This ultra-smooth, scoopable vanilla ice cream is so easy, you won’t believe it’s homemade. Just 3 ingredients — no churning, no eggs, no fuss!
📋 Quick Recipe Card
Servings: 8
Prep Time: 10 minutes
Freeze Time: 6–8 hours
Total Time: ~8 hours
Yield: About 1.5 quarts
✅ Dietary Badges
- Egg-Free
- Gluten-Free
- Nut-Free
- Vegetarian
🛒 Ingredients Checklist
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
👩🍳 Instructions
-
Whip the cream
In a large mixing bowl, whip the heavy cream until soft peaks form using a hand mixer or stand mixer. -
Fold in sweetened condensed milk and vanilla
Gently fold the condensed milk and vanilla extract into the whipped cream using a spatula. Mix just until combined — don’t overmix. -
Transfer to container
Pour the mixture into a freezer-safe container or loaf pan. Smooth the top with a spatula. -
Freeze
Cover the container with plastic wrap or an airtight lid. Freeze for at least 6 hours or overnight until firm. -
Scoop and enjoy!
Once fully frozen, scoop and serve. No churning, no ice cream maker — just creamy, dreamy vanilla goodness!
💡 Notes
- Make sure to use cold heavy cream for best whipping results.
- Don’t overmix during folding — gentle is key to a light texture.
- Naturally egg-free and gluten-free.
📸 Hero Image + Introduction
Confession: I made this ice cream once — and ended up eating half of it straight from the container. It’s that good.
Whether you’re a seasoned baker or new to the kitchen, this 3-ingredient vanilla ice cream is a foolproof frozen dessert that will impress every time. It’s light, creamy, and packed with classic vanilla flavor — and the best part? You don’t need an ice cream maker.
Perfect for summer days, dinner parties, or whenever you crave a little cold comfort.
🥄 Step-by-Step Cooking Guide
Step 1: Whip the Cream
Use a cold bowl and cold heavy cream. Whip until soft peaks form — thick enough to hold shape but not stiff.
Tip: Soft peaks mean the cream holds a shape but the tip curls over slightly when the beater is lifted.
Step 2: Fold in Vanilla & Condensed Milk
Pour in sweetened condensed milk and vanilla extract. Gently fold with a spatula until just blended.
Tip: Use a “cut and fold” motion to keep the mixture airy.
Step 3: Transfer & Freeze
Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap touching the surface (to prevent ice crystals).
Freeze for 6–8 hours, or overnight.
Step 4: Scoop and Serve
Once firm, scoop and enjoy! You’ll get that classic creamy texture with no ice crystals.
Optional: Let sit 3–5 mins before scooping for easiest serving.
🧾 Ingredient Details & Substitution Tips
Ingredient Breakdown
- Heavy Whipping Cream: Provides fat and volume for that classic creamy texture. Must be cold.
- Sweetened Condensed Milk: Adds sweetness and keeps the ice cream smooth — no sugar or churning needed.
- Vanilla Extract: Adds rich flavor. Use pure vanilla for best taste.
Substitution Tips
- No Vanilla? Try almond extract, coffee extract, or real vanilla bean seeds.
- Want it lighter? Use half cream, half full-fat milk — it’ll be less rich but still tasty.
- Vegan Option: Use coconut cream and sweetened condensed coconut milk.
- Add-ins: Fold in chocolate chips, berries, crushed Oreos, or caramel swirls before freezing.
Equipment Alternatives
- No mixer? You can whip the cream by hand with a whisk, but it’ll take longer.
- No loaf pan? Use any shallow, freezer-safe container with a lid. Even Tupperware works.
🍨 Recipe Variations & Serving Suggestions
Flavor Variations
- Chocolate Swirl: Fold in ½ cup of melted (and cooled) chocolate before freezing.
- Strawberry Delight: Swirl in strawberry jam for a fruity twist.
- Cookies & Cream: Mix in ½ cup crushed chocolate sandwich cookies.
- Peanut Butter Ripple: Add dollops of peanut butter and swirl before freezing.
Dietary Variations
- Vegan: Use coconut cream + vegan condensed milk (coconut-based or oat-based).
- Low-Sugar: Use unsweetened condensed milk alternatives or low-carb sweeteners (if compatible with your dietary plan).
- Dairy-Free: Use plant-based whipping cream and dairy-free condensed milk.
Serving Ideas
- In cones or waffle bowls
- Sandwiched between cookies
- On top of warm brownies or pie
- With a drizzle of chocolate syrup or caramel
- Garnished with fresh berries and mint
Pairing Suggestions
- Drink Pairing: Cold brew coffee or a creamy chai latte
- Playlist Pairing: Chill summer vibes — think Jack Johnson or acoustic beach tunes
🧊 Storage & Make-Ahead Info
Storage Instructions
- Fridge: Not recommended — it’ll melt!
- Freezer: Store in airtight container for up to 2 weeks. Use plastic wrap or parchment on surface to prevent freezer burn.
Reheating (Softening)
- Let sit at room temperature for 3–5 minutes before scooping.
- You can also dip your ice cream scoop in hot water for easier serving.
Make-Ahead Tips
- You can whip and mix the base a day ahead and keep it in the fridge.
- Freeze it overnight so it’s ready the next day for a gathering or party.
Shelf Life Notes
- Best within 1 week for optimal texture and flavor.
- After 2+ weeks, it may become icier — stir before serving to refresh texture.
🔍 Nutrition Facts (per 1/2 cup serving, estimated)
- Calories: 220 kcal
- Carbs: 18g
- Fat: 16g
- Protein: 3g
- Sugar: 16g
- Dietary Tags: Gluten-Free, Nut-Free, Egg-Free
Allergens: Milk
❓ Frequently Asked Questions
Q: Can I make this without condensed milk?
A: No, condensed milk is essential for texture and sweetness in this no-churn method.
Q: Why is my ice cream icy, not creamy?
A: Make sure you whipped the cream to soft peaks and folded gently. Overmixing can deflate the air, and under-freezing can cause iciness.
Q: Can I double the recipe?
A: Absolutely! Just use a larger container and make sure it freezes thoroughly (may need extra time).
Q: Can I use whipping cream instead of heavy cream?
A: Yes, but the fat content might be slightly lower, so texture may vary slightly — still works fine.
Q: Can I add alcohol for flavor?
A: Yes! Add 1–2 tablespoons of something like rum or bourbon for flavor and softer texture (alcohol lowers freezing point).
📝 Optional Story: Behind the Scoop
This recipe came to life one hot afternoon when I had zero interest in leaving the house — and no ice cream in the freezer. With just 3 basic ingredients and a little internet inspiration, I whipped this up and was shocked at how good it turned out.
No eggs, no cooking, no churning — just dreamy, scoopable vanilla bliss.
💬 Let’s Connect!
Tried this recipe? Leave a comment and rating below — I’d love to know how it turned out!
Got a twist or variation? Share your flavor ideas!
