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No-Churn Vanilla Ice Cream

A close-up of vanilla ice cream in a metal pan on a blue background.
Not everyone has an ice cream maker lying around, so I adapted this recipe so that it can be made anywhere and at any time! Start with vanilla bean and work your way through other flavors.
Dana Pollack

Prep 15 mins
Chill Time 4 hrs
Total 4 hrs 15 mins
6 cups
297 kcal


  • 1 cup granulated sugar
  • 5 to 7 vanilla beans scraped
  • 1 cup chilled heavy cream
  • 1 cup chilled whole milk
  • 2 teaspoons vanilla extract or vanilla bean paste
  • Pinch of fine salt
  • 1 can (14 oz) sweetened condensed milk


  • In a food processor, combine the granulated sugar, vanilla seeds, and the empty vanilla bean pods. Pulse until the pods break down. Sift to remove any excess pods and measure out 1/4 cup (50 g) of vanilla sugar. You'll have additional vanilla sugar that you can store in an airtight container and use for a different recipe.
  • In the bowl of an electric mixer fitted with the paddle attachment, whip the cream with the 1/4 cup of vanilla sugar on medium-high until small to medium peaks form, about 8 minutes.

    TESTER TIP: To avoid being sprayed with whipped cream, cover the edge of the bowl while the cream is being whipped.

  • In a separate bowl, combine the whole milk, vanilla extract, salt, and condensed milk. Gently whisk the whipped cream into the milk mixture.
  • Pour the mixture into a 9-by 5–inch (23-by 13–cm) loaf pan. Cover with plastic wrap and freeze until the ice cream is fully set, at least 4 hours. Serve immediately from the freezer.