No-Churn Ice Cream

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Don’t have an ice cream maker but still crave a cool sweet treat? This no-churn ice cream comes together quickly with just four ingredients.

My family absolutely loves ice cream, which means we have to keep it on hand year-round.

It works out well for us because I love to make ice cream, from rocky road ice cream in the summer to spiced cranberry ice cream in the winter.

Red bowl of no-churn ice cream with a black wooden background.

What I don’t love is remembering to chill the ice cream machine base. Fortunately, when the craving hits, I can whip up a batch of no-churn ice cream instead!

I’ll admit that I used to be pretty skeptical of no-churn ice cream. But I’m here to tell you that it is just as smooth, creamy, and delicious as standard ice creams!

Plus, you can’t beat how easy it is to make. With just a handful of ingredients and a mixer, you’re on your way to a crowd-pleasing dessert.

Ingredients for no-churn ice cream

You’ll need:

Ingredients for no-churn ice cream on a tile surface with labels.

Heavy cream – Also known as heavy whipping cream, this makes the ice cream wonderfully light and creamy.

Do not substitute frozen whipped topping.

Sweetened condensed milk – Not to be confused with evaporated milk, sweetened condensed milk is thick and rich. It can be found in the baking aisle. 

You’ll need 1 14-ounce can.

Vanilla – I always recommend using pure vanilla extract for the best flavor.

However, keep in mind that the vanilla will tint the ice cream a little bit. If you want a whiter vanilla ice cream, use clear vanilla extract.

Salt – Add just a pinch of salt to enhance the other flavors.

Bowl of no-churn ice cream set on a wooden board.

How to make this recipe

Set aside ice cream containers.

In a large bowl, stir together the sweetened condensed milk, vanilla, and salt until blended. Depending on the color of your extract, the mixture will be a caramel color.

In another bowl, beat the heavy cream to stiff peaks.

Fold the whipped cream into condensed milk mixture. 

To fold, use a silicone spatula to gently pull from the sides and bottom, then fold up toward the middle of the bowl.

Repeat until evenly mixed and no streaks remain.

Do not stir vigorously, or you will lose the volume that gives the ice cream its texture.

Once mixed, pour into ice cream containers, place on lids, and freeze for 4-6 hours before serving.

No-churn ice cream is much softer and easier to scoop than churned ice cream, so make sure to not leave it sitting out long!

Red ice cream bowl with no-churn ice cream scoops, set on a wooden board.

Recipe suggestions

Because no-churn ice cream is so easy, you can add your favorite ingredients to make other variations!

For chocolate, mix ½ cup cocoa powder to the sweetened condensed milk before folding in the whipped cream.

For strawberry, fold in ? cup mashed strawberries at the end.

You can also add other mix-ins like crushed cookies, chopped nuts, or coffee.

Swap out the vanilla with other extracts like almond extract, lemon extract, or your other favorite flavors.

Red ice cream bowl with three scoops of no-churn ice cream.

Storage tips

Store your ice cream in an insulated ice cream container to keep it as fresh as possible.

I like using a 2-quart insulated container, or waxed paper ice cream containers. Make sure it has a well-fitting lid.

Don’t keep your ice cream in a loaf pan, unless you plan to serve it all immediately. Ice crystals can easily form when using a loaf pan and plastic wrap, leading to an unsatisfying texture on the ice cream.

The ice cream will keep for about 3 months in the freezer — if it lasts that long!

Spoonful of no-churn ice cream.

More ice cream recipes

Looking to dive into the world of churned ice cream? Try these recipes:

Or for another easy frozen dessert that will remind you of a certain theme park, make a boozy Dole Whip at home!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Red ice cream bowl with three scoops of no-churn ice cream.

No-Churn Ice Cream

You don't need an ice cream machine for this easy vanilla no-churn ice cream. It's smooth, creamy, and totally delicious!
Author : Megan Myers
5 from 43 votes
Print Pin Recipe Review
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 292 kcal


  • 14 ounces sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Pinch fine sea salt
  • 2 cups heavy cream


  • In a large bowl, stir together the sweetened condensed milk, vanilla, and salt until blended.
  • In another bowl, beat the heavy cream until stiff peaks form.
  • Fold the whipped cream into the sweetened condensed milk mixture, using a spatula to gently bring up the mixture from the sides and bottom, then folding over toward the middle. Fold until mixed and no streaks remain. Do not stir hard, which will cause the volume to collapse.
  • Pour the ice cream mixture into containers, place on lids, and freeze for 4-6 hours before serving.


Makes about 1 ½ quarts.


Calories: 292 kcalCarbohydrates: 23 gProtein: 4 gFat: 21 gSaturated Fat: 13 gCholesterol: 67 mgSodium: 63 mgPotassium: 194 mgSugar: 23 gIron: 0.1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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