How to make homemade vanilla ice cream with just three ingredients. No ice cream maker necessary, this no-churn vanilla ice cream recipe is easy to prepare and is quite the crowd-pleaser!
I first posted this easy recipe for no-churn vanilla ice cream back in 2016. Because I typically share dairy-free, refined sugar-free dessert recipes, I experienced a great deal of cognitive dissonance over whether or not I should share it.
My internal debate stemmed from wanting to provide healthier options, but on the flipside, I knew the recipe was just so delicious, affordable, and easy that it would be useful in so many households.
In the end, the recipe won. It’s simply too good not to share!
It may be plain vanilla, but you guys: it’s filthy.
This basic vanilla ice cream recipe has been one of my top dessert recipes ever since it made its debut! In fact, it has been a household favorite dessert among so many of my followers.
This basic recipe involves zero fancy equipment, a few minutes of prep, and only three ingredients, which you can find at any grocery store and a blender.
Since sharing this recipe for vanilla ice cream, I have also posted my 3-Ingredient No-Churn Strawberry Ice Cream and my 4-Ingredient No-Churn Chocolate Ice Cream recipes, both of which use the same methodology as this one.
If you are dairy-free and prefer using natural ingredients, make my Dairy-Free Vanilla Ice Cream or my Dairy-Free Chocolate Ice Cream.
Recipe Highlights:
This easy no churn ice cream recipe requires only THREE ingredients: sweetened condensed milk, heavy whipping cream, and vanilla extract (or vanilla bean).
It is egg-free, meaning you don’t need to temper eggs or egg yolks to prepare the ice cream base. In this sense, there is no cooked custard base which also means the ice cream base does not need to chill in the refrigerator.
Because this is a no churn recipe, no ice cream machine is needed. However, if you own an ice cream machine, feel free to put it to use here! Doing so will result in the dreamiest creamy ice cream.
The whole recipe is prepared using a blender, so it literally takes seconds to make. The hardest part is waiting for the ice cream mixture to freeze. If you don’t own a blender, you can always use a large bowl and a hand mixer to blend the ingredients together. In this sense, no special equipment is required!
The end result of making your own homemade ice cream is you end up with the fluffiest, most succulent creamy vanilla ice cream. You can use this as your base recipe for all sorts of ice cream flavors. Simply add your favorite add-ins and get creative!
Let’s discuss the simple ingredients needed to make this delicious homemade ice cream.
Ingredients for Easy Homemade Ice Cream:
Sweetened Condensed Milk: The ticket to making the best homemade ice cream is sweetened condensed milk.
The thick consistency of condensed milk, combined with the fact that it is already sweetened makes a huge difference in resulting in the creamiest ice cream.
This ingredient is also responsible for the majority of the rich flavor.
The brand of sweetened condensed milk you use does make a difference. I recommend sticking with Eagle Brand or a reliable brand you trust.
Heavy Whipping Cream: Because sweetened condensed milk is very thick and very sweet, we need to thin it out slightly by adding some heavy cream.
It is the combination of condensed milk and heavy cream that eliminate the need for egg yolks or churning.
Pure Vanilla Extract: The all star ingredient that is responsible for all the vanilla flavor!
Be sure to choose a quality vanilla extract such as Nielsen-Massey or Simply Organic. You can also use vanilla bean paste or real vanilla bean.
Sometimes with traditional ice cream recipes, you get those random little hunks of ice or icy texture…That doesn’t happen with this recipe. It’s basically the best old fashioned vanilla ice cream you can enjoy!
With that said, there isn’t much room for improvisation when it comes to the ingredients you use. If you substitute half & half or go dairy-free, you’ll end up with a different (less creamy or soft) result. If you’re okay with that, cool!
How to Make No-Churn Vanilla Ice Cream:
Add the three ingredients (plus a dash of sea salt) to a blender or food processor and blend on a low speed just until the ingredients are combined. Avoid blending the mixture for too long in order to avoid the formation of ice crystals.
Over-blending the mixture on high speed could result in a whipped cream-like consistency. This can cause small ice crystals or even large ice crystals to form in the ice cream while it freezes, giving it an icy texture.
Once you have your ice cream base, you can freeze it immediately in a freezer-safe container. Many people transfer the ice cream base to a loaf pan and cover it with plastic wrap to freeze.
If you do own an ice cream maker, chill the ice cream mixture in the refrigerator for a couple of hours or until the mixture is completely chilled before pouring it into your ice cream maker.
Turn your ice cream maker on and allow the ice cream to churn until it reaches a thick, soft serve consistency.
Once the ice cream has finished churning, you can serve it immediately for soft serve consistency, or transfer it to a freezer-safe container and freeze for 2 hours.
After the ice cream has sat in the freezer, it will have the same consistency as store-bought ice cream.
Serve with your favorite toppings like chocolate sauce, fresh blueberries and strawberries, and a sprinkle of chocolate chips.
How to Store Homemade Ice Cream:
Be sure to keep the ice cream in an airtight container for the freshest results. Homemade ice cream will keep in the freezer for up to 3 months.
