How to Make the Perfect 3 Ingredient No Churn Ice Cream
American · Easy · 370 min · 8 servings
This 3 ingredient no churn ice cream combines heavy whipping cream, sweetened condensed milk, and vanilla extract to create a lusciously creamy frozen dessert without any special equipment. It scoops perfectly and tastes just as indulgent as traditional churned ice cream with a fraction of the effort.
Why this recipe works
This 3 Ingredient No Churn Ice Cream recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 370 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 4 simple ingredients that you can find at any grocery store:
- 2 cups heavy whipping cream cold
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 0.25 tsp salt
Step by step instructions
Step 1: Whip the Cream
In a large cold bowl whip the heavy cream using a hand mixer or stand mixer on medium high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape firmly when the beaters are lifted.
Step 2: Fold in Condensed Milk
In a separate bowl stir together the sweetened condensed milk, vanilla extract, and salt. Gently fold this mixture into the whipped cream using a rubber spatula with large sweeping motions, being careful not to deflate the cream.
Step 3: Freeze Until Solid
Pour the mixture into a freezer safe loaf pan or container, smooth the top, and cover with plastic wrap pressed directly onto the surface. Freeze for at least 6 hours or overnight until completely solid before scooping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vanilla extract → any extract flavor such as almond, peppermint, or coconut to create different ice cream flavors
- sweetened condensed milk → coconut condensed milk for a dairy free tropical version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm cream instead of cold cream which will not whip properly and will result in a flat dense ice cream without the light airy texture
- Stirring instead of folding the condensed milk into the whipped cream which deflates all the air and causes the ice cream to freeze into a solid icy brick
Nutrition facts
Per serving: 290 calories, 4g protein, 28g carbs, 19g fat, 0g fiber.
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