2 Step, 3 Ingredient No-Churn Vanilla Ice Cream


This heat just WILL NOT let up!!

We are a 3 of days into a 6 day heat wave and apparently… a drout (whatever that means, since it rained for like 2 weeks straight at the beginning of this month).

So without a doubt the apartment has been turned into a no stove home. NO cooking in the house after noon. Anything you need to get done has to be done before the full heat of the day is felt. We’ve been grilling and making salads for the past few days. It’s all about fruit and veggies and anything that can keep you cool.

You know what that means…


And just in case you don’t feel like venturing out into the heat for a gallon (yes a gallon… we all know a pint doesn’t do it in the summer), or don’t have a ice cream maker (I really need to get the ice cream attachment to my Kitchen Aid stand mixer) here is a super simple, no churn option. That tastes just like the one you would make yourself!

It seriously only takes 2 main steps and 3 ingredients. The kids can even do this!

Sorry!! The ice cream was melting as I was taking the picture!!! And it was only 7 am!!!!!


Super Simple, No - Churn Vanilla Ice Cream

No- Churn Vanilla Ice Cream

1  Can Sweetened Condensed Milk

2 Cups Heavy Whipping Cream

2 Teaspoons Vanilla extract ( or more if you love vanilla)


In a large bowl, empty out the condensed milk and stir in the vanilla.

In the bowl of a stand mixer, whip the heavy cream into whipped cream. Whip until stiff peaks form. Be careful not to over whip… It will turn into something that resembles butter if you over whip! No good!

Empty the whipped cream into the bowl with the condensed milk. GENTLY fold in whipped cream. Be careful not to over mix or deflate the whipped cream!

Empty your ice cream base into a freezer safe container. Spread to smooth out the top and place plastic wrap on top touching the ice cream. Put a top on it and freeze for at least 6 hours.


Homemade vanilla ice cream!!!

And its good!!! Top with whatever toppings you like!

Tip: Put your mixing bowl and whisk attachment in the freezer a few minutes before you whip the heavy cream. It’ll make the process go a little faster and you’re less likely to over whip that way. AND… I don’t suggest putting mix-ins in this ice cream. They may be too heavy… Instead add them on top of the ice cream when you’re ready to serve! Still yummy!


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