If you have ever wanted to make ice cream at home but felt put off by all the steps, this recipe is for you. No ice cream machine, no cooking, and no complicated custard base to worry about.
This vanilla ice cream is completely eggless, which is great for anyone who avoids eggs or simply doesn’t have any on hand.
Most no churn recipes still keep things simple, and this one is no different. You just whip, fold, and freeze.
The result is a smooth and creamy ice cream with a classic vanilla flavor that everyone recognizes and loves.
I like keeping a loaf pan of this in my freezer, ready to scoop whenever a craving hits. Let me show you how easy it is to make.
Why You’ll Love It
Creamy Texture – Whipped cream and condensed milk create smooth, airy scoops without an ice cream machine.
Classic Vanilla Flavor – Vanilla extract delivers a familiar flavor, while salt balances the sweetness beautifully.
Eggless and Delicious – This recipe creates rich, satisfying ice cream without using eggs or complicated ingredients.
No Churn Required – The simple whipping and folding method gives you homemade ice cream without special equipment.
Ingredient List
- 2 cups Heavy Whipping Cream, cold
- 1 can (14 oz) Sweetened Condensed Milk
- 1 tbsp Vanilla Extract
- 1/4 tsp Salt
Directions
Step 1
Place a large mixing bowl and your beaters in the freezer for 15 minutes – cold equipment helps the cream whip up faster and fluffier.
Step 2
In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt until fully combined.
Step 3
Pour the cold heavy cream into the chilled bowl and whip on high speed for 3-4 minutes, until stiff peaks form.
Step 4
Fold the whipped cream into the condensed milk mixture in three additions, using a gentle folding motion to keep the mixture light and airy.
Step 5
Transfer to a 9×5 inch loaf pan, smooth the top, and press a piece of parchment or plastic wrap directly onto the surface.
Step 6
Freeze for at least 6 hours or overnight. Let the pan sit at room temperature for 5 minutes before scooping for perfectly creamy scoops.
Tips
Keep Everything Very Cold
Use heavy cream straight from the refrigerator, and chill the bowl and beaters for the full 15 minutes. Cold cream traps air more easily and reaches stiff peaks without needing extra whipping.
A warm bowl or cream can stay too thin, which makes the finished ice cream less fluffy and harder to scoop.
Mix the Condensed Milk Well
Whisk the sweetened condensed milk, vanilla, and salt until the salt is fully dissolved and the mixture looks smooth. This helps spread the vanilla and salt evenly through every scoop.
Scrape the bottom and sides of the bowl while whisking so no thicker condensed milk or salt is left behind.
Stop Whipping at Stiff Peaks
Lift the beaters to check the cream. The peaks should stand upright and keep their shape instead of bending over.
Stop as soon as you reach that stage. Whipping much longer can make the cream look grainy and reduce the smooth texture of the ice cream.
Try These Next
- Eggless Cinnamon Bread Pudding
- Eggless Classic Southern Pecan Pie
- Eggless Fudgy & Rich Chocolate Brownies
Questions You Might Have
Can I use a hand mixer to whip the cream?
Yes, a hand mixer works well for this eggless recipe. Use high speed and whip the cold cream until it forms firm peaks that hold their shape when the beaters are lifted.
Chilling the bowl and beaters first helps the cream whip faster and gives the ice cream a lighter texture.
Eggless No Churn Vanilla Ice Cream
Ingredients
Equipment
Method
- Place a large mixing bowl and your beaters in the freezer for 15 minutes - cold equipment helps the cream whip up faster and fluffier.
- In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt until fully combined.
- Pour the cold heavy cream into the chilled bowl and whip on high speed for 3-4 minutes, until stiff peaks form.
- Fold the whipped cream into the condensed milk mixture in three additions, using a gentle folding motion to keep the mixture light and airy.
- Transfer to a 9x5 inch loaf pan, smooth the top, and press a piece of parchment or plastic wrap directly onto the surface.
- Freeze for at least 6 hours or overnight. Let the pan sit at room temperature for 5 minutes before scooping for perfectly creamy scoops.