No Churn Vanilla Ice Cream is the easiest and most delicious version of vanilla ice cream that I’ve ever made. This would be a great recipe to do with kids. They can mix the ingredients (there is just three), add their favorite add-ins, and they don’t have to add to a machine. Because this is a “no ice-cream machine” needed in this recipe.
I first heard about no-churn ice cream on the Food Network. Duff Goldman was hosting a baking competition and one of the contestants made a no-churn ice cream to go with his baked goods. I hadn’t heard of this until that show but neither had Duff, so I knew I wasn’t the only one. You can read more in my post Have You Tried No Churn Ice Cream? Since this first basic recipe, I’ve made different flavors and have added all kinds of add-ins and toppings. But my new obsession is adding these little vials of liquors or syrups – The Kicker! But, before we get into that, let’s make a batch of no churn vanilla ice cream.
To get started, I chill all the ingredients, mixing bowl and beaters in the refrigerator for at least one hour.
Have a clean, new storage container ready to freeze your ice cream in. You can also use a loaf pan covered in plastic wrap and then foil. Using a hand mixer, whip the heavy cream and vanilla until stiff peaks form. Fold in the condensed milk until totally incorporated. Then, if you are adding any mix ins, this is the time to add them.
Pour the ice cream mixture into your container and freeze overnight in the freezer. Scoop, serve & eat on its own or with your favorite toppings. Pretty straightforward, right? And only 3 ingredients. You can’t beat this for a super, easy dessert PLUS it gives you all this extra time to work on toppings!!!
Like I mentioned, I’ve recently found these cute little plastic, liquid vials I use to add syrup and/or liquors and serve with my ice cream. It makes dessert interactive and fun for kids and different for adults!
You can fill these little plastic syringes with your favorite liquor for adults or syrup for non-drinkers and kids. I bought mine online and they are really inexpensive and fun to use for other recipes too. I just stick them into the ice cream and guests can squeeze the liquor/syrup right on to their ice cream! You know how I love playing with my food… LOL.
A couple of tips on using those little syringes.
1) Pour the liquid into a small dish to make it easier to fill the vial.
2) It takes two squeezes to fill the vial. First, squeeze the plastic vial and insert the tip into the liquid. Release the vial and the syringe/vial will fill about half way.
3) Turn the vial so the pointy end is pointing up. Press the syringe again and put the tip back in the liquid and release the vile to fill a second time. Make sure you are pointing the tip up otherwise, you will release the liquid back into the dish with the second squeeze. (This works just like the turkey baster we all use at Thanksgiving!)
4) Insert the pointy end into the ice cream and serve. NOTE: a little ice cream gets into the tip of the vial so when you squeeze this over your ice cream, the ice cream comes out first and then the liquid. Be careful, but have a ton of fun!
When it comes to toppings, the more traditional sprinkles, nuts, mini candies, chocolate chips, whipped cream and fudge and caramel sauces come to mind and are completely wonderful. BUT, if you want to try something new, a friend in the Philippines recommended I try sprinkling chili flakes on my ice cream! What? Never heard of it and ran to my freezer to give it a try. What a surprise! It wasn’t too spicy at all. The cold sweetness of the ice cream mellows out those chili flakes and I even needed to add more to get that slight heat sensation. Really delicious and soooo different. Great conversation starter at your next party. Give this a try!
Want to WOW your guests with another “crazy topping”? Try my Blood Orange Olive Oil on Ice Cream recipe. Yup, a drizzle of olive oil on ice cream is another amazing surprise!
If you like this recipe, be sure to leave a rating and comment below. Then try The Best Pistachio Ice Cream or my Creamy Cantaloupe Sorbet if you want something light and different.
Looking for other frozen dessert recipes? Try some of these:
No Churn Vanilla Ice Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Pint Heavy cream
- 1 Can Sweetened condensed milk
- 1 Tsp. Pure vanilla extract
MIX IN SUGGESTIONS (optional):
- Nuts
- Chocolate chips
- Mini candies or chopped candy bars
- Chopped cookies
ADD A KICKER (optional):
- Amaretto
- Frangelico
- Almond Syrup
- Hazelnut Syrup
WANT SOME SPICE?
- Calabrian Chili Flakes, sprinkle on top for something different
Instructions
- Chill all the ingredients, mixing bowl and beaters in the refrigerator for one hour. Have a clean, new Tupperware container ready to freeze your ice cream. You can also use a loaf pan covered in plastic wrap and then foil.
- Whip the heavy cream and vanilla until stiff peaks form.
- Fold in the condensed milk until totally incorporated. (If you are adding any mix ins, this is the time to do it).
- Pour into your container and freeze overnight in the refrigerator.
- Scoop, serve & eat on its own or with your favorite toppings.
