This homemade no-churn vanilla ice cream is pure simplicity and indulgence in every creamy bite. Made with just four ingredients—sweetened condensed milk, heavy cream, fragrant vanilla bean pods and extract—this easy recipe skips the ice cream maker but delivers all the rich, velvety texture of traditional churned ice cream. It’s the perfect treat for warm days or anytime you crave a scoop of classic vanilla made from scratch.
This ice cream is great over my old fashioned lemon velvet cake.
Ingredients
- Sweetened Condensed Milk: Yes, it that thick creamy milk you find on the bottom shelf of the baking aisle! This is easily available at the grocery store, however you can also make your own with this easy sweetened condensed milk recipe.
- Vanilla Beans: The vanilla bean pods can sometime be pricey so if you can’t find or don’t want to purchase the pods use vanilla paste!
Tips for Making Perfect No-Churn Ice Cream:
- Use cold heavy cream: Start with chilled cream and whip it to soft peaks for the best airy texture.
- Don’t over-whip: Soft to medium peaks are ideal—too stiff, and the final ice cream can turn grainy.
- Split the vanilla bean properly: Slice the pod lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to steep in the cream for extra flavor before whipping (optional but recommended).
- Gently fold ingredients together: Use a spatula to fold the whipped cream into the sweetened condensed milk—this keeps the mixture light and fluffy.
- Cover tightly before freezing: Wrap the top of the pan with plastic wrap to prevent freezer burn.
- Freeze for at least 6 hours: Overnight is best for a firm, scoopable texture.
Servings: 6 servings
A simpler way to make a creamy classic vanilla ice cream.
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Notes
Vanilla Bean paste can be substituted for vanilla bean pods or you can increase the vanilla extract for a total of 3 tablespoons. The vanilla bean pods are my first choice followed by the vanilla paste and last extra extract.
