No Churn Vanilla Bean Ice Cream Recipe
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 10 minutes 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
Kitchen Scale (optional)
Hand Mixer (optional)
Stand Mixer (optional)
9x5-inch Loaf Pan
- 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