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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I have a hard time finding Heavy Cream, it always says heavy whipping cream. Is it the same.
The two are the same 🙂 xo
Looks really creamy. I just joined a ‘vanilla co-op and I’m going to make this using some vanilla caviar. I guess that would turn out to be ‘Vanilla Bean’ Ice Cream! Thank you for sharing 🙂
My pleasure! Hope you enjoy! xoxo
Make sure you don’t confuse condensed milk with sweetened condensed milk. Both products are sold in stores but are COMPLETELY different – one is thin and not sweet, the sweetened one is quite thick. Those terms are being used indiscriminately in the article and in some of the comments. The recipe, however, using sweetened condensed milk is really easy and delicious.
That is great advice, Diane!! Thanks so much for weighing in 😀
This was terrific. I’d made ice cream before, using a different method of doing no-churn, but this was even easier and very tasty! I flavored mine with a cooked, pureed strawberry sauce. Beautiful!
Wahoo! I’m so happy you enjoyed it, Karen!! xoxoxo
This recipe sounds great. However if some say it is too sweet, can I add Mango Pulp to it? Will it make it too soft or too icy??
Hi Angela,
I’ve never made ice cream with mango pulp, so I’m not sure how it would turn out. My guess is it would work just fine, but you may get more of a sorbet consistency. Sorry I couldn’t be more helpful!
Hi, if you go with the approach of using the egg yolks and tempering the eggs, is it required to use an ice cream maker? Would the freezing by itself suffice? Also, have you used cream cheese instead of egg yolks? Im wondering if they have the same effect. Thank you!!
Hi Michelle,
You should be able to get away without using an ice cream maker if you temper eggs. I’ve never tried using cream cheese instead of egg yolks – this is new to me! I’ll update the post if/when I have a chance to try it! xoxo
Is there any way you know of to adapt this to a Vitamix recipe (I have the frozen dessert option with mine). I am afraid if I add ice cubes to this, it will be too watered down – and I cannot ascertain how that will effect the taste. Tonight, I have my grandsons here, and hoped to get to ic cream as a treat but all the Vitamix x recipes use either frozen fruit or frozen milk cubes. I made my own sweetened condensed milk but then got chicken to do your recipe in the vitamix …. with corona lockdown, we get farm fresh cream ($10/quart) and I didnt want this to be an expensive disaster. So I am going to refrigerate the homemade condensed milk and try again tomorrow. If I see an answer, I will be delighted! This recipe sounds amazing!
Hi Bev!
I don’t have experience making ice cream in a Vitamix, and I would hate for it to turn into an expensive disaster too! Have you tried a different ice cream recipe using ice cubes in your Vitamix before and had success? If so, I’m guessing it would work..If not, I would stick to the no-churn option even though it will take longer. I hope this helps!! xoxo
Okay….I tried using the Vitamx but only used 2 cups of Ice……it did not “churn” up …..other vitamix recipes incorporate frozen milk cubes but I didn’t want to do that so instead of adding more ice – and possibly watering the ice CrEAM down, I just called it a day and followed your original recipe. My family loved it! I think I would definitely make this again but would never add the ice . I am also not going to use the homemade sweetened condensed milk (mine Never condensed). Because, though this was delicious, it was not as creamy as your reviews indicate, had little chunks of ice, and froze pretty rock solid and thus was hard to scoop in smaller servings….. but, as I said, the family loved it so I will definitely do this recipe again,
Thanks so much for following up, Bev!! I’m really happy your family loved the ice cream! xoxox
New update – made this recipe again just as directed , no Vitamix intervention (ie I added ice) and Omg! My husband said “best ice cream ever” and I agree! Absolutely creamy, delicious and .ime those fancy gourmet ice cream shops like we have in the mall but way, way better!
Kudos‼️
Yaaaay! So happy you and your husband love the ice cream, Bev! Thank you for the sweet note! xoxo
Hi I didn’t see that I could only add 1/2 the can of condensed milk before I made the ice cream. It is to sweet for me so can I add anything to the ice cream after it is frozen if I let it thaw so it isn’t so sweet? Otherwise my husband and I won’t eat it.
This is a great recipe my kids and I love it. Vanilla is our favourite but my daughter likes mint choc chip. I’m never buying ice cream again..lol. I’ve evrn tried it with oreo cookies for cookies and cream, it’s delish. Going to try and make an Eaton Mess later
I’m so thrilled you guys like it! Now I’m craving a cookies n cream version! xo
I absolutely have to try this recipe
Let me know how you like it! xo
Do you think it would work with this sweetened condensed milk substitute? https://alldayidreamaboutfood.com/sugar-free-condensed-milk/
P.s. When I printed recipes, I use a wider left margin, which causes a scroll bar to be printed at the end of the recipe. One of these days, I’ll figure out how to make my printer use index cards which will probably make this even worse!
I just tried this recipe yesterday. I tasted it today. It was not creamy and it left a greasy film in my mouth. And it was so frozen solid even after leaving it out for a few minutes. It was an awful experience. I made better ice cream with my grandkids in plastic bags with half & half. I am so disappointed.
holy (gonna spare ya some time). awesome recipe
This is a really good recipe. It is extremely sweet. However, do not skimp on the ingredients. Just go all in and serve in smaller portions, and make sure you exercise afterwards.?
Love this advice so much, Claudia! Thank you 😀 xo
I made this and the flavor is awesome. It’s ice cream. My only issue was the texture. There was a grainy for lack of a better description feel to the ice cream. Creamy, yet, you can feel this grainy – micro tiny lumpy texture . I come from a family of homemade ice cream Connoisseurs and they felt in right a way. Has anyone else experienced this?
Hi Joyce, one way to remedy the little ice crystals would be to incorporate egg yolks – if you do this, you’ll need to temper the eggs. Fo this recipe, I would use 3 egg yolks. Add all ingredients (including yolks) to a saucepan and heat over medium on the stove top, whisking occasionally. Pay close attention to the mixture so that it does not come to a full boil – you want to heat it just until it barely begins to steam. Immediately remove from heat, transfer to a sealable container, and allow the mixture to cool for 10-20 minutes. Refrigerate to chill the rest of the way. Be sure the ice cream base is completely chilled before adding it to your ice cream maker. 😀 Hope this helps!
Do you have this texture when you prepared your ice cream? I like this recipe because it does not have eggs. If no one else has this texture issue, what would cause it. Could it be the brand of items used? I read the ingredients of the condensed milk and heavy cream. The only ingredient I saw that might contribute to the problem was the carrageenan in the heavy cream, the thickening agent. Yes? Maybe? — OR — would churning help breakup this texture issue — OR — would whipping the cream make a difference? I truly like this recipe the way it is – It’s the best.
@JOYCE, I think you may have done something wrong. I can’t imagine any grainy taste whatsoever in whipped cream and condensed milk. There’s nothing grainy in those. I Maude mint choc. Chip and a maple walnut flavors. Both were super creamy. The maple walnut was very sweet but again nothing grainy at all. Give it another try.
@JOYCE, no grainy texture in mine. I just added the ingredients to a mason jar, used the immersion blender on my hand mixer and all blended great. Creamy and not grainy or icy
I find that using heavy cream leaves the ice cream texture like butter. Great feeling on the roof of your mouth. Any other suggestions to replace the heavy cream?
Hi Ginger! You can definitely do half & half instead of heavy cream, and that should help with the texture issue 😀