This 3-ingredient, No-Churn Vanilla Ice Cream is creamy, scoopable, and delightful over your favorite dessert. (makes 1 loaf pan)
Estimated reading time: 6 minutes
Table of contents
No-Churn Vanilla Ice Cream
Hi Everyone, I bring you this No-Churn Vanilla Ice Cream because Summer is here and you need a scoop of ice cream to go with all those Summer-y desserts – not to mention it’s lovely on its own or with fresh, ripe stone fruit like peaches, plums, apricots, nectarines or cherries all which are having their season during the Summer months.
I know my grocery store is abounding with such lovely sweet fruit.
If you can pick your own at a local farm or snag some a the farmers market – all the more power to you!
I also show this No-Churn Vanilla Ice Cream served with Easy Caramel and this new-to-me Celtic sea salt I found at the grocery store.
Ingredients
- No-Churn Vanilla Ice Cream
- 1 pint (2 cups) heavy whipping cream, I prefer and recommend organic
- 1 (14-ounce) can of sweetened condensed milk
- 2 teaspoons vanilla extract, use the best quality you can find
- 1/8 teaspoon cream of tartar, optional
Toppings for Serving
- stone peaches plums, apricots, nectarines, or cherries sliced
- berries
- Easy Caramel
- sea salt
- any tasty food you want!
Kitchen Tools for No-Churn Vanilla Ice Cream
- 9 x 5 x 3 inch loaf pan
- mixing bowl
- ice cream scoop
- electric hand mixer
- measuring spoons and cups
- wet measure
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Recipe Attribution
This No-Churn Vanilla Ice Cream is inspired by No-Churn Cherry Chocolate Chip Ice Cream.
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How would you customize this recipe? Please let me know in the comments below!
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No-Churn Vanilla Ice Cream
This 3-ingredient No-Churn Vanilla Ice Cream is creamy, scoopable, and delightful over your favorite dessert. (makes 1 loaf pan)
Ingredients
No-Churn Vanilla Ice Cream
- 1 pint (2 cups) heavy whipping cream, I prefer and recommend organic
- 1 14-ounce can of sweetened condensed milk
- 2 teaspoons vanilla extract, use best quality you can find
- 1/8 teaspoon cream of tartar, optional
Toppings for Serving
- stone peaches, plumbs, apricots, nectarines or cherries, sliced
- berries
- Easy Caramel
- Sea Salt
Instructions
To Whip Cream
- For best results, chill a medium-large metal (not required but preferred) mixing bowl in the freezer for 5-10 minutes before starting the recipe.
- Whip heavy whipping cream until it has bubbles, then add cream of tartar (optional) and add 2 teaspoons vanilla extract. Continue whipping to stiff peaks.
- Using a baking spatula, gently fold the sweetened condensed milk into the whipped cream until combined and there are no streaks and the color is uniform. Please note: Do not over mix or the mixture will deflate.
- Cover with a layer of plastic wrap and then aluminum foil (to prevent frost from accumulating). Freeze for at least 6 hours and preferably overnight.
- When it's ready, serve with your favorite toppings and enjoy!
Notes
This recipe uses a 9 x 5 x 3 inch loaf pan.
Nutrition Information:
Yield: 11 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 66mgSodium: 139mgCarbohydrates: 35gFiber: 1gSugar: 34gProtein: 6g
Please note that the Calculated Nutrition is an estimate at best.
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