Creamy No-Churn Vanilla Bean Ice Cream
A simple and quick homemade no-churn vanilla bean ice cream recipe that is creamy, luscious, and full of authentic vanilla flavor without the need for an ice cream maker.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (360 ml) heavy cream (36% fat or higher)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 whole vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Using a sharp knife, split the vanilla bean lengthwise and scrape out the tiny black seeds. Set the seeds aside.
- Pour the cold heavy cream into a large mixing bowl. Using an electric mixer on medium-high speed, whip until soft peaks form, about 3-5 minutes.
- Gently fold the sweetened condensed milk, vanilla bean seeds, vanilla extract (if using), and a pinch of salt into the whipped cream using a spatula, keeping the mixture light and airy.
- Spoon the mixture into a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap.
- Freeze for at least 6 hours, preferably overnight, until firm and scoopable.
- Remove from the freezer about 5 minutes before serving to soften slightly for easier scooping.
Notes
Use cold heavy cream and a chilled mixing bowl for best whipping results. Do not overwhip the cream to avoid turning it into butter. Fold ingredients gently to keep the mixture airy. Metal containers freeze faster and can improve texture. Remove ice cream 5 minutes before serving for easier scooping. Store leftovers in an airtight container with parchment paper on top to prevent ice crystals.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 250
- Sugar: 22
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 22
- Protein: 3
Keywords: no-churn ice cream, vanilla bean ice cream, homemade ice cream, easy dessert, no ice cream maker, creamy ice cream