Go Back
Print

Vanilla Ice Cream

This vanilla ice cream recipe is a simple, no-cook recipe made with sweetened condensed milk.
Course Dessert
Cuisine American
Keyword ice cream, vanilla ice cream
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

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

Pre-chilling is optional. This recipe was made successfully without chilling the mixture before churning.
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.