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No Churn Vanilla Bean Ice Cream

No Churn Vanilla Bean Ice Cream - recipe card
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This no-churn vanilla bean ice cream delivers a luxuriously creamy, scoopable texture without an ice cream maker. Real vanilla bean specks perfume every bite, balanced by the richness of heavy cream and sweetened condensed milk.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, cold
  • 1 (14 oz / 397 g) can sweetened condensed milk
  • 1 whole vanilla bean, split lengthwise and seeds scraped
  • 1/4 teaspoon fine sea salt

Instructions

  1. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), pour the cold heavy cream. Whip on medium-high speed until stiff peaks form — when you lift the whisk, the cream should stand up firmly without drooping. This takes 3-5 minutes; do not overwhip or it will turn grainy.
  2. In a separate large bowl, combine the sweetened condensed milk, the scraped vanilla bean seeds (both the seeds and the empty pod can be added for extra flavor), and the fine sea salt. Whisk gently until the seeds are evenly distributed and no streaks of vanilla remain.
  3. Add one-third of the whipped cream to the condensed milk mixture. Fold gently with a rubber spatula in broad strokes, scraping from the bottom up, until just combined. This lightens the condensed milk mixture, making it easier to incorporate the rest of the cream without deflating it.
  4. Pour the lightened mixture over the remaining whipped cream. Fold slowly and deliberately, turning the bowl as you go, until no white streaks remain. The batter should be uniform, airy, and thick.
  5. Transfer the mixture to a 9×5-inch loaf pan or a 1-quart freezer-safe container. Smooth the top with the spatula. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming.
  6. Freeze for at least 6 hours, ideally overnight, until firm enough to scoop. The ice cream will be scoopable directly from the freezer; if frozen longer than 24 hours, let it sit at room temperature for 5 minutes before scooping.
  7. Remove the vanilla bean pod before serving (if used). Scoop into bowls or cones and enjoy. The texture should be silky, creamy, and densely vanilla.

Notes

Store in an airtight container in the freezer for up to 1 month. For best texture, press a piece of plastic wrap directly onto the surface before sealing. To soften before serving, let stand at room temperature for 5-10 minutes. Do not refreeze after melting.

Nutrition

Keywords: no churn vanilla bean ice cream, homemade vanilla ice cream, no ice cream maker, vanilla bean dessert, easy ice cream, summer dessert, creamy vanilla, sweet treat, no cook ice cream, four ingredient ice cream

Find it online: https://copycatkitchenco.com/no-churn-vanilla-bean-ice-cream/