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Easy No-Churn Vanilla Bean Ice Cream (Frozen Dessert Recipe)

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This luxuriously creamy no-churn vanilla bean ice cream requires no ice cream maker and delivers gourmet ice cream shop quality with just 4 simple ingredients. Studded with real vanilla bean specks and incredibly smooth, it’s the perfect make-ahead frozen dessert for any occasion.

Ingredients

Scale
  • 2 cups (480ml) cold heavy whipping cream
  • 1 can (14 oz/396g) sweetened condensed milk
  • 1 whole vanilla bean (or 1 tablespoon vanilla bean paste)
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon fine sea salt (optional, but recommended)

Instructions

  1. Prepare your vanilla bean: Place the vanilla bean on a cutting board. Using a sharp paring knife, slice the bean lengthwise down the middle. Open the pod and use the back of your knife to scrape out all the tiny seeds. Add both the seeds and the scraped pod to the sweetened condensed milk in a medium bowl. Stir to combine and let sit while you whip the cream—this allows the vanilla to infuse into the milk. (If using vanilla bean paste, simply stir it into the condensed milk with the vanilla extract.)
  2. Whip the cream: In a large, chilled mixing bowl, pour the cold heavy cream. Using an electric mixer on medium speed, begin whipping the cream. After about 1 minute, increase speed to medium-high. Continue whipping for 3-4 minutes until stiff peaks form. The cream should hold its shape when you lift the beaters, and the peaks should stand straight up without drooping. Be careful not to over-whip, or you’ll end up with butter.
  3. Remove vanilla pod: Take out the vanilla bean pod from the sweetened condensed milk (you can rinse and dry it to make vanilla sugar later—nothing goes to waste!). Stir in the vanilla extract and salt into the condensed milk mixture.
  4. Combine carefully: Pour the sweetened condensed milk mixture over the whipped cream. Using a rubber spatula, gently fold the mixture together using a figure-eight motion. Start from the bottom of the bowl, lifting and folding over the top. Rotate the bowl as you fold. Continue for about 1-2 minutes until completely combined and you see vanilla bean specks throughout, but be gentle—you don’t want to deflate all those air bubbles you worked hard to create.
  5. Transfer to container: Pour the ice cream mixture into a 9×5-inch loaf pan or freezer-safe container. Use your spatula to smooth the top. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals and freezer burn.
  6. Freeze until firm: Cover the pan tightly with foil or a lid. Freeze for at least 6 hours, but preferably overnight (8-12 hours) until completely firm and scoopable.
  7. Serve and enjoy: When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Use an ice cream scoop dipped in hot water, wiping it dry between scoops, for perfect rounded servings.

Notes

  • For best texture, use full-fat heavy whipping cream—do not substitute with half-and-half or light cream.
  • Make sure your cream is very cold before whipping for best volume and stability.
  • Don’t over-whip the cream or it will become grainy and separate.
  • The ice cream will keep in the freezer for up to 2 months, but is best enjoyed within the first month.
  • If your ice cream becomes too hard after extended freezing, simply let it sit out for 10-15 minutes before scooping.
  • You can easily double this recipe for a larger batch—use a 9×13-inch pan or larger container.

Nutrition

Find it online: https://focialy.com/frozen-dessert-recipe/