Ice Cream Flavor Ideas:
My primary reason for posting this recipe is it’s basically your gateway to all no-churn ice creams. Simply add your flavors (like peppermint extract, rum or other booze, peanut butter, caramel sauce, cocoa, fresh fruit, etc.), and you can prepare any type of ice cream you desire. One recipe is the gateway to all the fun. Here are some ideas.
- If you’re wild and crazy about vanilla bean ice cream, you can replace the vanilla extract with the scrapings of two vanilla beans.
- Add 1/2 cup raw cacao powder to make chocolate ice cream. Toss in some chocolate chips, why don’t ya!
- Blend 1 to 2 cups of fresh berries (I recommend strawberries) into the ice cream base.
- Add 1 1/2 teaspoons pure peppermint extract and 1 cup of mini chocolate chips to make mint chocolate chip ice cream
- Incorporate 1/4 cup instant coffee granules to make coffee ice cream.
And that’s it! Serve this delicious treat with apple pie or chocolate chip cookies for an unforgettable dessert.
Looking for more delicious ice cream recipes? Here are some of my personal favorites.
More Ice Cream Recipes:
- Paleo Mint Chocolate Chip Ice Cream
- Paleo Coffee Ice Cream
- Vegan Key Lime Ice Cream
- Roasted Strawberry Coconut Milk Ice Cream
- Rum Raisin Coconut Milk Ice Cream (Vegan)
- Dairy-Free Peanut Butter Chocolate Swirl Ice Cream
The easiest homemade vanilla ice cream recipe you’ll ever make!
3-Ingredient No-Churn Vanilla Ice Cream
Ingredients
- 1 14-oz. can sweetened condensed milk
- 2 cups heavy cream (1 pint)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
Instructions
No-Churn Instructions:
- Add all of the ingredients for the ice cream to a blender. Blend on low speed until the ingredients are well-combined but avoid over blending. Note: If you don't own a blender, you can mix the ingredients in a large mixing bowl using an electric hand mixer.
- Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
- When ready to serve, allow ice cream to thaw for a few minutes on the counter. Scoop ice cream into bowls and serve.
Instructions for Using an Ice Cream Maker:
- Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions for your specific ice cream maker ahead of time).
- Add all of the ingredients for the ice cream to a blender. Blend on a lower speed until well-combined but avoid blending the mixture too much or it will produce an icy texture.
- Set up your ice cream maker and pour the vanilla ice cream base into the frozen bowl of the ice cream machine. Turn the ice cream maker on and allow it to churn until very thick and machine begins to slow down.
- Either serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container, and freeze for 2 hours. When ready to serve, allow ice cream to thaw 2 to 5 minutes before scooping and serving.
Video
Nutrition
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Hi! Most other recipes (the one I am referring to is from the 3-ingredient ice cream recipe by Tasty) say to whip the heavy cream before carefully folding in the condensed milk. I just made the ice cream base and put it in a blender like yours says and I am wondering if there is a significant difference between the two methods. I’d appreciate any feeback. Thanks!
Wondering if anyone has tried this with evaporated milk instead of condensed and added some stevia or erythritol to make it keto friendly.
Hi Marcelle, I haven’t tested the recipe with evaporated milk and stevia, but my guess is it would work great! Let me know if you try it out. xo
I believe that this is basically the recipe for homemade coffee creamer that I just found! 😉 Lets you add any flavorings you wish
My mouth is watering and I cannot try this recipe! One thing, though….shouldn’t this be named “4-Ingredient Ice Cream” ??!!
@Shelly Gillum, eyeroll.
I’m going to try this on Father’s Day weekend. But I’m going to use homemade condensed milk that is made with Splenda so I don’t over due sugar because of being a diabetic. I have used it before and the recipe taste just like the real condensed milk only I know the difference!!!!! Made fudge over Christmas and was gone in minutes cause they couldn’t tell the difference!
Can you freeze it in popsciles ?
Hi Anna,
Vanilla ice cream popsicles sound amazing! I’ve never tried that before, but my guess is the popsicles would turn out too soft to come out of the mold. I think the sticks would come out with no popsicle attached. But, again, I’ve never tried it myself so I could be wrong! Let me know if you give it a go!
Hi! While this recipe is super awesome I did find it a bit too sweet. I was wondering what I can add to cut through that sweetness.. Any suggestions? More salt???
Hi Lucky,
I would use 2/3 of the can of condensed milk and some extra heavy cream to cut back on the sweetness. Let me know if you try the recipe again!! Thanks so much for the feedback 🙂
What do you think about exchanging 16 oz. Of regular Coconut milk in the CAN, for the 16 oz of condensed milk?? I just finished your recipe and put it in the freezer! Thank you very much, I can hardly wait to try it, yummy!!????
