Making ice cream at home doesn’t get easier than this no-churn, ultra-creamy homemade ice cream. With just a handful of ingredients and a blender, I can whip up a batch of sweet, velvety vanilla ice cream that’s ready to serve in cones or bowls. Perfect for a summer treat or a cozy night-in dessert. Homemade Ice Cream Recipe

Why You’ll Love This Recipe

I love how simple this ice cream is to make—no special machine or churning required. Just mix, freeze, and blend. The texture is rich and creamy thanks to the heavy cream and condensed milk, and the vanilla gives it that classic flavor everyone loves. It’s also fun to serve in cones or customize with mix-ins.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy whipping cream (500g)
9 oz condensed milk (250g)
2 tsp vanilla extract
2 to 3 tbsp milk (for blending frozen cubes)

directions

I start by mixing the heavy cream, condensed milk, and vanilla extract in a large bowl until the mixture is smooth and creamy. I make sure not to whip the cream—it should stay liquid.
I then pour the mixture into ice cube molds and place them in the freezer overnight to set.
Once frozen solid, I pop the cubes out and blend them with 1–2 tablespoons of milk in a food processor until smooth and creamy. I add more milk if I want a softer consistency.
I scoop or pipe the ice cream into cones or bowls and serve immediately.

Servings and timing

This recipe makes about 4–6 servings depending on scoop size.
Prep time: 10 minutes
Freeze time: At least 8 hours (overnight)
Blending and serving: 10 minutes

Variations

I like to stir in mini chocolate chips or crushed cookies after blending for added texture.
For a fruity twist, I add a swirl of strawberry or raspberry jam before freezing.
Swapping the vanilla extract with almond or peppermint gives the ice cream a whole new flavor profile.
I sometimes blend in a tablespoon of cocoa powder for a quick chocolate version.

storage/reheating

Once blended, I can store any leftover ice cream in an airtight container in the freezer for up to a week. If it hardens, I let it sit at room temperature for 5–10 minutes before scooping. I avoid reheating since it’s meant to be served cold, but a brief stand at room temperature softens it perfectly.

FAQs

How can I make this ice cream without an ice cube mold?

I can use a shallow freezer-safe container instead. Once frozen, I cut the block into chunks before blending.

Can I make this ice cream dairy-free?

Yes, I can substitute the heavy cream with coconut cream and use a dairy-free condensed milk alternative.

Why is my ice cream too hard to scoop?

It may have frozen too solid. Letting it sit at room temperature for a few minutes softens it just enough for scooping.

Can I use an ice cream maker for this recipe?

I don’t need one, but if I prefer using an ice cream maker, I can churn the mixture after step 1 and skip the freezing/blending process.

How do I make this recipe sweeter or less sweet?

The sweetness mainly comes from the condensed milk. To adjust sweetness, I can add a touch more or less of it to suit my taste.

Conclusion

This homemade ice cream recipe is my go-to when I want a simple, delicious dessert with minimal effort. It’s easy to customize and perfect for hot days, late-night cravings, or impressing guests without spending hours in the kitchen. Once I try it, I find myself coming back to it again and again.