The Best Vanilla Ice Cream Recipe
Homemade vanilla ice cream is creamy, sweet, and delicious, with flecks of real vanilla bean dispersed throughout. It takes only minutes to make and that’s just the way I like things (and I bet you do, too). How long it takes: 15 minutes to whip up, 6 hours in the freezer Equipment you’ll need: electric mixer, refrigerator/freezer Servings: 10 This is really a shortcut ice cream recipe. You whip heavy cream and fold it into sweetened condensed milk. The texture is creamy, smooth, and perfect. I’ll leave it up to you to choose how you want to top and serve your homemade vanilla bean ice cream. It’s the perfect frozen treat all on its own, or as a topping for homemade apple crisp. And if you need suggestions, I’d be happy to throw a few (hundred) ideas your way!
Why You’ll Love This Ice Cream Recipe
No churning. You don’t need any special equipment other than a mixer to make rich and creamy vanilla ice cream. You don’t need to buy an expensive ice cream maker, rock salt, ice, or any of that stuff. There’s no churning involved. Quick and easy. This recipe takes literally minutes to make and then it’s ready for the freezer. You’ll have about six hours to dream up some delicious toppings! If you need ideas, I have you covered below. Versatile. This vanilla ice cream is great to use as a base for even more homemade flavors. See below for easy variations!
What does no-churn ice cream mean?
Most homemade ice cream recipes involve churning an egg custard base inside an electric ice cream maker. No churn ice cream is just that: no churning is needed to make creamy, smooth ice cream. Air is incorporated into the cream before it is frozen, using an electric mixer. It’s soft, scoopable, and delicious (and so, so easy!).
What You’ll Need
You need only three ingredients to make this creamy no-churn vanilla ice cream. Below, you’ll find a quick overview. Be sure to scroll to the printable recipe card for complete ingredient amounts and recipe instructions.
How To Make No Churn Ice Cream
You’ll need a large bowl and an electric mixer, either a stand mixer or a hand mixer. To freeze the ice cream, a loaf pan works best, either metal or glass. Let’s make some vanilla ice cream!
Whip the cream. Pour the chilled heavy cream into a large bowl. Beat the cream on medium-high speed until it holds stiff peaks, about three minutes, slightly less with a stand mixer. Combine. Gently fold in the sweetened condensed milk and vanilla bean paste. Don’t get carried away, gently is the important word here. If you want to stir in any add-ins or flavors (see the suggestions below), now’s the time to do that. Freeze. Pour the cream mixture into a loaf pan and cover it tightly with foil. Put the pan into the freezer. It will need about six hours to firm up.
Tips for Success
Below are some of my final tips for making ice cream at home:
Use full-fat ingredients. For best results, choose heavy whipping cream with at least 36% milk fat and full-fat sweetened condensed milk. Lower-fat creams have a higher water content, which can lead to ice crystals in the finished ice cream. Don’t over-mix the ingredients. The mixture should be silky and smooth but not overly mixed, as the whipped cream may deflate. Mix the ingredients and stir in add-ins gently. Allow enough time to freeze the ice cream. It’s okay (encouraged!) to make no-churn vanilla ice cream a day before you plan on eating it. It’s best to freeze it for 6 to 8 hours before serving so it’s not too soft.
Chocolate: Chocolate chips are a family favorite. Meanwhile, I prefer chocolate syrup, or even better, homemade hot fudge (it’s THE BEST). Chocolate magic shell is a fun and popular alternative. Caramel: Warm caramel sauce, especially when it’s made with a bit of bourbon, runs a close second. Add a few spiced pecans to that and I’m in ice cream heaven. Granola: I always get the side eye for putting granola on my vanilla ice cream (it’s so good!). Or this 3-ingredient crunchy oat topping. Try it, you’ll see! As a topping: A scoop of homemade vanilla bean ice cream is perfect on warm coffee cake with streusel, Kahlua brownies, or warm strawberry rhubarb crisp.
Make This Ice Cream Your Own
It’s easy to stir in added ingredients for your own special ice cream creation. Here are a few ideas to get you thinking:
Cocoa powder: Add cocoa powder to this recipe for homemade chocolate ice cream. Cinnamon: A pinch of cinnamon gives this vanilla ice cream a lovely warm flavor. Try my recipe for no-churn cinnamon ice cream! Flavoring extracts: Flavor your ice cream with baking extracts like mint, maple, lemon, almond, etc. Add-ins: Fold in mini chocolate chips, M&Ms, toffee bits, toasted coconut, or chopped-up Andes mints. Cereals: Add in crushed-up Cinnamon Toast Crunch, Fruit Loops, Cocoa Krispies, etc. Cookies: Graham crackers, chocolate chip cookies, or make your own Oreo ice cream with chopped-up Oreo cookies.
Quick-Start Guide!
