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No-Churn Vanilla Ice Cream

No-Churn Vanilla Ice Cream
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This no-churn vanilla ice cream is a creamy, indulgent dessert made with just three simple ingredients—no ice cream maker required! Perfect for beginners and pros alike, it’s a quick and easy way to satisfy your sweet tooth. The result? A velvety, rich treat that’s as versatile as it is delicious. Serve it plain or customize with your favorite mix-ins for endless possibilities.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 14 ounces sweetened condensed milk (full-fat recommended)
  • 1 tablespoon pure vanilla extract

Instructions

  1. Whip the Cream: Pour the cold heavy cream into a stand mixer or use a hand mixer. Whip on medium-high speed until stiff peaks form, about 2–3 minutes. The cream should hold its shape but remain smooth and fluffy.
  2. Mix the Base: In a large bowl, combine the sweetened condensed milk and vanilla extract using a spatula. Stir until fully blended.
  3. Fold in the Cream (Part 1): Add half of the whipped cream to the condensed milk mixture. Gently fold it in with a spatula, using light strokes to keep the mixture airy.
  4. Fold in the Cream (Part 2): Add the remaining whipped cream and fold gently until no streaks remain. The final mixture should be light and fluffy.
  5. Freeze: Transfer the mixture into a freezer-safe container (a loaf pan works well). Smooth the top with a spatula and cover tightly with plastic wrap or an airtight lid. Freeze for at least 4 hours or until firm.
  6. Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.

Notes

Serving Suggestions

  • Serve in cones, bowls, or as part of an ice cream sundae with toppings like chocolate syrup, caramel sauce, or sprinkles. Pair with warm brownies or pies for an extra-special treat.

Tips & Tricks

  • Use high-quality vanilla extract or vanilla bean paste for richer flavor.
  • Ensure your heavy cream is well-chilled before whipping to achieve stiff peaks quickly.
  • Fold gently to maintain the airiness of the whipped cream—overmixing can result in a denser texture.

Storage & Reheating

  • Store leftover ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals, press plastic wrap directly onto the surface before sealing.
  • If too firm to scoop straight from the freezer, let it sit at room temperature for about 5–10 minutes to soften slightly.

Find it online: https://icecreamin.com/no-churn-vanilla-ice-cream/