanilla Ice Cream
If you can whip cream, you can make this super easy homemade vanilla ice cream! You will need a hand mixer or stand mixer, a mixing bowl, a silicone spatula, your measuring utensils, and a 9x5 loaf pan.
This recipe makes about four 1-cup servings of vanilla ice cream or six smaller servings.
Step 1: Prep. Line the bottom of a 9x5 loaf pan with parchment paper, then put it in the freezer while you make your ice cream mixture.
Step 2: Mix. In a large chilled bowl, mix together 14 ounces (396.69 milliliters) of sweetened condensed milk and 2 teaspoons (9.86 milliliters) of vanilla extract.
Step 3: Whip the cream. Next, add 2 cups (473.18 milliliters) of heavy cream to a mixing bowl or the bowl of your stand mixer and whip it on medium-high speed until it forms stiff peaks.2 cups heavy cream
Prep 4: Fold in the whipped cream. Once your whipped cream is ready, gently fold it into the condensed milk. (If adding any mix-ins, now is the time).
Step 5: Freeze. Pour the ice cream mixture into your lined loaf pan, then wrap it tightly in plastic wrap. Freeze it for at least 4 hours before serving.
Use This Ice Cream With
This no-churn vanilla ice cream is perfect for banana splits, root beer floats, or any other place you would use traditional ice cream! Try it on a homemade Granny Smith apple pie or plum cobbler! Enjoy!
📖 Variations
While heavy cream and condensed milk are recommended ingredients, you have some creative freedom regarding the vanilla extract. You can even stir in some tasty mix-ins to customize your ice cream!
- Add ½ cup of cocoa powder to the ice cream mixture for chocolate ice cream. (A ½ cup of chocolate chips never hurt, either!)
- Swap the vanilla for peppermint extract for homemade peppermint ice cream.
- Adding 1-2 cups of fresh berries to the ice cream base will make it a cool and fruity treat.
- Mixing in ¼ cup of granulated instant coffee will give you rich and creamy coffee ice cream!
💭 Angela's Pro Tips & Recipe Notes
- Chilling the condensed milk in the fridge before making your ice cream will help it set faster. I also recommend placing the whipped cream (in the bowl used to make it) in the fridge to chill for about 30 minutes before combining it with the remaining ingredients.
- Add a pinch of sea salt to subtly offset the sweetness if desired.
- You can still use this simple recipe in an ice cream maker if you have one. Just let the ice cream mixture sit in the fridge until it is completely chilled before you pour it in. Then, turn on your ice cream maker and let it mix until the ice cream reaches a soft-serve consistency.
- You can add any of your favorite ice cream mix-ins, like chocolate chips, candy, berries, and more. You can also swap the vanilla for peppermint extract, toffee sauce, chocolate, or whatever you would rather use to flavor your ice cream (this is just a base recipe!)
🥡 Storing
Keep your homemade ice cream in an airtight container in the freeze and enjoy it within three months. Ice cream that has been stored for longer periods of time can be very firm and difficult to serve right out of the freezer
Set the ice cream on the counter to warm for 3-5 minutes before scooping.
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❓ Recipe FAQs
No-churn vanilla ice cream is easier to make because it doesn't require an ice cream machine. It has a similarly creamy texture but may be slightly denser than churned ice cream (because churning incorporates more air into the ice cream mixture while freezing).
Preparing the ice cream mixture usually only takes around 10-15 minutes. Freezing, on the other hand, typically requires 4-6 hours or overnight, depending on your desired consistency.
Yes, this is just a base recipe! Try mixing in fruit, nuts, chocolates, or candy. You can even try out different flavored extracts or incorporate things like chocolate sauce or toffee sauce.
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📖 Recipe Card
No Churn Vanilla Ice Cream
Ingredients
- 14 oz sweetened condensed milk
- 2 teaspoon vanilla extract (or vanilla paste, or vanilla bean caviar)
- 2 cups heavy cream
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Line the bottom of a 9x5 loaf pan with parchment paper, then put it in the freezer while you make your ice cream mixture.
- In a large chilled bowl, mix together 14 oz sweetened condensed milk and 2 teaspoon vanilla extract.
- Next, add 2 cups heavy cream to a mixing bowl or the bowl of your stand mixer and whip it on medium-high speed until it forms stiff peaks.
- Once your whipped cream is ready, gently fold it into the condensed milk. (If adding any mix-ins, now is the time).
- Pour the ice cream mixture into your lined loaf pan, then wrap it tightly in plastic wrap. Freeze it for at least 4 hours before serving.
Notes
- Chilling the condensed milk and whipped heavy cream in the fridge before making your ice cream will help it set faster.
- Add a pinch of sea salt to offset the sweetness if desired.
- You can still use this simple recipe in an ice cream maker if you have one. Just let the ice cream mixture sit in the fridge until it is completely chilled before you pour it in. Then, you turn it on and let it mix until it reaches a soft-serve consistency.
- You can add any of your favorite ice cream mix-ins; this is just a base recipe.
- Keep your homemade ice cream in an airtight container in the freeze and enjoy it within three months.
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