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Creamy and velvety this No Churn Vanilla Ice Cream recipe is made with just 3 simple ingredients! Since this recipe requires no ice cream maker, it is guaranteed to be your new summer dessert obsession!

Grab this ice cream recipe below or PIN IT for later!

Originally published August 2013 and updated July 2025

I’m not normally a vanilla ice cream kind of girl.

I mean it IS sooo plain. So simple. 

So, dare I say it, boring. 

But, I’ll be the first to admit, vanilla ice cream does have its place. 

Like drenched in fresh apple cider for an Apple Cider Float. Or, smothered in roasted strawberries.

Of course, vanilla ice cream is also essential for Cinnamon Toast Crunch Milkshakes and to top our favorite summer pies, cobblers and Peach Dumplings. 

And what is it that makes a sugar cone filled with vanilla ice cream and topped with colorful, crunchy sprinkles so good?!?

Maybe it is the memory of simple and carefree summers long ago or whimsical and showstopping special days spent at the beach or an amusement park.

What makes this recipe for No Churn Vanilla Ice Cream even more perfect for the lazy days of summer? It has only three ingredients and doesn’t require an expensive ice cream maker to make it. This means indulgent homemade ice cream could be yours in just a few short hours!

Helpful Tips and Information:

How to Make No Churn Ice Cream:

1. Whisk together sweetened condensed milk and desired flavor extracts in a large bowl.  
2. In a separate large bowl, using an electric mixer, beat the heavy cream until stiff peaks form. Kitchen Tip: Cold cream and cold equipment (the mixing bowl and wire whisk) will help the heavy cream whip up faster!
3. A little at a time, slowly fold whipped cream into the sweetened condensed milk mixture, folding just until combined. 
4. Pour ice cream mixture into a reusable ice cream container.
5. Cover with a tight fitting lid and freeze for at least 6 to 8 hours or until firm. 
6. After ice cream is firm, serve as desired, or store tightly wrapped in the freezer for 2-3 weeks.

Ingredients needed to make 3 Ingredient Vanilla Ice Cream:

• Heavy cream – Heavy cream is essential to this recipe and cannot be substituted. This is because we whip the heavy cream into stiff peaks and fold it into the sweetened condensed milk. This method gives the ice cream an airy and creamy texture without the need of an ice cream maker.
• Sweetened condensed milk – This ingredient also cannot be substituted as it is what provides sweetness and helps with the velvety texture of this homemade ice cream.
• Vanilla bean paste – When making any desserts that are vanilla flavored, we like to use vanilla bean paste as it will lend a stronger flavor profile. You can buy an affordable jar at Trader Joe’s and many other brands, such as Nielsen-Massey, are also available to order online. However, if you don’t have vanilla bean paste, simply double the amount and use pure vanilla extract.

Serving Suggestions

You can serve this vanilla ice cream as-is (it’s that good!) in an adorable ice cream bowl or a crispy sugar cone. However, if you want a little summer nostalgia, try it with:

• Colorful, naturally dyed sprinkles
• Freshly sliced strawberries
• Our One Bowl Brownies and a drizzle of homemade butterscotch sauce
• A warm slice of Bourbon Peach Pie
• The Best Homemade Chocolate Chip Cookie Cake 

Frequently Asked Questions:

How to store homemade ice cream:

The best way to store homemade ice cream is in a metal or glass loaf pan or bowl with a tight fitting lid. 

After ice cream is firm, press a sheet of plastic wrap directly onto the top of the ice cream (to help prevent freezer burn) and place a secure and tight fitting lid on top. 

If you make homemade ice cream frequently, we recommend investing in reusable ice cream containers.

How long does homemade ice cream last in the freezer?

If stored properly, homemade ice cream will keep for about 2-3 weeks. But mine has literally never made it past just a few days. It’s just too good! 🙂

Does it taste like store-bought vanilla?

Of course, we will always say homemade tastes better! Since we use vanilla bean extract, that vanilla flavor really shines through and the texture of this ice cream is creamier than you’d expect for something so simple and easy.

With that said, no churn ice cream is not exactly the same as churned custard-style ice cream. It is less eggy, more rich and creamy and is slightly softer—but in a good way. It is almost like a soft serve ice cream – creamy and easy to scoop.

Can I double the recipe?

Absolutely. Just use two loaf pans or another large airtight container that will fit into your freezer. 

What additional flavors and mix-ins can I add?

Additional mix-ins, such as other flavored extracts, candy, fruit, crushed cookies, chopped nuts, etc., may be added during step three.

If you like this homemade ice cream recipe, then you will definitely want to check out our recipe for the Best Homemade Strawberry Ice Cream or our Chocolate No Churn Ice Cream!

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No Churn Vanilla Ice Cream

Yield: about 6 cups

Prep Time: 15 minutes

Additional Time: 5 hours

Total Time: 5 hours 15 minutes

Creamy and velvety this No Churn Vanilla Ice Cream recipe is made with just three simple ingredients! Since this recipe requires no ice cream maker, it is easy to whip up and customize with different mix-ins.

Print

Ingredients

• 2 cups heavy cream (1 pint)
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla bean paste*

Instructions

In a large bowl, whisk together sweetened condensed milk and vanilla bean paste.

In a separate large bowl, using a wire whisk or electric mixer with a whisk attachment, whisk the heavy cream until stiff peaks form. The cream will be done when you pull the whisk out and the cream stands at attention and does not easily fall off the whisk.

A little at a time, slowly and gently fold whipped cream into sweetened condensed milk mixture, folding just until combined.** 

Pour ice cream mixture into a freezer safe container.

Cover with a tight fitting lid and freeze for at least 5-6 hours or until firm. 

After ice cream is firm, press a sheet of plastic wrap directly onto the top of the ice cream (to help prevent freezer burn) and secure the container with a tight lid. Return to the freezer until ready to serve. Serve as desired.

Notes

*PLEASE SEE THE "HELPFUL TIPS AND INFORMATION" SECTION ABOVE FOR ADDITIONAL RECIPE NOTES.

*2 tablespoons pure vanilla extract can be substituted.

**Additional mix-ins, like chopped cookies, nuts or fruit, can be folded in during step three.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vanilla Bean Paste
• 
  Ice Cream Storage Container
• 
  Liquid Measuring Cup Set
• 
  Stainless Steel Measuring Spoons and Measuring Cups
• 
  Wire Whisk Set
• 
  Glass Mixing Bowl with Lid

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