How to Make No-Churn Vanilla Ice Cream

To make vanilla ice cream without a machine, whip cold heavy cream until it holds stiff peaks, gently fold in sweetened condensed milk, and freeze the mixture in a covered container. The cream supplies the air that a machine would normally churn in. The condensed milk supplies sweetness and milk solids. Plan at least six hours for the mixture to firm up.

Ingredients and freezer setup

The starting formula comes from Eagle Brand’s no-churn vanilla ice cream recipe. Set out a mixing bowl, electric mixer or whisk, flexible spatula and a covered freezer-safe container. A loaf pan works if you can cover it tightly. Use a container large enough for the whipped mixture and allow additional space for any mix-ins.

Cold heavy cream	2 cups (1 pint)
Sweetened condensed milk	One 14-ounce can (about 397 g)
Vanilla extract	2 teaspoons
Fine salt	¼ teaspoon
Freezer container	9 × 5-inch loaf pan or about 2 quarts
Freezing time	About 6 hours, or until firm

1. Choose sweetened condensed milk

Check the words on the label. Sweetened condensed milk is thick and already contains sugar. Evaporated milk is a different ingredient. Substituting it changes both sweetness and the amount of free liquid. Heavy cream also matters because the recipe needs cream that can hold air when whipped. If you want to use a dairy-free or lower-fat base, look for a formula developed for that ingredient.

Stir the condensed milk, vanilla and salt in a separate bowl until the flavoring is evenly distributed. Keep the cream in the refrigerator while you do this. The photograph shows examples of vanilla flavoring bottles. For a classic flavor, measure vanilla extract from the label you normally use.

2. Whip the cream and fold gently

Beat the cold cream until the whisk leaves clear ridges and a peak stands when you lift it. Stop before the cream looks grainy. See our whipped cream guide for more detail on the stages. Stir a spoonful of whipped cream into the condensed milk to loosen it, then use a spatula to fold the mixture back into the larger bowl of cream. Scoop from the bottom and turn the bowl as you go. Stop when the color looks even and there are no thick streaks.

3. Cover, freeze and scoop

Transfer the base to the freezer container and smooth the surface gently. Cover it and set it level in the freezer. Check after six hours. The center should be firm enough to hold a scoop. A deep container can take longer than a shallow pan. If it is too hard to scoop straight from the freezer, let it soften briefly before serving. Avoid repeatedly thawing the whole container. Scoop what you need and return the rest promptly.

Troubleshooting the frozen texture

Dense before freezing	Whip the cream to stable peaks and fold with fewer strokes
Grainy whipped cream	Stop beating sooner on the next batch
Too soft in the center	Give it more time in the freezer
Icy around the edges	Use a snug cover and limit repeated softening
Very hard to scoop	Let the container sit briefly, then test a small section

Add a swirl or serve with something warm

Add cookie pieces or a soft ribbon of caramel sauce just before freezing. Use a little at first so the swirl stays distinct. For a simple dessert, put a scoop over a warm brownie. If you want to compare mix-ins, divide the base between smaller containers and keep one portion plain so you can taste the difference.

Recipe and technique sources

Eagle Brand’s vanilla ice cream recipe provides the base ratio and freezing window. King Arthur Baking’s no-churn ice cream guide shows a method for whipping cream and condensed milk together. The credited photos illustrate ingredients, equipment and serving variations.