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No-Churn Vanilla Ice Cream

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No-Churn Vanilla Ice Cream

No ice cream maker? No problem. This no-churn vanilla ice cream only requires 3 ingredients and 5 minutes of hands-on time to make, and produces a rich, flavorful, hard-scoop ice cream. Enjoy it plain, or use it as a base for flavored ice creams.

Make Vanilla Ice Cream Without an Ice Cream Maker

If you were to make a vanilla ice cream base, and just stick it in the freezer, you’d end up with a hard, unscoopable block of flavored ice. To make high-quality ice cream, you need a way to whip air into your ice cream base, so it freezes into a light, scoopable consistency.

This no-churn vanilla ice cream recipe uses a mixer (or elbow grease) to whip air into the heavy whipping cream and a freezer to freeze the ice cream.

Cone of No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream Recipe

This recipe makes 1-1/2 quarts of vanilla ice cream.

Ingredients

Homemade Vanilla Extract

For the best vanilla flavor, use real vanilla extract. Here’s how to make your own for less than what you’d pay for the imitation stuff.

Tools You’ll Need:

  • A large bowl
  • A rubber spatula
  • A stirring spoon
  • A 9-by-5-inch loaf pan, 8- or-9-inch cake pan or 9-inch pie pan
  • A whisk, hand mixer or stand mixer
  • Aluminum foil or plastic wrap

What You Do:

Combine Sweetened Condensed Milk and Vanilla

In a large bowl, mix together the sweetened condensed milk and vanilla extract. Set aside.

Whipped Cream

Whip the cream, using a whisk, a hand mixer or a stand mixer, until stiff peaks form. This takes about 3 minutes in an electric mixer, longer by hand.

Pro Tip

  • Whipping the cream by hand? Stick the bowl and whisk in the freezer 15 minutes before you start, so your cream whips faster.
No-Churn Vanilla Ice Cream Base

Use a rubber spatula to gently fold the whipped cream into the sweetened condensed milk mixture.

If you’d like to add mix-ins, fold them in to your vanilla no-churn ice cream base now.

Transfer No-Churn Vanilla Ice Cream to Pan

Transfer the ice cream mixture to a metal loaf pan, a cake pan, or a pie pan. Cover, and freeze for at least 6 hours. Remove ice cream from the freezer 10-15 minutes before serving, so it’ll be easy to scoop.

Bowl of No-Churn Vanilla Ice Cream

Scoop your vanilla ice cream; top with your favorite ice cream toppings, and enjoy!

No-Churn Vanilla Ice Cream

Store any leftovers in the freezer. Unlike many homemade ice creams, this one holds up beautifully in the freezer, and has a long shelf life.

Use This No-Churn Vanilla Ice Cream to Make Other Flavors

Start with this no-churn vanilla ice cream recipe, and use it to create any flavor you’d like. It’s easy to do. Here are some ideas to get you started:

  • Replace the vanilla extract with another extract (mint, almond, coffee, orange, etc.)
  • Stir up to 1 cup of your favorite mix-ins into your vanilla ice cream base (mini chocolate chips, candy pieces, crushed cookies, fruit, etc.)
  • Add food coloring to change the color of the ice cream.
  • Drizzle caramel, marshmallow sauce, peanut butter, chocolate sauce or jam over the finished mixture to create ribbons throughout the ice cream

Having a go-to vanilla ice cream base makes it easy to create new flavors on the fly.

How to Make Butterscotch Shell Topping

Toppings to Add to Your No-Churn Vanilla Ice Cream

Print
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No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream

You don’t need an ice cream maker to make this vanilla ice cream. Only 3 ingredients and 5 minutes of your time required.

  • Total Time: 5 minutes
  • Yield: 11/2 quarts 1x

Ingredients

Scale
  • 1 (14-oz.) can sweetened condensed milk (How to make your own)
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream

Instructions

In a large bowl, combine the sweetened condensed milk and vanilla extract. Set aside.

Whip the cream, by hand or using a mixer, until stiff peaks form, about 3 minutes (with a mixer).

Gently fold the whipped cream into the condensed-milk mixture.

Transfer no-churn vanilla ice cream base to a 9-by-5-inch loaf pan, 8- or 9-inch cake pan or 9-inch pie pan. Cover, and freeze for at least 6 hours.

Remove from the freezer 10-15 minutes, before serving, so it’s easy to scoop.

Notes

Use this no-churn vanilla ice cream as a base for other ice cream flavors. Here are some ideas:

  • Stir up to 1 cup of mix-ins into ice cream base (chocolate pieces, crushed cookies, fruit, mini chocolate chips, etc.).
  • Swap the vanilla extract with another extract (almond, mint, coffee, lemon, etc.).
  • Drizzle caramel, chocolate sauce, marshmallow sauce or jam over finished mixture to create ribbons throughout the finished ice cream.
  • Add food coloring to tweak the color.

 

  • Author: Erin Huffstetler
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: Freeze
  • Cuisine: Global

Keywords: no-churn vanilla ice cream, how to make vanilla ice cream without an ice cream maker, no churn vanilla ice cream recipe

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