This easy no-churn ice cream turns sweetened condensed milk, vanilla, and cold heavy cream into a smooth homemade dessert—without an ice cream maker. The active work takes only about 15 minutes; the freezer handles the rest.
Why This No-Churn Method Works
Whipped cream supplies the air that a machine would normally churn into the mixture. Sweetened condensed milk adds sweetness and helps the base stay scoopable. Folding the two gently is the key to keeping that light texture.
Three Details That Make It Better
- Keep the cream cold: cold cream whips faster and holds stronger peaks.
- Fold, do not beat: a spatula preserves the air in the whipped cream.
- Cover the surface: press plastic wrap directly against the mixture to reduce ice crystals.
My No-Churn Ice Cream Tip
I chill my mixing bowl when the kitchen is warm and stop whipping as soon as the cream holds stiff peaks. Before serving, I leave the pan on the counter for about five minutes so the first scoop comes out cleanly.
Flavor Ideas
Once the vanilla base is combined, fold in chocolate chips, crushed cookies, berry sauce, or toasted nuts. Keep additions modest so the mixture remains airy.
Freezing and Storage
Freeze for at least 4 hours, preferably 6 hours or overnight. Keep tightly covered and use within about 2 weeks for the best texture and flavor.
Serve It With
Turn it into a warm-and-cold dessert with our fudgy one-bowl brownies, or explore more ideas in CrispyBake dessert recipes.
Frequently Asked Questions
Can I use milk instead of heavy cream?
No. Milk will not whip strongly enough to create the same no-churn texture.
Why is my ice cream hard to scoop?
Very cold freezers make homemade ice cream firm. Let it stand at room temperature for about 5 minutes before scooping.
Easy No-Churn Ice Cream Recipe Without Ice Cream Maker
This is a super simple no-churn ice cream recipe that’s been around for quite a long time. It’s truly easy to make and allows you to enjoy homemade ice cream without the need for an ice cream machine.
- One 14 ounce can of sweetened condensed milk
- 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)
- A pinch of fine sea salt (about 1/16 of a teaspoon)
- 2 cups cold heavy cream
- Pour the sweetened condensed milk into a mixing bowl.
- Add the vanilla bean paste (or vanilla extract) and the pinch of sea salt to the condensed milk.
- Stir these ingredients together until everything is well combined. Make sure the vanilla is very well incorporated.
- In a separate bowl, pour the two cups of cold heavy cream.
- Whip the cream to stiff peaks using an electric mixer or a stand mixer. This takes a couple of minutes. You’re looking for thick, fluffy peaks where the volume has increased, resembling Cool Whip.
- Once the cream is whipped, add the condensed milk mixture in with the whipped cream.
- Gently fold everything together using a spatula until it is completely combined and you have a nice uniform batter. It’s recommended to do this by hand rather than using the electric mixer to avoid over-beating the cream.
- Pour the ice cream mixture into a 9 by 5 inch bread pan. You can line the pan with parchment paper or wax paper first if you like, as it makes cleanup a little easier.
- Level off the surface of the ice cream.
- To keep your ice cream from getting frosty or freezer burn, take a piece of plastic wrap and press it directly against the surface of the ice cream.
- Place the pan into your freezer. It will need to chill for at least four hours, but preferably six hours or overnight before you scoop and enjoy.
For the smoothest texture, whip the cream only to firm peaks and fold gently. Cover the surface tightly before freezing to reduce ice crystals. Let the ice cream soften 5–10 minutes before scooping.