Looking for a homemade vanilla ice cream recipe that's easy to make and big in flavor? This frozen treat is a game-changer! It has a smooth texture and irresistible taste; you'll understand when you taste it. Whether you enjoy it in a cone, a bowl, with or without a topping, or sandwiched between cookies, it's a fantastic frozen dessert.
The easiest vanilla ice cream. Yes, really.
If you're a fan of homemade ice cream and haven't tried this no-churn recipe with condensed milk yet, you're in for a treat.
This luscious frozen dessert offers a unique twist on the classic favorite. It's unbelievably creamy and perfectly balanced with a hint of sweetness.
- Simplicity: it requires just 3 ingredients and no fancy equipment, making it incredibly easy to prepare. No need for an ice cream maker.
- Creaminess: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand.
- Flavor: it has an unparalleled caramel-like sweetness and vanilla flavor.
- Versatility: vanilla condensed milk ice cream is a perfect canvas for various flavor combinations and add-ins allowing you to create your own signature flavors. Check out all the no-churn ice cream recipes we have posted.
Ingredient list
- Sweetened condensed milk: is a must and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Cream: heavy cream, whipping, and heavy whipping cream work well.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
Any add-ins you'd typically find in a vanilla ice cream base can be used. The possibilities are almost endless. Some of our favorites are below.
So, don't be afraid to get creative and try different combinations to find your perfect variation.
- Milk: substitute 1 cup of cream for the same amount of whole milk for a lighter ice cream.
- Citrus: add lemon, orange, or tangerine zest (or a mix) before freezing it.
- Cookies: chopped Oreos, gingersnaps, chocolate chip cookies, graham crackers, or any other cookie you love. Fold them into the ice cream before freezing.
- Fruit: add chopped and pureed berries, mangoes, pineapple, or peaches before freezing.
- Nuts: fold in chopped pistachios, pecans, walnuts, or almonds. If you want an added burst of nutty flavor, use extracts or pastes.
- Chocolate chips: any type can be folded into the condensed milk mixture.
Steps to make sweetened condensed milk ice cream
You need only a large bowl, an electric mixer, a spatula, and a metal container to make this ice cream.
- The cream needs to be whipped to medium-firm, not stiff peaks. It will be mixed further when the rest of the ingredients are added. We don't want to risk curdling it.
- Add the sweetened condensed milk to the cream, not the other way around. It will be easier to fold and integrate.
- I like to use vanilla paste with the characteristic seeds that leave tiny dots all over the ice cream. Any vanilla extract you like works.
- Metal pans make great containers for this type of ice cream. Even the mixture out with a spatula before freezing it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated) milk. Make sure it has sugar.
- Vanilla: make sure you use it unless you want a condensed milk flavor. I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Container: any metal pan (round, loaf, square) is excellent for storing ice cream in the freezer. Cover them with plastic wrap.
- How to serve vanilla no-churn ice cream: we like to eat it plain, with dulce de leche or chocolate sauce. Fresh fruit, especially strawberries and raspberries, pair very well. Use it to top apple crumb bars, a dump cake, or similar fruit desserts.
- How long does it take to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
- How to store it for a longer period: use an airtight container or cover the one you froze it in with a double layer of plastic wrap.
- Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will vary. Changing the ingredients for this recipe will not yield the best results.
Related recipes you might like:
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No Churn Vanilla Ice Cream (3 ingredients)
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Ingredients
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk, 1 can
- 1 teaspoon vanilla extract , or ¾ teaspoon vanilla paste
Instructions
- Beat 2 cups heavy cream until thick but not completely firm.
- Pour into it 14 ounces sweetened condensed milk and fold in with a spatula or whisk.
- Add 1 teaspoon vanilla extract and stir until smooth and even colored.
- Pour into a metal pan without a removable bottom (8-inch round or square or 2 medium loaf pans).
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with sauces, fresh fruit, or plain.
- Cover with plastic wrap for longer storage.
Mindy says
I am the ice cream queen once again with this recipe. I am going to try to make it with spotted bananas next.
Paula Montenegro says
Love!
Teresa says
this was really good ! i have made avacado ice cream with condensed milk as well and the creamy consistancy is very welcomed in the ice cream . love