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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
Prepare your own homemade ice cream with this easy no churn vanilla bean ice cream recipe. The whole family will love it. 
Print 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)

  • Nuts
  • 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.
Storage: Store no churn ice cream in an airtight container in the freezer for up to 1 week.


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