No-Churn Vanilla Ice Cream
Delicious homemade vanilla ice cream made with just four ingredients using the no-churn method – no ice cream maker or fancy equipment necessary! This easy ice cream ends up creamy and velvety yet firm and scoop-able and is bursting with natural vanilla flavor.
Servings 6 Cups (12 servings)
Equipment
Ingredients
- 2 Cups (480ml) heavy whipping cream
- 14 Oz sweetened condensed milk
- 1 Tbsp vanilla bean paste OR 2 tsp vanilla extract OR 1 vanilla bean, scraped
- pinch of salt
Instructions
- Place a large metal bowl into the refrigerator to chill for at least 20 minutes.
- Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until stiff peaks form, about 2-4 minutes. Place the whipped cream into the refrigerator while you move on.
- In a separate medium bowl, add the sweetened condensed milk, vanilla, and salt. Whisk together until combined.
- Pour the vanilla condensed milk mixture into the large bowl of whipped cream and use a silicone spatula to fold together until fully combined. If you're planning on adding any mix-ins, fold those in at this point.
- Add the vanilla ice cream into the loaf pan and cover the top with plastic wrap or aluminum foil, then freeze for 6-8 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!
Notes
Vanilla: I used 1 tablespoon of vanilla bean paste for the ice cream pictured throughout this blog post (I love seeing the little vanilla bean flecks) but you can alternatively use 2 teaspoons of pure vanilla extract or 1 scraped vanilla bean.
Storage Tips: This no-churn ice cream is best stored in an airtight container in the freezer. It will last for 2 months (if you can make it last that long).