Vanilla No Churn Ice Cream

Soft and creamy, not too sweet, this Vanilla no churn ice cream is the perfect base recipe for putting on cobblers or turning into ice cream sundaes.

How do you make creamy no churn ice cream?

The most basic version of no churn ice cream uses just sweetened condensed milk and whipped cream. In this recipe I like to add in crème fraîche which makes it extra creamy and balances out the sweetness from the sweetened condensed milk.

What’s the difference between churned and no churn ice cream?

Traditional churned ice cream is made in an ice cream maker where the ice cream is constantly stirred or “churned” in a frozen bowl or container which causes small ice crystals to form. No Churn ice cream uses sweetened condensed milk to prevent large ice crystals from forming and the whipped cream keeps it airy.

Tips for making No Churn Ice Cream

• This recipe is incredibly simple so just stick to the ingredients and it will work out! Once you’ve made the base once, play around with flavors and mix ins!
• Be sure your heavy cream is cold before whipping to medium stiff peaks on medium high speed if using a stand mixer. With a hand mixer whip on high speed until medium stiff peaks form.
• If you don’t have crème fraîche, you could also add in a bit of labne or sour cream.
• For the best texture, let the ice cream sit out for about 10 minutes before scooping.

Additional Cake Recipes to try!

• Hazelnut Ice Cream
• Burnt Sugar Ice Cream Cake
• Strawberry Oreo Ice Cream

No Churn Ice Cream Ingredients

• Sweetened Condensed Milk: One can of standard sweetened condensed milk is needed for this recipe. It can usually be found in the baking aisle.
• Crème Fraîche: I love adding crème fraîche to the ice cream base but a bit of labne or sour cream will work too!
• Vanilla: Vanilla bean paste or vanilla extract add the vanilla flavor to this no churn ice cream.
• Fine Sea Salt: A bit of salt balances out the sweetness and brings out all of the flavors.
• Heavy Cream: Cold heavy whipping cream is used to make the whipped cream.

How to make Vanilla no churn Ice Cream

• In a medium bowl, whip together the sweetened condensed milk, crème fraîche, vanilla bean paste, and fine sea salt until smooth and combined.
• In a large cold mixing bowl whip the heavy cream on medium high speed (if using a stand mixer) or high speed (if using a hand mixer) until medium stiff peaks form.
• Pour half of the whipped cream into the sweetened condensed milk mixture. Use a flat rubber spatula to fold the sweet milk mixture into the whipped cream.
• Pour the second half of the whipped cream into the rest of the mixture and fold again until just combined.
• Line a loaf pan or bowl that will fit in your freezer with parchment paper. Pour the ice cream base into the lined dish. Lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight.
• Set out for 10 minutes before scooping and serving.

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