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

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This creamy no-churn vanilla bean ice cream is proof that you don’t need fancy equipment or a culinary degree to make something truly special at home. With just a few simple ingredients and a little patience, you can create a dessert that tastes like it came from a premium ice cream shop—but costs a fraction of the price.

Ingredients

Scale
  • 2 cups heavy cream (chilled)
  • 1 can (14 ounces) sweetened condensed milk (full-fat)
  • 1–2 whole vanilla beans (Madagascar preferred)
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 1/2 cup mini chocolate chips (optional)
  • 1/2 cup crushed cookies (optional)
  • 1/4 cup caramel or chocolate sauce (optional)

Instructions

  1. Prep the vanilla bean: Place the vanilla bean on a cutting board. Using a sharp knife, slice it lengthwise down the center, but don’t cut all the way through—just enough to open it like a book. Use the back of the knife to scrape out the tiny black seeds. Set the seeds aside.
  2. Combine the base: In a medium bowl, whisk together the sweetened condensed milk, the scraped vanilla bean seeds, the vanilla extract, and the pinch of salt. Whisk until the vanilla seeds are evenly distributed. Set aside.
  3. Whip the cream: Pour the chilled heavy cream into a large chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
  4. Fold it together: Add about one-third of the whipped cream to the sweetened condensed milk mixture. Gently fold together with a rubber spatula until just combined. Then add the remaining whipped cream and fold gently but thoroughly until no white streaks remain.
  5. Pour and smooth: Transfer the mixture to a loaf pan or 8×8-inch baking dish. Use the spatula to spread it evenly and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
  6. Cover and freeze: Press a piece of plastic wrap directly onto the surface of the ice cream mixture. Then cover the pan with another layer of plastic wrap or a lid. Freeze for at least 6 hours, but preferably overnight.
  7. Let it soften: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5-10 minutes. Use a warm ice cream scoop for perfect, smooth scoops.

Notes

Don’t over-whip the cream—stop at stiff peaks. Use room temperature condensed milk to prevent deflation. Scrape every last seed from the vanilla bean; save the pod for vanilla sugar. Work quickly once cream is whipped. For mix-ins, fold gently after combining cream and condensed milk. For best texture, freeze overnight. Flavor improves after a day or two in the freezer.

Nutrition

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

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