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No Churn Vanilla Ice Cream

This no churn vanilla ice cream is a classic favorite, smooth, creamy, and full of vanilla bean flavor. Needing only three ingredients, homemade ice cream has never been easier! Perfect for summer, this ice cream makes great ice cream sandwiches or refreshing sundaes. Flavor variations are endless with a great base like vanilla.

Gently fold the whipped heavy cream into the sweetened condensed milk mixture

If you like this no churn vanilla ice cream, try these other sweet treats!

No Churn Peach Ice Cream

Peanut Butter Blondies

Classic Snickerdoodle Cookies

Mini Vanilla Cupcakes with Dulce De Leche Filling and Vanilla Buttercream

Variations:

  • Caramel – Swirl in homemade or store bought caramel before freezing
  • Oreo – Fold in chopped Oreos before freezing
  • Coffee – Mix in instant espresso powder before freezing
  • Cinnamon – Mix in a tablespoon of ground cinnamon before freezing

Grocery list for this no churn vanilla ice cream:

Instructions for the co churn vanilla ice cream:

In the bowl of a hand of stand mixer fitted with a whip attachment, whip the heavy whipping cream until stiff peaks form, 4-5 minutes. You can also do this by hand with a wire whisk, it will just take a little while.

In a separate mixing bowl combine the sweetened condensed milk and vanilla extract, stir to combine. Gently fold the whipped cream into the sweetened condensed milk mixture. Continue folding until completely combined.

Transfer the mixture into a loaf pan or similar container, freeze until solid, about 2 hours. Allow to sit at room temperature for a few minutes before scooping. This ice cream will keep in the freezer for up to two months!

No-Churn Vanilla Ice Cream

5 from 1 vote
Course: Dessert
Prep Time: 10 minutes
Chilling Time 2 hours
Total Time: 2 hours 10 minutes
Author: The Hearty Life
Cost: $
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Ingredients: 

  • 16 oz. Heavy Whipping Cream
  • 14 oz. Sweetened Condensed Milk
  • 2 tbsp Vanilla extract or 1 tablespoon vanilla bean paste

Instructions:

  • In the bowl of a hand of stand mixer fitted with a whip attachment, whip the heavy whipping cream until stiff peaks form, 4-5 minutes. You can also do this by hand with a wire whisk, it will just take a little while.
  • In a separate mixing bowl combine the sweetened condensed milk and vanilla extract, stir to combine. Gently fold the whipped cream into the sweetened condensed milk mixture. Continue folding until completely combined.
  • Transfer the mixture into a loaf pan or similar container, freeze until solid, about 2 hours. Allow to sit at room temperature for a few minutes before scooping. This ice cream will keep in the freezer for up to two months!

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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