Description
Make delicious, creamy vanilla bean ice cream at home without an ice cream maker. This easy recipe uses just a few simple ingredients for a classic treat.
Ingredients
Scale
- 2 cups cold heavy cream
- 1 (14 ounce) can cold sweetened condensed milk
- 1 vanilla bean, split lengthwise and scraped
- 1 teaspoon vanilla extract
Instructions
- Pour cold heavy cream into a large bowl.
- Beat the heavy cream with an electric mixer on high speed until stiff peaks form.
- In a separate bowl, whisk together the cold sweetened condensed milk, scraped vanilla bean seeds, and vanilla extract.
- Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 6 hours, or until firm.
- Scoop and enjoy your homemade no-churn vanilla bean ice cream.
Notes
- Ensure all ingredients are cold for best results when whipping the cream.
- Scraping the vanilla bean provides natural vanilla flavor and visible specks.
- Folding prevents deflating the whipped cream.
- Freezing time may vary depending on your freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg