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No-Churn Vanilla Ice Cream for People Without an Ice Cream Maker

No-Churn Vanilla Ice Cream for People Without an Ice Cream Maker

This No-Churn Vanilla Ice Cream is a rich, creamy, and incredibly easy homemade dessert made without an ice cream maker. Using just a handful of simple ingredients, this foolproof recipe creates smooth vanilla ice cream with a luxurious texture and authentic vanilla flavor. Perfect for beginners, busy families, summer gatherings, and anyone who wants homemade ice cream without special equipment.
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Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 480 ml cold heavy whipping cream
  • 1 can 14 oz / 397 g sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1 pinch fine sea salt
Optional Garnishes
  • 1 teaspoon vanilla bean paste
  • Seeds from 1 vanilla bean
  • Crushed vanilla wafers
  • Fresh berries
  • Whipped cream
  • Caramel sauce or chocolate sauce

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Whisk
  • Freezer-safe container with lid (approximately 1.5 to 2 quarts)
  • Ice cream scoop (for serving)

Method
 

Step 1: Prepare the Vanilla Base
  1. In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and sea salt. Whisk until smooth and fully combined.
Step 2: Whip the Cream
  1. In a separate chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer, whip until stiff peaks form, about 3 to 5 minutes.
Step 3: Combine the Mixtures
  1. Add one-third of the whipped cream to the condensed milk mixture and stir gently to lighten the base.
  2. Fold in the remaining whipped cream in two additions using a rubber spatula. Continue folding until the mixture is smooth and no streaks remain.
Step 4: Transfer and Freeze
  1. Pour the mixture into a freezer-safe container and spread evenly.
  2. If desired, sprinkle crushed vanilla wafers on top or swirl in vanilla bean paste for extra flavor.
  3. Cover tightly with a lid or plastic wrap.
Step 5: Freeze
  1. Place the container in the freezer for at least 6 hours, preferably overnight, until fully set.
Step 6: Serve
  1. Remove the ice cream from the freezer 5 to 10 minutes before serving.
  2. Scoop into bowls or cones and enjoy.

Notes

Use very cold heavy cream for the best volume and texture.
Pure vanilla extract produces superior flavor compared to imitation vanilla.
For a gourmet version, add vanilla bean paste or fresh vanilla bean seeds.
Avoid overmixing after folding the whipped cream into the base, as this can reduce the airy texture.
Store in an airtight container to prevent freezer burn.
Homemade no-churn ice cream is best enjoyed within 2 weeks.
Let the ice cream sit at room temperature for a few minutes before scooping for the creamiest texture.
This recipe serves as a versatile base for mix-ins such as chocolate chips, cookie pieces, nuts, fruit, or caramel swirls.