3-Ingredient No-Churn Vanilla Ice Cream

The easiest homemade vanilla ice cream recipe you’ll ever make. Just three ingredients and no ice cream maker necessary! 

High octane dairy + sugar alert!

Fair warning, this fully-leaded recipe contains all the dairy and sugar. For those who follow a dairy-free and/or sugar-free lifestyle, avert your eyes now, lest you get hooked into the cosmic tractor beam of creamy bliss and faceplant into a vat 3-Ingredient No-Churn Vanilla Ice Cream before you even know what hit you.

For everyone else: Oh, momma.

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net - #dessert #recipe - a super quick and easy recipe for the fluffiest, creamiest ice cream ever!

I had a heated debate with myself regarding whether or not to post this recipe. I tend to shield you all from the magical ways of heavy duty dairy and refined sugar, but in the end, the recipe won. It’s simply too good not to share.

Kind of like when you go out with your friends, and you’re all, “I’m JUST going to have ONE glass of wine.” and then one turns into two, two turns into three, and all of a sudden you’re all downtown eating a pile of the best chicken wings EVER at 2am purely by your own suggestion.

That’s what this ice cream is like. It sucks you in. It makes you naughty. It may be plain vanilla, but you guys: it’s filthy.

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net - #dessert #recipe - a super quick and easy recipe for the fluffiest, creamiest ice cream ever!

All that said, here are the details:

  • Only THREE ingredients required: condensed milk, heavy cream, vanilla extract (or vanilla bean)
  • Egg-free
  • No-Churn (no ice cream maker necessary, but you can use one if you please)
  • Prepared in a blender
  • Literally takes seconds to make
  • The fluffiest, most succulent homemade ice cream
  • Your gateway to all the no-churn ice cream flavors

How to Make No-Churn Vanilla Ice Cream:

It’s the combination of condensed milk and heavy cream that eliminate the need for egg yolks or churning.

Sometimes with homemade ice cream, you get those random little hunks of ice or icy texture…yeah, that doesn’t happen with this recipe. It’s basically the best old fashioned vanilla ice cream you could possibly lay mouth on.

With that said, there isn’t much room for improvisation when it comes to the ingredients you use. If you substitute half & half or go dairy-free, you’ll likely end up with a different (less creamy or soft) result. If you’re okay with that, cool!

Simply add the three ingredients (plus a dash of sea salt) to a blender or food processor and blend until combined.

Once you have your ice cream base, you can freeze it immediately in a freezer-safe container. Or, if you have an ice cream maker, chill the ice cream base in the refrigerator for a couple of hours before adding it to your ice cream maker and churning.

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net - #dessert #recipe - a super quick and easy recipe for the fluffiest, creamiest ice cream ever!

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net - #dessert #recipe - a super quick and easy recipe for the fluffiest, creamiest ice cream ever!

Recipe Adaptations:

My primary reason for posting this recipe is it’s basically your gateway to all no-churn ice creams. Simply add your flavors (like peppermint extract, rum or other booze, peanut butter, caramel, cocoa, fresh fruit, etc), and you can prepare any type of ice cream you desire. One recipe is the gateway to all the fun.

Here are some ideas –

  • If you’re wild and crazy about vanilla bean ice cream, you can replace the vanilla extract with the scrapings of two vanilla beans.
  • Add 1/2 cup raw cacao powder to make chocolate ice cream. Toss in some chocolate chips, why don’tcha!
  • Blend 1 to 2 cups fresh berries (I recommend strawberries) into the ice cream base.
  • Add 1 1/2 teaspoons pure peppermint extract and 1 cup chocolate chips to make mint chocolate chip ice cream
  • Add 1/4 cup instant coffee granules to make coffee ice cream.

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net #dessert #summer #recipe #homemade

Plain vanilla, whaaaaaaa?

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

If you make this No-Churn Vanilla Ice Cream, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

3-Ingredient No-Churn Vanilla Ice Cream | TheRoastedRoot.net - #dessert #recipe - a super quick and easy recipe for the fluffiest, creamiest ice cream ever!

3-Ingredient No-Churn Vanilla Ice Cream

Prep Time: 40 minutes
Total Time: 40 minutes
Author: Julia



No-Churn Instructions:

  1. Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
  2. Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
  3. When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.

