Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

No-Churn Vanilla Ice Cream

Yield: about 1 quart

Servings: 8 to 10

This is a great vanilla ice cream as is. It also makes a wonderful base for flavored variations like blueberry-lavender, lemon cheesecake-raspberry swirl, tahini dark-chocolate chunk, and more.


  • 4 oz. full-fat cream cheese, at room temperature
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. fine sea salt
  • 2 cups cold heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 1 Tbs. rum, bourbon, or vodka (optional)

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 80
  • Sodium (mg): 220
  • Carbohydrates (g): 24
  • Fiber (g): 0
  • Sugar (g): 23
  • Protein (g): 5


Put a 9×5-inch loaf pan in the freezer.

In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream, and pulse, then process until stiff peaks form, about 30 seconds.

Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.

Transfer ice cream to the prepared pan, and smooth the top. Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.

The ice cream will keep in the freezer for a week tightly covered in plastic wrap.


Rate or Review

Reviews (2 reviews)

  • jenrosin | 08/14/2021

    This is sooo delicious and addictive. The texture is creamy, not the least bit “icey”. I have made the vanilla a few times and the tahini/dark choc chip—which is great as well. HIGHLY recommend this recipe and any variation on it.

  • lizalbert | 04/25/2021

    Delicious and couldn’t be simpler. I’ve made the base vanilla recipe exactly as written several times. It’s been my pandemic version of baking. The plain vanilla is so good I haven’t been tempted to try the other flavors. They don’t seem worth the extra calories.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial