Vanilla Ice Cream

At a glance

What stands out: This no-churn vanilla ice cream recipe is speedy and straightforward to mix, with only 3 ingredients and 15 minutes of prep. It’s rich and creamy, flavored with real vanilla bean for the ultimate summer treat. No ice cream maker needed!

How long it takes: 15 minutes to prep, 6 hours in the freezer
Equipment you’ll need: electric mixer, refrigerator/freezer
Servings: 10

A standby Vanilla Ice Cream Recipe

From-scratch vanilla ice cream is creamy, sweet, and rich, with flecks of real vanilla bean dispersed throughout. It takes only minutes to make and that’s just the way we like things (and we bet you do, too).

This is a shortcut ice cream recipe. You whip heavy cream and fold it into sweetened condensed milk. The texture is creamy, smooth, and reliable.

We'll leave it up to you to choose how you want to top and serve your from-scratch vanilla bean ice cream. It’s the reliable frozen treat all on its own, or as a topping for from-scratch apple crisp. And if you need suggestions, we'd be happy to throw a few (hundred) ideas your way!

Straightforward Ice Cream Recipe

No churning involved. You don’t need any special equipment other than an electric mixer to make rich and creamy vanilla ice cream. You don’t need to buy an expensive ice cream maker, rock salt, ice, or any of that stuff. The ice cream isn’t churned.

Speedy and straightforward. This recipe takes literally minutes to make and then it’s ready for the freezer. You’ll have about six hours to dream up some rich toppings! If you need ideas, we have you covered below.

Versatile. This vanilla ice cream is great to use as a base for even more from-scratch flavors. You can add any of your favorite ice cream flavors and add-ins. Keep reading for straightforward variations!

Candace Said:

“This turned out beautifully! Thank you so much for sharing your rich recipe. It was so straightforward to mix and tasty, with a nice consistency.”

See More Reader Reviews

What does no-churn ice cream mean?

Most from-scratch ice cream recipes involve churning an egg custard base inside an electric ice cream maker. No churn ice cream is just that: no churning is needed to make creamy, smooth ice cream. Air is incorporated into the cream before it is frozen, using an electric mixer.

What Is the Texture of No-Churn Ice Cream?

No-churn ice cream is creamy and quite soft, almost like frozen whipped cream. It’s scoopable, not hard as a brick. No-churn ice cream has a rich mouth feel and adapts well to flavor stir-ins like crushed cookies, candy bars, or chocolate fudge

What goes in

You need only three ingredients to make this creamy no-churn vanilla ice cream.

• Sweetened Condensed Milk: Make sure you look for sweetened condensed milk, not evaporated milk. Both are canned milk products but they are not the same thing. Look for brands such as Carnation or Eagle Brand (store brands are fine, too); it’s usually found in the baking aisle.
• Heavy Cream (or heavy whipping cream): It should have at least 36% milk fat. Some whipping creams are lighter, with less milk fat, and won’t work as well. Make sure your cream is well chilled. It will whip up more easily.
• Vanilla Bean Paste: If you’re unfamiliar with vanilla bean paste, it’s sweetened vanilla extract which has been thickened with ground-up vanilla beans. There are visible bits of seeds that add both flavor and visual appeal. It’s available in most grocery stores or on Amazon. It has all the punch of vanilla extract and vanilla beans smushed into one ingredient. It’s a pantry staple, as far as we're concerned.

How it comes together

You’ll need a large bowl and an electric mixer, either a stand mixer or a hand mixer. To freeze the ice cream, a loaf pan works best, either metal or glass.

Whip the cream. Pour the chilled heavy cream into a large bowl. Beat the cream on medium-high speed until it holds stiff peaks, about three minutes, slightly less with a stand mixer.

Combine. Gently fold in the sweetened condensed milk and vanilla bean paste. Don’t get carried away, gently is the important word here. You don’t want to deflate the whipped cream. If you want to stir in any add-ins or flavors (see the suggestionsbelow), now’s the time to do that.