Hi Robin,
You could definitely make ice cream using full-fat canned coconut milk – in fact, most of the time, that’s what I use when I make ice cream. For this particular recipe, using coconut milk to replace the condensed milk will change the whole result. Since the recipe calls for sweetened condensed milk, you would need to add a sweetener in addition to the coconut milk, and unless you add egg yolks, the texture won’t turn out as creamy. If you’re looking to lower the dairy content of the ice cream, I’d recommend searching for a non-dairy coconut milk vanilla ice cream recipe to ensure the end result turns out delicious and creamy 🙂 Best of luck and I hope you enjoy the ice cream from this recipe!
I made this recipe and left out the salt and added Nutella to swirl it in.
It took overnight to get a firm freeze.
I thought it was too rich for me, and sorry to say “disgustingly sweet”. But the addition of Nutella was a mistake – just pushed the sweetness over the top. It was very easy to make and I’ll try it again but will use milk instead of heavy cream (or half n half) and use only half the sweetened condensed milk or less and NO Nutella!!
Recovering from diabetic coma,
PJette
Hi there, Sorry to hear your ice cream turned out too sweet. Your plan to use half a can of sweetened condensed milk and regular milk for the next round sounds like a smart idea for solving the sweetness problem. As a heads up, the ice cream will likely turn out less creamy, as it’s the condensed milk and heavy cream that give it the texture of store-bought ice cream. If you take the no-churn approach without an ice cream maker, the ice cream will turn out pretty solid and icy. If you’re alright with this result, I’d say proceed forth, but if you’re looking for a creamy texture, I’d recommend using a recipe that includes egg yolks and possibly pick up an ice cream maker to ensure it turns out airy rather than rock solid 😉 Hope this helps!
I just finished making this ice cream. I did use sweetened condensed milk and instead of vanilla flavoring I used the wonderful Bourbon Vanilla Bean. I scraped all of that delicious vanilla goodness right into the blender with the other ingredients. I know I have to wait at least 5 hours to taste it and I will do my best not to try any earlier than that. I will post our review after we eat it tonite!
That sounds awesome, Patricia! I can’t wait to hear how you like it! 😀
Do i need to blend it in a blender or can i mix it with a hand mixer. I would totally blend it if i had a blender. Thank you for sharing your guilty tripping recipe. If i can I’ll totally make this on my cheat day.
Can you use hand mixer or food processor if you don’t have blender? Didn’t see answer to Joanne’s request
Hi Denise,
Yes, both a food processor or a hand mixer will work just great! Enjoy! 😀
i hand mixed
Sounds great
The ingredient list says no ice cream maker needed, but then the recipe calls for an ice cream maker.
Can I just freeze a bowl and have the correct out come?
The recipe has both methods listed. No churn and ice cream maker.
Oh my goodness do I feel dumb! I re-read it and sure enough
both methods are there! It must have been too early in the morning.
Thanks, Cam for pointing out what should have been obvious! : )
@Janice Crouse-Tell, I just used a jar and shook it
@Janice Crouse-Tell, I just use plastic containers about the size of a 1/2 gal of ice cream. Fill to a little under top and place lid on. Works fine
As I am a less sugar lover to reduce the sweetness which ingredient flavor should I add? I am gonna try this recipe for my mom.
~Dr. Diana
Cut the sweetened condensed milk in half. I make an Espresso Chip Ice Cream recipe that calls for only half the can and it comes out great. Don’t need all 14 oz.
Hi,
Very nice recipe, as there is a lot of taste options I will try it with cocoa and fresh fruits today.
I’m not changing one damn thing with this recipe. I was just thinking today that I need to make Jerry and I some ice cream because this has been the week from H-E-Double-L. And hells bells, you post a recipe using condensed milk, which is my favorite thing, ever. Making it this weekend. Come have some.
Ah daaaaang yes, you MUST make this ice cream, then! It’s definitely helpful for soothing all the woes. This may be the first and last recipe I post with condensed milk, but way I see it, we all deserve a central line of creamy sugary deliciousness from time to time 😉 Hope you and Jer Bear enjoy!
Sounds good but can you use unsweetened cream and add maple syrup or honey instead?
How much of other flavorings should be used? What if you want to use herbs such as mint?
Hi Tanya,
You can definitely make substitutions and changes to the recipe, but it won’t turn out the same. If you’re looking for a healthier, naturally sweetened ice cream, I’d suggest checking out a different recipe. I recently posted a Paleo Mint Chocolate Chip Ice Cream recipe that may be up your alley! Check it out here: https://www.theroastedroot.net/paleo-mint-chocolate-chip-ice-cream/ Let me know if you have any other questions.
How much does this make? I assume when the blender aerates it, it expands.
What I’m really asking is how big of a freezer container do I need?
I believe it makes a pint. I follow a similar recipe for Espresso Chip Ice Cream that uses only 7 oz. of sweetened condensed milk with 2. Ups of heavy cream. A whole can is not necessary. Way too sweet.
2 cups, sorry.
It makes more than 2 cups. There are 2 cups of heavy cream plus almost two cups of condensed milk. It should make almost 4 cups
@JD, Can you post the ingrediente for the espresso ice Cream?