Go Back
Easy 3-Ingredient No-Churn Ice Cream Recipe

Easy 3-Ingredient No-Churn Ice Cream

A creamy homemade vanilla ice cream made without an ice cream machine using heavy cream, sweetened condensed milk, and vanilla extract. Freeze it for at least 6 hours for an easy dessert that serves 8–10.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (480 ml) Cold heavy whipping cream or double cream
  • 1 14-ounce can (397 g) Sweetened condensed milk
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Chill a mixing bowl and the beaters if possible. Pour the cold heavy cream into the bowl and beat until firm peaks form, stopping as soon as the cream holds its shape so it does not become grainy.
  2. In a separate bowl, stir together the sweetened condensed milk and vanilla extract until evenly combined. If you prefer a stronger vanilla note, you may use up to 2 teaspoons of vanilla extract.
  3. Add the condensed-milk mixture to the whipped cream in two or three additions. Fold gently after each addition, using a spatula and taking care not to deflate the airy whipped cream.
  4. Transfer the mixture to a loaf pan or another freezer-safe container. Smooth the surface, press plastic wrap directly against the ice cream, and cover the container tightly with a lid or additional wrap.
  5. Freeze for at least 6 hours, or leave it overnight for the firmest texture. If the ice cream is too firm to scoop, let it stand at room temperature for about 5–10 minutes before serving.

Notes

Use full-fat, very cold cream and sweetened condensed milk for the creamiest result. Do not substitute evaporated milk for sweetened condensed milk. A shallow, tightly covered container helps the ice cream freeze evenly and reduces ice crystals and freezer burn.