Print

Creamy No-Churn Vanilla Bean Ice Cream: Best Easy Recipe

no-churn vanilla bean ice cream - featured image
Print Recipe

This creamy no-churn vanilla bean ice cream is rich, velvety, and tastes like the fancy stuff from a scoop shop—minus the price tag and the freezer burn. It requires no ice cream maker and comes together in about 15 minutes of active work.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 ounces/397 grams) sweetened condensed milk
  • 1 vanilla bean
  • Pinch of sea salt

Instructions

  1. Prepare the vanilla bean: Lay the vanilla bean on a cutting board. Using a sharp paring knife, slice it lengthwise down the middle, but do not cut all the way through—you want it open like a book. Use the back of the knife to scrape the tiny black seeds from inside the pod. Set the seeds aside.
  2. Combine the condensed milk and vanilla: In a medium bowl, pour the sweetened condensed milk. Add the vanilla bean seeds and the pinch of sea salt. Stir well with a rubber spatula until the seeds are evenly distributed.
  3. Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using your electric mixer, start on low speed to avoid splashing, then gradually increase to medium-high. Whip until stiff peaks form, about 3 to 5 minutes with a hand mixer.
  4. Fold the mixtures together: Pour the vanilla-condensed milk mixture over the whipped cream. Using your rubber spatula, gently fold the two together until no streaks of white remain. The mixture should be uniform in color and texture.
  5. Transfer to the container: Pour the ice cream base into your chilled container. Use the spatula to spread it evenly. Tap the container gently on the counter a few times to release any air bubbles. Smooth the top with the spatula.
  6. Freeze: Cover the container tightly with its lid or a double layer of plastic wrap followed by foil. Place it in the coldest part of your freezer. Freeze for at least 6 hours, but overnight is better.
  7. Serve: When you are ready to eat, let the ice cream sit at room temperature for about 5 to 10 minutes before scooping. Use a sturdy ice cream scoop dipped in warm water for clean, smooth scoops.

Notes

Keep everything cold for best results. Do not overwhip the cream. Use full-fat ingredients. Freeze in a shallow container for faster freezing. Add mix-ins gently. Chill the container before pouring in the base.

Nutrition

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

Find it online: https://cravemila.com/creamy-no-churn-vanilla-bean-ice-cream-best-easy-recipe/