No-Churn Vanilla Ice Cream

No special equipment is needed to make this ultra-creamy ice cream. Eat it plain or add some of our fun suggested stir-ins.
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  • Level: Easy
  • Total: 5 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 12 servings (6 cups total)
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Ingredients

Ice Cream:

One 14-ounce can sweetened condensed milk

2 teaspoons pure vanilla extract or vanilla bean paste

Pinch fine salt

2 cups heavy cream, cold

Mix-In Options:

Cookies and Cream: 12 chocolate sandwich cookies, crushed

Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed

Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed

Directions

Special equipment:
a 9-by-5-by-3-inch metal loaf pan, chilled
  1. For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
  2. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.