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This no churn vanilla ice cream recipe is so simple to make that you’ll most likely find yourself turning to it time and again, even if you do have an ice cream maker! At least that’s what I do! It makes a rich, silky, velvety ice cream that seriously tastes like ice cream we used to get at a local ice cream parlor.
Learning how to make ice cream without an ice cream maker is pretty handy, I’d say. Three simple ingredients is all it takes for this easy ice cream.
You’ll just need sweetened condensed milk and heavy whipping cream as your base ingredients. You’ll whip your whipping cream until stiff peaks form, about three minutes, and then fold in your sweetened condensed milk and your vanilla with a rubber scraper. For this version, I just added vanilla bean paste. It tastes just like the best French vanilla ice cream I’ve ever tasted.
Once you’ve folded all of your ingredients together, just pour it into a freezer-safe container and pop it into the freezer to freeze. Then, once it has frozen, just grab a scoop and dig in!
Here’s this super simple No Churn Ice Cream recipe. I think you’ll love it as much as we do!
No Churn Ice Cream
- 2 cups (16-ounces) heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract or vanilla bean paste
- Whip whipping cream until stiff peaks form, about three minutes. Pour in condensed milk and vanilla extract or vanilla bean paste and gently fold into whipped cream until well-combined. Pour into a freezer safe container and store in the freezer until the ice cream firms.
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I made this over the weekend, it was so easy and so good! Thank you so much for sharing your recipes Robyn!
This ice cream looks so easy and delicious! Have you tried it adding other flavors or extra things to it? Would it still work?
How long should the ice cream be in the freezer for? Thank you for the recipe, we are trying it today!
You can just leave in the freezer until it firm. Enjoy! Thanks! xo
Easiest ice cream ever! And so yummy!!!! Perfect soft serve vanilla ice cream. I did have to use the whisk attachment on the stand mixer to get the condensed milk fully incorporated into the whipped cream. I couldn’t seem to get rid of the cream “lumps” folding the milk in. Since the whipped cream seemed to be breaking down anyway I didn’t see what it could hurt. Turned out fantastic! Next time after I whip the cream I’ll just slowly add in the milk mixture with the mixer on low, let the machine do all the work :). I used homemade organic sweetened condensed milk (if you have a simmer burner on your stove it’s really easy to make) and 1 teaspoon of vanilla bean paste for half the vanilla.
Isn’t it delicious, Cat?! And so easy!!! Glad you enjoyed it! xo
Can I make this using non-dairy whipped topping rather than whipping cream?
I’ve never tried it using that Rose, but I don’t think it will work the same. Thanks!
I substituted the vanilla for peppermint extract, and it made yummy mint ice cream. Thanks for recipe.
Sounds great, Carolynn!