No Churn Vanilla Ice Cream

This No Churn Vanilla Ice Cream is rich, creamy, and packed with vanilla flavor without needing a fancy ice cream machine. With just three simple ingredients, you can make homemade vanilla ice cream that's smooth, scoopable, and perfect for enjoying on its own or piled high with your favorite toppings.

Prep Time 10

Cook Time 0

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A scoop of no churn vanilla ice cream in a waffle cone is placed on crumpled parchment paper next to two vanilla beans.

This No Churn Vanilla Ice Cream is rich, creamy, and packed with vanilla flavor without needing a fancy ice cream machine. With just three simple ingredients, you can make homemade vanilla ice cream that’s smooth, scoopable, and perfect for enjoying on its own or piled high with your favorite toppings.

A scoop of creamy vanilla ice cream in a waffle cone rests on parchment paper next to two dried vanilla beans, perfect for indulging in a classic no churn treat.

The combination of whipped cream and wweetened condensed milk creates an incredibly creamy texture that freezes beautifully.

Why You’ll Love This Recipe

Only 3 ingredients
No ice cream maker required
Easy to customize with mix-ins
Perfect make-ahead dessert
Great beginner recipe

What Makes This Recipe Special

Traditional ice cream requires cooking a custard base and churning it in an ice cream maker. This recipe skips both steps while still creating a creamy texture.

The whipped cream provides air and structure while the sweetened condensed milk adds sweetness and helps keep the ice cream from freezing into a solid block of ice.

It’s the easier homemade ice cream recipe you’ll ever make!

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Heavy whipping cream – This is whipped until it’s light and airy whipped cream which is why it’s scoopable.

Sweetened condensed milk – I love the flavor of sweetened condensed milk. It gives the sweet flavor to the vanilla ice cream and helps prevents large ice crystals from forming by lowering the freezing point of the ice cream.

Vanilla bean paste – Using vanilla bean paste in vanilla ice cream is a must! It feels so authentic. Not only does it give the rich vanilla flavor, but also those beautiful little flecks or vanilla throughout the ice cream.

Optional Mix-ins – This ice cream makes the perfect base for all kinds of flavors:

Sprinkles
Crushed Oreos
Mini chocolate chips
Cookie dough pieces using edible cookie dough
Chopped candy bars
Fresh strawberries
Fresh blueberries
Caramel swirls using caramel sauce
Hot fudge ripple

Flavor Variations

Cookies and Cream – fold in crushed Oreos with the filling before freezing the ice cream.
Birthday Cake – fold in rainbow sprinkles and a splash of almond extract before freezing.
Strawberry Cheesecake – Fold in diced strawberries or strawberry jam and graham cracker crumbs before freezing.
Peanut Butter Swirl – Swirl softened peanut butter into the ice cream before freezing.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make No Churn Vanilla Ice Cream

A metal mixing bowl containing milk for no churn vanilla ice cream is placed on a marbled countertop.

Step 1: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.

Metal mixing bowl filled with whipped cream on a light marble countertop, perfect for making no churn vanilla ice cream, viewed from above.

Step 2: Add in the sweetened condensed milk and beat on low until combined.

A metal mixing bowl filled with whipped cream and a dark liquid ingredient, possibly vanilla extract, on a marble surface—perfect for making easy No Churn Vanilla Ice Cream.

Step 3: Mix in the vanilla bean paste until incorporated.

A rectangular white dish filled with a smooth layer of vanilla ice cream, crafted using a no churn method, sits elegantly on a marble surface.

Step 4: If you’re using mix-ins, fold them in now with a spatula. Otherwise, transfer the ice cream to a freezer-safe container or loaf pan and cover with plastic wrap. Chill for at least 3 hours or until set.

A metal ice cream scoop holding a scoop of No Churn Vanilla Ice Cream rests on a flat surface of the same ice cream, with a section removed.

Tips for Best Results

Don’t underwhip the cream. The cream hold hold stiff peaks before adding the sweetened condensed milk. If you pull your beater out of the mixture, the cream should stay standing up or in place without any drooping.

Don’t overwhip the cream. Once you reach stiff peaks, stop mixing. Continuing to mix the whipped cream will will break it and then eventually turn it into butter/buttermilk.

Mix on low speed once you add the sweetened condensed milk. This is gently mix in the condensed milk and vanilla bean paste without deflating the whipped cream.

Use a spatula to fold in any mix-ins. Vigorously stirring in the mix-ins will also deflate the whipped cream.

Let the ice cream soften before scooping. A few minutes on the counter will make scooping ice cream so much easier. I also really enjoy using an ice cream spade instead of a scoop.

How to Store

Store the ice cream in an airtight freezer-safe container for up to 3 months.

For the creamiest texture, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container.

Recipe Troubleshooting

Why is my ice cream icy?

The whipped cream may not have been whipped enough before adding the condensed milk or the container may not have been sealed tightly during freezing.

Can I use vanilla extract instead of vanilla bean paste?

Yes! I love the specks of vanilla in the ice cream but vanilla extract will work great too.

How long does no church ice cream take to freeze?

Most batches are ready in about 3 hours, though deeper containers may need longer.

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