Easy Vanilla Freezer Ice Cream

There’s something timeless about a simple vanilla ice cream that you can make at home without needing any fancy equipment. This version doesn’t require an ice cream machine, making it a great option for anyone who wants a smooth, creamy dessert without the hassle. The process is straightforward, and the result is rich, velvety ice cream that tastes just as good as anything you’d find in a shop. It’s especially nice for summer days, but honestly, a bowl of homemade ice cream is good any time of year.

Required Equipment

You don’t need much to make this recipe, which is part of what makes it so approachable. A medium mixing bowl, a hand mixer or stand mixer, and a freezer-safe container are the essentials. A spatula will help you fold everything together without deflating the mixture. Plastic wrap or a lid for the container is also important to prevent ice crystals from forming while the ice cream freezes.

Prep and Chill Times

• Prep Time: 15 minutes
• Freezing Time: Minimum of 5 hours, preferably overnight
• Total Time: About 5 hours 15 minutes or longer

Ingredients

Ingredient	US Measurement	Metric Measurement
Sweetened condensed milk	14 oz can	397 g
Powdered milk	2 tbsp	15 g
Vanilla extract	2 tsp	10 ml
Whipping cream	1 ¼ cups	300 ml

This combination of ingredients creates a balance of sweetness and creaminess. The powdered milk helps the ice cream hold a smoother texture after freezing, and the condensed milk gives it body without needing eggs or custard. Vanilla is the main flavor here, so use a good-quality extract for the best taste.

Servings

This recipe makes roughly 6 servings of ice cream, depending on portion size.

Preparation Instructions

Start by chilling your mixing bowl and beaters for about ten minutes in the freezer before you whip the cream. Cold equipment helps the cream whip faster and hold its structure better.

In the cold bowl, combine the whipping cream, powdered milk, and vanilla extract. Use a hand mixer or stand mixer to whip the cream until it forms soft peaks that hold their shape but are not grainy. This is an important step; overwhipping will make the cream grainy and affect the final texture of the ice cream.

Once the cream is whipped, pour the sweetened condensed milk into the bowl. Use a spatula to fold the condensed milk gently into the whipped cream mixture. Folding instead of stirring keeps the mixture airy, which is what gives the ice cream its smooth, scoopable texture after freezing.

Pour the mixture into a freezer-safe container, spreading it evenly. Cover the top tightly with plastic wrap or a lid to minimize air exposure. Place the container in the freezer and let it set for at least five hours. For the best texture, let it freeze overnight.

When you’re ready to serve, let the ice cream sit at room temperature for about five minutes to soften slightly. This makes it easier to scoop and helps release the vanilla aroma.

Nutritional Information (Per Serving)

• Calories: ~280
• Fat: ~18 g
• Carbohydrates: ~27 g
• Protein: ~4 g
• Sugar: ~25 g

These values are estimates and will vary slightly based on the specific brands of ingredients you use.

Notes and Tips

This recipe is forgiving, which is why it’s such a good base for experimenting. If you want to mix in extras like chocolate chips, crushed cookies, or fruit swirls, fold them in after you combine the condensed milk with the whipped cream. Keep the add-ins small so they distribute evenly.

If you prefer a lighter version, you can use half-and-half instead of whipping cream, but the texture won’t be as rich or creamy. For a dairy-free version, swap the whipping cream for a plant-based whipping cream and use a dairy-free sweetened condensed milk alternative.

Another nice trick is to infuse the cream with flavor before whipping it. You can heat the cream gently with a split vanilla bean, let it cool completely in the refrigerator, and then whip it as directed. This adds a deeper, more complex vanilla flavor compared to extract alone.

Homemade ice cream like this does tend to freeze harder than store-bought versions because it doesn’t contain stabilizers or commercial emulsifiers. That’s normal. Just let it rest at room temperature for a few minutes before scooping, and it’ll soften enough to serve.

This simple no-churn vanilla ice cream recipe is one of those things that’s nice to have in your back pocket. It doesn’t take much effort, and the reward is a creamy, homemade treat that feels special without being complicated. It also gives you a foundation to build on if you want to explore other flavors. A little cocoa powder for chocolate, some pureed strawberries, or a swirl of caramel can all turn this into something new while keeping the easy process the same.