Quick Description
This Creamy No-Churn Vanilla Ice Cream is rich, smooth, and luxuriously soft, made with just a few simple ingredients—no ice cream machine needed. It freezes beautifully, scoops like classic store-bought ice cream, and has a melt-in-your-mouth texture just like the image. Perfect as a base for endless flavors or enjoyed plain and creamy.
Servings & Timing
- Servings: 6–8 scoops
- Prep Time: 10 minutes
- Freeze Time: 6–8 hours (overnight best)
- Total Time: ~6 hours
Ingredients List
- 2 cups cold heavy whipping cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2–3 tablespoons chocolate chips, chopped nuts, or raisins (optional)
Instructions
1. Whip the Cream
- Pour cold heavy whipping cream into a large mixing bowl
- Using a hand mixer or stand mixer, whip until stiff peaks form
- The cream should hold its shape but still look smooth
- Do not overwhip or it may turn grainy
2. Prepare the Base
- In a separate bowl, combine sweetened condensed milk and vanilla extract
- Mix until smooth and fully blended
3. Fold Together
- Gently fold the condensed milk mixture into the whipped cream
- Use a spatula and fold slowly in sweeping motions
- This step keeps the ice cream airy and creamy
4. Add Mix-Ins (Optional)
- Gently fold in chocolate chips, nuts, or raisins if using
- Keep additions minimal for best texture
5. Freeze
- Transfer the mixture to a freezer-safe glass or metal dish
- Smooth the top evenly
- Cover tightly with plastic wrap or a lid to prevent ice crystals
6. Chill & Set
- Freeze for 6–8 hours or overnight until firm
- Let sit at room temperature for 3–5 minutes before scooping
Nutrition (Per Scoop – Approximate)
- Calories: ~240
- Protein: 4g
- Carbs: 22g
- Fat: 16g
- Sugar: 20g
Benefits
- No ice-cream machine required
- Ultra-creamy texture
- Foolproof, beginner-friendly
- Perfect base for custom flavors
Dietary Info
- Vegetarian: ✅
- Gluten-Free: ✅
- Egg-Free: ✅
Ingredient Details & Substitutions
- Heavy Cream: Essential for structure and creaminess
- Condensed Milk: Sweetens and prevents ice crystals
- Vanilla Extract: Adds classic depth and aroma
- Low-Sugar Option: Use low-sugar condensed milk if preferred
Recipe Variations & Flavor Ideas
- Chocolate Ice Cream: Fold in 2 tbsp cocoa powder
- Strawberry or Mango: Swirl in fruit purée
- Cookies & Cream: Fold in crushed sandwich cookies
- Nutty: Add toasted almonds or pistachios
Serving Suggestions
- Serve plain or with chocolate syrup
- Top with fruit, nuts, or whipped cream
- Use as a base for ice-cream sandwiches
Storage & Make-Ahead
- Freezer: Keep covered for up to 2 weeks
- Best texture within the first 7–10 days
- Store airtight to avoid freezer burn
FAQs
Why is my ice cream icy?
The cream may not have been whipped enough or the dish wasn’t covered tightly.
Can I reduce sweetness?
Yes—use low-sugar condensed milk or add a pinch of salt to balance sweetness.
Can I refreeze after scooping?
Yes, just smooth the top and cover tightly again.
Optional Personal Story
This no-churn ice cream became my go-to when I wanted homemade ice cream without the hassle. It’s incredibly satisfying knowing how simple ingredients can create such a luxurious dessert.
