Vanilla Ice Cream No Churn

A Quarter Baked
by A Quarter Baked
1/2 Gallon
6 hr 10 min

This vanilla ice cream is not only rich and delicious but it's also a no churn recipe! Making this homemade vanilla ice cream couldn't be easier. I love making it for holidays or just to have some ice cream at home. This recipe does contain a cooked egg yolk. It is optional but I do suggest it. It makes the ice cream so rich and creamy. Very similar to a bluebell ice cream. You can also customize the recipe by adding chocolate or cookies to it. If you would like to see my fun twist on this recipe check out my ice cream playlist on my YouTube channel! I know you'll love it.

Vanilla Ice Cream No Churn
Recipe details
  • 1/2  Gallon
  • Prep time: 10 Minutes Cook time: 6 Hours Total time: 6 hr 10 min
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  • 2 c Heavy Whipping Cream 500 g
  • 1 can Sweetened Condensed Milk 396 g
  • 1 Egg Yolk
  • 1 T Vanilla Extract 15 g

Mix the sweetened condensed milk and egg yolk together in a sauce pan.
On a medium to low heat bring the condensed milk up to a simmer and let it cook for 2 to 3 minutes. Stir the condensed milk and keep an eye on it because it will burn very easily.
Take the condensed milk off the heat and transfer it into a separate bowl to cool. By putting it into a separate bowl you stop the cooking process from the hot pan. Remember this burns really easily.
Once the condensed milk is cooled mix in your vanilla extract.
In a seaparate bowl. Whip the heavy whipping cream until it's at a stiff peak.
Take a fourth of the whipped cream and gently fold it into the sweetened condensed milk mixture.
Gently fold in the remaining whipped cream into the mixer a third at a time. Make sure there are not streaks of whipped cream left in the mixture.
Pour your ice cream into your storage container and freeze for at least 6 hours. Over night is better. Then enjoy!