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Vanilla no-churn ice cream in a loaf pan with a scoop on top.
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5 from 2 votes

No-Churn Vanilla Ice Cream

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 cups
Calories 305kcal
Author Kristine Underwood

Ingredients

  • 1 1/2 cups heavy cream (cold)
  • 1/2 cup half-and-half
  • 14 oz sweetened and condensed milk (1 can)
  • 2 TBS corn syrup (light)
  • 4 oz cream cheese (softened)
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions

  • In a large bowl, mix the softened cream cheese, sweetened condensed milk, corn syrup, vanilla extract, and sea salt until smooth and well combined.
  • In a separate bowl, using an electric mixer, whip the cold heavy cream and half-and-half together until stiff peaks form using a hand mixer or stand mixer.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Pour the mixture into a loaf pan or freezer-safe container, cover, and freeze for at least 6 hours or overnight.
Notes
  • Use cold heavy cream for the best volume when whipping.
  • Whip to stiff peaks, this is what gives the ice cream structure.
  • Fold gently to keep the mixture light and airy (don’t overmix).
  • Use sweetened condensed milk (not evaporated).
  • Add vanilla to taste, good vanilla makes a difference here.
  • Freeze at least 6 hours or overnight for a firm, scoopable texture.
  • Let sit at room temp for 5–10 minutes before scooping.
  • Store tightly covered to prevent ice crystals from forming.
Nutrition
Serving: 1 cup | Calories: 305kcal | Carbohydrates: 10g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 197mg | Potassium: 124mg | Sugar: 9g | Vitamin A: 1137IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 0.1mg