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

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

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

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



  • 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.


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


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.

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


  1. We discovered this recipe a couple of months ago, and your options for flavour combinations are endless, our favourites has been mint chocolate, apple crumble, Blackforest and coffee and maple wallnuts, for mint chocolate, just make a gunache and let it cool down and add it after condensmilk, for crumble we added puréed apple and chinamon after condensmilk, then after it has been in freezer for a bit we added crumble, Blackforest we made chocolate gunache,added crumbled Oreos and cut pieces of cherry gummy worms, with coffee just add 2tsp. Of instant coffee to cream, add maple syrup soaked walnuts after when cream is place into container. We also experimented with using half cream and half yoghurt, it tatsted fine but it alters the texture of icecream ( it becomes icy)

  2. What a great idea. So easy and I know it taste as good as it looks! Can you share some ideas for the freezer container…….size, brand, etc. I really appreciate any information. Thanks so much!

    1. Hi Mary! I use a variety of containers. This makes 1 1/2 pints, so I generally just grab a container that will hold that size. I love to use my plastic deli containers. I have both pint and half-pint sizes, so I just divide it between the two. I also use a loaf pan and just cover it with plastic wrap, or even disposable freezer containers with the plastic lids.

      Hope that helps! Let me know if you need any more information on what I use!

  3. I’ve got a big ole bottle of Hershey’s Syrup just waiting for this!
    You know I’m pinning it!

  4. Hi Robyn, I wonder what’s happened to your site. When I go to it I see all the categories on the very left side and the entire middle and right sides are blank. This is all one big long list (great for you) and then finally, we see your article. I don’t know if this is done on purpose or not. Please check it out and let me know what you think. Thanks. Lotsa luv!

  5. This looks terrific! Do you think it would work to replace some of the heavy whipping cream with lowfat milk? That’s how I make all my churned ice cream. Thanks!

    1. I’ve not tried it, but I would imagine it would change the texture of the ice cream to a more icy texture. Otherwise, it should work.

    1. I find myself turning to this one instead of pulling out my ice cream maker more and more often! I think you will love how easy it is!

    1. It is almost TOO easy! Thankfully though, my son can have it whipped up and in the freezer in no time, too! That’s the best!

    2. My favorite! I made this one Friday night with my daughter, we haven’t stopped talking about it yet. I almost feel guilty that we haven’t made it again.

    3. Thanks, Val!
      Isn’t this so easy to make and delicious? So glad you and your daughter loved it! xo