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+ servings
Scoops of no churn ice cream

No Churn Ice Cream

No churn vanilla ice cream recipe is an easy homemade ice cream with just 2 ingredients. It is smooth, creamy and a delicious DIY ice cream.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Freezing 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 729kcal
Author Usha Rao


  • Electric Mixer


  • 1 can (14 oz / 396 gm) Sweet Condensed Milk
  • 1 pint Heavy Whipping Cream or Heavy cream
  • 1 teaspoon Vanilla Extract


  • Mix condensed milk and vanilla in a large bowl.
  • In a separate bowl whip heavy cream until it is stiff, about 3 minutes with an electric hand mixer.
  • Mix a scoop or two of whipped cream into the condensed milk. This will lighten the condensed milk and will make it easy to fold in the rest of the cream.
  • Transfer remaining whipped cream to condensed milk and gently fold using the low setting on the hand mixer.  Do not over fold, which could deflate the cream.
  • Transfer condensed milk cream mixture (ice-cream) to a freezer safe container. Smooth the top and place a piece of wax paper on the top of the ice-cream and gently press it onto the ice-cream. This prevents formation of ice crystals on the top.
  • Let it freeze for at least 6 hours. For a firmer ice-cream, freeze longer. For the best texture and flavor, eat it within two weeks. I made it 11 days ago and it is still fresh.


  • Flavors - Use any flavor you like. I tried almond extract.
  • Oreo Cookies - Fold in crushed Oreo cookies for Oreo cookie ice cream.  In the above recipe you will need one and half dozen cookies. Adjust the cookies to your liking.
  • Nuts - Finely chopped nuts are a nice addition to this ice cream


Calories: 729kcal | Carbohydrates: 57g | Protein: 10g | Fat: 52g | Saturated Fat: 33g | Cholesterol: 196mg | Sodium: 171mg | Potassium: 457mg | Sugar: 54g | Vitamin A: 2003IU | Vitamin C: 3mg | Calcium: 358mg | Iron: 1mg