No-Churn Vanilla Ice Cream Recipe (Nut-Free and Egg-Free)
Whipped heavy cream folded into sweetened condensed milk traps enough air to mimic churned ice cream without a machine, and because the recipe uses only three ingredients you control the label completely, no risk of an undeclared tree nut or egg allergen sneaking in from a shared processing line the way it can with packaged pints.
- Prep
- 20 min
- Cook
- 6 hr
- Total
- 6 hr 20 min
- Servings
- 8
Ingredients
- 2 cups heavy cream, cold
- 14 oz can sweetened condensed milk
- 1 tbsp pure vanilla extract
- 1/4 tsp fine sea salt
Nutrition per serving
- Calories
- 2485
- Protein
- 57g
- Carbs
- 387g
- Fat
- 83g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Place a 9x5-inch metal loaf pan or another freezer-safe container in the freezer while you prepare the base.
- 2In a large chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
- 3In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth.
- 4Gently fold the whipped cream into the condensed milk mixture in three additions using a spatula, folding just until no white streaks remain.
- 5Pour the mixture into the chilled loaf pan, smooth the top with the spatula, and cover tightly with plastic wrap pressed directly against the surface.
- 6Freeze for at least 6 hours, or overnight, until firm enough to scoop.
- 7Let the ice cream sit at room temperature for 5 minutes before scooping.
Tips & variations
- This base uses no eggs, nuts, wheat, or soy, but if a nut-free or egg-free batch matters for someone in the household, use clean bowls and beaters that haven't touched other allergens and check that add-ins like chocolate chips or vanilla extract were made in a facility that matches your needs.
- Fold in cooled, dissolved instant coffee, melted and cooled chocolate, or fruit puree along with the vanilla for other flavors, keeping total add-ins under about 1 cup so the mixture still sets firm.
- A metal loaf pan freezes the base faster and more evenly than a plastic container, which helps keep ice crystals smaller.
Storage & reheating
Store in an airtight, freezer-safe container with plastic wrap pressed directly onto the surface for up to 2 months. Ice crystals form fastest when the container is opened and closed repeatedly, so scoop out what's needed and return the rest to the freezer quickly.
Tips from the Tulo kitchen
- Chilling the mixing bowl and beaters in the freezer for 10 minutes before whipping the cream helps it reach stiff peaks faster and more reliably.
- Full-fat heavy cream (at least 36% fat) whips to stiffer peaks than light cream or half-and-half, which won't hold enough air for this method to work.
FAQ
Why do ice cream brands like Blue Bell issue allergen recalls?
Allergen recalls typically happen when a shared production line or packaging error causes a tree nut, peanut, egg, or milk ingredient used in one flavor to end up undeclared on the label of another, which is a serious risk for anyone with a diagnosed allergy to that ingredient.
Is making ice cream at home actually safer for someone with food allergies?
It gives you full control over every ingredient on the label, which store-bought pints can't guarantee if a facility runs multiple allergens on shared equipment. Cross-contact can still happen at home, though, if the same bowls, scoops, or mixers are used for nut- or egg-containing foods without washing in between.
Does this recipe need an ice cream maker?
No. Whipping the cream to stiff peaks by hand or with a mixer before folding it into the condensed milk does the same aerating job a churn does, which is why this method is called no-churn.
How do I check if a specific ice cream product has been recalled?
Compare the lot code and best-by date printed on the carton against the recall notice posted by the manufacturer or the FDA, since recalls almost always apply only to specific production dates and flavors, not an entire product line.