No Churn Vanilla Bean Ice Cream
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This homemade No Churn Vanilla Bean Ice Cream is so easy to make that you will want to make it all summer long. Made with real vanilla beans and simple ingredients, this delicious frozen treat is perfect for any occasion.
There’s something about homemade ice cream that just tastes better than store bought. My No Churn Vanilla Bean Ice Cream is super creamy and full of real vanilla flavor. Ice cream is a staple in our freezer and when I make this recipe, it’s gone fast. I should really learn to make two batches.
Do you enjoy eating ice cream all year round? We do. So, there’s no surprise that this vanilla ice cream is often requested as is Lemon Raspberry Cheesecake Ice Cream and Cherry Pecan Ice Cream – both also are no-churn recipes and so good. Homemade vanilla ice cream makes a delicious topping for peach cobbler or this 3 ingredient cherry cobbler.
Why You’ll Love This Recipe
What Does No-Churn Mean?
The difference between churned and no-churn ice cream is that the former calls for churning in an ice cream maker. No-churn ice cream is made by whipping heavy cream with condensed milk using a stand mixer or handheld electric mixer, and then freezing the mixture.
No Churn Vanilla Ice Cream
The creamy goodness of this no-churn vanilla bean ice cream requires no ice cream maker, making it accessible to anyone craving a homemade sweet treat. The perfect balance of heavy cream and sweetened condensed milk results in a velvety and rich consistency without the need for churning.
By using real vanilla beans, each bite of ice cream bursts with the natural, aromatic essence of vanilla. The tiny seeds from the vanilla beans add a gourmet touch that elevates the flavor profile far beyond ordinary vanilla ice cream. The added vanilla extract will elevate the vanilla flavor even more.
How do you use vanilla beans?
To use the vanilla beans, slice them lengthwise and scrape out the seeds using the back of a knife. These seeds will be mixed into the ice cream base. If you have a hard time finding vanilla beans, you can use a vanilla bean paste. It’s a mixture of crushed vanilla bean seeds and vanilla extract.
How long does it take for the ice cream to freeze, and how should it be stored?
Once mixed, cover the loaf pan with plastic wrap and freeze. The ice cream typically takes 4-6 hours to freeze until firm. It should be stored in an airtight container in the freezer to maintain its creamy texture and prevent ice crystals.
Timesaving Tips and Variations
- If you need this ice cream for an event, make it the night before so the ice cream is firm.
- For best results, use a heavy whipping cream with at least 36% milk fat and full-fat sweetened condensed milk. Lower-fat creams have a higher water content, which can lead to ice crystals in the finished ice cream.
- Ensure the heavy cream is very cold before whipping to achieve maximum volume.
- Be gentle when folding in the sweetened condensed milk to maintain the airy texture of the whipped cream. Always use a wooden spoon or rubber spatula to fold in the rest of the ingredients – this will also help keep the mixture light and airy.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- Before freezing is the time to mix in your add-ins like chocolate chips, nuts, or strawberry preserves.
- Add 1 1/2 teaspoons pure peppermint extract and 1 cup of mini chocolate chips to make mint chocolate chip ice cream
- Blend 1 to 2 cups of fresh berries into the ice cream base.
- This recipe can also be made in a blender.
- Vanilla bean ice cream makes a great topping for a blueberry cobbler or to serve beside this white cake.
Other Frozen Treats to Enjoy
- Reese’s Peanut Butter Cup Ice Cream
- Homemade Creamy Fudgsicles
- Easy 2-Ingredient Mango Sherbet
- Frozen Lemonade Pie
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
🥣Equipment
- electric hand mixer or stand mixer
- large bowl
- rubber spatula
- measure cups and spoons
- loaf pan (bread pan)
📃Ingredients
- 2 cups heavy whipping cream
- 1 14-ounce can of sweetened condensed milk
- 2 whole vanilla beans
- 1 tablespoons vanilla extract
Directions
I lined my loaf pan with aluminum foil before starting. Add the heavy whipping cream to a large bowl and mix on high until fluffy (3-5 mins) using an electric hand mixer or a stand mixer.
Next, gently FOLD in by hand using a rubber spatula the can of sweetened condensed milk and vanilla extract. Fold in until no streaks remain. Slice the vanilla beans and scrape out the beans and add them to the bowl. Fold the vanilla beans in.
Spread mixture into the prepared loaf pan and cover with plastic wrap and freeze for 6-8 hours.
Serve as is, or top with sprinkles, hot fudge sauce, or strawberry preserves.
No Churn Vanilla Bean Ice Cream
Equipment
- electric hand mixer or stand mixer
- Large bowl
- rubber spatula
- neasuring cups and spoons
- loaf pan (bread pan)
Ingredients
- 2 cups heavy whipping cream
- 1 can (14-ounces) sweetened condensed milk
- 2 whole vanilla beans
- 1 tablespoon vanilla extract
Instructions
- I lined my loaf pan with aluminum foil before starting. Add the heavy whipping cream to a large bowl and mix on high until fluffy (3-5 mins) using an electric hand mixer or a stand mixer.
- Next, gently FOLD in by hand using a rubber spatula the can of sweetened condensed milk and vanilla extract. Fold in until no streaks remain. Slice the vanilla beans and scrape out the beans and add them to the bowl. Fold the vanilla beans in.
- Spread mixture into the prepared loaf pan and cover with plastic wrap and freeze for 6-8 hours.
- Serve as is, or top with sprinkles, hot fudge sauce, or strawberry preserves.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
#NationalIceCreamMonth
July is National Ice Cream Month; if I could eat ice cream every day, I sure would. I will be trying these recipes from my blogger friends, though!
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Enjoy!
You can never go wrong with vanilla ice cream and this version is even better because it requires even less work. A no-churn version would be perfect to make at a beach house while on vacation.
Your sprinkles on top look so cute! I too have ice cream all year long.
I love the look and sound of this one! Easy enough. I don’t think I can clear enough freezer space to freeze my ice cream machine tub, so no-churn works for me!
My niece always likes to make something when she visits and this will be perfect because we can make it when she gets here and then have it for dessert after dinner!
I love a good vanilla ice cream and we always have it around for eating and topping pies!
I love no churn icecreams and this is the best and easy recipe.
No churn ice cream is so easy and delicious! And lefts itself to yummy flavors like this vanilla bean one!