No-Churn Vanilla Ice Cream

If you’ve ever considered buying an ice cream maker only to remember you have nowhere to store it, you’re not alone. There’s only so much cabinet space, and the slow cooker already claimed most of it. Made with whipped heavy cream, sweetened condensed milk, and vanilla bean paste, this no-churn ice cream takes less than 15 minutes to mix together and freezes into a rich, creamy dessert without any special equipment. A small amount of corn syrup helps keep the ice cream creamy instead of turning icy after a few days in the freezer.

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After testing several batches, we found that this combination of ingredients produced the best texture and flavor. It has plenty of vanilla bean for a rich vanilla flavor and a creamy texture that scoops easily enough that you’re not questioning your life choices while wrestling with a carton of frozen ice cream.

Key Ingredients and Substitutions

A few specific ingredients can make the difference between ice cream that scoops easily and a freezer full of vanilla-flavored ice crystals.

The complete ingredient list and measurements are listed in the printable recipe below.

• Heavy cream: The cream should be well chilled before whipping. Cold cream whips faster and creates more volume, which helps give no-churn ice cream its light texture.
• Sweetened condensed milk: This does more than sweeten the ice cream. Its low water content helps create the smooth texture that makes no-churn ice cream possible.
• Light corn syrup: A small amount of corn syrup helps reduce ice crystal formation and keeps the ice cream creamier after freezing. It won’t make the ice cream taste like corn syrup.
• Vanilla bean paste: We prefer vanilla bean paste because it delivers those classic vanilla bean specks and rich vanilla flavor at a fraction of the cost of whole vanilla beans. If you don’t have vanilla bean paste, substitute an equal amount of pure vanilla extract.
• Whole milk: Whole milk helps loosen the condensed milk and contributes to a smoother finished texture. For the best results, avoid substituting lower-fat milk.

How to Make No-Churn Vanilla Ice Cream

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: If you’re adding mix-ins like chocolate chips, crushed cookies, or brownie pieces, fold them in just before transferring the mixture to the loaf pan, so they stay evenly distributed throughout the ice cream.

1. Whip the Cream to Soft Peaks: The whipped cream provides the structure that replaces traditional churning. You’re looking for soft peaks that hold their shape but still curl slightly when the beaters are lifted. If the cream becomes stiff or grainy, it has been whipped too far, and the finished ice cream won’t be as smooth.

2. Fold Everything Together: Once the remaining ingredients are added, gently fold them into the whipped cream until fully combined. The goal is to keep as much air as possible in the mixture. A few streaks at the beginning are normal, but continue folding until the mixture is evenly colored and no pockets of whipped cream remain.

3. Prepare for the Freezer: The finished mixture should be thick, smooth, and pourable. Transfer it to a loaf pan and smooth the top before covering it. Pressing plastic wrap directly against the surface helps minimize ice crystals and keeps the top from drying out during freezing.

4. Freeze Until Firm: The hardest part of this recipe is waiting. The ice cream needs enough time to fully set before scooping. An overnight freeze produces the best texture, though it is usually firm enough to enjoy after about six hours. Homemade ice cream freezes a little differently than store-bought brands. If it feels too firm straight from the freezer, let it sit on the counter for a few minutes before scooping. The texture will soften quickly and become much easier to serve.

Recipe Variations

This vanilla ice cream is a great base for your favorite mix-ins. Fold them in just before transferring the mixture to the loaf pan.

• Chocolate Chip: Fold in 1 cup mini chocolate chips before freezing.
• Cookies and Cream: Stir in 12 crushed sandwich cookies.
• Brownie Chunk: Add chopped brownies or chocolate chunks for a richer dessert.
• Strawberry: Fold in finely chopped strawberries or a swirl of strawberry sauce.
• Salted Caramel: Add ribbons of caramel sauce and a pinch of flaky sea salt.
• Pie Filling Swirl: Blueberry, dark cherry, peach, and apple pie fillings all work well as swirls and are an easy way to create a new flavor variation. 

Frequently Asked Questions