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!
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.
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.
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