No Churn Vanilla Ice Cream

A metal pan of vanilla ice cream with an ice cream scooper.

Learn how to make a batch of creamy and rich no churn vanilla ice cream today. Enjoy this classic, sweet vanilla ice cream with a serving of peach cobbler, or add your favorite mix-ins to create a brand new ice cream flavor.

Prep Time 10

Freezing Time 4

Total Time 4 10

Servings servings

Author Heather

Ingredients

16 ounces (454 g) heavy cream
14 ounces (397 g) sweetened condensed milk
2 teaspoons vanilla extract
⅛ teaspoon salt

Instructions

In a large bowl, add heavy cream. Using a hand mixer or stand mixer, whip until stiff peaks are achieved, about 3 minutes.
In a separate bowl, add sweetened condensed milk, vanilla extract, and salt. Stir to combine.
Fold whipped cream into milk mixture until just combined.
Pour mixture into a 9x5 loaf pan (or any container that will hold 6 cups). Cover and freeze immediately for about 4-6 hours, or until firm.

Notes

Optional flavors: Add ½ teaspoon of spices (cinnamon, pumpkin pie spice blend, ginger) or up to 1 teaspoon of extract (maple, lemon, almond) to the sweetened condensed milk mixture.
Optional mix-ins: Add ½ cup of liquids (peanut butter, jam, chocolate sauce) or ½ to 1 cup of chopped pieces (nuts, cookies, chocolate chips) to the finished ice cream base just before pouring and freezing.
Storage: No churn ice cream will keep for up to 3 months in a tightly sealed container in the freezer.

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