Bake or Break
New to BAKE or BREAK? Start Here!

No-Churn Vanilla Ice Cream

No-churn vanilla ice cream is supremely rich and creamy, with bold vanilla flavor that stands out on its own—no add-ins or toppings needed!

3 waffle cones of vanilla ice cream on serving platter

Vanilla Ice Cream Recipe With Condensed Milk

Vanilla is often synonymous with boring, but if you ask me, it’s gotten a bad rap. Sure, it’s often used as a base for other flavors, but when done right, it can be the star of the show. And there’s no better way to celebrate the flavor than with this no-churn vanilla ice cream recipe.

This delicious treat is made with just four basic ingredients and, as you might guess from the name, it requires zero churning. That means you don’t have to wait overnight or buy an ice cream maker! All you’ll need is a hand mixer and a loaf pan.

The result? Smooth, creamy, dreamy vanilla ice cream made from scratch.

White bowl with a scoop of no-churn vanilla ice cream

Why You’ll Love This No-Churn Vanilla Ice Cream Recipe

If you’re not sold yet, here’s why you’re going to flip for this no-churn vanilla ice cream:

  • Bold vanilla flavor. Vanilla is the standout here, and you can really taste it in all its glory with every spoonful.
  • Surprisingly creamy. You’ll notice that no-churn ice cream (not only this recipe, but also my No-Churn Chocolate Brownie Ice Cream, Cheesecake Ice Cream, and No-Churn Chocolate Peanut Butter Swirl Ice Cream) is much richer and creamier than traditional churned ice cream. That’s thanks to the sweetened condensed milk!
  • Quick and easy to make. You can whip this up in no time flat—and you don’t even have to remember to freeze the ice cream maker drum ahead of time.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get more of my best recipes in your inbox!
Please enable JavaScript in your browser to complete this form.

By entering your email, you consent to receiving emails from Bake or Break. You can unsubscribe at any time.

Overhead view of ice cream sundae in bowl, surrounded by vanilla ice cream, cherries and sprinkles in bowls, and ice cream cones

What Is the Difference Between Churned and No-Churn Ice Cream?

Churned ice cream has air whipped into it, which gives it a smooth, fluffy texture. This no-churn ice cream recipe replicates that texture by incorporating whipped cream, which allows us to get that airiness without the churning.

That’s not the only difference, though. No-churn ice cream is also made without eggs and without cooking, which means it’s much less labor-intensive than a traditional ice cream recipe.

Overhead view of ingredients for no-churn vanilla ice cream

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Sweetened condensed milk – Not to be confused with evaporated milk, which is unsweetened.
  • Vanilla extract or vanilla bean paste – You can use my homemade vanilla extract, or choose vanilla bean paste if you want flecks of vanilla.
  • Salt
  • Heavy cream – For making whipped cream. This may also be labeled as heavy whipping cream.
  • Your favorite toppings – I know I said this ice cream is delicious enough to eat on its own (and it is!), but what’s ice cream without some fun toppings?

What Is Vanilla Bean Paste?

Vanilla bean paste is a mixture of pure vanilla extract and ground vanilla beans. It has a strong flavor and adds lots of little flecks of vanilla beans to your desserts. It’s great for this recipe because it gives the ice cream an extra boost of vanilla flavor. (Learn more: Types of Vanilla: A Home Baker’s Guide)

How to Make No-Churn Vanilla Ice Cream

Here’s what you’ll need to do to make your own vanilla ice cream at home.

Prepare. Chill a 9” x 5” x 3” metal loaf pan (or other similarly sized freezer-safe container) in the freezer.

Mix the first 3 ingredients. Whisk the condensed milk, vanilla, and salt in a large bowl.

Whip the cream. In a separate bowl, use an electric mixer fitted with a whisk attachment to whip the cream at medium-high speed until it forms stiff peaks.

Combine. Fold about 1 cup of the whipped cream into the condensed milk mixture. Then, transfer the milk mixture to the bowl of whipped cream. Gently fold to combine.

Chill. Pour the ice cream mixture into the chilled loaf pan and cover it tightly with plastic wrap. Freeze for at least 5 hours, or until the ice cream is scoopable.

Serve. Scoop the ice cream and serve it with your favorite toppings.

Overhead view of loaf pan of no-churn vanilla ice cream set next to 3 waffle cones and bowls of cherries and sprinkles

Tips for Success

Follow these tips for perfect no-churn vanilla ice cream:

  • Use high-quality vanilla. Whether you use extract or paste, a high-quality product really makes a difference in the flavor. This is neither the time nor the place for imitation vanilla!
  • Know when you’ve reached stiff peaks. You’ve got stiff peaks when you can lift the beater and the whipped cream stands up on its own without drooping.
  • Let the ice cream sit for a few minutes before serving. Once it’s removed from the freezer, it might be too hard to scoop immediately. Letting it sit out for a few minutes will make it easier to dish out.

Variations

Add some mix-ins to this recipe for a whole new flavor. Chocolate shavings, chopped nuts, or crushed Oreo cookies are all great choices, or try adding a ribbon of salted caramel or chocolate fudge. 

Solid add-ins should be folded into the mixing bowl after you’ve incorporated the whipped cream; liquid add-ins like caramel sauce can be layered into the loaf pan as you add the ice cream mixture.

Scoop of no-churn vanilla ice cream in loaf pan

Serving Suggestions

A scoop of this no-churn vanilla ice cream is always a welcome addition to the top of a warm Dark Cocoa Powder Brownie or Apple Crumb Pie. Or, for something lighter, try topping it with fresh fruit and a drizzle of honey. Caramel sauce is always a good idea, too. You can also sandwich it between two Chocolate Wafer Cookies for a delicious ice cream sandwich. For a can’t-miss party dessert, try making Ice Cream Nachos.

How to Store

Store this vanilla no-churn ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit out at room temperature for a few minutes before serving for the best texture. 

Waffle cone with vanilla ice cream, sprinkles, chocolate sauce, and cherry

More Recipes for Vanilla Lovers

No-Churn Vanilla Ice Cream

Yield 10 to 12 servings
Prep Time 10 minutes
Additional Time 5 hours
Total Time 5 hours 10 minutes

No-churn vanilla ice cream is supremely rich and creamy, with bold vanilla flavor that stands out on its own. No ice cream maker needed!

Scoop of vanilla ice cream in ice cream scooper, set inside loaf pan

Ingredients

  • 14 ounces (397g) sweetened condensed milk
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1/4 teaspoon salt
  • 2 cups (473ml) heavy cream
  • your favorite toppings, for serving

Instructions

  1. Place a 9” x 5” x 3” metal loaf pan or other similarly sized freezer-safe container in the freezer.
  2. Whisk together the condensed milk, vanilla, and salt in a large bowl.
  3. Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until stiff peaks form.
  4. Fold about 1 cup of the whipped cream into the milk mixture. Transfer that mixture to the remaining whipped cream, and gently fold until combined.
  5. Transfer to the chilled pan and cover tightly. Freeze for at least 5 hours, until the ice cream has a scoopable texture.
  6. Serve with your favorite toppings.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

Leave a Reply

Your email address will not be published. Required fields are marked *