No Churn Vanilla Bean Ice Cream
No churn vanilla bean ice cream is the ultimate dessert for anyone who loves rich, creamy flavor without the hassle of an ice cream maker. Made with sweetened condensed milk, heavy whipping cream, and vanilla bean paste, this simple recipe will be sure to delight children and adults alike.
Equipment
- Whisk
- Mixing bowl
- Spatula
- Stand mixer with mixing bowl
- Whisk attachment for mixer
- 9x5 inch bread pan
Ingredients
- 1 can sweetened condensed milk (14 oz)
- 1 tablespoon vanilla bean paste
- 2 cups of heavy whipping cream (one pint)
Instructions
- In a medium-sized bowl, whisk together the sweetened condensed milk and vanilla bean paste.
- Whip the heavy whipping cream in a stand mixer (using the whisk attachment) on high speed until stiff peaks form.
- Using a spatula, fold the sweetened condensed milk mixture into the whipped cream until thoroughly mixed.
- Pour the ice cream mixture into a 9x5 inch bread pan.
- Cover with plastic wrap and place in the freezer. Allow the ice cream to freeze for a minimum of 4 hours and for best results, overnight.
Notes
Use vanilla bean paste for a distinct, vanilla flavor and gourmet aesthetic.
If you do not have vanilla bean paste, you can use the same amount of vanilla extract.
You cannot substitute half and half for heavy whipping cream. The fat from the heavy whipping cream helps the ice cream to freeze without churning.