Velvety No-Churn Vanilla Bean Ice Cream
Velvety No-Churn Vanilla Bean Ice Cream
VA
VanillaGrape0785
This no-churn vanilla bean ice cream is a breeze to make and delivers the lush, creamy texture of classic French-style ice cream—no machine required! By folding whipped cream into a sweetened condensed milk base, you capture the lightness and smoothness of churned ice cream. The real vanilla bean adds flecks and a floral aroma, while a pinch of salt amplifies the flavor. It’s a perfect summer treat, easy enough for beginners and delightful for everyone. Enjoy it solo or as the base for endless sundae creations.
Ingredients
Instructions
  1. Split the vanilla bean lengthwise and scrape out the seeds (if using extract, skip this step).
  2. In a large mixing bowl, combine the sweetened condensed milk, vanilla seeds or extract, and a pinch of salt. Mix until smooth.
  3. In a separate cold bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
  4. Gently fold the whipped cream into the condensed milk mixture in three batches, taking care not to deflate the air.
  5. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
  6. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.
  7. Freeze for at least 6 hours, or until firm.
  8. Scoop and serve as is, or with your favorite toppings, berries, or sauces.