No churn vanilla ice cream is an easy ice cream recipe that’s made with just 4 ingredients. This super simple ice cream recipe can be whipped up with almost no prep – no ice cream maker necessary!
This no churn vanilla ice cream is smooth, creamy, and incredibly easy to make—no ice cream maker required! With just four simple ingredients and minimal prep, this homemade ice cream comes together in minutes and freezes into a rich, velvety treat.
Whether you’re looking for a tasty scoop of vanilla ice cream, the perfect accompaniment for your favorite crisp or crumble, or a base for your favorite hot fudge sundae toppings, this no churn ice cream recipe is the perfect fuss-free way to enjoy a classic scoop of vanilla any time.
Ingredient notes and substitutions
- Sweetened condensed milk: I recommend using full-fat condensed milk for creamier ice cream. However, you can use reduced-fat if you prefer.
- Vanilla extract: I like to use vanilla bean paste, but vanilla extract works well, too. If you’re worried about the slight tint from the extract, you can use clear vanilla extract.
- Salt: The pinch of salt just helps to balance out the flavor of the ice cream, but it doesn’t make it salty.
- Cream: It’s important to use heavy cream so that it whips up properly.
How to make no churn vanilla ice cream
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
Step 2: Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Step 3: Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold that mixture into the whipped cream until well blended.
Step 4: Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
Step 5: Stir in any desired mix-ins with a spoon.
Step 6: Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Recipe Tips!
- Mix-ins: This recipe is great on its own, but it also makes a fantastic base for all sorts of flavor combinations.
- Serving suggestions: Vanilla ice cream goes perfectly with pies, crisps, and crumbles. You can also use it to make the best sundae or banana split and top it with hot fudge, caramel, whipped cream, strawberry sauce, and more!
Storage
Store any leftover ice cream in an airtight, freezer-safe container. It will keep for up to 3 months when properly stored in the freezer.
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No Churn Vanilla Ice Cream
Equipment
- 9×5 loaf pan chilled
Ingredients
- 14 ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- Pinch table salt
- 2 cups cold heavy cream
Instructions
- Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.14 ounce can sweetened condensed milk, 2 teaspoons pure vanilla extract or vanilla bean paste, Pinch table salt
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.2 cups cold heavy cream
- Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold that mixture into the whipped cream until well blended.
- Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
- Stir in any desired mix-ins with a spoon.
- Continue to freeze, covered, until solid and scoopable, about 3 hours more.
Notes
- Sweetened condensed milk: I recommend using full-fat condensed milk for creamier ice cream. However, you can use reduced-fat if you prefer.
- Salt: The pinch of salt just helps to balance out the flavor of the ice cream, but it doesn’t make it salty.
- Cream: It’s important to use heavy cream so that it whips up properly.
- Nutrition values are estimates.
Nutrition
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