Instructions for Using an Ice Cream Maker:

  1. Place the bowl of your ice cream maker in the freezer overnight (or follow the instructions for your specific ice cream maker ahead of time).
  2. Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
  3. Set up your ice cream maker and pour the vanilla ice cream base into the frozen bowl. Turn the ice cream maker on and allow it to churn until very thick and machine begins to slow down, about 30 to 40 minutes.
  4. Either serve immediately for soft serve consistency, or transfer ice cream to a freezer-safe container, and freeze for 2 hours. When ready to serve, allow ice cream to thaw 2 to 5 minutes before scooping and serving.

This recipe and photo tutorial on How to Make Vanilla Ice Cream with 3 Ingredients was originally posted at eHow.com.

For those of you who are looking to keep your sweets dairy-free and cane sugar-free, here are some healthier options:

Vegan (and Paleo) Ice Cream Recipes:

3-Ingredient No-Churn Vanilla Ice Cream - the easiest, creamiest homemade vanilla ice cream ever! Recipe can be made with or without an ice cream maker

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  1. Tanya Marquette

    Sounds good but can you use unsweetened cream and add maple syrup or honey instead?

    How much of other flavorings should be used? What if you want to use herbs such as mint?

  2. Julie

    I’m not changing one damn thing with this recipe. I was just thinking today that I need to make Jerry and I some ice cream because this has been the week from H-E-Double-L. And hells bells, you post a recipe using condensed milk, which is my favorite thing, ever. Making it this weekend. Come have some.

    1. Julia Post author

      Ah daaaaang yes, you MUST make this ice cream, then! It’s definitely helpful for soothing all the woes. This may be the first and last recipe I post with condensed milk, but way I see it, we all deserve a central line of creamy sugary deliciousness from time to time 😉 Hope you and Jer Bear enjoy!

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  5. Janice Crouse-Tell

    The ingredient list says no ice cream maker needed, but then the recipe calls for an ice cream maker.
    Can I just freeze a bowl and have the correct out come?

      1. Janice Crouse-Tell

        Oh my goodness do I feel dumb! I re-read it and sure enough
        both methods are there! It must have been too early in the morning.
        Thanks, Cam for pointing out what should have been obvious! : )

  6. Joanna Coronado

    Do i need to blend it in a blender or can i mix it with a hand mixer. I would totally blend it if i had a blender. Thank you for sharing your guilty tripping recipe. If i can I’ll totally make this on my cheat day.

  7. Patricia Donnellan

    I just finished making this ice cream. I did use sweetened condensed milk and instead of vanilla flavoring I used the wonderful Bourbon Vanilla Bean. I scraped all of that delicious vanilla goodness right into the blender with the other ingredients. I know I have to wait at least 5 hours to taste it and I will do my best not to try any earlier than that. I will post our review after we eat it tonite!

  8. PJette

    I made this recipe and left out the salt and added Nutella to swirl it in.
    It took overnight to get a firm freeze.
    I thought it was too rich for me, and sorry to say “disgustingly sweet”. But the addition of Nutella was a mistake – just pushed the sweetness over the top. It was very easy to make and I’ll try it again but will use milk instead of heavy cream (or half n half) and use only half the sweetened condensed milk or less and NO Nutella!!
    Recovering from diabetic coma,

    1. Julia Post author

      Hi there, Sorry to hear your ice cream turned out too sweet. Your plan to use half a can of sweetened condensed milk and regular milk for the next round sounds like a smart idea for solving the sweetness problem. As a heads up, the ice cream will likely turn out less creamy, as it’s the condensed milk and heavy cream that give it the texture of store-bought ice cream. If you take the no-churn approach without an ice cream maker, the ice cream will turn out pretty solid and icy. If you’re alright with this result, I’d say proceed forth, but if you’re looking for a creamy texture, I’d recommend using a recipe that includes egg yolks and possibly pick up an ice cream maker to ensure it turns out airy rather than rock solid 😉 Hope this helps!

  9. Lucky

    Hi! While this recipe is super awesome I did find it a bit too sweet. I was wondering what I can add to cut through that sweetness.. Any suggestions? More salt???

    1. Julia Post author

      Hi Lucky,

      I would use 2/3 of the can of condensed milk and some extra heavy cream to cut back on the sweetness. Let me know if you try the recipe again!! Thanks so much for the feedback 🙂

      1. Robin

        What do you think about exchanging 16 oz. Of regular Coconut milk in the CAN, for the 16 oz of condensed milk?? I just finished your recipe and put it in the freezer! Thank you very much, I can hardly wait to try it, yummy!!????

