Quick Description:
Creamy, smooth, and irresistibly rich — this no-churn vanilla ice cream requires just 3 ingredients and no ice cream maker. It’s the easiest homemade frozen dessert you’ll ever make.
Servings: 8
Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes
Dietary: Gluten-Free, Vegetarian
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 teaspoons pure vanilla extract
Optional Add-ins: crushed cookies, chocolate chips, caramel swirl, or fruit puree
Instructions
-
Whip the cream:
In a large chilled bowl, use a hand mixer or stand mixer to whip cold heavy cream until stiff peaks form (about 3–5 minutes). -
Add condensed milk and vanilla:
Pour in sweetened condensed milk and vanilla extract. Gently fold with a spatula until just combined — do not overmix. -
Transfer to container:
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top. -
Freeze:
Cover with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm. -
Serve:
Scoop and serve plain or with your favorite toppings.
Quick Tip: For extra flavor, fold in add-ins like cookie crumbs or caramel before freezing.
Brief Introduction
Homemade ice cream doesn’t need fancy equipment. This no-churn vanilla ice cream is creamy, dreamy, and foolproof — a perfect summer treat. The magic lies in combining whipped cream and sweetened condensed milk, giving you that classic ice cream texture without churning.
Step-by-Step Cooking Guide
Step 1: Whip the Cream
Use a chilled mixing bowl and whisk attachment. Beat cold heavy cream until it holds firm peaks. This step traps air and creates the fluffy, smooth texture that defines no-churn ice cream.
Tip: Do not over-whip or it may turn grainy.
Step 2: Combine the Base
Add sweetened condensed milk and vanilla extract. Fold gently with a spatula to keep the air in the mixture.
Tip: Use a folding motion (not stirring) to maintain creaminess.
Step 3: Freeze and Set
Transfer to a loaf pan, cover, and freeze for 6 hours. After that, scoop directly from the freezer and enjoy.
Tip: Let it sit at room temperature for 3–5 minutes before scooping for a softer texture.
Ingredient Details & Substitution Tips
- Heavy Whipping Cream: Must be at least 35% fat for proper structure.
- Sweetened Condensed Milk: Adds sweetness and smooth texture. Avoid evaporated milk — it won’t set correctly.
- Vanilla Extract: Pure extract or vanilla bean paste gives the best flavor.
Substitutions:
- Dairy-Free Option: Use full-fat coconut cream and vegan condensed coconut milk.
- Flavored Variation: Replace vanilla with 1 teaspoon of almond or peppermint extract.
- Sugar Control: Use unsweetened condensed milk and add sweetener of choice to taste.
Recipe Variations & Serving Suggestions
Flavor Variations:
- Cookies & Cream: Fold in ½ cup crushed chocolate sandwich cookies.
- Chocolate Swirl: Add ¼ cup melted chocolate or fudge ribbon before freezing.
- Berry Bliss: Mix in ½ cup of strawberry puree or jam for fruity swirls.
Serving Ideas:
- Serve in cones or bowls topped with nuts, chocolate syrup, or caramel drizzle.
- Pair with brownies or apple pie for a decadent dessert combo.
- Sandwich between cookies for quick ice cream sandwiches.
Storage & Make-Ahead Tips
- Storage: Keep in an airtight freezer-safe container up to 2 weeks.
- Prevent Ice Crystals: Press plastic wrap directly onto the ice cream surface before sealing.
- Softening Tip: Let sit on the counter for 5 minutes before scooping for perfect texture.
- Make-Ahead: Ideal to prepare a day before serving for full flavor development.
Nutrition Facts (per ½ cup serving)
Calories: 270 kcal | Carbs: 20g | Fat: 19g | Protein: 5g | Sugar: 19g
Allergens: Contains dairy.
Dietary Highlights: Gluten-Free, Vegetarian.
Frequently Asked Questions
Q: Can I make this without condensed milk?
A: You can substitute with 1½ cups of whipped cream mixed with ½ cup sugar and ½ cup milk, but texture will be slightly less creamy.
Q: Can I use low-fat cream?
A: Full-fat cream is essential for structure and creaminess — low-fat cream won’t whip properly.
Q: How long does it last in the freezer?
A: Up to 2 weeks in an airtight container for best flavor and texture.
Q: Can I add mix-ins like nuts or fruit?
A: Yes! Fold them in gently before freezing to distribute evenly.
Optional Personal Story
This recipe became my go-to during summer when I wanted homemade ice cream without the hassle of an ice cream maker. After several tries, this simple 3-ingredient version turned out creamy and rich every single time. It’s the perfect base to get creative — from cookies and cream to caramel swirl.
Call-to-Action
Try this no-churn vanilla ice cream and share your favorite flavor twist in the comments! If you make it, post your version online and tag it — your creative mix-ins might inspire others to give it a try too.
