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! This no-churn vanilla ice cream recipe is easy to prepare and is quite the crowd-pleaser!

High octane dairy + sugar alert!


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.

Easy 3-Ingredient No-Churn Vanilla Ice Cream Recipe. No ice cream maker necessary! No eggs!

Recipe Highlights:

  • 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

It is 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…That doesn’t happen with this recipe. It’s basically the best old fashioned vanilla ice cream you can enjoy!

Easy 3-Ingredient No-Churn Vanilla Ice Cream Recipe. No ice cream maker necessary! No eggs!

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!

How to Make No-Churn Vanilla Ice Cream:

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

3-Ingredient No-Churn Vanilla Ice Cream made in a blender

Once you have your ice cream base, you can freeze it immediately in a freezer-safe container. 

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

If you do own 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.

How to Make 3-Ingredient No-Churn Vanilla Ice Cream

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

Vanilla Ice Cream Recipe made with only 3 ingredients. No ice cream maker necessary

Once the ice cream has finished churning, you can serve it immediately for soft serve consistency, or transfer it to a freezer-safe container and freeze for 2 hours. After the ice cream has sat in the freezer, it will have the same consistency as store-bought ice cream.

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.

Ice Cream Flavor 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.


Plain vanilla, whaaaaaaa?

More Ice Cream Recipes:

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!

Easy 3-Ingredient No-Churn Vanilla Ice Cream Recipe. No ice cream maker necessary! No eggs!

3-Ingredient No-Churn Vanilla Ice Cream

Course: Dessert
Cuisine: American
Keyword: chocolate ice cream, dessert, no bake, no churn, vanilla ice cream
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Julia

3-Ingredient No-Churn Vanilla Ice Cream is an easy ice cream recipe that requires no eggs or ice cream maker




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.

Easy 3-Ingredient No-Churn Vanilla Ice Cream with no eggs and no ice cream maker necessary

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?

      1. Thom Spengler

        How much does this make? I assume when the blender aerates it, it expands.
        What I’m really asking is how big of a freezer container do I need?

        1. JD

          I believe it makes a pint. I follow a similar recipe for Espresso Chip Ice Cream that uses only 7 oz. of sweetened condensed milk with 2. Ups of heavy cream. A whole can is not necessary. Way too sweet.

            1. Jane

              It makes more than 2 cups. There are 2 cups of heavy cream plus almost two cups of condensed milk. It should make almost 4 cups

  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!

    1. JD

      Cut the sweetened condensed milk in half. I make an Espresso Chip Ice Cream recipe that calls for only half the can and it comes out great. Don’t need all 14 oz.

  3. 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! : )

  4. 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.

  5. 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!

  6. 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!

  7. 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!

    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!

  8. 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!

  9. Shelly Gillum

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

  10. Loretta

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

  11. 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

  12. 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!

  13. 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?

  14. 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.

  15. 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.?

  16. 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.

  17. Caroline

    This is a great recipe my kids and I love it. Vanilla is our favourite but my daughter likes mint choc chip. I’m never buying ice cream again..lol. I’ve evrn tried it with oreo cookies for cookies and cream, it’s delish. Going to try and make an Eaton Mess later

  18. Eileen

    Hi I didn’t see that I could only add 1/2 the can of condensed milk before I made the ice cream. It is to sweet for me so can I add anything to the ice cream after it is frozen if I let it thaw so it isn’t so sweet? Otherwise my husband and I won’t eat it.

  19. Bev

    Is there any way you know of to adapt this to a Vitamix recipe (I have the frozen dessert option with mine). I am afraid if I add ice cubes to this, it will be too watered down – and I cannot ascertain how that will effect the taste. Tonight, I have my grandsons here, and hoped to get to ic cream as a treat but all the Vitamix x recipes use either frozen fruit or frozen milk cubes. I made my own sweetened condensed milk but then got chicken to do your recipe in the vitamix …. with corona lockdown, we get farm fresh cream ($10/quart) and I didnt want this to be an expensive disaster. So I am going to refrigerate the homemade condensed milk and try again tomorrow. If I see an answer, I will be delighted! This recipe sounds amazing!

    1. Julia Post author

      Hi Bev!

      I don’t have experience making ice cream in a Vitamix, and I would hate for it to turn into an expensive disaster too! Have you tried a different ice cream recipe using ice cubes in your Vitamix before and had success? If so, I’m guessing it would work..If not, I would stick to the no-churn option even though it will take longer. I hope this helps!! xoxo

      1. Bev

        Okay….I tried using the Vitamx but only used 2 cups of Ice……it did not “churn” up …..other vitamix recipes incorporate frozen milk cubes but I didn’t want to do that so instead of adding more ice – and possibly watering the ice CrEAM down, I just called it a day and followed your original recipe. My family loved it! I think I would definitely make this again but would never add the ice . I am also not going to use the homemade sweetened condensed milk (mine Never condensed). Because, though this was delicious, it was not as creamy as your reviews indicate, had little chunks of ice, and froze pretty rock solid and thus was hard to scoop in smaller servings….. but, as I said, the family loved it so I will definitely do this recipe again,

        1. Bev

          New update – made this recipe again just as directed , no Vitamix intervention (ie I added ice) and Omg! My husband said “best ice cream ever” and I agree! Absolutely creamy, delicious and .ime those fancy gourmet ice cream shops like we have in the mall but way, way better!


  20. Michelle

    Hi, if you go with the approach of using the egg yolks and tempering the eggs, is it required to use an ice cream maker? Would the freezing by itself suffice? Also, have you used cream cheese instead of egg yolks? Im wondering if they have the same effect. Thank you!!

    1. Julia Post author

      Hi Michelle,

      You should be able to get away without using an ice cream maker if you temper eggs. I’ve never tried using cream cheese instead of egg yolks – this is new to me! I’ll update the post if/when I have a chance to try it! xoxo


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