Easy No-Churn Vanilla Ice Cream Recipe: Creamy Bliss for All!
Welcome, food lovers! Nothing beats the joy of sharing a homemade dessert that’s simple yet unforgettable. This no-churn vanilla ice cream recipe delivers creamy, scoopable perfection without an ice cream maker. Ideal for family gatherings, summer days, or a sweet treat at home, it’s a crowd-pleaser for all ages. With just a few pantry staples, you’ll create a dessert that’s better than store-bought!
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Why This No-Churn Vanilla Ice Cream Shines
- No special equipment: Just a bowl, mixer, and freezer.
- Pantry-friendly: Uses ingredients you likely have on hand.
- Versatile: Add mix-ins like fruit or chocolate for a twist.
- Perfect for any occasion: From BBQs to cozy nights in.
Ingredients
- 2 cups heavy whipping cream (chilled)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup whole milk (optional, for lighter texture)
Pro Tip: Keep cream refrigerated until use for the best whip!
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How to Make No-Churn Vanilla Ice Cream
Step 1: Set Up Your Space
- Use a clean, dry mixing bowl and beaters.
- Keep whipping cream cold until ready to whip.
Step 2: Whip the Cream
- Pour 2 cups chilled heavy whipping cream into a large bowl.
- Whip with a hand or stand mixer on high speed until stiff peaks form (3-5 minutes). Peaks should hold their shape when beaters are lifted.
Tip: Stop whipping once peaks form to avoid turning cream into butter.
Step 3: Prepare the Flavor Base
- In a separate bowl, mix sweetened condensed milk, vanilla extract, and whole milk (if using).
- Stir gently until smooth for a sweet, flavorful base.
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Step 4: Fold Together
- Slowly pour the condensed milk mixture into the whipped cream.
- Gently fold with a spatula to keep the mixture light and airy.
- Mix just until combined—overmixing deflates the cream.
Step 5: Freeze It
- Pour into a freezer-safe container (a loaf pan works great).
- Smooth the top and cover tightly with a lid or plastic wrap.
- Freeze for at least 6 hours, or overnight for best results.
Step 6: Scoop and Serve
- Let sit at room temperature for 2-3 minutes for easier scooping.
- Serve in bowls, cones, or with toppings like caramel or berries.
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Tips for the Best Ice Cream
- Scooping Ease: Warm your scoop under hot water for smooth servings.
- Storage: Store in an airtight container for up to 2 weeks.
- Too Hard?: Let soften for 5-10 minutes before serving.
- Mix-Ins: Add chocolate chips, fruit, or cookie crumbles in Step 4.
Fun Flavor Variations
- Mint Chocolate: Add ½ tsp peppermint extract and ½ cup chocolate chips.
- Berry Blast: Swirl in ¼ cup raspberry puree before freezing.
- Caramel Crunch: Fold in ¼ cup toffee bits.
FAQs
Can I skip the sweetened condensed milk?
No, it’s essential for sweetness and creamy texture. Substitutes won’t work as well.
How long does it need to freeze?
At least 6 hours, but overnight ensures perfect scoopability.
Can I use half-and-half instead of heavy cream?
Heavy cream is best for rich texture; lower-fat options won’t whip properly.
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No-Churn Vanilla Ice Cream Recipe Card
Prep Time: 10 minutes
Freezing Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories per Serving: ~280 kcal
Ingredients:
- 2 cups heavy whipping cream (chilled)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ cup whole milk (optional)
Instructions:
- Whip chilled cream to stiff peaks (3-5 minutes).
- Mix condensed milk, vanilla, and milk (if using) in a separate bowl.
- Gently fold condensed milk mixture into whipped cream.
- Pour into a freezer-safe container, cover, and freeze for 6+ hours.
- Let soften 2-3 minutes, then scoop and serve.
Serving Ideas: Top with hot fudge, sprinkles, or fresh fruit.
Variations
This no-churn vanilla ice cream is incredibly versatile, making it easy to customize with your favorite flavors. For a chocolatey twist, fold in ½ cup of cocoa powder into the condensed milk mixture before combining it with the whipped cream.
If you love nutty flavors, swirl in ¼ cup of peanut butter or almond butter for a rich, creamy texture. For a festive touch, add crushed candy canes and a drop of peppermint extract during the holidays.
Fruit lovers can blend in pureed strawberries, mangoes, or peaches for a refreshing, natural sweetness. Alternatively, layer the ice cream with a homemade fruit compote before freezing.
If you enjoy textured desserts, mix in crushed cookies, brownie chunks, or toasted nuts just before freezing. The possibilities are endless, so get creative and tailor it to your cravings!
For a decadent dessert, drizzle caramel or chocolate sauce into the mixture before freezing, creating beautiful swirls. Coffee enthusiasts can add 1-2 teaspoons of instant espresso powder for a mocha flavor.
If you’re feeling adventurous, try a salted caramel version by mixing in a pinch of sea salt with the caramel swirl. Every variation keeps the base creamy and delicious while adding exciting new dimensions.
Tips
To ensure the fluffiest texture, chill your mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps the cream whip faster and hold its shape better.
If you’re using a stand mixer, watch closely to avoid over-whipping—stiff peaks should be firm but still smooth. If the cream starts looking grainy, you’ve gone too far.
For the smoothest consistency, let the ice cream sit at room temperature for 5-10 minutes before scooping. If it’s too hard, a quick microwave blast (5-10 seconds) can soften it slightly.
To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container. This keeps the ice cream creamy for longer.
If you’re adding mix-ins, freeze them for 10-15 minutes before folding them in to prevent sinking. For even distribution, layer some mix-ins between scoops of the ice cream base.
For a professional finish, garnish with fresh mint, edible flowers, or a sprinkle of sea salt before serving. These small touches make your dessert look as good as it tastes!
How to Store
Store the ice cream in an airtight container with a tight-fitting lid to prevent freezer burn. A loaf pan wrapped in plastic wrap works well, or use a reusable ice cream tub.
If storing for more than a few days, place a layer of parchment paper directly on the surface before sealing to lock in freshness. Properly stored, it stays creamy for up to 2 weeks.
For longer storage, you can keep it for up to a month, but the texture may become slightly icier. To revive it, let it thaw for 10 minutes and give it a quick stir before serving.
Avoid repeated thawing and refreezing, as this creates large ice crystals. If you’ve added fresh fruit, consume it within a week for the best flavor and texture.
For portion control, scoop the ice cream into individual containers or muffin tins lined with parchment before freezing. This way, you can grab single servings without defrosting the whole batch.
Label the container with the date to keep track of freshness. If you’re gifting it, pack it in a insulated bag with ice packs to keep it frozen during transport.
Conclusion
This no-churn vanilla ice cream is a simple, foolproof dessert that delivers rich, creamy results every time. With just a few basic ingredients and no special equipment, you can create a treat that rivals store-bought versions. Whether you stick to classic vanilla or experiment with fun variations, it’s sure to become a staple in your recipe collection.
Perfect for last-minute gatherings, hot summer days, or a sweet midnight snack, this ice cream brings joy to any occasion. Share it with family, friends, or enjoy it solo—it’s a little bowl of happiness. Don’t forget to check out our eBook for more delicious recipes to inspire your next culinary adventure!