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Easy 3-Ingredient No-Churn Vanilla Bean Ice Cream

no-churn vanilla bean ice cream - featured image
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This incredibly creamy, no-churn vanilla bean ice cream requires just three ingredients and no ice cream maker. It’s the perfect easy summer dessert that delivers rich, deep vanilla flavor with a silky, scoopable texture every time.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream or heavy whipping cream, cold
  • 1 can (14 oz / 397 g) sweetened condensed milk (such as Eagle Brand or Borden)
  • 1 whole vanilla bean (or 2 teaspoons vanilla bean paste or pure vanilla extract)
  • Pinch of fine sea salt (optional)
  • 1 teaspoon vanilla extract (optional, to boost flavor if using a vanilla bean)

Instructions

  1. Prep the vanilla bean: Place the vanilla bean on a cutting board. Using a sharp paring knife, slice it in half lengthwise. Open the bean and scrape out the tiny black seeds. Add the seeds to a small bowl with the sweetened condensed milk. Stir to combine. (Optional: Save the empty pod to make vanilla sugar.)
  2. Chill your tools (optional but helpful): Pop your mixing bowl and whisk attachment into the freezer for 10-15 minutes.
  3. Whip the cream: Pour the cold heavy cream into your chilled mixing bowl. Start mixing on low speed, then gradually increase to medium-high. Whip until stiff peaks form (3-5 minutes). Be careful not to over-whip.
  4. Fold in the sweetened condensed milk: Pour the vanilla seed-infused sweetened condensed milk over the whipped cream. Using a rubber spatula, gently fold it in until no white streaks remain. The mixture should be thick and pale.
  5. Pour into the pan: Scrape the mixture into a 8×4 or 9×5 loaf pan (or any freezer-safe container). Spread evenly and tap the pan gently to release air bubbles.
  6. Cover and freeze: Press a piece of plastic wrap directly onto the surface of the ice cream mixture. Cover with a lid or foil. Freeze for at least 6 hours, but overnight is best.
  7. Serve: Let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping.

Notes

For best results, use cold heavy cream (at least 36% milk fat). Do not over-whip the cream or it will turn into butter. Press plastic wrap directly onto the surface of the ice cream before freezing to prevent ice crystals. Let the ice cream sit at room temperature for 5-10 minutes before scooping for best texture. The flavor deepens after 24 hours in the freezer.

Nutrition

Keywords: no-churn ice cream, vanilla bean ice cream, 3-ingredient ice cream, easy ice cream, homemade ice cream, no machine ice cream, summer dessert

Find it online: https://goldensimmer.com/easy-3-ingredient-no-churn-vanilla-bean-ice-cream/