You know those lazy summer afternoons where all you want is something cold, creamy, and magically easy? This no-churn vanilla ice cream is your answer.
We’re talking rich, velvety scoops of classic vanilla—made without an ice cream maker. All you need is 10 minutes, a freezer, and a little whipped magic. It’s a pure, sweet base perfect for sundaes, cones, or layering with brownies (might I suggest my [fudgy one-bowl brownies] or [grilled peach shortcakes]?).
Whether you’re serving it at a backyard BBQ or sneaking a spoonful at midnight, this is the ice cream that disappears before it even has time to melt.
🍨 Ingredients:
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon pure vanilla extract (or 2 tsp vanilla bean paste)
- Pinch of salt
📋 Instructions:
1. In a large mixing bowl, whip the heavy cream until stiff peaks form (think fluffy clouds).
2. In a separate bowl, stir together the sweetened condensed milk, vanilla, and salt.
3. Gently fold the whipped cream into the vanilla mixture using a spatula. Don’t overmix—you want to keep the airiness.
4. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top.
5. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
🍽️ Serving Tips:
- Serve in waffle cones with sprinkles for party vibes.
- Scoop into mason jars, tie with twine + a cute spoon = DIY gift magic.
- Create a sundae bar with toppings like hot fudge, cherries, and crushed pretzels.
🌈 Creative Variations:
- Strawberry Swirl: Fold in strawberry jam before freezing.
- Cookies & Cream: Add crushed chocolate sandwich cookies.
- Dairy-Free: Use coconut cream and sweetened condensed coconut milk.
🧊 Troubleshooting:
- Too icy? Make sure to whip cream to stiff peaks.
- Too soft? Give it more chill time.
- Flavor too light? Add an extra 1/2 tsp vanilla extract.
🧊 Storage Info:
- Keeps in the freezer up to 2 weeks.
- Cover with plastic wrap then foil to prevent freezer burn.
- Let sit out 5–10 minutes before scooping for best texture.
No-Churn Vanilla Ice Cream
Ingredients
- 2 cups heavy whipping cream cold
- 1 14 oz can sweetened condensed milk
- 1 tablespoon pure vanilla extract or 2 tsp vanilla bean paste
- Pinch of salt
Instructions
- In a large mixing bowl, whip the heavy cream until stiff peaks form (think fluffy clouds).
- In a separate bowl, stir together the sweetened condensed milk, vanilla, and salt.
- Gently fold the whipped cream into the vanilla mixture using a spatula. Don’t overmix—you want to keep the airiness.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top.
- Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Notes
- Use vanilla bean paste for those pretty black specks!
- Add mix-ins before freezing: crushed cookies, berries, or chocolate swirls.
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist!
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