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.

No Churn Ice Cream Recipe from addapinch.com

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.

No Churn Ice Cream Recipe from addapinch.com

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!

No Churn Ice Cream Recipe from addapinch.com

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

5 from 7 votes
This no churn vanilla ice cream recipe is so simple! Three ingredients is all it takes for this delicious no churn ice cream you’re sure to love!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6

Ingredients 

Instructions 

  • 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.

Notes

Prep time does not including freezing time.
Makes 1 1/2 pints.

Nutrition

Calories: 276kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 30mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




41 Comments

  1. 5 stars
    I substituted the vanilla for peppermint extract, and it made yummy mint ice cream. Thanks for recipe.

    1. I’ve never tried it using that Rose, but I don’t think it will work the same. Thanks!

  2. 5 stars
    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.