Name: No-Churn Vanilla Ice Cream
Prep time: PT-488124H12M18S
Total time: PT-488124H12M18S
Cuisine: American
Ingredients: 1 (14‑ounce) can sweetened condensed milk; 2 teaspoons vanilla extract or vanilla bean paste; Pinch of salt; 2 cups heavy whipping cream, chilled

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This no-churn vanilla ice cream is a creamy, dreamy dessert made with just four simple ingredients—and the best part? I don’t need an ice cream maker to whip it up. It’s smooth, sweet, and full of rich vanilla flavor, making it a summer (or anytime) staple in my kitchen.

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together without any fancy equipment. The condensed milk adds just the right amount of sweetness, and the whipped cream gives it that luxurious texture I crave in a good ice cream. It’s endlessly customizable, too—once I’ve got the base, I can mix in anything from cookie chunks to swirls of caramel. This is my go-to for a quick frozen dessert that tastes like I spent all day on it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract or vanilla bean paste
Pinch of salt
2 cups heavy whipping cream, chilled

Directions

I start by placing a large mixing bowl and a freezer-safe loaf pan in the freezer for 30 minutes before making the ice cream. This helps everything stay cold for a better texture.
In a separate medium bowl, I mix together the sweetened condensed milk, vanilla extract (or paste), and a pinch of salt. I set this aside.
I take out the chilled bowl, pour in the cold heavy whipping cream, and beat it on high with a hand mixer until stiff peaks form.
Then, I gently fold the whipped cream into the condensed milk mixture one cup at a time, making sure not to overmix—just until everything is smooth and uniform.
I line the loaf pan with parchment paper (makes cleanup easier), pour in the mixture, smooth the top, cover it, and freeze.
After two hours in the freezer, I can stir in any mix-ins I want—like brownie bits or crushed cookies—then re-cover and freeze it for about three more hours until fully set.
Before scooping, I let it sit out for about five minutes to soften just a bit.

Servings and timing

This recipe makes about 6 servings.
Prep time: 15 minutes
Total time: 5 hours 15 minutes (including freezing)

Variations

Chocolate swirl: I like drizzling melted chocolate or fudge into the base for a ripple effect.
Berry blast: I fold in crushed raspberries or blueberry jam for a fruity version.
Nutty crunch: Chopped pistachios or pecans give it a satisfying crunch.
Cookies and cream: Crushed chocolate sandwich cookies are always a hit.
Coffee kick: A teaspoon of instant espresso powder adds a grown-up twist.

Storage/Reheating

I keep my no-churn ice cream in an airtight container in the freezer for up to two weeks. To serve, I just let it sit at room temperature for 5–10 minutes—it softens up beautifully. Since it’s a frozen treat, there’s no reheating needed, just scoop and enjoy.

FAQs

What makes this no-churn ice cream creamy without an ice cream maker?

The secret is in whipping the cream until stiff peaks form. That air gives it a light, creamy texture, while the condensed milk keeps it smooth and scoopable.

Can I use low-fat milk or cream instead?

I don’t recommend it. For the best texture and taste, I stick with full-fat heavy whipping cream—it’s what gives the ice cream its rich, creamy base.

How long does it take to freeze completely?

I usually give it at least 5 hours in the freezer. Two hours in, I can stir in mix-ins if I want, then I let it finish setting up for another three hours or so.

Can I make this recipe dairy-free?

Yes, but I’ll need to use coconut cream instead of heavy cream and a dairy-free condensed milk substitute. The texture and flavor will be slightly different, but still delicious.

Can I double the recipe?

Absolutely. I just make sure to use a larger container or divide the mixture between two pans so it freezes evenly.

Conclusion

This no-churn vanilla ice cream is my favorite way to enjoy a classic treat with minimal effort. It’s rich, customizable, and doesn’t require any special tools. Whether I’m keeping it simple or adding fun mix-ins, this is a dessert I keep coming back to—creamy, easy, and always satisfying.