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Creamy No-Churn Vanilla Bean Ice Cream

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A quick and easy homemade vanilla bean ice cream recipe that requires no ice cream maker. Made with whipped heavy cream, sweetened condensed milk, and fresh vanilla bean for a rich, creamy texture and pure vanilla flavor.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 large fresh vanilla bean, seeds scraped
  • Pinch of salt
  • Optional: 1 tsp vanilla extract
  • Optional mix-ins: chocolate chips, crushed cookies, caramel swirls

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 15 minutes.
  2. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Set aside seeds and pod.
  3. Pour heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form, about 3-5 minutes.
  4. Slowly fold in the sweetened condensed milk, vanilla bean seeds, and a pinch of salt using a spatula in a gentle figure-eight motion.
  5. Remove the empty vanilla bean pod from the mixture.
  6. Transfer the mixture to a freezer-safe container and smooth the top.
  7. Cover tightly with a lid or plastic wrap and freeze for at least 6 hours or overnight for best texture.
  8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften for easier scooping.

Notes

Chill your mixing bowl and beaters before whipping cream for better volume. Fold ingredients gently to keep the mixture airy. Use a shallow container and cover surface with parchment paper before sealing to prevent ice crystals. Let ice cream soften 5 minutes before scooping for best texture. For dairy-free version, substitute heavy cream with full-fat coconut cream and sweetened condensed milk with condensed coconut milk.

Nutrition

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

Find it online: https://sparklespoon.com/creamy-no-churn-vanilla-bean-ice-cream-recipe-easy-homemade-dessert/