No Churn Vanilla Bean Ice Cream Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings: 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.

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.