Eggless No-Churn Vanilla Ice Cream
Creamy, dreamy, and genuinely scoopable, this no-churn vanilla ice cream is the kind of freezer staple that makes you wonder why you ever bought the store-bought stuff. The magic here is all in the technique — whipping heavy cream to stiff peaks and folding it into sweetened condensed milk creates that lush, airy texture without a single egg or custard base in sight. That means no tempering, no double boiler, and no worrying about whether a classic ice cream recipe is safe for those avoiding eggs. Just four simple ingredients — heavy cream, sweetened condensed milk, pure vanilla extract, and a pinch of salt — come together in a way that's genuinely hard to believe until you taste it. The overnight freeze is worth every minute of patience, giving you a batch that scoops cleanly and melts slowly on the spoon. With eight generous servings from one loaf pan, it's perfect for a dinner party, a summer cookout, or just keeping a stash in the freezer for whenever the craving hits.
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Learn more →Ingredients
8 servings
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 2 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
In a large bowl, beat the cold heavy cream with a stand mixer or hand mixer on medium-high speed until stiff peaks form, 3–4 minutes — the cream should hold its shape when the beaters are lifted and not slump.
- 2
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until combined.
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