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  • Allison

The BEST No-Churn Vanilla Ice Cream (Gourmet Quality!)

Updated: Aug 30

The perfect summer treat has arrived! This vanilla ice cream recipe requires ZERO churning, which means that it is ridiculously easy to make and requires no fancy equipment. And the flavour is outstanding! Everyone who has tried this recipe honestly thinks it is gourmet quality. You get a bold vanilla taste in each ultra-creamy scoop... Mmmm... This is making me drool now, so let's get on with the recipe!


Nutrition Facts:

Servings: 6

Per Serving (1 cup / 1/2 pint)

Cal: 485 Total Fat: 30g Total Carbs: 38g

Sugar: 38g Fiber: 0g Protein: 5.1

Prep Time: 15 minutes

Freeze Time: 4-8 hours


1 (14oz) can of sweetened condensed milk

2 tbsp of vanilla extract

1/4 tsp of salt

2 cups (about 1 pint) of heavy whipping cream


  • Add the can of sweetened condensed milk, 1/4 tsp of salt, and 2 tbsp of vanilla extract to a large bowl and whisk until well combined.

  • Beat the 2 cups of heavy cream using a stand mixer or hand mixer in a cold bowl on low speed for about 15-20 seconds. Slowly increase the speed until it is high, and beat the cream for about 2-3 minutes, or until stiff peaks form.

  • Add a big dollop of the whipped cream to the sweetened condensed milk mixture, and fold it in GENTLY. Try not to go too fast or be too rough, as we do not want all of the air bubbles to burst.

  • Continue adding big dollops of whipped cream until it is all folded in. It is okay if there are a few unincorporated streaks of whipped cream in the ice cream mixture.

  • Add the ice cream mixture to a freezer-proof container(s) and add a layer of parchment paper on top. This prevents freezer burn.

  • Freeze for at least 4-8 hours, but preferably overnight.

  • Enjoy!

*Thanks, Mary, for letting me use your Rubbermaid containers for this recipe. :)


  • Use the highest quality ingredients you can, especially when it comes to the cream. I have found that higher-quality cream does make a difference as far as taste and texture. I use the raw cream from Dutch Meadows farm, but you can use the best you can get and/or afford.

  • I personally like the bold vanilla taste this recipe provides, but if it is a bit too strong for you, you can lower the amount to 1 1/2 tbsp or even 1 tbsp.

  • Make sure you to purchase sweetened condensed milk rather than evaporated milk. There is a huge difference between the two, as sweetened condensed milk has sugar while evaporated milk does not, and we need the sugar in the sweetened condensed milk for this recipe.

  • You can add whatever toppings you want as well as mix in any add-ins such as chopped nuts, chocolate chips or drizzle, sweet sauces, candies, etc.

  • This recipe makes about 6 cups (3 pints) of ice cream.

  • This recipe can be made dairy-free by using about 1 1/4 cups of sweetened condensed coconut milk and 2 cups of coconut cream.


I plan on bringing out a strawberry version of this recipe soon, so keep an eye out for that!

I hope you enjoy making and tasting this recipe, and if you do, please let me know in the comments below. After developing this ice cream recipe, I will never go back to buying those thin, chemical-ridden, fake-flavoured supermarket tubs of ice cream again! I hope this recipe causes you to do the same.

Welp, that is all for this article. I will now be devouring the remains of the ice cream I have stuffed in my freezer. :)

See you next Wednesday!


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