Easy, No-Churn Vanilla Bean Ice Cream without Sweetened Condensed Milk! (plus surprise topping)

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious

le sigh. It’s summer time, and all I want is creamy, sweet dairy desserts all up in my face. But do you know how impossible it is to find ice cream that doesn’t contain allergens in its processing? Trying to avoid corn and soy in ice cream is like trying to find an albino cow. There’s probably one out there, but I sure ’nuff don’t know where it is!

I know I shouldn’t have expected anything else, but I was still very disappointed that there were no ice creams out there for poor ol’ me! So, I did as I’ve learned to do while navigating life with these allergies, I decided to try to figure out how I could make my own. My disappointment turned to dismay when I realized that most recipes to make homemade simple vanilla ice cream require an ice cream maker, which I don’t own and don’t have the kitchen space to accommodate! And then dismay turned to all-out-distress (I know you’re digging this alliteration) when my continued research found that most no-ice cream-maker recipes require canned sweetened condensed milk! Nothing against canned sweetened condensed milk, but I know the stuff contains a ton of ingredients I surely can’t eat!

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious

Why was this such a problem? Well, once upon a time, I was an ice cream ADDICT. It was a serious problem. I’d always loved ice cream as a child, but in college, it became an addiction. I ate ice cream because it was rainy, ice cream because it was sunny, and ice cream because it was winter. I ate ice cream when I had a late night studying at the library, ice cream because I had a Saturday to myself, or ice cream because I needed a balanced meal in between extracurricular activities. Yes, you guys, chocolate covered waffle cone pieces + caramel swirl + vanilla ice cream totally = a balanced meal.

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious

Easy, No-Churn Vanilla Ice-Cream via StrictlyDeliciousI looooved me some ice cream pints. My sophomore and junior years of college I lived right across the street from the local Wawa, and I must have gone there 3 or 4 (…or 5) times a week to get a pint. I could down those babies in 15 minutes, no regrets. I might have even been caught by my roommate double fisting it once.

Yes, those were the wild college days…

Me in college eating two pints of Ben and Jerry's...

Well, my dear, dear friends, I am pleased to share with you that I can now have that all back! Okay, maybe not exactly because I’ve learned moderation (and also waistline restriction). But, joy of all joys, I have found an ice cream recipe that needs no ice cream maker and asks for no sweetened condensed milk! Oh blessed is the day! And it’s actually crazy easy to make. Make a meringue, whip up some cream, and fold the two together with egg yolks and vanilla bean. But actually; it’s that easy.

And what you get is a creamy, fluffy, 4-ingredient ice cream that is just beautiful and wonderful and makes the world a sunny, sweet, better place. It’s perfect enjoyed alone, but I plan to experiment with a slew of recipes featuring this ice cream and a few variations!

In the meantime, howsabout that surprise topping…

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious
Yep! That’s what you think it is! Extra-virgin olive oil drizzled on top of vanilla ice cream. Top it off with a generous sprinkle of sea salt and you have a surprisingly perfect dessert!

It’s not wildly surprising, what with all the salty-sweet desserts lately in the culinary world. So don’t you look at me like I’m cray-cray! You try it, and see if it doesn’t blow your mind too!

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious

Easy, No-Churn Vanilla Bean Ice Cream without Sweetened Condensed Milk

Prep Time: 4 hours, 15 minutes

Total Time: 4 hours, 15 minutes

Yield: Lotsa ice cream!!!


  • 4 eggs from pastured hens (or best possible quality of eggs you can get), separated
  • 1/3 heaping cup sugar
  • 1 cup + 3 tablespoons + 1 teaspoon heavy cream
  • scrapings of one vanilla bean + 1/2 teaspoon vanilla (if you don't have vanilla beans, increase vanilla to 1 teaspoon)


  1. Add the egg whites to the bowl of a stand mixer. Whip on medium-high speed until thick and peaks form when the whisk attachment is removed.
  2. Add the sugar to the beaten egg whites and continue to whip until well combined.
  3. In a large bowl, whip the cream until it's thick and peaks form when the beaters (or whisk) are removed from the cream.
  4. With a rubber spatula, fold the whipped cream, egg yolks, and vanilla beans and extract into the meringue (egg whites and sugar) mixture until no steaks of any color can be seen.
  5. Pour the ice cream mixture into a plastic container and freeze for at least 4 hours.

Easy, No-Churn Vanilla Ice-Cream via StrictlyDelicious



  1. Kween Kleokatra says

    As an ice cream aficionado…i am going to try this, now…stay tuned for news…………

    • says

      Kween Kleokatra, I’m so excited to hear how you liked it! Now that it’s warm weather season again, I need to whip up another batch of this. Maybe with fresh fruit folded in this time?

  2. clarissa says

    Finally! A no machine ice cream recipe without the condensed milk! Thank God for you..i did a no churn recipe but too much sweetness of the condensed milk really puts me off..cant wait to try this one..thanks so much

  3. says

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  4. says

    Just made this for the second time. This recipe is phenomenal! It is much lighter in texture than traditional custard ice cream, not too sweet and not icy at all. Thank you so much for figuring this out. First time I made it as chocolate mint truffle, I used a half teaspoon vanilla and about a teaspoon of peppermint. Also made some dark chocolate truffle and chopped it up. The stuff was absolutely divine. Just made cookies and cream today with my kids, so simple and easy. Big big thank you to you for this! My girls and I are so excited, the possibilities are endless with this recipe. Definitely a keeper.

