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Light and airy no churn vanilla ice cream is delicious all by itself.
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Easy Vanilla Ice Cream (No Churn, No Condensed Milk)

No churn vanilla ice cream is simply delicious and easy to make with this no cook custard style recipe without condensed milk. Soft and scoopable straight from the freezer, it produces perfect results every time. Better still, it needs just 10 minutes hands-on time and only 4 ingredients.
Servings: 6 portions (makes 600ml)
Cook Time30 mins
Freezing Time6 hrs
Total Time6 hrs 30 mins


  • 1 egg
  • 150 ml double cream
  • 60 g caster sugar
  • 1 tsp vanilla extract


  • Crack and separate the egg. Put the white into a clean bowl and whisk with the electric whisk until you have soft peaks. Whisk in a teaspoon of the sugar to stabilise it.
    1 egg
  • Whip the cream to soft peaks. If you do this after whisking the egg whites, there is no need to wash the whisk between the two tasks.
    150 ml double cream
  • Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
    60 g caster sugar, 1 tsp vanilla extract
  • Add the whisked egg whites to the cream and use a spatula to fold in very gently. The air in the cream and egg white gives the ice cream its luxurious mousse-like texture and avoids the need to churn it, so try not to knock it out.
  • Transfer the mixture to an air-tight tub and smooth the surface. Place in the freezer for at least six hours to freeze.


How long does this keep? 
I find that homemade ice cream doesn't last as long as commercial ice cream, as the texture can change. Provided it is in a sealed container, it is good for at least several weeks. Ours, however, never goes uneaten for that long! If you want to make and serve in a pretty dish or a tin, then seal it in a plastic bag and try to eat within a few days.
Can I make a big batch? 
Absolutely you can double the recipe to make a litre. If you want to make more than that, it would be worth making it in batches or using a stand mixer.
Are raw eggs safe? 
I think the risk is minimal and I am happy to eat raw hens' eggs with the British Lion Mark in accordance with the NHS guidelines. If you have any doubts, you might prefer my condensed milk style no churn ice creams. 
Nutritional Information
  • This recipe is 8 Weight Watchers Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 168kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 20mg | Potassium: 29mg | Sugar: 12g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg