No ice cream maker is required in this incredibly simple No-Churn Vanilla Ice Cream. Only three ingredients are needed in this hassle-free, creamy and delicious treat!
Not only is this homemade ice cream delicious, but it’s so much fun to make. Add your own creative spin by swirling in your favorite add-ins. The most difficult part of this recipe is waiting for it to freeze!
Your Simple Ingredients
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
How to Make It
- Whisk together sweetened condensed milk and vanilla extract in a large bowl.
- In a separate large bowl, beat heavy whipping cream until thickened with stiff peaks using an electric hand mixer (or stand mixer).
- Using a silicone spatula, gently fold in whipped cream to the condensed milk and vanilla mixture.
- Pour into a 9 x 5 loaf pan, spread evenly and cover with plastic wrap. Freeze until firm.
Delicious Add-In Ideas
The sky’s the limit when it comes to what you can swirl or mix in this ice cream. This is a base recipe (I love it as-is!) but here are some ideas that come to mind:
- Chopped fruit
- Chocolate or butterscotch chips
- Chopped candy bar pieces
- Chopped or crumbled cookies
- Chopped nuts
Or try my delicious no-churn strawberry lemon ice cream using lemon extract, lemon zest and fresh strawberries – YUM!
No-Churn Vanilla Ice Cream
- 1 (14 ounce) can sweetened condensed milk
- 2 ½ teaspoons pure vanilla extract
- 2 cups cold heavy whipping cream
- Pour sweetened condensed milk and vanilla extract in a large bowl and whisk to combine. Set aside.
- In a separate large mixing bowl, using an electric hand mixer (or stand mixer) on high speed, beat heavy whipping cream until thickened with stiff peaks, about 2 to 3 minutes.
- Using a silicone spatula, gently fold in whipped cream to sweetened condensed milk and vanilla mixture. Do not over-mix. Pour into a 9 x 5 loaf pan and cover with plastic wrap. Freeze for at least 5 to 6 hours, or until firm.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published July 2016. Updated with new photos, new text and republished June 2021.