Do you like simple ice cream?? Ice cream that can be done up any way you want and on top of anything you would like? Well this is the ice cream recipe for you! You’re going to love this No churn vanilla ice cream recipe! This vanilla ice cream is creamy and will go just about perfect with anything! This ice cream recipe doesn’t require an ice cream maker either! Just a hand mixer and a few ingredients and you’re good to go!
One thing I love about this recipe is that it can be made the night before a cookout or party and be ready to go by the time you’re ready to eat it. It literally only takes 5-10 minutes to make! Like hellooo how many batches do you think you could make.. A lot. Ha.
What equipment do I need for No Churn vanilla Ice cream?
Most ice cream recipes require an ice cream machine in order to make the ice cream, but there is another way! Yes, there is another way! Praise Jesus there is another way to make ice cream! And it’s super easy too! For this easy no churn vanilla ice cream recipe you will need a hand mixer or a standing mixer. This is used to beat the heavy whipping cream until stiff peaks form. This is going to give your vanilla ice cream a nice creamy and fluffy texture to it.
You will need one other mixing bowl and a rubber spatula to fold the two mixtures together. You will also fold in crushed melted peanut butter.
Lastly, you need a loaf pan. You will freeze the ice cream mixture in the loaf pan. You can either transfer the ice cream to an airtight container, or leave in the loaf pan uncovered for 2 weeks.
That’s all the ingredients you will need for this vanilla ice cream recipe! It’s that easy!
How long do I Freeze No Churn Ice Cream?
No churn ice cream needs to be frozen for at least 3-4 hours before serving. You can also make this ice cream recipe overnight and it will be ready the next morning. If the ice cream seems to be too hard to scoop, let it sit out on the counter for about 5 minutes until it thaws a little. Then you’re ready to dive in!
How to Make No Churn Vanilla Ice cream.
This is by far the easiest no churn vanilla recipe! Who knew you could make vanilla ice cream without an ice cream machine!!? This is so exciting, especially if you are an ice cream lover like I am.
To make this recipe, you will need to get out a few items: 2 mixing bowls, a hand mixer or a standing mixer, and a rubber spatula. In one of the medium bowls mix together the sweetened condensed milk, vanilla extract, pinch of salt. Set this aside.
In another bowl, or in the standing mixer bowl, beat the heavy whipping cream together until stiff peaks form. Make sure the mixer is on high speed when you are mixing this together. It should only take about a minute for the peaks to form. The stiff peaks will help the ice cream to be fluffy and airy when it freezes. Even if the whipping cream does not look like it has stiff peaks forming, it might be. To check, turn the mixer off, and gently lift it straight out of the bowl. If you see little peaks standing there, you’re done and ready to go. If you don’t see stiff peaks, or they fall a bit, continue mixing for about 30 more seconds. Check it again.
Once the stiff peaks have formed, slowly -about one cup at a time- add the whipped cream to the sweetened condensed milk mixture. Carefully fold them together with a rubber spatula until no streaks remain. Make sure to scrape the bottom of the bowl (especially in the center) to get any condensed milk mixture that might have gotten stuck there. You want it to be as smooth as possible.
Once everything is folded together, pour the ice cream mixture into a loaf pan. Spread it around evenly with a rubber spatula. Place in the freezer for 3-4 hours or overnight.
Remove the ice cream 5 minutes prior to serving to allow it to soften slightly.
Add your favorite toppings and enjoy!
How do I Store Vanilla Ice Cream?
This ice cream recipe can be stored in the loaf pan, uncovered for up to 2 weeks. It can also be stored in an airtight container for up to 4 weeks. If it lasts that long!
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this vanilla ice cream recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract or vanilla bean paste
- Pinch of salt
- 2 cups heavy whipping cream, chilled
- In a separate medium bowl combine sweetened condensed milk, vanilla extract, and a pinch of salt. Set aside.
- Use an electric mixer on high speed to beat heavy whipping cream together until stiff peaks form.
- Slowly (One cup at a time) add whipped cream to the sweetened condensed milk mixture. Carefully fold together with a rubber spatula until no streaks remain. It should look fluffy.
- Pour into a loaf pan. Spread evenly with a rubber spatula. Place in the freezer for 3-4 hours or overnight.
- Remove ice cream 5 minutes prior to serving to allow it to soften slightly.