No-Churn Honey Vanilla Ice Cream

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Smooth and creamy homemade ice cream sweetened naturally with honey and infused with pure vanilla, requiring no ice cream maker. This American-inspired recipe, ready in about 10 minutes, layers heavy whipping cream, sweetened condensed milk, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup honey
• 2 tsp pure vanilla extract
• 1/8 tsp sea salt

Instructions

1. Step 1: In a large mixing bowl, pour 2 cups heavy whipping cream and whip with an electric mixer on medium-high speed for about 3-4 minutes until stiff peaks form and the cream holds shape.
2. Step 2: In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/4 cup honey, 2 tsp pure vanilla extract, and 1/8 tsp sea salt until smooth.
3. Step 3: Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula, combining thoroughly but keeping the mixture light and airy.
4. Step 4: Pour the combined mixture into a 9x5-inch loaf pan or airtight container, smoothing the top.
5. Step 5: Cover the container with plastic wrap and freeze for at least 6 hours or overnight until firm.
6. Step 6: Scoop and serve chilled as a creamy, naturally sweetened vanilla ice cream.