27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

No Churn Vanilla Ice Cream Recipe & Video

Printer Friendly Page

This recipe is for a No Churn Vanilla Ice Cream which means you don't need an ice cream machine. All you do is beat heavy whipping cream with sweetened condensed milk and vanilla extract until thick and creamy smooth and then the mixture is frozen. The result is a wonderfully rich and creamy vanilla flavored ice cream. Perfect on its own, or serve with fresh fruit, fruit sauces, lemon curd, or with a slice of pie.

There are two methods to make homemade vanilla ice cream. The first method is made with a cooked custard base, and is often called either a 'French' or a 'Custard' Ice Cream. (Here is a recipe and video for this type of vanilla ice cream.) For many years that is the only type of ice cream I made. I couldn't believe that an eggless no churn ice cream could produce the same great flavor and texture as a custard base ice cream that is churned in an ice cream machine. Boy was I wrong. The flavor and texture of this ice cream is every bit as good. This recipe works because the sweetened condensed milk, which is made from whole milk and sugar that are heated until most of the water has evaporated, replaces the custard base. And the light and airy whipped cream replaces the need for churning the custard base in an ice cream machine. Once made, freeze the mixture until firm. This will take about six to eight hours. In a well sealed container, you can store the ice cream for two to three weeks.

Related Recipes You May Like

Vanilla Ice Cream

Easy Vanilla Ice Cream

Ice Cream Cones

Ice Cream Sandwiches

No Churn Chocolate Ice Cream

No Churn Strawberry Ice Cream

No Churn Vanilla Ice Cream: You will need a metal loaf pan lined with plastic wrap. Place in the freezer until cold (this will take at least one hour).

Next, place the cold heavy whipping cream and vanilla extract in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the chilled sweetened condensed milk and salt and, with the mixer speed on high, beat until thick and creamy with stiff peaks.

Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take about 6 to 8 hours). Can be stored in the freezer for two to three weeks.

Makes about 5 cups (1.2 liters). Preparation time 15 minutes.

View comments on this recipe on YouTube

No Churn Vanilla Ice Cream Recipe:

2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 - 14 ounce (396 grams) can cold sweetened condensed milk (280 ml)

2 teaspoons (8 grams) pure vanilla extract or vanilla bean paste

1/8 teaspoon fine kosher salt

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC