Sweet and creamy with a burst of vanilla flavor, this No Churn Vanilla Ice Cream recipe is the easiest way to make homemade ice cream without any special equipment or fussy gadgets (no ice cream maker required!). If you have some basic kitchen supplies and four simple ingredients, you've got everything you need for the easiest and creamiest vanilla ice cream you've ever tasted.
Is there anything better than homemade ice cream? Many of us are so used to the prepackaged stuff from the store that we forget how truly satisfying the real deal is. And you don't need to invest in an ice cream maker to enjoy it. The sugar in sweetened condensed milk will prevent this homemade vanilla ice cream from becoming too hard or icy, so you can get by with just a mixer. You don't need to bother with eggs or making a custard base either. You will get a perfect, creamy scoop every single time. If you can make whipped cream (you can), then you can totally make your own ice cream, too.
Why You'll Love This No Churn Vanilla Ice Cream
- No ice cream machine required. Save your money for ingredients, not another gadget to take up space in your cupboards. Unlike other homemade methods, you don't need to fuss with rock salt or any other contraptions either. Just a bowl and a mixer!
- The creamiest ice cream ever. The only corner this recipe cuts is ditching the ice cream maker. You won't have to worry about compromising on texture or flavor one bit! The heavy whipping cream is the real deal and will make your ice cream so luxuriously creamy, but it's the sweetened condensed milk that adds the perfect amount of sweetness. They're a match made in ice cream heaven.
- Ready in the same day. The hardest part of this recipe is being patient enough to let the ice cream freeze completely. You'll need at least 3 hours, but ideally 6+. It's worth the wait, I promise!
Ingredient Notes
To make this delicious No Churn Vanilla Ice Cream, you will need the following ingredients (full measurements in recipe card below):
- heavy whipping cream - look for a high-fat content (36-40% milk fat) as you need to whip the cream until it reaches stiff peaks. Half and half or regular milk will not do.
- sweetened condensed milk - this is arguably the most important ingredient as it's the only sweetener and the secret to a smooth, creamy scoop.
- pure vanilla extract - with so few ingredients, quality matters. Choose pure vanilla extract and consider using double-fold extract if you have it on hand.
- salt - salt brings out the sweetness and also helps prevent the ice cream from freezing solid.
- waffle cones or sugar cones - for serving
You will also need measuring cups and spoons, a large bowl, an electric mixer, loaf pan, parchment paper or cling film, and an ice cream scoop.
How to Make the Best No Churn Vanilla Ice Cream with Strawberry Jam
- Combine ingredients. In a large mixing bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).
- Freeze. Pour the mixture into a medium loaf pan or freezer-safe bowl. Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for 2-3 hours.
- Serve. Scoop out the ice cream and serve in sugar cones or waffle cones.
How to Make No Churn Ice Cream in 10 Minutes (Shaking Method)
Did you know that you can also make this no churn ice cream without a hand or stand mixer, and in just 10 minutes!? It will involve some physical work from you, but if you want a quick ice cream fix, then this is the method for you.
- In a medium-sized ziploc bag, add heavy cream, condensed milk, vanilla extract, and salt. Push the air out and seal the bag.
- In a larger Ziploc bag, add 2 cups ice and ½ cup salt.
- Place the smaller bag containing the ice cream mixture inside the bigger Ziploc bag and shake vigorously for 10 to 15 minutes, or until the ice cream hardens. The ice cream will be softer but you can serve immediately.
Recipe Variations
- Load up on vanilla flavor. If you love those little vanilla bean flecks, either replace the extract with the same amount of vanilla bean paste or scrape a real vanilla bean into the sweetened condensed milk mixture. So good!
- Add chocolate. Fold in a handful of chocolate chips or drizzle melted chocolate over the ice cream as you layer it for a little bitterness to balance the sweetness.
- Fold in jam. I'm telling you - a little homemade raspberry or strawberry jam swirled into vanilla ice cream is one of the best summer desserts of all time. Try our homemade Strawberry Jam with no pectin. It is a super easy recipe to make and takes this ice cream to another level.
- Make ice cream sundaes. There are so many fun toppings you can add to this ice cream, but I like to keep it old-school with Salted Caramel Sauce, chocolate sauce, or Strawberry Compote.
How to Serve
This No Churn Vanilla Ice Cream is a delicious frozen treat served on its own, or served over top of some warm and gooey desserts. It is absolute heaven for serving over warm Fudgy Brownies or homemade Apple Pie! Some other delicious sweets to serve with ice cream are:
Recipe Tips and Tricks
- Let it warm up before eating. For the best, creamiest texture, let the ice cream rest on the counter for 5-10 minutes before serving.
- Don't mess with perfection. It's natural to want to make a few substitutions here and there, but this no churn ice cream recipe only requires 4 basic ingredients. If you change any of them, your results are not guaranteed.
