No-Churn Vanilla Ice Cream

A classic vanilla ice cream comes together without a machine by folding softly whipped cream into vanilla-scented condensed milk, then freezing until scoopable.

380 min

8 half-cup scoops

Two creamy vanilla bean ice cream scoops sit in a chilled white bowl with dark vanilla flecks.

Ingredients

2 cups cold heavy cream

1 (14 oz) can sweetened condensed milk

1 tbsp pure vanilla extract

1 vanilla bean, split lengthwise

1/8 tsp fine salt

Equipment

9-by-5-inch loaf pan or freezer-safe container · Electric mixer · Large mixing bowls · Wide flexible spatula · Parchment paper

Keep the cream airy

Firm peaks hold their shape but remain smooth; overwhipped cream turns grainy and is harder to fold evenly.

Store tightly covered

Press parchment on the surface and seal the container; enjoy within 2 weeks for the best texture and vanilla flavor.

Mix the vanilla base

01. Chill the loaf pan while you work so the finished mixture can go straight into a cold container.

02. Scrape vanilla bean seeds into condensed milk, then whisk in extract and salt until evenly speckled.

Whip and fold

03. Beat cold cream to firm, smooth peaks; stop before it looks grainy or begins to clump.

04. Fold a quarter of the cream into the base to loosen it, which makes the remaining cream easier to incorporate.

05. Fold the remaining cream in two additions with a wide spatula, stopping while the mixture is fluffy and nearly uniform.

Freeze and serve

06. Spread the mixture in the cold pan without pressing it down; cover its surface with parchment and seal the pan.

07. Freeze at least 6 hours, until the center is firm enough for a scoop.

08. Temper for 5 minutes before scooping, then return the covered container to the freezer promptly.