Name: No-Churn Vanilla Ice Cream
Prep time: 10 min
Total time: 5 h
Cuisine: American
Ingredients: 2 cups cold heavy whipping cream; 1 can (14 oz) sweetened condensed milk; 2 teaspoons pure vanilla extract; Optional add-ins: 1 cup chocolate chips, cookie crumbs, nuts, or fruit swirls

There’s something undeniably magical about a scoop of creamy vanilla ice cream. It’s the kind of dessert that instantly takes you back to warm summer evenings, childhood birthday parties, and cozy family dinners. But what if I told you that you could make it at home—no fancy ice cream maker required? That’s right. This no-churn vanilla ice cream recipe is about to change the way you think about homemade desserts.

I first discovered no-churn ice cream a few summers ago when my ice cream maker broke just before a barbecue. I needed a quick alternative, and let me tell you—this method did not disappoint. With just three ingredients and a little freezer time, I had the smoothest, creamiest vanilla ice cream I’d ever tasted. And honestly, I haven’t looked back since.

This recipe uses whipped heavy cream for that classic fluffy texture and sweetened condensed milk to give it that luscious, melt-on-your-tongue richness. The best part? You can flavor and customize it any way you like. Add cookie crumbles, swirl in fruit preserves, or toss in some chocolate chips—the possibilities are endless.

Whether you’re new to homemade ice cream or a seasoned dessert lover looking for a quicker way to get your fix, this no-churn vanilla ice cream is the answer. It’s easy, foolproof, and absolutely delicious. So, grab a bowl and a spoon—we’re diving into homemade ice cream heaven.

Why You’ll Love This Recipe

There are so many reasons to love this no-churn vanilla ice cream, but here are a few that make it a standout in my kitchen and soon, yours too:

No Special Equipment Needed: You don’t need an ice cream maker or any gadgets—just a hand mixer or stand mixer and a freezer-safe container.

Foolproof Process: The steps are incredibly simple and beginner-friendly. If you can whip cream, you can make this ice cream.

Customizable Flavor: Vanilla is a classic base, but you can easily mix in your favorite ingredients like crushed cookies, fruit, chocolate chips, or swirls of caramel.

Rich, Creamy Texture: Thanks to the whipped heavy cream and sweetened condensed milk, this ice cream has a luxurious mouthfeel and a naturally sweet flavor that rivals anything from the store.

Family-Friendly: Everyone loves a scoop of vanilla. It’s versatile enough for both kids and adults, and it goes beautifully with everything from pies to brownies.

Make-Ahead Friendly: You can make this a day or two in advance and keep it in the freezer until you’re ready to serve.

From ease of preparation to that velvety-smooth finish, this is one of those recipes that you’ll want to keep in your back pocket all year long.

Health Benefits

While traditional ice cream can be heavy and loaded with processed additives, this homemade version allows for better control over what goes in. Here are some ways this no-churn vanilla ice cream can fit into a balanced lifestyle:

Simple Ingredients: You only need three basic items—heavy cream, sweetened condensed milk, and vanilla extract. No preservatives, stabilizers, or artificial flavors.

No Added Artificial Sugars: Using sweetened condensed milk provides sweetness without needing extra sugar or corn syrup.

Customizable for Dietary Preferences: You can opt for organic or low-fat ingredients if you’re aiming for a lighter version. Using plant-based condensed milk and coconut cream can also make it dairy-free.

Portion Control: Since you’re making it yourself, you can serve reasonable portions without overindulging, making it easier to enjoy mindfully.

Natural Flavors: Pure vanilla extract or vanilla bean paste offers a real, aromatic taste that comes from natural sources.

While it’s still a treat, this ice cream is one you can feel better about eating, especially when compared to some store-bought versions with long ingredient lists.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep time: 10 minutes
Freeze time: 4 to 5 hours
Total: Approximately 5 hours

Servings:
Makes about 6–8 servings

Nutritional Information (per serving):
Calories: 280
Protein: 3g
Carbohydrates: 20g
Fat: 22g
Sugar: 18g
Fiber: 0g

These values are approximate and can vary based on the specific brands and quantities you use.

Ingredients List

To whip up this dreamy no-churn vanilla ice cream, here’s everything you’ll need:

2 cups heavy whipping cream (cold)
Provides the rich, airy base for the ice cream. Cold cream whips best.
1 can (14 oz) sweetened condensed milk
Adds sweetness and gives the ice cream that creamy, scoopable consistency.
2 teaspoons pure vanilla extract
The hero flavor in this recipe—opt for real vanilla extract or vanilla bean paste for the best taste.

Optional Add-ins (1 cup total):

Chocolate chips or chunks
Crushed cookies (like Oreos or graham crackers)
Chopped nuts (such as pecans or almonds)
Fruit preserves or swirls
Sprinkles or shredded coconut

These extras are totally up to you and can be mixed in or swirled through for texture and flavor.

Step-By-Step Cooking Instructions

Let’s walk through the process together. It’s super simple, but I’ll break it down so you feel totally confident the whole way.

1. Chill Your Tools
Before you begin, place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes. Cold tools help the cream whip faster and hold its shape.

2. Whip the Heavy Cream
In the chilled bowl, pour in the heavy whipping cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed until stiff peaks form. This takes about 3 minutes. The whipped cream should be thick, fluffy, and hold its shape when you lift the beaters.

3. Mix the Base
In a separate large bowl, stir together the sweetened condensed milk and vanilla extract until fully combined. If you’re adding spices or liquid flavorings like maple or almond extract, mix them in now.

