You only need 3 ingredients to make this rich, creamy no-churn ice cream. There is no machine needed and it’s ready to freeze in minutes!

Frozen no-churn vanilla ice cream set in a loaf pan with a creamy texture.

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Homemade No-Churn Ice Cream Recipe

One of my favorite things about summer is homemade ice cream but I don’t always feel like pulling out the machine. This 3-ingredient version is the perfect solution. It’s ultra-creamy, easy to make with just a hand mixer, and ready to customize with your favorite mix-ins.

Whether you’re in the mood for something fruity or chocolatey, this base is a great starting point for all your summer cravings.

Ingredient Notes

Flat lay of ingredients including heavy cream, sweetened condensed milk and vanilla.
  • Heavy cream: The high fat content makes the ice cream extra rich and creamy. Regular milk just doesn’t compare.
  • Sweetened condensed milk: Acts as both the sweetener and part of the base, giving the ice cream its smooth, velvety texture and rich flavor.
  • Vanilla extract: Use a high-quality pure extract for the best classic vanilla flavor.

How to Make No-Churn Ice Cream

Step by step collage showing whipped cream in a bowl and no churn ice cream ready to freeze in a loaf pan.
  1. Beat the cream. In a large bowl, beat the cold heavy cream with a hand mixer until stiff peaks form, about 5 minutes. Gently fold in the sweetened condensed milk and vanilla until smooth.
  2. Pour and freeze. Transfer the mixture to a 9×5-inch loaf pan or 9×9-inch dish. Smooth the top, cover, and freeze for 4 to 6 hours, or until firm. Try not to sneak too many spoonfuls before it’s set!

Flavor Ideas and Mix-in’s

This no-churn vanilla ice cream base is perfect for customizing with your favorite flavors or mix-ins. Fold in about 1 cup before freezing, or mix and match to find your own tasty combo.

  • Chocolate: Omit the vanilla and add in 1 cup chocolate milk with 1/3 cup unsweetened cocoa powder, similar to this no-churn chocolate ice cream recipe.
  • Strawberry: Mix in 1 cup mashed berries or swirl in strawberry jam.
  • Cookies & Cream: Fold in 1 cup crushed Oreos.
  • Caramel Swirl: Swirl in 1 cup caramel sauce and a pinch of sea salt.
  • Chocolate Chip Cookie Dough: Add 1/2 cup mini chocolate chips + 1/2 cup edible edible chocolate chip dough.
  • Peppermint Chip: Mix in 1/2 tsp peppermint extract + 1/2 cup mini chocolate chips.
  • Lemon: Stir in 1 Tbsp lemon juice + 1 tsp zest or swirl in lemon curd.
Ice cream scoop lifting homemade no-churn ice cream from a loaf pan.

Tips for Success

  • Chill the bowl and beaters. To speed up the whipping process, I like to freeze my mixing bowl and beaters for about 10 minutes before mixing. This helps the cream peak faster.
  • Let soften. The consistency is going to be hard after freezing for 4 to 5 hours. Let it soften a bit on the counter before scooping any out.
  • Run scoop under hot water. Run your scoop under hot water before using. The mixture will scoop out so much easier this way.

Serving Suggestions

Serve scoops plain or top with hot fudge, caramel, or homemade strawberry sauce. This ice cream is also amazing with warm desserts like peach cobbler or brownies.

Creamy no-churn vanilla ice cream in a waffle cone with a smooth scoop on top.

More frozen desserts to try include Disney Dole Whip, ice cream sandwich cake and frozen s’mores.

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Ice cream scoop lifting homemade no-churn ice cream from a loaf pan.

No-Churn Ice Cream

5 from 54 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Freeze: 4 hours
Total Time: 4 hours 10 minutes
Servings: 12
You only need 3 ingredients to make this rich, creamy no-churn ice cream. There is no machine needed and it's ready to freeze in minutes!
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Video

Ingredients 

Optional mix-in's: Mixed berries, Crushed Oreos, Chopped Reese's

Instructions

  • Make ice cream mixture. In a stand mixer fitted with a paddle attachment, whip 1 pint heavy cream on medium-high 5 minutes, or until a nice peak has formed. You can also use a handheld mixer. Add 14 ounce can of sweetened condensed milk and 1-2 teaspoons vanilla.
  • Add desired mix-ins. Using a rubber spatula, fold in any desired mix-ins.
  • Freeze. Pour mixture into a 9×5-inch loaf pan or a 9×9-inch baking dish. Cover with plastic wrap and place in the freezer 4 to 5 hours, or until firm.
  • Scoop and serve. Let soften slightly on the counter before scooping to serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Optional Mix-in’s: Feel free to mix in 1 cup of your favorite candy bar or fruit. Here are some of our favorites: 
Toppings: Or you can add your favorite topping on the top, such as:
Storage: Store in a covered container in the freezer for up to 3 months. 

Nutrition

Calories: 241kcal, Carbohydrates: 19g, Protein: 4g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 56mg, Sodium: 53mg, Potassium: 161mg, Sugar: 19g, Vitamin A: 668IU, Vitamin C: 1mg, Calcium: 120mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Why is my no-churn ice cream icy?

Ice crystals can form if the ice cream isn’t stored properly. Be sure to press plastic wrap directly onto the surface of the mixture (no air gaps) before sealing the container. Using a shallow container also helps it freeze evenly and stay creamy.

Can I use milk instead of heavy cream?

Stick with heavy cream for the best results. Its higher fat content makes the ice cream richer and creamier. Regular milk won’t whip the same way and can result in an icy texture.

How long does it take to make?

Prep takes just 10 minutes! Then freeze for 4 to 6 hours, or until firm. If you like a softer, soft-serve texture, check it after 3 to 4 hours.

How to store no-churn ice cream?

Store the ice cream in a freezer-safe container with a tight-fitting lid. For best texture, press a piece of plastic wrap directly on top of the ice cream before sealing to help prevent ice crystals. It will stay fresh in the freezer for up to 3 months. Let sit at room temperature for a few minutes before scooping if it’s too firm.