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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This vanilla ice cream is creamy, dreamy, and incredibly easy to make at home — perfect for sunny days and family moments.
- Simple Ingredients: Only 4 basics you likely already have at home.
- Kid-Friendly: Easy enough for little helpers to join in the fun.
- No Special Equipment: Just a mixer or whisk—no ice cream machine needed.
- Versatile Base: Quickly customize with your favorite flavors anytime.
This vanilla ice cream is wonderful as is, and just as easy to turn into all your favorite flavors, such as Homemade Strawberry Ice Cream, Mint Chocolate Chip Ice Cream, Cookies And Cream Ice Cream, and more best homemade ice cream recipes!
Beyond the flavors, here’s a little fun fact about me: a simple bowl of vanilla ice cream is my ultimate go-to dessert. I love its pure, creamy texture and effortless flavor. This recipe is from my trusty 2-ingredient ice cream base, which I’ve made countless times. My top tip? Make sure your cream and condensed milk are very cold—they whip up much better that way. If you don’t have condensed milk on hand, try my easy homemade version. And if fresh vanilla pods aren’t available, vanilla bean paste works just as well!
Bold Bakers Loved This!
“Made this a few times and each time I make it my husband wants to eat all of it himself after the first spoonful! ” — MilseanSweets Ally
“My daughter and I made this over Memorial Day weekend. This is the smoothest, easiest and most tasty ice cream ever. Yummers ???? Greatest return on effort ever!!” — Keran J.
“I have enjoyed this best ice cream recipe and have made: chocolate, vanilla, strawberry, green tea, and avocado. Today I made fresh mango with pureed mango. I am looking forward to tasting the result.” — Shari Morris
IMPORTANT NOTE: This recipe was improved and updated on 5/20/2025, to include NEW step-by-step photography, why this homemade vanilla ice cream stands out, substitutes of key ingredients, make-ahead and storage instructions, variations and mix-ins, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Why This Ice Cream Recipe Stands Out
- Tools You Need
- Key Ingredients
- How to Make the Best Vanilla Ice Cream
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- Variations & Mix-Ins
- FAQs
- More No-Churn Creamy Ice Cream
Why This Ice Cream Recipe Stands Out
This is a no-churn, 4-ingredient homemade ice cream recipe that delivers a rich, smooth texture and real vanilla flavor—no custard base or special equipment needed.
- Effortless Method: Whipped cream and sweetened condensed milk create a creamy, scoopable texture without churning.
- Short Ingredient List: Just four ingredients, including real vanilla, for pure flavor.
- No Cooking Required: No stovetop, no tempering eggs—just mix, freeze, and enjoy.
- Perfect Every Time: Foolproof results, even on your first try.
Comparatively, most ice cream recipes require tedious steps like making a custard base with whole milk and egg yolks and then churning the mixture in an ice cream maker to achieve the right texture.
Tools You Need
- Measuring cups and spoons
- Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl)
- Paring knife
- Silicone spatula
Key Ingredients
Heavy Whipping Cream
- When whipped, it incorporates air, giving the ice cream its light structure and airy texture.
- Delivers a smooth, velvety mouthfeel.
- Its high fat content helps the ice cream freeze soft and scoopable.
- Substitutes: For a vegan option, check out my Dairy-Free Coconut Homemade Ice Cream.
Sweetened Condensed Milk
- Acts as both the sweetener and the thickener.
- Keeps the texture smooth by stopping ice from forming and helps bind everything together without eggs.
- Substitutes: You can easily make condensed milk at home!
Vanilla Extract & Vanilla Bean
- The extract offers classic warmth.
- Vanilla bean specks add floral notes and aroma and give the ice cream a luxurious, bakery-style finish.
- Together, they enhance the flavor without overpowering the richness.
- Substitutes: Try my recipes for Vanilla Extract and Vanilla Bean Paste at a fraction of the store-bought version’s cost.