Freeze. Pour the cream mixture into a loaf pan and cover it tightly with foil. Put the pan into the freezer. It will need about six hours to firm up.

Tips for Success

Use full-fat ingredients. For best results, choose heavy whipping cream with at least 36% milk fat and full-fat sweetened condensed milk. Lower-fat creams have a higher water content which can lead to ice crystals in the finished ice cream.

Don’t over-mix the ingredients. The mixture should be silky and smooth but not overly mixed, as the whipped cream may deflate. Mix the ingredients and stir in add-ins gently.

Allow enough time to freeze the ice cream. It’s okay (encouraged!) to make no-churn vanilla ice cream a day before you plan on eating it. It’s best to freeze it for 6 to 8 hours before serving so it’s not too soft.

Toppings and Ways to Serve

• Chocolate: Chocolate chips are a family favorite. Meanwhile, we prefer chocolate syrup, or even better, from-scratch hot fudge (it’s THE standby). Chocolate magic shell is a fun and popular alternative.
• Caramel: Warm caramel sauce, especially when it’s made with a bit of bourbon, runs a close second. Add a few spiced pecans to that and we're in ice cream heaven.
• Granola: We always get the side eye for putting granola on our vanilla ice cream (it’s so good!). Or this 3-ingredient crunchy oat topping. Try it, you’ll see!
• As a topping: A scoop of from-scratch vanilla bean ice cream is reliable on warm coffee cake with streusel, Kahlua brownies, or warm strawberry rhubarb crisp.

Flavors and Add-ins

It’s straightforward to stir in added ingredients for your own special ice cream creation. Here are a few ideas to get you thinking:

• Cocoa powder: Add cocoa powder to this recipe for from-scratch chocolate ice cream.
• Cinnamon: A pinch of cinnamon gives this vanilla ice cream a lovely warm flavor.
• Flavoring extracts: Flavor your ice cream with baking extracts like mint, maple, lemon, almond, etc.
• Add-ins: Fold in mini chocolate chips, M&Ms, toffee bits, toasted coconut, or chopped-up Andes mints.
• Cereals: Add in crushed-up Cinnamon Toast Crunch, Fruit Loops, Cocoa Krispies, etc.
• Cookies: Graham crackers, chocolate chip cookies, or make your own Oreo ice cream with chopped-up Oreo cookies.

How to Store From-scratch Ice Cream

This from-scratch vanilla ice cream will keep in the freezer for a couple of months, however, it’s best enjoyed within a week or two. Make sure to transfer it to a freezer-safe container that seals well. To help protect it from icing over, gently press cling wrap directly against the top of the ice cream before closing the lid.

• Yield: 10
• Prep: 15 minutes
• Total: 6 hours 15 minutes

Ingredients

• 2 cups heavy cream, cold (36% milkfat is best)
• 1 can (14 ounces) sweetened condensed milk (full fat is best)
• 1 tablespoon vanilla bean paste (see note)

Method

1. Pour heavy cream into a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (about 3 minutes, less if you’re using a stand mixer).
2. Add sweetened condensed milk and vanilla bean paste to whipped cream. Fold together until just combined and silky and smooth. A few small lumps may remain; it’s important not to over mix as that will deflate the mixture.
3. Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (we cover with foil to prevent freezer burn).

Notes

Vanilla bean paste: If you can’t find vanilla bean paste, substitute 1 tablespoon vanilla extract, or 1 tablespoon vanilla powder. You could also substitute 1 vanilla bean pod (scrape the seeds into the ice cream mixture).

Add-ins: If desired, lightly fold in flavor add-ins before freezing. Some ideas: mini chocolate chips or M&Ms, toasted coconut, lightly crushed cereal or graham crackers, crushed Oreos, chocolate chip cookies, gingersnaps, or butter cookies.

Storage: To store, transfer ice cream to a freezer-safe container that has a good resealable lid. It will keep for up to 3 months; however, it is best eaten within a few days.