No Churn Vanilla Bean Ice Cream
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.
Servings: 6 to 8 servings
Equipment
- electric hand mixer or stand mixer
- 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
See blog post for tips and variations