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Creamy No-Churn Vanilla Bean Ice Cream

creamy no-churn vanilla bean ice cream - featured image

A quick and easy no-churn vanilla bean ice cream recipe that delivers smooth, luscious texture and authentic vanilla flavor without the need for an ice cream machine.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 whole vanilla bean, split and scraped
  • 1 teaspoon vanilla bean paste (optional)
  • Pinch of salt

Instructions

  1. Split the vanilla bean lengthwise using a sharp knife. Scrape out the seeds with the back of the knife and set aside. If using vanilla bean paste, have it ready.
  2. In a chilled large mixing bowl, pour the 2 cups (480 ml) of heavy cream. Using an electric mixer, whip on medium-high speed until soft peaks form, about 3-4 minutes.
  3. In a separate bowl, combine the sweetened condensed milk (14 oz / 396 g), vanilla bean seeds, vanilla bean paste (if using), and a pinch of salt. Stir gently until the vanilla is evenly distributed.
  4. Add about one-third of the whipped cream into the condensed milk vanilla mixture and fold gently to lighten it. Then fold in the remaining whipped cream carefully to maintain the airy texture.
  5. Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula, cover tightly with plastic wrap or lid, and freeze for at least 6 hours or overnight.
  6. Remove from the freezer 5-10 minutes before scooping to soften slightly for easier serving.

Notes

Chill your mixing bowls and beaters before whipping cream for better results. Stop whipping cream at soft peaks to avoid butter formation. Fold gently to keep airiness. Freeze for at least 6 hours or overnight for best texture. Let ice cream sit 5-10 minutes before scooping. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with vegan condensed milk alternative.

Nutrition

Keywords: no-churn ice cream, vanilla bean ice cream, homemade ice cream, easy dessert, no machine ice cream, creamy ice cream