Vanilla No-Churn Ice Cream
No-churn vanilla ice cream with no machine — pudding mix keeps it creamy and scoopable straight from the freezer.
Vanilla No-Churn Ice Cream
No-churn vanilla ice cream with no machine — pudding mix keeps it creamy and scoopable straight from the freezer.
This no-churn vanilla ice cream needs no machine — vanilla pudding mix whisked into sweetened condensed milk inhibits ice crystals as it freezes, so it stays creamy and scoopable straight from the freezer.
SERVINGS
6ACTIVE TIME
10 minFULL TIME
6+ hrs (including freeze)INGREDIENTS
- 2 cups Heavy whipping cream, cold
- ½ cup Sweetened condensed milk
- 3 tbsp Fancy Monkey Vanilla Pudding Mix
- 1 tsp Vanilla extract
- 1 pinch Salt
INSTRUCTIONS
- Whip the cream
Pour cold heavy whipping cream into a large chilled bowl. Beat with a hand mixer on high speed for 2–3 minutes until stiff peaks form. The cream should hold its shape firmly when you lift the beaters. - Mix the base
In a separate bowl, whisk together sweetened condensed milk, vanilla pudding mix, vanilla extract, and salt until the pudding mix is fully dissolved and smooth. - Fold together
Pour the condensed milk mixture over the whipped cream. Using a rubber spatula, gently fold together with a J-motion until just combined and no streaks remain. Do not stir or beat — you want to keep all that air in. - Freeze
Pour into a freezer-safe loaf pan or container. Smooth the top with a spatula. Press plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 6 hours or overnight. - Scoop and serve
Remove from freezer and let sit for 3–5 minutes before scooping. Serve in bowls or cones with your favorite toppings.
TIPS
Let it sit 3–5 minutes before scooping. Sandwich it between two Fancy Monkey Chocolate Crinkle Cookies for an instant ice cream sandwich, or serve a scoop alongside our Chocolate Lava Cake while it’s still warm — the hot-cold contrast is next level. Also great layered in a mason jar with caramel drizzle and crushed graham crackers. Keeps in the freezer up to 2 weeks — always press plastic wrap directly onto the surface before sealing.
FAQ
Fold whipped cream into a sweetened-condensed-milk base, then freeze — no churning and no machine needed.
Vanilla pudding mix dissolves into the base and inhibits ice crystals, so the ice cream stays creamy and scoopable straight from the freezer.
At least 6 hours, ideally overnight, until firm.
Yes — fold in cookies, caramel swirls, or fruit just before freezing.
Up to 2 weeks; press plastic wrap onto the surface before sealing to prevent ice crystals.
