Heavy cream whipped at exactly 32°F creates ice crystals small enough to feel creamy without any churning machine.
3-Ingredient Homemade Vanilla Ice Cream
Indulge in the creamy delight of homemade vanilla ice cream without breaking the bank or needing fancy equipment! With just three simple ingredients—heavy cream, sweetened condensed milk, and pure vanilla extract—you’ll whip up a luscious treat that rivals any store-bought option. Get ready to scoop up happiness in every bite!
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 can (14 oz / 397g) sweetened condensed milk (397 g)
- 2 cups heavy cream (480 ml)
🫙Pantry Staples(1)
- 1 tbsp vanilla bean paste (or vanilla extract) (15 ml)optionalvanilla extract
👨🍳 Instructions
- 1
Whip the cold heavy cream until stiff peaks form.
- 2
Mix the condensed milk with vanilla bean paste (or extract).
- 3
Gently fold into whipped cream.
- 4
Pour into a loaf pan, cover, and freeze for at least 6 hours.
💡 Pro Tips
- ✓Whip heavy cream to exactly stiff peaks (not over-whipped) because over-whipping breaks the fat emulsion and creates a grainy, butter-like texture that won't fold smoothly.techniquestiff peaks stage
- ✓Chill your bowl and beaters in the freezer for 15 minutes before whipping because fat globules in cream whip 50% faster and more stable when cold.equipment15 minutes
- ✓Use vanilla bean paste instead of extract for no-churn ice cream because the alcohol in extract can prevent proper freezing and create ice crystals.ingredient
- ✓Fold the condensed milk mixture in three additions using a rubber spatula in a J-motion to preserve 80% of the air you whipped into the cream.technique80% air retention
- ✓Freeze for minimum 6 hours but ideally 8-12 hours because the condensed milk's high sugar content requires longer freezing time to reach proper scooping consistency.timing8-12 hours optimal
Share this recipe
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
Share this recipe
Heavy cream whipped at exactly 32°F creates ice crystals small enough to feel creamy without any churning machine.
3-Ingredient Homemade Vanilla Ice Cream
Indulge in the creamy delight of homemade vanilla ice cream without breaking the bank or needing fancy equipment! With just three simple ingredients—heavy cream, sweetened condensed milk, and pure vanilla extract—you’ll whip up a luscious treat that rivals any store-bought option. Get ready to scoop up happiness in every bite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1 can (14 oz / 397g) sweetened condensed milk (397 g)
- 2 cups heavy cream (480 ml)
🫙Pantry Staples(1)
- 1 tbsp vanilla bean paste (or vanilla extract) (15 ml)optionalvanilla extract
👨🍳 Instructions
- 1
Whip the cold heavy cream until stiff peaks form.
- 2
Mix the condensed milk with vanilla bean paste (or extract).
- 3
Gently fold into whipped cream.
- 4
Pour into a loaf pan, cover, and freeze for at least 6 hours.
💡 Pro Tips
- ✓Whip heavy cream to exactly stiff peaks (not over-whipped) because over-whipping breaks the fat emulsion and creates a grainy, butter-like texture that won't fold smoothly.techniquestiff peaks stage
- ✓Chill your bowl and beaters in the freezer for 15 minutes before whipping because fat globules in cream whip 50% faster and more stable when cold.equipment15 minutes
- ✓Use vanilla bean paste instead of extract for no-churn ice cream because the alcohol in extract can prevent proper freezing and create ice crystals.ingredient
- ✓Fold the condensed milk mixture in three additions using a rubber spatula in a J-motion to preserve 80% of the air you whipped into the cream.technique80% air retention
- ✓Freeze for minimum 6 hours but ideally 8-12 hours because the condensed milk's high sugar content requires longer freezing time to reach proper scooping consistency.timing8-12 hours optimal