No-Churn Vanilla Ice Cream

• Sweetened condensed milk: The backbone of this recipe and the reason you don’t need an ice cream maker. It replaces the traditional custard base (think eggs, sugar and cream cooked together) and gives the ice cream its creamy, stable structure. One important note: do not swap for evaporated milk, which is unsweetened and won’t work the same way.
• Vanilla extract: If you have homemade vanilla extract on hand, use it here! You can also substitute an equal amount of vanilla bean paste for beautiful flecks of real vanilla throughout, just like in my vanilla bean cupcakes. More on flavor variations below!
• Cold heavy whipping cream: The colder the better. Cold cream whips faster and holds its peaks more reliably, which is what gives this ice cream its light, airy, scoopable texture. If your kitchen is warm, pop your metal mixing bowl in the freezer for 15 minutes before whipping.

See the recipe card for full information on ingredients and quantities.

The most important step in this entire recipe is whipping the heavy cream to stiff peaks. Under-whipped cream means a denser, icier result. Just like when making homemade whipped cream, whip until the peaks stand straight up and hold their shape when you lift the whisk. Like this:

Using a spatula, gently fold half the whipped cream into the bowl with the sweetened condensed milk and vanilla. Fold in the remaining half.

Transfer to a 9×5-inch loaf pan or airtight container. My #1 success tip here is to press plastic wrap directly onto the surface of your homemade ice cream before putting it in the freezer (don’t just drape it over the top). This applies even if you’re using a container with a lid.

Direct contact prevents ice crystals from forming and keeps the texture smooth and creamy. I also like to place the whole loaf pan in a sealable plastic bag for an extra layer of protection against freezer burn.

Freeze for at least 6 hours or overnight. No-churn ice cream tends to freeze a little firmer than store-bought, so I recommend letting it sit at room temp for 5 minutes before scooping or running your ice cream scoop under warm water for the easiest, cleanest scoops.

10+ No-Churn Ice Cream Flavors

• Chocolate Chip: Fold in ½ cup of chocolate chips right before transferring to the pan.
• Mint Chocolate Chip: Add 1 teaspoon peppermint extract to the condensed milk mixture, then fold in ½ cup chocolate chips.
• Cookies and Cream: Fold in 8 to 10 crushed Oreo cookies right before transferring to the pan.
• Strawberry Ice Cream
• Cookie Dough: Fold in small scoops of my edible cookie dough right before transferring to the pan.
• Coffee: Stir 2 teaspoons of instant espresso powder into the condensed milk mixture.
• Peanut Butter Swirl: Warm 3 tablespoons of peanut butter until just pourable, then swirl through the ice cream with a knife before freezing.
• Chocolate: Stir 2 tablespoons of unsweetened cocoa powder into the condensed milk mixture before folding in the whipped cream.
• Peach: Fold in ½ cup of chopped fresh peaches or peach jam for a summery, fruity twist. And for a protein-packed twist, try my healthy peach frozen yogurt recipe!
• Brownie: Fold in bite-sized pieces of homemade cocoa powder brownies right before transferring to the pan for a fudgy, chewy mix-in.
• Cherry Chocolate Chip: Fold in ½ cup chopped fresh or frozen cherries and ¼ cup chocolate chips. Pat the cherries dry first so they don’t add excess moisture to the base.