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No-Churn Vanilla Bean Ice Cream

Three scoops of creamy No-Churn Vanilla Bean Ice Cream speckled with black vanilla seeds in a white bowl.
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Make rich, creamy vanilla bean ice cream at home without an ice cream maker using just two main ingredients.

Ingredients

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  • 2 cups heavy whipping cream, cold
  • 1 (14 ounce) can sweetened condensed milk, cold
  • 1 whole vanilla bean, split lengthwise
  • 1 teaspoon pure vanilla extract

Instructions

  1. Scrape the seeds from the split vanilla bean pod using the back of a knife. Place the seeds and the empty pod into the cold sweetened condensed milk. Let this mixture sit for at least 15 minutes to infuse.
  2. Remove the vanilla pod from the sweetened condensed milk mixture. Stir in the vanilla extract.
  3. In a large bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. This takes about 3 to 5 minutes.
  4. Gently fold about one-third of the whipped cream into the vanilla condensed milk mixture to lighten it.
  5. Carefully fold the remaining whipped cream into the lightened mixture until just combined. Do not overmix; streaks are acceptable.
  6. Pour the mixture into a freezer-safe container, such as a loaf pan or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
  7. Freeze for a minimum of 6 hours, or until firm enough to scoop.

Notes

  • For the best texture, place your freezer-safe container in the freezer while you prepare the ice cream base.
  • If you do not have a whole vanilla bean, use 2 teaspoons of high-quality vanilla bean paste instead.
  • Allow the ice cream to sit at room temperature for 5 to 10 minutes before scooping for easier serving.

Nutrition

Find it online: https://spoonsprout.com/no-churn-vanilla-bean-ice-cream/