No-Churn Vanilla Ice Cream with Rainbow Sprinkles

This No-Churn Vanilla Ice Cream with Rainbow Sprinkles recipe is a childhood favorite that never gets old. It has a texture like real soft-serve thanks to ingredients like cold cream, vanilla, sweetened condensed milk, and agave for sweetness.

Growing up, I always jumped at the opportunity to bring a melty Mr. Softey treat home from the ice cream truck on a hot summer day. One of my favorite treats has always been classic vanilla soft-serve ice cream with a thick coating of crunchy rainbow sprinkles. 

These days, I don’t often find myself running after the ice cream truck jingle. But I still have a hankering for sweet, creamy vanilla ice cream with rainbow sprinkles. That’s why I decided to make my own, super-simple version f this childhood favorite. instead of refined sugar, my version is sweetened with agave. ABut it has the same light and airy texture I remember without any churning. Your freezer, not your arm, does the hard work for this ice cream recipe, and the results are beloved by kids and adults alike!

If you have a birthday celebration in your future, I highly recommend pairing your no-churn ice cream with a beautiful homemade vanilla cake with dairy-free vanilla buttercream frosting. It’s a classic duo that never disappoints. 

How to Make No-Churn Vanilla Ice Cream with Rainbow Sprinkles

This is a great recipe to get little helpers active in the kitchen. My son loves helping make this creamy treat–almost as much as he loves eating it!

Ingredients

Here’s the short list of ingredients you need to make the best no-churn ice cream you’ve ever had:

• Heavy whipping cream. I use Organic Valley cream. Make sure yours is VERY cold before you start making the ice cream. This will help it hold its light and fluffy texture better. 
• Vanilla extract. For the signature vanilla flavor. 
• Sweetened condensed milk. I use low-fat milk from Eagle’s brand. 
• Agave. You can easily substitute this liquid sweetener with pure maple syrup for a maple note in your ice cream. 
• Vanilla bean. This is optional, but it adds bolder vanilla flavor that I love. 
• Rainbow sprinkles. A must- have for crunch, color and fun!

Instructions

When you’re ready to start making the no-churn vanilla ice cream, get out your ingredients and follow these simple steps:

1. Beat the cream and vanilla into stiff peaks like whipped cream. This will take about 5 minutes in a stand mixer with a whisk attachment. 
2. Fold in the sweetened condensed milk, agave, and vanilla bean, if using. 
3. As soon as everything is uniformly combined, transfer the ice cream mixture into a 9×5-inch loaf pan and freeze for 6 to 8 hours. If you can, freeze the ice cream overnight. 
4. Let the ice cream temper on the counter for about 5 minutes before serving, topped with plenty of rainbow sprinkles.

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If you choose to make this No-Churn Vanilla Ice Cream + Rainbow Sprinkles or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

More Favorite Ice Cream Recipes to Master

After you’ve licked your bowl of soft vanilla ice cream clean, move on to one of these other popular recipes for frozen treats (bonus: they’re all no-churn!):

• No-Churn Brownie Ice Cream 
• Best No-Churn Cookies + Cream Ice Cream
• No-Churn Caramel Cone Ice Cream
• Homemade S’mores Ice Cream: No-Churn Required

No-Churn Vanilla Ice Cream + Rainbow Sprinkles

Prep Time: 5 mins

Cook Time: 5 mins

Chill Time: 6 hrs

Total Time: 6 hrs 10 mins

Serves: 8 servings

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Ingredients

• 2 cups organic heavy whipping cream, VERY cold! (I use Organic Valley)
• 1 Tbsp vanilla extract
• 1 (14 oz.) can sweetened condensed milk, low-fat (I use the Eagle's brand)
• 2 Tbsps Agave (See Notes!)
• 1 stick vanilla bean, optional (For bolder vanilla flavor!)
• 1-2 cups rainbow sprinkles

Instructions

• In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form, about 5 minutes.
• Now, fold in the sweetened condensed milk, Agave, and vanilla bean.
• Immediately pour mixture into a 9×5 loaf pan (or small metal bowl). Freeze for 6-8 hours minimum. Best when frozen overnight.
• To serve, remove from freezer and let sit for a couple of minutes (under 5 mins.) to soften slightly and enjoy on a cone or in a dessert bowl, topped with rainbow sprinkles.
• Bon Appetit!

Tips & Tricks

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.

 

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No-Churn Vanilla Ice Cream + Rainbow Sprinkles.

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