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featured no churn vanilla bean ice cream

No Churn Vanilla Bean Ice Cream Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8 people
Calories: 367kcal
Author: Becky Hardin
My 3-ingredient rich and creamy no churn vanilla bean ice cream is the perfect summer dessert-- no ice cream machine needed!
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer (optional)
  • Stand Mixer (optional)
  • 9x5-inch Loaf Pan

Ingredients

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk (1 can)
  • 2 teaspoons vanilla bean paste *

For Garnish (optional)

  • Nuts
  • Chocolate syrup
  • Caramel syrup
  • Crushed oreos

Instructions

  • 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
    whipped cream in a stainless bowl.
  • Next, fold in the sweetened condensed milk and vanilla bean paste.
    14 ounces sweetened condensed milk, 2 teaspoons vanilla bean paste
    vanilla ice cream base in a stainless bowl with a rubber spatula.
  • Pour the mixture into a loaf pan and cover with plastic wrap. Freeze for at least 6 hours.
    no churn vanilla ice cream in a white bowl.
  • When the ice cream has fully hardened, serve with the garnishes of your choice.
    Nuts, Chocolate syrup, Caramel syrup, Crushed oreos

Video

Notes

*The vanilla bean paste can be substituted for 2 teaspoons of vanilla extract or the caviar from 2 vanilla beans.
Tips:
  • Freezing 6 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.
Ninja Creami Method: Pour the ice cream base into a Ninja Creami pint container, freeze flat and solid for at least 24 hours, then process using the “Ice Cream” function. Add any desired mix-ins (like chocolate chips or crushed cookies) during the “Mix-In” cycle and use “Re-spin” if needed for a smoother, creamy texture.
Storage: Store no churn ice cream in an airtight container in the freezer for up to 1 week.

Nutrition

Calories: 367kcal | Carbohydrates: 29g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 79mg | Potassium: 241mg | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg