3-Ingredient No-Churn Vanilla Ice Cream
This no-churn vanilla ice cream gives you rich, scoopable ice cream without an ice cream maker, and it needs only three ingredients. The texture is silky and dense, closer to a custard-based scoop than anything you can buy in a tub.
Why This Ice Cream Works Without a Machine
Sweetened condensed milk does two jobs here: it sweetens the base and keeps the ice cream soft straight from the freezer. You skip the egg yolks and the stove, but the result still tastes deep and vanilla-forward.
Whipping the cream until it holds stiff peaks traps enough air that the mixture freezes smooth rather than icy. After 6 hours, you get a firm but not rock-hard loaf that scoops cleanly with a warm spoon.
Ingredients
- 2 cups heavy cream, cold: full-fat cream gives the creamiest texture, do not swap for half-and-half
- 1 can (14 oz) sweetened condensed milk: use full-fat, not evaporated milk
- 2 tsp vanilla extract: pure vanilla tastes best, imitation works in a pinch
- Pinch of salt: optional, but it rounds out the sweetness
Variations / Substitutions
- Chocolate chip: fold in ½ cup mini chocolate chips after you fold in the condensed milk
- Fruit swirl: ripple ⅓ cup raspberry or strawberry jam through the base just before freezing
- Dairy-free: use full-fat canned coconut cream and sweetened condensed coconut milk, and chill both overnight before whipping
- Mint: replace vanilla with ½ tsp peppermint extract and fold in crushed chocolate sandwich cookies
For a fresh twist, try my Mint Chocolate Chip No-Churn Ice Cream.
How to Make No-Churn Vanilla Ice Cream
Step 1: Whip the Cream
Pour the 2 cups cold heavy cream into a large bowl. With a hand mixer or a stand mixer fitted with the whisk, whip on medium-high speed until the cream holds stiff peaks, about 3 minutes. The cream will look thick and leave defined tracks behind the beaters.
Step 2: Fold in the Condensed Milk
Pour in the 14 oz can of sweetened condensed milk, the 2 tsp vanilla, and a pinch of salt if using. Use a flexible spatula and fold gently with a sweeping motion, turning the bowl as you go, until the mixture is uniform and no white streaks of cream remain. Stop as soon as it is combined so you do not deflate the whipped cream. Scrape the base into a standard 9×5-inch loaf pan or a freezer-safe container, smooth the top, and press a piece of parchment paper directly against the surface. Freeze until firm, at least 6 hours or overnight.
Step 3: Scoop and Serve
Let the loaf sit at room temperature for 5 minutes before you scoop, especially if it froze overnight. Run your ice cream scoop under warm water between scoops and pull it across the surface to get clean, round curls. The ice cream will be dense, creamy, and melt slowly on the tongue.
Tips for the Creamiest No-Churn Ice Cream
- Chill your bowl and beaters for 10 minutes in the freezer before you start. Cold equipment helps the cream whip faster and hold more air.
- Do not over-whip. As soon as the cream holds a stiff peak that does not flop over when you lift the beater, stop. Going past stiff peaks starts to turn the cream grainy.
- A metal loaf pan transfers cold faster than glass and helps the base freeze evenly.
- Fold in any chunky add-ins, like cookie pieces or chopped chocolate, just before pouring the base into the pan.
Scale it to your batch size:
| Batch size | Heavy cream | Sweetened condensed milk | Vanilla |
|---|---|---|---|
| Half | 1 cup | ½ can (7 oz) | 1 tsp |
| Standard | 2 cups | 1 can (14 oz) | 2 tsp |
| Double | 4 cups | 2 cans (28 oz) | 4 tsp |
Storing Your No-Churn Ice Cream
- Freezer: Store in an airtight container with a piece of parchment pressed onto the surface for up to 2 weeks. After that, ice crystals may start to form on top.
- Scooping from frozen: Let it soften on the counter for 5 to 8 minutes before you scoop, and warm the spoon under hot water between each scoop.
Frequently Asked Questions
Can I use low-fat cream?
No, low-fat or half-and-half does not whip to stiff peaks and will make the ice cream icy and hard.
Why did my ice cream turn out icy?
Ice crystals form if the cream was not whipped to stiff peaks, if the mixture was over-folded and deflated, or if the container was not sealed tight against the surface.
Can I add alcohol for softer texture?
Yes, 1 to 2 tbsp of vodka, bourbon, or coffee liqueur folded in with the condensed milk lowers the freezing point and keeps the ice cream softer. More than that and it may not set fully.
How long does it need to freeze?
At least 6 hours. Overnight is ideal if you want it firm enough to scoop cleanly without melting too fast.
Can I make it in a stand mixer?
Yes, use the whisk attachment and whip the cream on medium-high speed until stiff peaks form, then switch to a spatula to fold in the condensed milk by hand.
Ingredients
Method
- Whip the cold heavy cream in a large bowl with a hand mixer until stiff peaks form, about 3 minutes.
- Fold in the sweetened condensed milk, vanilla, and salt until just combined and no streaks remain, then scrape into a 9×5-inch loaf pan, smooth the top, and cover with parchment. Freeze at least 6 hours or overnight until firm.
- Let the ice cream soften at room temperature for 5 minutes, then scoop into bowls and serve.