  5. Katie says

    Mine isn’t freezing as fast? It was all fluffy, and it still kind of is, but it’s been in for 4 hours and it still hasn’t frozen all the way through. I guess I’ll have to leave it in overnight 🙁

      • Katie says

        Yes! It actually turned out perfectly! It had to freeze overnight and then part of the day. So we just had to hold off until the dinner after to have it. But it was SO good! Everyone was amazed that I made it and didn’t buy it!

        • says

          Wow what fantastic news! I’m sooo glad to hear it!!! Maybe freezing in a more shallow container will help it freeze faster next time? I’m glad you enjoyed it!

          • Katie says

            Actually, I made it a week later and put it in a shallow-er container, and it turned out the same (it tastes so good and still has a creamy consistency, just takes ages to freeze). BUT I’ve just made it again today, I don’t have an electric mixer, so everything is whipping by hand. I whipped the egg whites and cream a bit more, so it’s more stiff when combining. I put it in a few hours ago and it’s lighter and fluffier and frozen after like 5 hours! So I think that’s what I was doing wrong! The egg whites and cream needed to be whisked JUST a little bit more! Also, stirring it every hour or so to make sure it’s freezing (and also so I can eat some of it haha). It’s better than the last two times!!

          • says

            Oh what a great note! Thank you so much for sharing.

            And yes, taste testing is sooo important. You know, just to be sure it’s still good 😉

  6. Megan says

    This is the BEST ice cream! We live in a rural area. We went to town and tried to buy condensed milk, but the store was closed. We were able to buy cream at a little gas station, though. Once home, I came across this recipe for condensed milk-free recipe. Bingo! I just used a hand mixer and fixed in Oreos. Thank you! We’ll make this, again, with all kinds of fun things folded in. Shared with my Facebook friends. YUM!!

    • says

      Wow what a FANTASTIC idea with the oreos!

      I also love your story, and that my blog was able to give a solution to your ice cream craving! I love that you were determined to get homemade ice cream!

      Thank you for sharing ❤

  7. Lexie says

    Okay, so I have to say – THIS IS THE BEST ICE CREAM I’VE EVER HAD! I made apple crisp, but there was no ice cream to top it off! I searched the internet and the only recipes I could find had condensed milk (and i didn’t have any of that either!).

    Luckily, I found this recipe and I am SO grateful! THANK YOU so much for sharing this! It’s a new family favourite!

  8. Liz says

    I just made a slightly doctored version of this recipe, using what I had on hand, and I can honestly say it is the best ice cream recipe I have made so far.
    Only had a cup of cream, but added cold dark roast coffee and whipped the cream with that. Also added a couple of teaspoons of instant espresso powder with the egg whites and some chopped dark chocolate.
    Delicious! So light and airy with none of that icy texture that comes with some no churn recipes.

    • says

      Liz, thank you so much for this review! I am thrilled to hear you enjoyed the recipe so much. I LOVE the idea of whipping the cream with coffee and adding espresso powder and dark chocolate. Now that sounds like an amazing treat!

    • says

      Hi Cathy, great question. I personally have no fear eating raw eggs at all. I’ve never had a problem and I don’t know anyone who has. The likelihood of food poisoning is low. However, it is still present, so if you are concerned, please please feel free to use pasturized eggs in this recipe instead! Thanks for bringing that up!

  9. Amir says

    I dont understand the ingredients where it says 1 cup + 3 tablespoons + 1 teaspoon heavy cream.

    • says

      Hello Amir, great question. The actual measuurement is 300ml of cream, which measures out to 1.27 cups. But to make it easier than having you try to measure that last .27 of a cup, I broke it down into 1 cup of cream plus an additional 3 tablespoons and 1 teaspoon of cream. Does that make more sense?

  10. says

    I’ve been looking into making my own ice cream bc i’ve heard the store bought ice cream is not even real ice cream, but you are right, most of the recipes call for sweetened condensed milk, really nice to know there is another way to make homemade no churn ice cream, thanks for sharing, looks delicious:)

  11. says

    I’ve yet to try the olive oil thing, but I have heard it’s delicious! And what a perfect vanilla ice cream recipe too- I’m so impressed that you found a way to do it without an ice cream maker and without condensed milk! And now I have to ask- where did you go to school because you mentioned Wawa and the last time I checked there weren’t many Wawas outside of the Philadelphia area. Are we neighbors???

    • says

      Thanks, Allie! I was dancing around my house with giddiness. (It’s the little things…) And as much as I LOVE Philadelphia, we are just a few states from being neighbors. I’m in Virginia, and there’s a surprising number of Wawas in the Williamsburg (College of William & Mary alum here) and Richmond (current residence) area!!! And I’m so thankful for it 🙂

  12. says

    I love vanilla ice cream and am so going to try the olive oil sea salt toppings. I can sit with a pint of ice cream and eat the whole thing in one sitting, I am an ice cream fanatic and I love your quick and easy no churn,

    • says

      Isn’t ice cream perfect for everything?! And when it’s easy to make, it’s all the better!!! Thanks, Arpita!