This vanilla ice cream is a simple, no-cook recipe made with heavy whipping cream, whole milk, sweetened condensed milk, sugar, vanilla extract, and salt. All of the ingredients are combined in one bowl and churned in a Whynter 2.1-quart ice cream maker.
The recipe does not require eggs or a cooked custard base, and the ice cream mixture does not have to be chilled before churning.
About This Recipe
I developed this recipe for a straightforward homemade vanilla ice cream that can be mixed and churned without a lot of preparation. The entire ice cream base is whisked together at once, then poured directly into the ice cream maker.
I tested this recipe in a Whynter 2.1-quart ice cream maker. It takes approximately 50 minutes to reach a soft-serve consistency.
Chilling the mixture before churning is optional. I typically skip this step and put the freshly mixed ice cream base directly into the machine.
Ingredients
The recipe uses six basic ingredients:
- Heavy whipping cream
- Whole milk
- Sweetened condensed milk
- Granulated sugar
- Pure vanilla extract
- Salt
The sweetened condensed milk provides sweetness and contributes to the creamy texture of the finished ice cream. A small amount of additional sugar is used to round out the sweetness.
How I Make It
I add all of the ingredients to a mixing bowl at the same time and whisk until the mixture is completely combined and the sugar has dissolved.
The mixture then goes directly into the Whynter ice cream maker. I let it churn for approximately 50 minutes, until it reaches a thick soft-serve consistency.
At this point, the ice cream can be served immediately or transferred to a freezer-safe container for a firmer texture.
Freezing and Storage
When I transfer the ice cream to a container, I place a piece of parchment paper directly against the surface of the ice cream before putting the lid on.
The ice cream can be served immediately as soft serve or frozen for approximately 2–4 hours for a firmer, scoopable consistency.
If the ice cream becomes very firm in the freezer, let it sit at room temperature for a few minutes before scooping.
What I Tested
This recipe was tested using a Whynter 2.1-quart ice cream maker.
The observations from my preparation are:
- The mixture can be made without cooking.
- The mixture does not have to be chilled before churning.
- All ingredients can be whisked together in one bowl.
- Churning takes approximately 50 minutes in my machine.
- The finished mixture reaches a soft-serve consistency before freezing.
- Parchment paper can be placed directly on the surface before the storage container is covered.
The 50-minute churning time is specific to my preparation and machine. Ingredient temperature and machine conditions can affect the amount of time required.
Why I Keep This Recipe Simple
There are plenty of homemade ice cream recipes that require cooking a custard, separating eggs, tempering ingredients, or chilling the mixture overnight. This recipe takes a different approach.
Everything is measured into one bowl, whisked together, and poured into the ice cream maker.
That makes this a useful recipe to keep on hand when I want homemade vanilla ice cream without planning ahead.
Recipe Information
Yield: Approximately 1½–1¾ quarts
Prep time: About 5 minutes
Churning time: Approximately 50 minutes
Freezing time: 2–4 hours for a firmer consistency
Method: No-cook
Tested with: Whynter 2.1-quart ice cream maker
Pre-chilling: Optional
Eggs: None
Frequently Asked Questions
Does the ice cream mixture need to be chilled before churning?
No. Chilling is optional. I put the freshly mixed ice cream base directly into my Whynter ice cream maker.
How long does this vanilla ice cream take to churn?
It takes approximately 50 minutes to reach soft-serve consistency in my Whynter 2.1-quart ice cream maker.
Can this vanilla ice cream be served immediately?
Yes. Once it reaches soft-serve consistency, it can be served immediately. For firmer ice cream, transfer it to a freezer-safe container and freeze for 2–4 hours.
Why put parchment paper on top of the ice cream?
I place parchment paper directly against the surface of the ice cream before putting the lid on the container. This limits the amount of air directly contacting the surface while the ice cream is stored in the freezer.
Does this recipe contain eggs?
No. This is a no-cook vanilla ice cream recipe and does not contain eggs.
A Recipe Worth Keeping
This is the kind of recipe I want to keep in my recipe collection because it is practical, repeatable, and easy to make. The measurements, method, machine used, and results are all documented so the recipe can be made again without having to remember what worked the first time.
That is how I approach the recipes I keep here: simple instructions, specific measurements, and the details that matter when you actually make the recipe at home.
Amazon Storefront for the Ice cream making supplies I use.
Vanilla Ice Cream
Equipment
- Ice cream maker
Ingredients
- 2 cups heavy whipping cream
- 1½ cups whole milk
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Add the heavy whipping cream, whole milk, sweetened condensed milk, sugar, vanilla extract, and salt to a large mixing bowl.
- Whisk until all of the ingredients are thoroughly combined and the sugar has dissolved.
- Pour the mixture into the Whynter 2.1-quart ice cream maker. Chilling the mixture first is optional. I put the freshly mixed ice cream base directly into the machine.
- Churn for approximately 50 minutes, or until the ice cream reaches a thick soft-serve consistency. Churning time may vary depending on the temperature of the mixture and your machine.
- Serve immediately for soft-serve ice cream, or transfer the ice cream to a freezer-safe container for firmer ice cream.
- Place a piece of parchment paper directly on the surface of the ice cream, then put the lid on the container.
- Freeze for 2–4 hours, or until the ice cream reaches your preferred scoopable consistency.
Notes
The ice cream reaches soft-serve consistency in approximately 50 minutes in a Whynter 2.1-quart ice cream maker.
For the best storage, press parchment paper directly against the surface of the ice cream before covering the container.
Let the ice cream sit at room temperature for a few minutes before scooping if it becomes very firm after freezing.
