Prepare your own homemade ice cream with this easy no churn vanilla bean ice cream recipe. The whole family will love it.
Easy No Churn Ice Cream Recipe
I scream, you scream, we all scream for ice cream. Everything tastes better when it’s homemade including ice cream! This no churn vanilla bean ice cream recipe is so easy even kids can make it! If you have a craving for some ice cream, you are going to love this recipe.
With only 3-ingredients, you can have ice cream in just 6 hours. I like to make this recipe the night before so it’s ready to go in the morning. This delicious vanilla bean ice cream pairs perfectly with all your favorite toppings including nuts, syrups, and candies. Top your favorite pie with it or use it in a smoothie.
Why You’ll Love this Vanilla Bean Ice Cream Recipe:
- Only 3-ingredients. All you need for delicious homemade ice cream is heavy whipping cream, sweetened condensed milk, and vanilla bean paste.
- It makes a great science experiment. If you have kiddos at home, you don’t have to run to the store for ice cream. Instead, they can have a little fun, and learn science and math skills while making their own ice cream.
- No shaking. Other methods of ice cream require shaking a bag with rock salt until it turns to ice cream. This can be exhausting. But, not with this recipe.
How to Make No Churn Vanilla Ice Cream
Be sure to see the recipe card below for full ingredients & instructions!
- Whip the heavy whipping cream using a stand or hand mixer until firm peaks form.
- Fold in the sweetened condensed milk and vanilla bean paste.
- Pour the creamy mixture into a loaf pan, cover with plastic wrap, and freeze for at least 6 hours.
You don’t need an ice cream maker for this recipe. However, if you have one, it is meant to speed up the process of freezing your ice cream base. So, if you don’t want to wait 6 hours for hardened ice cream, an ice cream maker will speed it along.
For this recipe, you will need to freeze the ice cream base for at least 6 hours before it turns into creamy ice cream. In addition to the 6 hours, you can freeze the ice cream in an airtight Tupperware dish for up to 1 week.
This question really depends on when you want to add the fruit. You can most definitely top your finished ice cream with any garnishes you like including strawberries and other fruit. However, if you want to turn your vanilla ice cream into a strawberry or fruit ice cream, you can’t just throw fruit in there and freeze it all together. You could do this, but because fruit has a lot of water, you’ll end up with chunks of icy fruit disrupting your smooth and creamy ice cream experience. So, in order to add fruit to the freezing process, you will need to macerate the fruit and then add it.
Other Ice Cream Garnishes
There are so many ways to customize this vanilla ice cream. You can top your ice cream with any garnish you desire, including:
Recipe Tips and Tricks
- Vanilla bean paste can be substituted. Use 2 teaspoons of vanilla extract or the caviar from 2 vanilla beans instead of the paste.
- Freeze it overnight. 6 hours is the bare minimum, but I have found freezing it overnight makes it even better!
- Use a plastic ice cream container. If you have an ice cream container, use that instead of the loaf pan. It makes it easier to get every bit of no churn ice cream out!
We all love a little ice cream from time to time. I mean it goes perfectly with cakes, pies, and in a crunchy cone.
This no churn version is super simple to make and only needs 3 common ingredients. Whip up a batch today!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
No Churn Vanilla Bean Ice Cream Recipe
- 2 cups heavy whipping cream 454 grams
- 14 ounces sweetened condensed milk 396 grams (1 can)
- 2 teaspoons vanilla bean paste 8 grams, see note
For Garnish (optional)
- Chocolate syrup
- Caramel syrup
- Crushed oreos
- In a large mixing bowl, whip the heavy whipping cream using a stand or hand mixer just until firm peaks form, about 2-3 minutes.2 cups heavy whipping cream
- Next, fold in the sweetened condensed milk and vanilla bean paste.14 ounces sweetened condensed milk, 2 teaspoons vanilla bean paste
- Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours.
- When the ice cream has fully hardened, serve with the garnishes of your choice.Nuts, Chocolate syrup, Caramel syrup, Crushed oreos
- Vanilla: The vanilla bean paste can be substituted for 2 teaspoons of vanilla extract or the caviar from 2 vanilla beans.
- Freezing six hours is a minimum! Overnight is preferred.
- If you have a plastic ice cream container, use that in place of the loaf pan! It will result in a smoother, creamier ice cream.
- Nutritional information does not include optional ingredients.