4. Fold in the Whipped Cream
Gently fold the whipped cream into the condensed milk mixture using a spatula. Be careful not to stir vigorously—you want to keep the airiness of the whipped cream intact. Fold until the mixture is smooth and fully blended, with no streaks.

5. Add Any Optional Mix-ins
If you’re using solid mix-ins like chocolate chips, cookie pieces, or nuts, fold them in gently at this stage. For fruit swirls or sauces, layer them into the container as you pour the ice cream base.

6. Transfer to Freezer Container
Spoon the mixture into a freezer-safe container with a lid. A loaf pan also works well—just cover it tightly with plastic wrap or foil.

7. Freeze Until Solid
Place the container in the freezer for at least 4 to 5 hours, or overnight for best results. The ice cream should be firm and scoopable.

8. Scoop and Enjoy
When ready to serve, let the container sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or cones and enjoy every creamy bite.

How to Serve

There are so many fun and delicious ways to enjoy your homemade vanilla ice cream. Here are a few favorites:

In a bowl topped with chocolate syrup and sprinkles
Scooped into cones for a classic treat
Sandwiched between two cookies for DIY ice cream sandwiches
As a sidekick to warm desserts like brownies, fruit crisps, or pie
In a parfait with fresh berries and granola for a summer brunch

No matter how you serve it, this ice cream is sure to be a crowd-pleaser.

Pairing Suggestions

This no-churn vanilla ice cream is versatile and pairs beautifully with a variety of flavors:

Desserts: Pecan pie, apple crisp, warm chocolate chip cookies, or lemon bars
Toppings: Caramel sauce, chocolate ganache, chopped nuts, or berry compote
Drinks: Pair with an iced latte or hot espresso for an affogato-style treat
Fruit: Serve with grilled peaches or fresh strawberries for a refreshing twist

The smooth vanilla base complements bold, fruity, or rich chocolatey desserts effortlessly.

Storage, Freezing & Reheating Instructions

Storage:
Store your ice cream in an airtight freezer-safe container. Keep the surface covered with plastic wrap or parchment to prevent ice crystals from forming.

Freezing:
Freeze for up to 2 weeks for best flavor and texture. Beyond that, the ice cream can become icy or grainy.

Reheating (Softening):
Let the ice cream sit at room temperature for 5–10 minutes before scooping to make it easier to serve.

Common Mistakes to Avoid

Even the simplest recipes have a few pitfalls. Here’s what to watch out for:

Over-whipping the cream: This can cause the texture to become grainy or buttery. Stop as soon as stiff peaks form.
Mixing too aggressively: Stirring instead of folding the whipped cream can deflate the airiness, leading to dense ice cream.
Using warm cream: Cold cream is key to achieving a fluffy whip.
Skipping the chill time: Freezing for at least 4 hours is necessary for a firm texture.
Overloading mix-ins: Too many add-ins can make the texture icy or inconsistent. Stick to about 1 cup total.

Pro Tips

Want next-level results? Try these tips:

Use high-quality vanilla extract or vanilla bean paste for the richest flavor.
Chill your container before pouring in the ice cream base—it helps the mixture start freezing right away.
Add a pinch of salt to the condensed milk mixture to balance sweetness.
For layered swirls (like caramel or jam), alternate scooping the base and drizzle into the container.
Line your container with parchment paper for easier scooping and cleanup.

Frequently Asked Questions (FAQs)

Can I use plant-based cream or condensed milk?
Yes! You can use coconut cream and a dairy-free sweetened condensed milk to make a vegan version. The texture may vary slightly but will still be creamy and delicious.

What if I don’t have vanilla extract?
You can substitute with vanilla bean paste, the seeds from a vanilla pod, or even another extract like almond or maple for a different twist.

Can I make this ice cream less sweet?
Since the sweetness comes from the condensed milk, you can’t reduce it easily without changing the texture. Try adding a pinch of salt or balancing with unsweetened mix-ins.

How long does it last in the freezer?
It’s best eaten within 2 weeks, though it will stay safe for longer. Over time, it may develop ice crystals or lose its creamy texture.

Can I double the recipe?
Absolutely. Just be sure to use a large enough bowl for mixing and multiple containers for freezing.

Can I make chocolate or strawberry versions?
Yes! Mix in 1/4 cup cocoa powder or strawberry puree into the condensed milk before folding in the whipped cream.

Does it taste like store-bought ice cream?
It’s even better—richer, creamier, and more customizable. And no artificial flavors.

Can I use a whisk instead of a mixer?
Technically yes, but it’s much more labor-intensive. A hand mixer or stand mixer makes it much easier to get stiff peaks.

Why is my ice cream icy?
This usually happens if the mixture isn’t well-blended or if too much moisture is added from mix-ins.

Can I refreeze melted ice cream?
It’s not recommended. Once melted, the texture changes. Only scoop out what you need and keep the rest frozen.

Conclusion & Call to Action

There you have it—a simple, foolproof method for making rich and creamy no-churn vanilla ice cream right in your own kitchen. With only three ingredients and no special equipment required, this recipe is a total game-changer. It’s a perfect base for endless flavor combinations, and once you try it, you may never go back to store-bought again.

Now it’s your turn to give it a try! I’d love to hear how your homemade vanilla ice cream turns out. Did you add any fun mix-ins? Serve it with a slice of pie? Snap a photo and tag me on social media, or leave a comment with your favorite flavor twist. Let’s make homemade ice cream a staple in your dessert lineup.