Easy 3-Ingredient Homemade Vanilla Ice Cream

Rich & Creamy No-Churn Vanilla Ice Cream

Nothing beats the taste of pure, rich homemade ice cream on a warm day. This easy no-churn recipe delivers velvety, restaurant-quality vanilla ice cream without needing an expensive ice cream machine. Using heavy cream and sweetened condensed milk as a creamy base, you can whip up a batch in just 10 minutes before popping it into the freezer.

Ingredients

• Heavy Whipping Cream: 2 cups (480 ml), very cold

• Sweetened Condensed Milk: 1 can (14 oz / 400 g), chilled

• Pure Vanilla Extract or Vanilla Bean Paste: 2 teaspoons

• Fine Sea Salt: A tiny pinch (balances the sweetness)

The Science: Why No-Churn Works

• Air Trapping via Heavy Cream: Whipping cold heavy cream builds a stable matrix of air bubbles trapped inside milk fats, giving the ice cream its light, scoopable structure without churn blades.

• Depressing the Freezing Point: Sweetened condensed milk has a high sugar concentration and very low water content. The sugar prevents large, crunchy ice crystals from forming, ensuring a silky finish even at freezer temperatures.