Is this ice cream really vegan?

Yes! This recipe uses nondairy cream and sweetened condensed milk , making it completely plant-based without sacrificing creaminess.

Do I need an ice cream machine?

Nope! This is a no churn recipe , so all you need is a bowl, a whisk, and a freezer.

Can I make this ahead of time?

Absolutely! Make it the night before or earlier in the day. The ice cream needs 4–8 hours in the freezer to set properly.

Can I add mix-ins like chocolate chips or fruit?

Yes! Fold in your favorite mix-ins gently after combining the cream and condensed milk. Avoid stirring too much to keep the texture fluffy.

Can I use flavored extracts instead of vanilla bean paste?

Yes! Vanilla bean paste gives the best flavor and those classic specks, but pure vanilla extract works as a substitute. You can also experiment with almond, coconut, or mint extract for different flavors.

How do I get a smooth, scoopable texture?

Whip the nondairy cream to stiff peaks , fold gently with the sweetened condensed milk, and freeze in a covered, air-tight container . Let it sit 5–10 minutes at room temperature before scooping for perfect creaminess.

No Churn Vegan Vanilla Ice Cream (Only 3 Ingredients)

Round pan of vegan vanilla ice cream and a white linen napkin.

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Smooth, creamy vegan vanilla ice cream made with only 3 ingredients! No ice cream maker necessary.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 Pint 1x
Category: Frozen Desserts
Method: Chill
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups nondairy heavy cream*

1 11.25 ounce can nondairy sweetened condensed milk*

1/2 teaspoon salt

1 tablespoon vanilla bean paste

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Instructions

Beat: Pour the nondairy heavy cream into a large mixing bowl. Beat with an electric hand mixer until stiff peaks form.
Whisk: In a separate bowl, whisk together the sweetened condensed milk, salt and vanilla bean paste.
Fold: Pour the sweetened condensed milk mixture into the bowl of whipped cream. Gently fold together using a rubber spatula until mixture is homogenous. Be careful not to completely deflate the cream.
Freeze: Pour the ice cream base into a sealable container. You can also use a loaf pan or an 8 inch cake pan. Cover and place in the freezer to chill for at least four hours before serving.

Equipment

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Notes

*Ice cream will keep in an airtight container in the freezer for up to 2 weeks.

*There are several great brands of nondairy heavy cream. My favorites are Silk and Country Crock. Remember you are purchasing heavy cream/whipping cream and not coffee creamer!

*There are several brands of dairy-free sweetened condensed milk. I prefer the oat milk varieties as I want to avoid coconut flavor in my ice cream bases.

Find it online: https://censoredbaker.com/vegan-vanilla-ice-cream/