How to Make Homemade Vanilla Ice Cream
- Whip the cream: Using a stand mixer fitted with a whisk attachment, whip the cold cream on medium-high speed until soft peaks form. (You can also use a hand mixer.)
- Add the remaining ingredients:
Turn off the mixer and add the condensed milk, vanilla extract, and vanilla bean seeds. Whisk on high speed until the mixture is thick and stiff peaks form. - Freeze the mixture: Transfer your vanilla ice cream mixture to an airtight, sealable container and freeze for a minimum of 6 hours or overnight before serving.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Adjust the Sweetness: You can reduce the condensed milk by about ¼ for a less sweet ice cream. Keep in mind that sugar helps prevent ice crystals, so the texture may be slightly firmer.
- Balance the Flavor: Adding ⅛ to ¼ teaspoon of salt can help cut the sweetness and bring out the vanilla taste.
- Chill Your Ingredients: Use cold condensed milk and cream straight from the fridge—cold ingredients whip up faster and more reliably.
- Don’t Overwhip the Cream: Stop whipping once you reach stiff peaks. Overwhipping can turn the cream into butter and cause the mixture to separate.
- Freeze at the Right Temperature: Make sure your freezer is set to -18°C (0°F) for the ice cream to set properly and maintain a creamy texture.
- Add a Topping or Sauce: Elevate your ice cream with a drizzle of Salted Caramel Sauce, Chocolate Sauce, Raspberry Sauce, Butter Fudge, or some fresh Macerated Blueberries.
Make Ahead and Storage Instructions
Make Ahead:
Whip it up a day early and freeze overnight—perfect for parties or easy treats anytime.
Storage:
Keep in an airtight container in the freezer for up to 6 weeks. Press parchment or plastic wrap on top to prevent ice crystals.
To Serve:
Let sit at room temp for 5–10 minutes, then scoop for the best texture.
Variations & Mix-Ins
This vanilla ice cream is delicious on its own, but it’s also easy to customize:
- Fruit Swirls: Fold in strawberry compote, blueberry sauce, or mango purée before freezing. Top with fresh fruit or candied cherries!
- Chocolate Lovers: Mix in chocolate chips, hot fudge ripple, or a swirl of Nutella.
- Cookie & Candy Cravings: Add crushed Oreos, toffee bits, or chopped peanut butter cups.
- Nutty Touch: Stir in toasted nuts such as almonds, pecans, or pistachios for crunch.
- Spiced or Boozy: Try a pinch of cinnamon or a splash of bourbon or rum for grown-up flavor.
- Festive: Who would say no to sprinkles?
FAQs
What’s the difference between this and traditional churned ice cream?
While both are creamy and satisfying, here’s how this no-machine version compares:
- No Cooking Required: Traditional recipes use a cooked custard egg mixture; this one skips that step entirely.
- No Churning Needed: You don’t need an ice cream maker—whipped cream gives it a light, airy texture.
- Faster Prep: Just whip, mix, and freeze—no waiting for a custard to cool.
- Different Texture: Slightly denser than churned ice cream, but just as creamy and scoopable.
- Egg-Free: Great for anyone avoiding eggs or looking for a simpler process.
Can I make it without a mixer?
Yes, but it will take longer. Use a hand whisk and make sure your cream is extra cold—it needs to whip well to create the right texture.
Is this ice cream overly sweet?
It’s rich and sweet like premium ice cream. You can reduce the condensed milk slightly or add a pinch of salt to balance the sweetness.
What can I use instead of a vanilla bean?
Swap in 1 tablespoon of pure vanilla extract or 2 teaspoons of vanilla bean paste for a similar flavor.
Can I use regular cream or “all-purpose” cream?
No—only heavy cream (36% fat) will whip properly. Lower-fat options won’t give you the volume or creaminess you need.
Enjoy More No-Machine Ice Cream:
- Homemade Chocolate Ice Cream
- Homemade Strawberry Ice Cream
- Ube Ice Cream
- Mochi Ice Cream
- Homemade Ben & Jerry’s Ice Cream: Top 5 Flavors!
Make More Ice Cream Flavors!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
IMPORTANT NOTE: This recipe was improved and updated on 5/20/2025, to include NEW step-by-step photography, why this homemade vanilla ice cream stands out, substitutes of key ingredients, make-ahead and storage instructions, variations and mix-ins, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Vanilla Ice Cream
Ingredients
- 2 cups (16 fl oz/480 ml ) heavy whipping cream , cold
- 1 can (14 oz/ 400 g) sweetened condensed milk , cold
- 2 teaspoons vanilla extract
- 1 vanilla bean pod , cut open with seeds scraped out
Instructions
- Using a stand mixer fitted with a whisk attachment whip the cold cream on medium high speed until soft peaks form. (You can also do this with a hand mixer).
- Turn off the mixer and add the condensed milk, vanilla extract and vanilla bean seeds. Then whisk on high speed until the mixture is thick and stiff peaks form.
- Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before serving.
- Keep stored in the freezer for up to 6 weeks.
Recipe Notes
- Adjust the Sweetness: You can reduce the condensed milk by about ¼ for a less sweet ice cream. Keep in mind that sugar helps prevent ice crystals, so the texture may be slightly firmer.
- Balance the Flavor: Adding ⅛ to ¼ teaspoon of salt can help cut the sweetness and bring out the vanilla taste.
- Chill Your Ingredients: Use cold condensed milk and cream straight from the fridge—cold ingredients whip up faster and more reliably.
- Don’t Overwhip the Cream: Stop whipping once you reach stiff peaks. Overwhipping can turn the cream into butter and cause the mixture to separate.
- Freeze at the Right Temperature: Make sure your freezer is set to -18°C (0°F) for the ice cream to set properly and maintain a creamy texture.
- Add a Topping or Sauce: Elevate your ice cream with a drizzle of Salted Caramel Sauce, Chocolate Sauce, Raspberry Sauce, Butter Fudge, or some fresh Macerated Blueberries.
Hi, I made your vanilla ice cream and it was sooo good and creamy. And as much as I like condensed milk, it was a little too sweet for me. Can I put just half the can or 3/4 of the milk? Will it change the consistency? Thank you
Hi Gemma!
I make ice cream (from your basic recipe) every couple of days. It has become the staple “go-to” dessert in my house – everybody LOVES it, no matter what flavour. Store bought substitutes are no longer acceptable alternatives! LOL! ANyway I want to make COFFEE ice cream. I saw your recipe for the dairy-free version but I want to make a cream and condensed milk, coffee ice cream. What do I do? Use instant coffee granules? Brewed coffee?
Can you replace the vanilla pod with the extract if we can’t afford it?
Made this a few times and each time I make it my husband wants to eat all of it himself! This time I made mint chocolate chip and his response was “I just wanna give Gemma a hug!” So thank you for this recipe!
Hi! I tried this recipe and it tasted amazing. My only problem is that after I took it out of the freezer, the texture felt odd. It didn’t feel airy like ice cream and felt a bit too dense. How do I make it less dense/airier next time?
Hi Gemma here in Australia our condensed milk comes in 350 gram cans will that be enough for the ice cream or should I buy another can to make it equal 400 grams. Thankyou.
Please please PLEASE make a recipe for cake batter ice cream (like the one from coldstone creamery).
Hi Emma I have tried the ice cream base using whipping cream and condensed milk post that added different flavoured essence and kept in freezer. Everything went well the texture is soft and creamy. However, the ice isn’t set despite of freezing it for 2 days it’s still creamy. I am still wondering where is the problem. My family says it’s good but tasting like a pastry cream. What should I do to get the binding
This worked exactly as written, thanks!
what if we don’t have liquid sugar what else can we use
i i love your recipes so much you help me say a young ice cream maker