No Churn Vanilla Bean Ice Cream (Super Creamy & Easy)
If you’re looking for a creamy, dreamy summer treat that doesn’t require an ice cream maker, this no-churn vanilla bean ice cream is it. Packed with real vanilla flavor and a rich, smooth texture, it’s the kind of dessert that feels gourmet, but takes less than 15 minutes to whip together. Whether you’re new to homemade ice cream or just want a foolproof recipe that never disappoints, this easy recipe delivers every time.
Looking for something extra special? Try our No-Churn Strawberry Shortcake Ice Cream or our Banana Pudding Ice Cream!
The Perfect Summer Treat
Growing up, some of my favorite memories were spent at my grandma’s house. On hot summer days, after hours of splashing around in the pool with my siblings and cousins, she’d surprise us with a batch of her homemade ice cream. It was always the highlight of the day—cool, creamy, and packed with flavor. Store-bought ice cream never came close. I can still remember the excitement of drying off just in time to hear the ice cream coming out of the freezer (or sometimes fresh chocolate chip cookies!). It wasn’t fancy, but it was everything: creamy, comforting, and made with love. That kind of memory sticks with you forever. This no-churn vanilla ice cream is my take on those nostalgic moments, recreated in a way that’s easy, accessible, and just as unforgettable.
What Is No-Churn Vanilla Ice Cream?
Traditional ice cream requires a custard base and an ice cream maker to churn air into the mixture as it freezes. No-churn vanilla ice cream skips all that. Instead, it relies on whipped cream for volume and sweetened condensed milk for sweetness and structure. In this version, we enhance that base with a bit of evaporated milk to lighten the flavor, cream cheese for richness, and corn syrup to keep it soft and creamy even after freezing.
No-Churn Vanilla Ice Cream Video Tutorial
Why You’ll Love This No-Churn Vanilla Bean Ice Cream
- Eggless recipe — perfect for those avoiding custards or looking for a simpler treat
- No ice cream maker needed
- Incredibly creamy texture thanks to whipped cream and cream cheese
- Balanced flavor — not too sweet, with real vanilla shining through
- Make-ahead friendly and perfect for summer entertaining
This isn’t just any no-churn recipe—we tested and refined it to reduce the overly sweet taste that sweetened condensed milk can sometimes bring. By adding evaporated milk, cream cheese, and a little salt, this recipe has the scoopability and flavor of a churned ice cream without the hassle and eggs!
For more no-bake, easy recipes, check out my Banana Pudding! YUM!
Why No-Churn Ice Cream Works So Well
No-churn ice cream relies on the magic of whipped cream for structure and sweetened condensed milk for sweetness and body. When these two elements are folded together, they create an airy, emulsified base that mimics the texture of churned ice cream. Additives like evaporated milk, corn syrup, and cream cheese help prevent large ice crystals from forming and contribute to that smooth, scoopable texture. It’s a brilliant shortcut that feels anything but “shortcut.”
Ingredients You’ll Need
- Heavy cream: This is what gets whipped and gives the ice cream its airy, smooth texture.
- Sweetened condensed milk: Adds sweetness and helps bind the mixture together. We use just enough, not the full can, to keep the caramel-like flavor from overpowering.
- Evaporated milk: Helps mellow the condensed milk’s sweetness and gives the ice cream richness.
- Cream cheese: Adds richness and a hint of tang that balances the sweetness beautifully.
- Vanilla bean paste: For deep, complex vanilla flavor and those beautiful specks. You can substitute with pure vanilla extract if needed, but vanilla bean paste is worth the cost!
- You can also make vanilla bean paste from scratch! It’s super cost-effective and has just a few ingredients. Check out our Vanilla Bean Paste Recipe post.
- Corn syrup: Prevents iciness and keeps the ice cream scoopable for days. (Don’t skip this!)
- Kosher salt: Balances the sweetness and enhances all the flavors.
How to Make Easy No-Churn Vanilla Ice Cream
1. Whip the Cream
Use a hand mixer or stand mixer to whip cold heavy cream to stiff peaks. This is key to getting the airiness that mimics churned ice cream.
2. Mix the Base
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, softened cream cheese, vanilla bean paste, corn syrup, and salt until completely smooth.
3. Fold It All Together
Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Don’t rush this—fold gently to keep the mixture light and fluffy.
4. Freeze
Pour into a loaf pan or airtight container. Press plastic wrap or parchment against the surface to prevent ice crystals, and freeze for at least 6 hours or overnight.
👉Grab the loaf pan Im using here.
Tips for the Creamiest No-Churn Vanilla Ice Cream
- Use vanilla bean paste or fresh vanilla beans for the strongest vanilla flavor!
- Use cold heavy cream for the best whip and volume.
- Soften the cream cheese in the microwave for 10 seconds to ensure it blends smoothly.
- Don’t skip the salt. It elevates the vanilla and cuts through any lingering sweetness.
- Let it sit out for 5–10 minutes before scooping for the perfect texture.
