This is the easiest vanilla ice cream recipe you’ll ever make! It’s so incredibly rich, creamy and full of vanilla flavor. And the best part? It’s made without eggs or an ice cream maker — and only requires three ingredients.
Summer is all about frozen treats. Popsicles, slushies and of course, ice cream. Both me and my kids go crazy for these ice cold desserts, and on a warm day, what could be better? While summer is technically over, it’s still hot here (and personally I love ice cream all year round!). I love my peanut butter ice cream recipe and these delicious chocolate cookie ice cream sandwiches, but I also wanted to develop a basic vanilla ice cream recipe without eggs that I could make super quickly that didn’t require an ice cream maker. And I have to say, this recipe truly nails it! It’s bursting with vanilla flavor and is super rich and velvety smooth. It’s also perfect for making milkshakes with! This no-churn vanilla ice cream is delicious on its own or with chocolate sauce and whipped cream. Or, pair it with another dessert, like 5-ingredient apple crumble or chocolate peanut butter lava cake.
How to make no churn vanilla ice cream
- The first step is to whip the cream to medium-stiff peaks. Make sure the cream is cold – this will help it whip up into stiff, fluffy peaks. Make sure your bowl does not contain copper, which will inhibit the cream from whipping.
- Add the sweetened condensed cream. Once the cream is whipped, use a spatula to gently fold in the sweetened condensed milk in two additions. Add in vanilla extract or scraped vanilla bean.
Tip: Using a real vanilla bean provides an amazing flavor, but it will still be delicious with pure vanilla extract. To use a vanilla bean, cut it in half lengthwise. Then, use the side of the knife to scrape out all the vanilla seeds and add to the bowl.
- Mix. Once the sweetened condensed milk and vanilla are completely incorporated, whip the mixture again for 30 seconds to add a bit more air. Now your ice cream is ready for freezing. Place into a freezable container and cover.
- Freeze. Place in freezer for a minimum of four hours, and enjoy!
Tips for making no churn vanilla ice cream
- The colder your cream is, the better it will whip up. For the best results, use a stainless steel bowl and place it in the fridge for a few minutes until it’s cold. You can put the whisk attachment in the fridge, too! Once everything is nice and cold, your cream is ready for whipping.
- Don’t worry if the mixture deflates when you add the sweetened condensed milk – this is normal.
- Since vanilla is the primary flavor in this recipe, I highly recommend using pure vanilla extract or a scraped vanilla bean.
- While it will take around four hours for the ice cream to fully freeze, you can enjoy it beforehand if you like your ice cream on the softer side.
More of my favorite frozen dessert recipes
- 3-Ingredient Banana Nutella Popsicles: These Nutella popsicles are so creamy and silky smooth – they’re perfect on a warm day when you really want to indulge.
- Strawberry Banana Popsicles: I love these popsicles! They’re naturally sweetened and bursting with fresh strawberry flavor.
- Peanut Butter Ice Cream: Rich and super peanut buttery, this ice cream is best served with chocolate sauce or chocolate ganache.
- Ice Cream Sandwiches: A more grown up version of old-school ice cream sandwiches!
- 2 cups (480 ml) cold heavy cream
- 1 14 oz can sweetened condensed milk (397g)
- 1 1/2 teaspoons pure vanilla extract, vanilla paste, or 1 whole vanilla bean, scraped
Fit a stand mixer with the whisk attachment or a handheld mixer with the twin beaters. Whip the cream on high speed to medium-stiff peaks.
Gently fold sweetened condensed cream in two additions into the cream with a spatula. Whip on medium speed for another 30 seconds with mixer.
Add vanilla extract or paste. If using a vanilla bean, but the vanilla bean in a half and use the side of a knife to scrape out the beans and add to the mixer.
- Pour ice cream into a freezable container and cover. Place in freezer for a minimum of four hours.