Vanilla No Churn Ice Cream

5 from 1 vote

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.

Prep Time15

freezing8

Total Time8 15

Course: Afternoon Kaffee, Dessert

Cuisine: American

Keyword: créme fraîche, no churn ice cream, vanilla, vanilla ice cream

Servings:

Calories: 233kcal

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 and 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.

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.