Creamy, rich, and incredibly easy to make—this 3-ingredient vanilla ice cream recipe is your go-to summer treat. No fancy equipment needed, just a freezer and 5 minutes of prep time!
Why This Vanilla Ice Cream Is a Game Changer
Homemade ice cream doesn’t have to be complicated, and this recipe is proof. With just three ingredients and absolutely no special equipment, you’ll get a scoopable, creamy vanilla ice cream that rivals anything you’d buy at the store. The secret lies in the low moisture content of the ingredients, which helps prevent the formation of unpleasant ice crystals. Instead of ending up with a rock-solid brick, you’ll get a smooth, luscious texture that stays creamy straight from the freezer. It’s the kind of treat that feels like magic but is actually incredibly simple to make.
Why Skip the Ice Cream Maker?
Ice cream makers seem like a good idea—until you realize how little ice cream they actually produce, and how unevenly they freeze it. Most of the time, you’ll get a super-frozen outer layer while the middle stays too soft. By the time you let it thaw enough to scoop, you’re halfway to a milkshake. And that’s not to mention the cleanup, storage, and cost. That’s why this no-churn version is such a game changer: no equipment, no hassle, and you don’t have to plan ahead days in advance. Just mix, freeze, and enjoy.
Ingredients for Easy Homemade Vanilla Ice Cream
Only 3 simple ingredients:
- 450 ml (1 ¾ cups) cold heavy whipping cream or whipping cream with at least 35% fats
- 400 g (14 oz / approx. 1 cup + 6 tbsp) sweetened condensed milk (regular or keto-friendly)
- 1 tsp pure vanilla extract
Watch the Video Tutorial for this Easy Recipe
How to Make 3-Ingredient Vanilla Ice Cream Without a Machine
Start by pouring the cold heavy cream into a large mixing bowl. If you can chill the bowl and beaters beforehand, even better—it helps the cream whip faster. Begin whipping at low speed and gradually increase to medium-high. Keep going until the cream forms stiff peaks (1) —when you lift the beaters, the peaks should hold their shape and a spoon should stand upright in the middle. Just be careful not to overwhip it, or you’ll end up with butter.
Once the cream is whipped, gently fold in the sweetened condensed milk and vanilla extract. Use a spatula and stir slowly, working from the bottom up. This step is important to keep the mixture light and airy. When everything is well combined (2) and the color is even, pour the mixture into a freezer-safe container (about 1 liter in size) (3), smooth the top, cover, and freeze for at least 4 hours.
When you’re ready to serve, take it out of the freezer and let it sit for a minute—no more than that—and scoop away (4). No ice picks, no defrosting drama.
To serve, garnish with chocolate chips or colored sprinkles, if desired.
Keto Vanilla Ice Cream Variation
If you’re following a low-carb or ketogenic diet, you’ll be happy to know that this recipe can be easily adapted. All you need to do is swap the sweetened condensed milk with a keto-friendly version. You can either make it at home using cream, butter, and a sugar substitute, or buy it already prepared. The rest of the process stays exactly the same. The result? A rich, creamy, indulgent vanilla ice cream that’s low in carbs but full of flavor. You won’t miss the sugar, and no one will guess it’s keto.
Storage Tips for Homemade Ice Cream
Storing this vanilla ice cream couldn’t be easier. Simply keep it in a freezer-safe container with a tight-fitting lid. It will stay creamy and delicious for up to 2 or 3 months in the freezer—but honestly, it’s so good that it probably won’t last more than a few days. Since it doesn’t freeze rock-hard like store-bought brands or machine-made versions, you can scoop it straight from the freezer without needing to let it thaw. Just give it a minute on the counter and it’s ready to serve.
Simple Variations to Try
This vanilla base is the perfect canvas for creativity. If you love texture, try folding in chocolate chips, crushed cookies, or chopped nuts before freezing. Want a fruity twist? Add swirls of raspberry or strawberry jam. For something more indulgent, drizzle in some caramel or fudge sauce and lightly mix for a marbled effect. You can also play with flavor by replacing the vanilla extract with almond, hazelnut, or even peppermint. The possibilities are endless, and since the base is so reliable, you can confidently make it your own.
Explore More Easy Homemade Ice Cream Recipes
If you loved this vanilla ice cream, don’t miss my other frozen treats! From fruity sorbets to chocolate overloads, find the perfect dessert for every mood and season.
3-Ingredient Vanilla Ice Cream, No-Churn & Keto Option (VIDEO)
Ingredients
- 450 ml heavy whipping cream or whipping cream with at least 35% fats
- 400 g sweetened condensed milk
- 1 tsp pure vanilla extract
Instructions
- Start by pouring the cold heavy cream into a large mixing bowl. If you can chill the bowl and beaters beforehand, even better—it helps the cream whip faster. Begin whipping at low speed and gradually increase to medium-high. Keep going until the cream forms stiff peaks—when you lift the beaters, the peaks should hold their shape and a spoon should stand upright in the middle. Just be careful not to overwhip it, or you’ll end up with butter.
- Once the cream is whipped, gently fold in the sweetened condensed milk and vanilla extract. Use a spatula and stir slowly, working from the bottom up.
- When everything is well combined and the color is even, pour the mixture into a freezer-safe container (about 1 liter in size), smooth the top, cover, and freeze for at least 4 hours.
- When you’re ready to serve, take it out of the freezer and let it sit for a minute—no more than that—and scoop away.
- To serve, garnish with chocolate chips or colored sprinkles, if desired.