- Use real vanilla extract. This isn't a time for imitation vanilla. Use pure vanilla extract for a really strong vanilla flavor.
- Use a chilled loaf pan. Freeze the loaf pan while you're making the ice cream base. This will help freeze the ice cream quickly and minimize ice crystals in your delicious homemade ice cream.
Storing Instructions
Transfer the ice cream to a freezer-safe container and freeze for up to 2 weeks. Technically, it can last longer, but it's more likely for the ice cream to develop ice crystals and the flavor will begin to degrade as well.
FAQ
There are quite a few different ways to make homemade ice cream without an ice cream maker, but this basic no churn recipe is my favorite one. Whip heavy whipping cream, sweetened condensed milk, vanilla, and salt until the mixture reaches stiff peaks, then pour it into a loaf pan, wrap it with plastic wrap, and freeze. It's almost like frozen whipped cream, but the sweetened condensed milk gives it that classic ice cream texture and a rich flavor. It's so easy to make, and you don't even need a stand mixer!
Nope, no churn ice cream follows a different basic recipe. Unlike traditional ice cream or frozen custard recipes that use egg yolks, no churn ice cream uses sweetened condensed milk. The high sugar content prevents the ice cream from becoming too hard or icy while adding a rich creaminess and sweet flavor.
Vanilla certainly doesn't have to be plain, especially with the right flavorings. Vanilla extract is always a strong choice, but there is a wide range of quality out there. Skip the imitation extract and only use pure vanilla extract. If possible, consider using a double or triple-fold extract for an even bolder vanilla flavor.
Another option is to replace the extract with the same amount of vanilla paste, which has the same flavor as the extract but adds those iconic flecks. For the best of both worlds, use vanilla extract and scrape the flecks out of one vanilla bean. You'll get the speckled look and a strong, real vanilla flavor at the same time.
When making ice cream with a mixer (as opposed to an ice cream maker), you will need to whip the heavy cream to firm peaks. It’s important to identify the different stages of whipped cream from soft peaks to firm peaks.
Soft peaks barely hold their shape. The peaks will sink down immediately when you lift up the beaters.
Medium peaks can hold their shape pretty well, but the tip of the peak curls over when the beaters are lifted.
Stiff or firm peaks stand straight up when the beaters are lifted.
More Frozen Treats
- Strawberries and Cream Popsicles
- Watermelon Sorbet
- Blackberry Milkshake
- Strawberry Sorbet
- Peach Sorbet
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
No Churn Vanilla Ice Cream
- Total Time: 6 hours 10 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Smooth and creamy no churn vanilla ice cream with strawberry jam + toasted peanuts is easy to make, no ice cream maker required and better than storebought.
Ingredients
- 2 cups heavy whipping cream
- 1 ⅓ cups sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large mixing bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).
- Pour the mixture into a medium loaf pan or freezer-safe bowl. Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for 2-3 hours.
- Scoop out the ice cream and serve in a bowl or cone.
Notes
How to make no churn ice cream in 10 minutes (shaking method): In a medium-sized ziploc bag, add heavy cream, condensed milk, vanilla extract, and salt. Push the air out and seal the bag. In a larger Ziploc bag, add 2 cups ice and ½ cup salt. Place the smaller bag containing the ice cream mixture inside the bigger Ziploc bag and shake vigorously for 10 to 15 minutes, or until the ice cream hardens. The ice cream will be softer but you can serve immediately.
Soft peaks vs. stiff peaks: When making ice cream with a mixer (as opposed to an ice cream maker), you will need to whip the heavy cream to firm peaks. It’s important to identify the different stages of whipped cream from soft peaks to firm peaks.
- Soft peaks barely hold their shape. The peaks will sink down immediately when you lift up the beaters.
- Medium peaks can hold their shape pretty well, but the tip of the peak curls over when the beaters are lifted.
- Stiff or firm peaks stand straight up when the beaters are lifted.
How to soften ice cream that is too hard. This is common if the ice cream is frozen for around 2 days. To make it scoopable, simply place it on the kitchen counter for 5-10 minutes before scooping.
How to store. No churn ice cream keeps for up to 2 weeks in the freezer. If it gets very hard, leave it out at room temperature for 15-20 minutes before scooping and serving.
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Category: Frozen Dessert
- Method: Freezer
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Marcie says
This was so easy to make and so delicious! I used blackberry jam instead and loved it.
Sam | Ahead of Thyme says
Oh that sounds amazing! So happy you liked the recipe!
Kathi says
Hello. I can't wait to try and make this. but I will be making 1 change and that is change out the strawberry jam for Chocolate Sauce. Thanks for sharin.
Sam | Ahead of Thyme says
Awesome! This would be amazing with chocolate sauce too, or also caramel sauce. Enjoy!