It’s time to celebrate a whole week dedicated to one delicious treat. If you missed previous weeks, you might have enjoyed the salted caramel cookie pie and the chocolate cupcakes with buttery caramel filling. As the Southern Hemisphere moves into warmer months (even if it doesn’t always feel like it), there’s no better way to kick off summer than with ice cream. So this week I’m starting with a timeless favourite: vanilla.
This is a No Churn Vanilla Ice Cream — a simple, three-ingredient recipe that produces incredibly creamy and delicious results. Honestly, it might be the best ice cream I’ve ever made. I’ll admit this no-churn base was the first homemade ice cream I tried. Traditional recipes often call for an ice cream machine, raw eggs, or more complex steps, and I never felt like tackling that extra effort. This version removes the fuss and delivers excellent flavour with almost no work.
All you need for this recipe is a bowl, hand beaters (or a whisk if you prefer), and three quality ingredients. Start by whipping the cream until soft peaks form. Gently fold in a tin of sweetened condensed milk and a little vanilla extract, then transfer the mixture to a container and freeze until set — preferably overnight. That’s it: effortless, creamy, and smooth ice cream.
A small tip: use a good-quality vanilla extract rather than a cheap imitation. The difference is noticeable and will elevate the flavour significantly. If you like a strong vanilla taste, I usually use two teaspoons, but start with one and taste the mixture before adding more.
The finished ice cream can freeze quite firm, so for the creamiest serving scoop some into a bowl and let it sit for a few minutes until it softens. If you don’t have an electric beater or want a light arm workout, a hand whisk will do the job; just be prepared for a little extra effort. This no-churn base also works as a direct swap for store-bought vanilla in recipes — try it in shakes, pie fillings, or blended desserts.
Print Recipe
No Churn Vanilla Ice Cream
Ingredients
- 600 mL Cream
- 1 Tin Sweetened Condensed Milk (400g)
- 1 – 2 teaspoon Vanilla Extract
Instructions
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Beat the cream with a beater until soft peaks form.
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Add the sweetened condensed milk and the vanilla extract, then lightly beat until combined.
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Pour the mixture into a container and place in the freezer to set, preferably overnight.
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If you prefer a soft-serve texture, it will be ready after about four hours.