No Churn Vanilla Ice Cream Recipe
This no-churn vanilla ice cream is rich, creamy, and made with just four simple ingredients. While most no-churn ice cream recipes rely on only cream and condensed milk, I add sour cream to balance the sweetness and create a smoother, more flavorful ice cream. Best of all, there’s no ice cream maker needed—just mix, freeze, and enjoy.
Vanilla ice cream may seem simple, but that’s exactly why every ingredient matters. After making no-churn ice cream for years, I found many recipes a little too sweet for my taste. Adding sour cream was a small change that made a big difference. The slight tang balances the sweetness of the condensed milk and gives the ice cream a richer flavor that reminds me more of premium ice cream from an ice cream shop. Now it’s the only vanilla ice cream recipe I keep stocked in my freezer.
Why You’ll Love This Recipe
- Just 4 simple ingredients.
- The secret ingredient is sour cream.
- Less sweet than traditional no-churn ice cream.
- Rich vanilla flavor with a creamy texture.
- No ice cream maker needed.
Ingredients and substitutes
- Whipping cream – Use cream with at least 35% fat heavy craem for the creamiest texture.
- Sour cream – The secret ingredient that balances sweetness and adds richness.
- Sweetened condensed milk – Sweetens the ice cream while keeping it soft and scoopable.
- Vanilla bean paste – Gives the best vanilla flavor and those beautiful vanilla bean specks.
- Vanilla extract – Can be used instead of vanilla bean paste.
- Salt – Optional, but enhances the vanilla flavor.
Step-by-step: Vanilla Ice cream
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream and sour cream until almost soft peaks.
- Next, add the condensed milk and vanilla bean paste. Mix for a minute more to combine.
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
Pro tip – For the creamiest ice cream, thaw the container for at least 10 minutes before you attempt to scoop the ice cream. This will soften any ice crystals. - Enjoy!
Storage
- Store in an airtight container in the freezer for up to 2 months.
- For best results, press a piece of plastic wrap directly onto the surface of the ice cream before covering with the lid.
- Allow the ice cream to soften for 5 to 10 minutes before serving.
Variations
- Add mini chocolate chips.
- Swirl in caramel sauce or dulce de leche.
- Fold in crushed cookies for cookies and cream.
- Add fresh berry puree for a fruit-flavored version.
- Stir in toasted pecans, walnuts, or almonds.
Vanilla Ice Cream (No Churn)
Homemade vanilla ice cream without an ice cream maker is a simple delight requiring just a few ingredients. A luscious blend of heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt is whipped until thick.
Video
Ingredients
- 240 ml (1 cup) Whipping cream/Heavy Cream (38% or more)
- 120 ml (cup) Sour cream
- 120 ml (½ cup) Sweetened condensed milk
- ½ tsp Vanilla bean paste or vanilla extract
- ½ tsp Salt optional
Method
- In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream or sour cream to soft peaks240 ml Whipping cream/Heavy Cream, 120 ml Sour cream
- Next, add the condensed milk and vanilla bean paste. Mix a minute more to combine.120 ml Sweetened condensed milk , ½ tsp Vanilla bean paste, ½ tsp Salt
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
- Enjoy!
Notes
- Sour cream is the secret ingredient that balances the sweetness of the condensed milk and gives the ice cream a richer, creamier flavor.
- Use full-fat whipping cream and full-fat sour cream for the smoothest texture.
- Vanilla bean paste gives the best vanilla flavor and those beautiful vanilla bean specks, but pure vanilla extract works well too.
- Be careful not to overwhip the cream, or it may become grainy.
- Freeze for at least 4 hours, but overnight freezing gives the best texture.
- Store the ice cream in an airtight container in the freezer for up to 2 months.
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- Press a piece of plastic wrap directly onto the surface of the ice cream before covering to help prevent ice crystals.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use cold whipping cream and cold sour cream for the best volume.
- Do not overwhip the cream or it may become grainy.
- Vanilla bean paste provides the strongest vanilla flavor and attractive vanilla specks.
- Freeze overnight for the best texture.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
- Store the ice cream in a well-sealed container to prevent freezer odors and ice crystals.
more no churn ice cream recipes
- No-Churn Ice Cream,
- Blueberry Ice Cream, Blackberry Ice Cream
- Mixed Berry Ice Cream, Mango Ice Cream
- Raspberry Ice Cream or Raspberry Pavlova Ice Cream
Frequently asked questions
Stored in an airtight container, it will keep well in the freezer for up to 2 months.
Yes. This recipe is specifically designed to be made without any special equipment.
Sour cream balances the sweetness of the condensed milk and gives the ice cream a richer, creamier texture with a subtle tang.
Absolutely. Vanilla bean paste gives a stronger vanilla flavor and visible vanilla specks, but vanilla extract works very well too.
Homemade ice cream freezes firmer than commercial ice cream. Let it sit at room temperature for a few minutes before scooping.
You can use fruits such as blackberries, raspberries, mixed berries, strawberries, mango, cherries, and lemon.
more vanilla flavor recipes
- Easy Vanilla Pudding
- Fluffy Vanilla Cake Recipe
- Moist Vanilla Pound Cake Recipe
- Vanillekipferl (Vanilla Crescent Cookies)
- Vanilla Cupcakes with Custard Buttercream
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Made this for afternoon tea and my visiting family loved the ice cream with some sliced strawberries. Thanks!
Vanilla ice cream is always a hit in my house and I love that you only need three ingredients for this – delicious!
Homemade ice cream is the best and this easy eggless version looks delicious, can’t wait to try it!
I couldn’t believe how easy this ice cream was to make! I’ve never actually made ice cream from scratch before and this recipe turned out great!
You can’t beat vanilla ice cream. It’s such a classic.