No Churn Vanilla Ice Cream Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 0

Freeze Time: 12

Total Time: 12 10

Servings: people

Calories: 367kcal

Author: Becky Hardin

My 3-ingredient rich and creamy no churn vanilla bean ice cream is the perfect summer dessert. No ice cream machine needed!

Add heavy whipping cream to a large mixing bowl, or the bowl of a stand mixer.
2 cups heavy whipping cream
Using a hand or stand mixer, mix the cream until stiff peaks form, about 2-3 minutes.
Add sweetened condensed milk and vanilla bean paste.
14 ounces sweetened condensed milk, 2 teaspoons vanilla bean paste
Using a rubber spatula, gently fold the ingredients together until a smooth, even mixture forms.

If using other add-ins, fold them in here.

Pour the ice cream mixture into a loaf pan, and spread into an even consistency.
Cover the pan with plastic wrap, and press it firmly into the surface of the ice cream.
Place the loaf pan in the freezer. Freeze for 8-12 hours, or overnight for best results.
To serve, set ice cream out to soften before scooping.
Serve scoops of ice cream with desired toppings.

*The vanilla bean paste can be substituted for 2 teaspoons of vanilla extract, or the caviar from 2 vanilla beans.

Becky's Top Tips:

Use a shallow, even-sized container for freezing. Deep containers and mixing bowls will result in uneven freezing.
Press plastic wrap or parchment paper directly onto the exposed surface of the ice cream before freezing to prevent ice crystals.
I highly recommend freezing for a full 12 hours to ensure the ice cream is fully set and frozen.
After freezing, set ice cream out at room temperature for 10-15 minutes before scooping.
Serve with chopped nuts, chocolate syrup, fruit, or whatever your heart desires!
Add other mix-ins to change the flavor. Crushed cookies, candies, fruit, or chocolate chips all work well.

Storage: Store no churn ice cream in an airtight container in the freezer for up to 1 week.