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Creamy No-Churn Vanilla Bean Ice Cream (Easy 4-Ingredient Recipe)

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This creamy no-churn vanilla bean ice cream requires only 4 simple ingredients and no machine. It’s incredibly smooth, scoopable, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 ounces / 397 grams) sweetened condensed milk
  • 1 whole vanilla bean, or 2 teaspoons vanilla bean paste
  • 1/4 teaspoon fine sea salt

Instructions

  1. Chill your mixing bowl and beaters in the freezer for 10-15 minutes.
  2. In a small bowl, combine sweetened condensed milk, vanilla bean paste (or seeds from vanilla bean), and salt. Stir well and let sit for 5 minutes.
  3. Pour cold heavy cream into the chilled bowl. Beat on medium-high speed until stiff peaks form (about 2-3 minutes with a mixer).
  4. Pour the vanilla-condensed milk mixture over the whipped cream. Gently fold together with a rubber spatula until uniform and silky.
  5. Transfer the mixture to a loaf pan or freezer-safe container. Spread evenly and tap gently to release air bubbles.
  6. Press plastic wrap directly onto the surface of the ice cream mixture.
  7. Freeze for at least 6 hours, preferably overnight.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes. Scoop and enjoy.

Notes

For extra soft texture, add 1 tablespoon of vodka or bourbon to the condensed milk mixture. Press plastic wrap directly onto the surface to prevent ice crystals. Let ice cream sit at room temperature for 5-10 minutes before scooping.

Nutrition

Keywords: no-churn ice cream, vanilla bean ice cream, easy ice cream, 4-ingredient ice cream, homemade ice cream, no machine ice cream

Find it online: https://gleamgulp.com/creamy-no-churn-vanilla-bean-ice-cream-easy-4-ingredient-recipe/