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Food Allergy Friendly

Vanilla No Churn Ice Cream

Course Dessert
Cuisine American
Prep Time 5 minutes
Author Food Allergy P.I.


  • 2 C heavy whipping cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla


  1. With a handheld electric mixer, whip the heavy whipping cream until stiff peaks form, but don't over beat. Add condensed milk and vanilla, beat on low until well combined. Pour into a large bread loaf pan, and pop in the freezer for 4-6 hours, or overnight. When frozen and ready to eat, just set out on counter for a few minutes to thaw just slightly to make it easier to scoop.