You don’t need an ice cream maker to make rich, creamy, homemade vanilla ice cream! All you to make this no churn vanilla ice cream need is a bowl, a whisk (or stand mixer), and a few simple ingredients. It tastes just as good (if not better!) than the store-bought stuff.
Serve this ice cream with some homemade whipped cream! And be sure to check out my roundup of no churn ice cream recipes to make with lots of fun flavors!
Are you team vanilla or team chocolate? When it comes to most things, I am team chocolate. Give me a chocolate milkshake or some no churn chocolate ice cream any day of the week! But my kids, they prefer a vanilla milkshake or this creamy vanilla ice cream, so I make this whenever I can!
It's super easy to make and great to have in your freezer for a quick dessert! I've recently become obsessed with no churn ice cream recipes, and this is one of my favorites. Serve it with some homemade whipped cream, sprinkles, and of course chocolate syrup! Don't forget the brownies or chocolate chip cookies too!
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Ingredients to Make Vanilla Ice Cream
Here are the 4 ingredients you need to make this simple vanilla no churn ice cream:
- 2 cups heavy whipping cream. Make sure to keep it cold so it whips up nicely.
- 1 (14 oz) can sweetened condensed milk. Grab two cans and make some no churn banana ice cream with the second can!
- 1 tablespoon vanilla extract. To get that vanilla flavor. You can use vanilla paste if that is what you have on hand. Make sure it is not imitation vanilla extract, it should be pure vanilla extract for the best flavor.
- Pinch of salt (trust me, it brings the flavor to life).
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Make No Churn Vanilla Ice Cream
Step 1
In a large mixing bowl, whip the cold heavy cream until stiff peaks form. You can use a hand mixer, stand mixer, or even whisk by hand if you want a good arm workout.
Step 2
In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until fully combined.
Step 3
Gently fold the whipped cream into the condensed milk mixture. Be careful not to deflate the whipped cream, you want to keep all that airy goodness for a light and creamy texture.
Step 4
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover tightly with foil or plastic wrap, and freeze for 4–6 hours (or overnight) until firm.
Tips and Tricks
- Use cold heavy cream. It whips up faster and holds its shape better.
- Don’t overmix. Fold the whipped cream in gently so your ice cream stays light and fluffy.
- Want a stronger vanilla flavor? Add an extra ½ tablespoon of vanilla extract. If you want those classic little black specks, try using vanilla bean paste instead of vanilla extract.
- Don't forget the add ins! Stir in chocolate chips, cookie dough, crushed Oreos, chopped nuts, or swirl in caramel or strawberry jam before freezing.
Storage Instructions
Store your homemade vanilla ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit out for 5–10 minutes before scooping if it’s been in the freezer overnight. That will help it soften up nicely!
If you're using a loaf pan, just cover it tightly with plastic wrap or foil, or transfer the ice cream to a lidded container to help prevent freezer burn.
Frequently Asked Questions
Nope! That’s what's great about no churn ice cream. No machine, no hassle!
Unfortunately, no. You need heavy cream to whip and create the creamy texture, anything lighter won’t hold up.
Pure vanilla extract is best for classic flavor, but vanilla bean paste or the seeds from a vanilla pod will give it a beautiful speckled look and deeper vanilla flavor.
No-Churn Vanilla Ice Cream
Equipment
- Stand Mixer
- Hand Mixer
- Mixing Bowls
- Measuring Spoons
Ingredients
- 2 cups Heavy Whipping Cream
- 1 can Sweetened Condensed Milk 14 oz
- 1 tablespoon Vanilla Extract
- Pinch of salt
Instructions
- In a large mixing bowl or the bowl of a stand mixer, whip the cold heavy cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt until fully combined.
- Gently fold the whipped cream into the condensed milk mixture. Be careful not to deflate the whipped cream.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover tightly with foil or plastic wrap, and freeze for 4–6 hours (or overnight) until firm.
Notes
- Feel free to mix in your favorite ingredients. You can use mini chocolate chips, crushed Oreos, your favorite jam, or even candies!
- Top the vanilla ice cream with whipped cream.
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