Frequently Asked Questions
Yes, but the texture will be a little less rich, and the ice cream may taste slightly sweeter. You can also substitute with mascarpone cheese for a milder, creamier result if you prefer, or simply leave it all entirely.
You can, but the flavor will be much sweeter and more one-dimensional. We tested that version, and this current blend tastes more like premium ice cream.
Use 2 tbsp of pure vanilla extract instead, or scrape the seeds of 1-2 vanilla bean pods into the base.
Pro Tip: I suggest purchasing vanilla bean paste. It really elevates so many desserts, and you will see me use it often, like in our Vanilla Bean Cheesecake, Famous Vanilla Buttercream, Moist Vanilla Cake, and so much more.
Or you can make vanilla bean paste from scratch! It’s super easy and way more cost-effective. Check out the recipe here.
Flavor Variations to Try
Once you master this base, you can create all kinds of flavor spins:
- Cookies & Cream: Fold in crushed Oreos after mixing
- S’mores: Add crushed graham crackers, chocolate chunks, and mini marshmallows
- Strawberry Shortcake: Strawberry jam rippled through with shortcake crumbles.
- Banana Pudding: The classic southern dessert turned into ice cream. (This might be my favorite one yet!)
The options are truly endless!
Serving Ideas (Plus Our Favorite Toppings!)
This no-churn vanilla ice cream is amazing on its own, but even better paired with your favorite desserts. Serve it with warm peach cobbler, gooey brownies, slutty brownies (you heard me!), or a slice of apple pie. Drizzle it with our rich and glossy homemade hot fudge sauce for the ultimate sundae experience. Scoop it into cones for a backyard celebration or layer it into homemade ice cream sandwiches using our soft and chewy chocolate chip cookie recipe. For a quick sundae, drizzle with chocolate sauce, caramel, or top with fresh berries and whipped cream.
If you want to serve the PERFECT-looking ice cream scoops, you need this scooper.
Storage Tips
Store your no-churn vanilla ice cream in an airtight container in the coldest part of your freezer. It’s best enjoyed within 2 weeks for optimal texture and flavor.
If it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
These are by far my favorite containers for storing ice cream!
Get to Baking!
This no-churn vanilla ice cream is proof that you don’t need an ice cream maker to create a rich, creamy dessert that rivals anything from the store. With real vanilla bean flavor, a perfectly sweetened base, and scoopable texture straight from the freezer, this recipe is a must-try this summer.
Whether you’re new to homemade ice cream or just want a reliable go-to, this version checks every box. Creamy. Balanced. Easy. And totally unforgettable.
Try it today with our Chocolate Brownies, Slutty Brownies, or Chocolate Chip Cookie Recipes! You won’t be disappointed.
If you make this no-churn vanilla ice cream, I’d love to see it! Tag me on Instagram @everythingjustbaked so I can share your creations—and don’t forget to leave a review below to let me know what you thought!
Ingredients
- 2¼ cups (532 g) cold heavy cream
- ½ cup (153 g) sweetened condensed milk
- ½ cup (118 g) evaporated milk
- 4 tbsp (2 oz / 58 g) full-fat cream cheese, softened
- 2 tbsp vanilla bean paste
- 1 tbsp light corn syrup
- ½ tsp kosher salt
Instructions
- In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
- In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)
- Add in the sweetened condense milk, evaporated milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.
- Gently fold the whipped cream into the vanilla mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy. At this stage you can add any toppings such as chocolate, oreos, salted caramel etc. Get creative!
- Pour the mixture into a standard loaf pan or 1–2 airtight containers. Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.
- Freeze for at least 6 hours, or overnight, until firm. Enjoy!
Video
Notes
- Let the ice cream sit at room temperature for 5–10 minutes before scooping if it’s too firm.
- Store in an airtight container for up to 2 weeks for best texture and flavor.
- This ice cream is the perfect base for any flavors! Swirl in caramel, crushed Oreos, nuts, candies, or chocolate. The options are endless.
Oh my goodness!! I love me a dense ice cream texture. This is amazing!! Is there a way to give 1000 stars????
OMG! I made the most amazing ice cream! From scratch my very first time! I was in class and following direction!
Can this be used as a base recipe to add bananas, etc.,?
Totally!
Simple yet delicious, with a soft and creamy finish
Can I use honey instead or corn syrup? Thanks
You could but you honey has a flavor so it would be honey vanilla ice cream.
Can you make this onto chocolate ice cream?
Totally! Add in cocoa powder or melted chocolate
You are the best God bless you and thanks so much for shared your recipes
How do you go about add ins, for example oreos?
Just mix them in before freezing!
Easiest recipe for the fluffiest ice cream!
I made the mistake of adding the evaporated sweetened condensed and heavy whipping cream all together but it worked out because it did whip up! I’m excited to see how it tastes!
? Fine sea salt or kosher salt
I use kosher! Thanks for catching that.
I’d like for you to try or suggest a butter pecan ice cream recipe. 😀