        1. Julia Post author

          Hi Robin,

          You could definitely make ice cream using full-fat canned coconut milk – in fact, most of the time, that’s what I use when I make ice cream. For this particular recipe, using coconut milk to replace the condensed milk will change the whole result. Since the recipe calls for sweetened condensed milk, you would need to add a sweetener in addition to the coconut milk, and unless you add egg yolks, the texture won’t turn out as creamy. If you’re looking to lower the dairy content of the ice cream, I’d recommend searching for a non-dairy coconut milk vanilla ice cream recipe to ensure the end result turns out delicious and creamy 🙂 Best of luck and I hope you enjoy the ice cream from this recipe!

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    1. Julia Post author

      Hi Anna,

      Vanilla ice cream popsicles sound amazing! I’ve never tried that before, but my guess is the popsicles would turn out too soft to come out of the mold. I think the sticks would come out with no popsicle attached. But, again, I’ve never tried it myself so I could be wrong! Let me know if you give it a go!

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  12. Brenda

    I’m going to try this on Father’s Day weekend. But I’m going to use homemade condensed milk that is made with Splenda so I don’t over due sugar because of being a diabetic. I have used it before and the recipe taste just like the real condensed milk only I know the difference!!!!! Made fudge over Christmas and was gone in minutes cause they couldn’t tell the difference!

  13. Shelly Gillum

    My mouth is watering and I cannot try this recipe! One thing, though….shouldn’t this be named “4-Ingredient Ice Cream” ??!!

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  15. Loretta

    I believe that this is basically the recipe for homemade coffee creamer that I just found! 😉 Lets you add any flavorings you wish

  16. Marcelle

    Wondering if anyone has tried this with evaporated milk instead of condensed and added some stevia or erythritol to make it keto friendly.

    1. Julia Post author

      Hi Marcelle, I haven’t tested the recipe with evaporated milk and stevia, but my guess is it would work great! Let me know if you try it out. xo

  17. Sura

    Hi! Most other recipes (the one I am referring to is from the 3-ingredient ice cream recipe by Tasty) say to whip the heavy cream before carefully folding in the condensed milk. I just made the ice cream base and put it in a blender like yours says and I am wondering if there is a significant difference between the two methods. I’d appreciate any feeback. Thanks!

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  19. Ginger

    I find that using heavy cream leaves the ice cream texture like butter. Great feeling on the roof of your mouth. Any other suggestions to replace the heavy cream?

    1. Julia Post author

      Hi Ginger! You can definitely do half & half instead of heavy cream, and that should help with the texture issue 😀

  20. JOYCE

    I made this and the flavor is awesome. It’s ice cream. My only issue was the texture. There was a grainy for lack of a better description feel to the ice cream. Creamy, yet, you can feel this grainy – micro tiny lumpy texture . I come from a family of homemade ice cream Connoisseurs and they felt in right a way. Has anyone else experienced this?

    1. Julia Post author

      Hi Joyce, one way to remedy the little ice crystals would be to incorporate egg yolks – if you do this, you’ll need to temper the eggs. Fo this recipe, I would use 3 egg yolks. Add all ingredients (including yolks) to a saucepan and heat over medium on the stove top, whisking occasionally. Pay close attention to the mixture so that it does not come to a full boil – you want to heat it just until it barely begins to steam. Immediately remove from heat, transfer to a sealable container, and allow the mixture to cool for 10-20 minutes. Refrigerate to chill the rest of the way. Be sure the ice cream base is completely chilled before adding it to your ice cream maker. 😀 Hope this helps!

      1. JOYCE

        Do you have this texture when you prepared your ice cream? I like this recipe because it does not have eggs. If no one else has this texture issue, what would cause it. Could it be the brand of items used? I read the ingredients of the condensed milk and heavy cream. The only ingredient I saw that might contribute to the problem was the carrageenan in the heavy cream, the thickening agent. Yes? Maybe? — OR — would churning help breakup this texture issue — OR — would whipping the cream make a difference? I truly like this recipe the way it is – It’s the best.

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  23. Claudia Haviland

    This is a really good recipe. It is extremely sweet. However, do not skimp on the ingredients. Just go all in and serve in smaller portions, and make sure you exercise afterwards.😊

  24. Danielle

    I just tried this recipe yesterday. I tasted it today. It was not creamy and it left a greasy film in my mouth. And it was so frozen solid even after leaving it out for a few minutes. It was an awful experience. I made better ice cream with my grandkids in plastic bags with half & half. I am so disappointed.

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