Homemade No Churn Ice Cream {3 ingredients}

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Homemade no churn ice cream is just 3 ingredients and 10 minutes to make and comes out incredibly flavorful and delicious! It’s perfect any time of year for a sweet treat.Vanilla ice cream served in a stacked white bowl on a yellow fabric with spoons nearby

This recipe, more than perhaps any other, will remind me of the summer of 2020.

Normally, we’d be heading to TCBY, getting ice cream at the pool, and picking up cones from local stores.

Not so much this year. 😔

So we made a ton of homemade ice cream instead!

Sure, I buy ice cream from the grocery store too. We go through the stuff. But homemade is always better. ❤️

And this homemade no churn ice cream is so stinkin’ quick and easy to make, I was whipping it up on repeat. (Whipping it up – get it? You have to whip the whipped cream… haha, sorry.)

An ice cream scoop taking a scoop of vanilla ice cream from a bread pan

I pretty much had the needed ingredients — heavy whipping cream and sweetened condensed milk — in every grocery pick-up order this summer. You just need those two things and some vanilla extract and you are in for a treat.

This vanilla ice cream is so smooth, soft, perfectly sweet and crazy delicious. The texture, too, is spot on. No grainy bits, no artificial tastes, just clean, pure, cold, yummy ice cream.

That takes 10 minutes to prep and sets up perfectly in the freezer. (Meaning, it doesn’t stay soft serve soft and it doesn’t get rock hard. It’s right there in the middle and ready to pull out and dip a spoon into any time of day.)

Not that I sneak a spoonful if my kids happen to walk out of the kitchen for 5 minutes. Even at 10 a.m. I certainly don’t do that.

Anyway, you’ll love the taste, you’ll love the texture and you’ll love how simple it is.

And amazingly, there’s no ice cream maker needed!

Ingredients laid out on a counter for making homemade no churn ice cream Homemade whipped cream in a large glass bowl

I even have one – my mom lent me hers years ago and has never wanted it back – and I still prefer to make homemade ice cream without an ice cream maker.

Plus, you don’t have to worry about freezing the ice cream maker core in advance and going through the hassle of messing with it.

Nope, you just need 3 ingredients and 10 minutes, no advance planning required. The kids can even help get this ready, it’s so simple.

And y’all, my husband is particular about his ice cream. Really particular.

He doesn’t even like the “shortcut” versions I have made in the ice cream maker in the past, but he adores this no churn ice cream.

And I have a feeling you’ll be as smitten – and addicted – as we are!

(And if you are a chocolate lover, definitely check out this no churn chocolate ice cream. And in the summertime, this homemade peach ice cream is a frozen fruity treat!)

A large glass bowl of a just stirred together no churn vanilla ice creamA bread pan filled with a smooth homemade vanilla ice cream

Now, I’ve got some notes and substitutions coming up on how to make no churn ice cream. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making homemade no churn ice cream:

  • You’ll need 1 pint — about 2 cups — of heavy whipping cream. Details below on how to do the whipping part. I have not tried this with other substitutes, so you’re on your own there.
  • You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.
  • For freezing, you’ll want to put the ice cream in a freezer-safe container. I use a 9×5 bread pan and it works perfectly. (If you only have an 8×4, that will do, but it’ll be VERY full.) A pie pan or shallow freezer-safe bowl would work too. A large plastic container is fine too.
  • Make sure to clear some space in your freezer where this can rest flat, so it doesn’t leak out of the container before it sets up.
  • Freeze time will vary, but it’s usually ready to eat in 3-4 hours, though it might still be a little bit soft. After 6 hours, it should be completely set up.
  • The ice cream can be kept, covered, in the freezer for up to 10 days. If it lasts that long.

(You can also check out my Google Web Story for this recipe!)

A hand scooping vanilla ice cream from a bread pan after it

And keep reading for some fun flavor add-ins. Not necessary – this is so delicious on its own – but it can be fun to switch it up from time to time.

Oh, and if you are intimidated by making your own whipped cream, trust me, it’s super duper easy. And you don’t even need a stand mixer. (Confession: I don’t have one. I always use this hand mixer that was a bridal shower gift.)

Here’s a few pointers if you haven’t done it before.

How to make whipped cream:

  1. You’ll need a hand mixer or stand mixer.
  2. You put your cold heavy whipping cream in a large bowl (which you can chill for a few minutes if you’ve got the time) then you turn your mixer on low.
  3. Start with low for a minute or two to get it going so your whipping cream doesn’t splatter all over your kitchen.
  4. You can gradually increase the speed up to medium, as long as the splatters aren’t too out of control.
  5. You’ll need to beat it for about 4-6 minutes, until stiff peaks form.
  6. Stiff peaks means that when you hold up the mixer, the whipped cream stands up. It’s not so liquid or loose that it falls right off back into the bowl.

You’re all set!

A hand scooping up a scoop of homemade vanilla ice cream from a bread panVanilla frozen treat served in a stacked white bowl with spoons nearby

As mentioned, you can definitely add some mix-ins to your ice cream to flavor it up.

You’ll want to add 1/2 cup to 1 cup and stir to get it really well incorporated before placing the ice cream in the freezer.

It also helps to make sure everything is similarly sized and chopped on the small size.

Here’s a few ideas to get you thinking.

Flavor mix-ins for no churn ice cream:

  • Cookies and cream (crushed Oreo’s)
  • Fruits: Strawberry, blueberry, peach, etc. (fresh or frozen, chopped if large)
  • S’mores (mini chocolate chips, crushed graham crackers and mini marshmallows) – here’s a s’mores ice cream recipe
  • Chocolate chips
  • Mint chocolate chip (use mint extract and chocolate chips or use mint chocolate chips or chopped Andes mints)
  • Snickers – chopped up candy bars (or choose any other favorite candy)

The sky is the limit – mix and match your favorite add-ins. 👍

Next up for me is blueberries and graham crackers mixed into the ice cream. Doesn’t that sound yummy?

It’s also perfect for serving over things like cake, brownies and crisps. (Like peach blueberry crumbles, strawberry yogurt cake or healthy apple cobbler.)

Or you could keep it plain vanilla and add some fun toppings.

That’s probably our favorite way to go. We can all choose what we want to add each time and we can change it up day to day.

And honestly, I love it as is. Vanilla is my favorite ice cream flavor and no, you can’t convince me that’s boring. 😛

Vanilla ice cream served in a stacked white bowl with crushed cookies on top

Vanilla ice cream topping ideas:

  • Chocolate syrup or caramel sauce
  • Fresh fruit (chopped berries, cherries, etc.)
  • Crushed cookie pieces (such as Oreo’s)
  • Crushed or chopped candy pieces
  • Mini or regular chocolate chips
  • Sprinkles

Feel free to get creative with your mix-ins and your toppings and make this your own very favorite type of ice cream.

So cheers to the waning days of summer; let’s live them up! ☀️🍦

I hope you have a wonderful holiday weekend if you’re here in the U.S. – and I hope you enjoy making this homemade ice cream no matter the season!

XO,

Kathryn

A bowl of scooped vanilla ice cream with spoons nearby

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