This No Churn Vanilla Bean Ice Cream is the easiest dessert to make and have on hand. Dessert craving? Unexpected company? This will definitely become your go to once you see how easy it is to make and how versatile it is when it comes to creating other recipes. A good basic vanilla ice cream can go a long way to becoming the base of some delectable creations!
What Is No Churn Vanilla Bean Ice Cream?
No Churn Ice Cream is exactly what the name suggests. It's an ice cream that doesn't require a special machine to churn it for hours. A little softer than traditional ice cream, it's nevertheless just as delicious!
Instead of churning, the cream is whipped to create the airiness. Once the cream is whipped, the remaining ingredients must be gently folded in to retain that creaminess and texture.
The condensed milk that is added has a high sugar content. This helps lower the freezing point of the ice cream and keeps it soft.
Similarly, since condensed milk has less water, less ice crystals form and the ice cream is creamier.
Plus, since the condensed milk is sweetened you don't need to add any granulated sugar, which can sometimes result in a grainy texture.
Mix the condensed milk, vanilla bean and salt with a whisk and then gently fold into the whipped cream to maintain the airiness.
Once everything is folded in, place the mixture in a chilled loaf pan to freeze overnight.
How To Eat Your Ice Cream
Personally, you can eat this straight out of the tin! It's seriously that delicious! However, you may want to get more creative with it. There are tons of options for adding mixins or creating layered desserts with this recipe.
Some ideas for mixins are; Oreos, fresh fruit, easy-plum-jam-recipe-without-pectin sauces, and nuts...I could go on and on. A great post by delish.com has some great ideas on creating some delicious and creative ice cream flavors with a basic no-churn vanilla ice cream.
If you decide to add in something, freeze your ice cream for a few hours till it's semi frozen. Then remove, mix in whatever you've chosen to flavor your ice cream with, wrap tightly with plastic wrap and place in the freezer again.
I personally prefer to keep mine as is and use it to create layered desserts. This allows me the freedom to cater to assorted taste buds within a larger group, or to my sudden cravings for a particular flavor of ice cream. But feel free to let your personal preferences dictate what to do with your batch of homemade ice cream!
Another perfect way to eat vanilla ice cream is as a topping on some of your favorite desserts! Having a batch of this homemade no-churn vanilla bean ice cream on hand is perfect for so many desserts that I can't possibly name them all! Some of my favorites from the blog to eat this with are:
Try this recipe today! It's so easy to make! Oh...and don't forget to rate it please!
No Churn Vanilla Bean Ice Cream
- 1 can condensed milk (14 0z)
- 1 pint heavy whipping cream
- 1 vanilla bean (SEE NOTES)
- ¼ tsp salt
- Chill a tin loaf pan in the freezer
- Split the vanilla bean and scrape the pulp out
- Mix the condensed milk, salt and vanilla
- Whip the cream till soft peaks form and fold into the above mixture
- Place in the chilled loaf pan and cover with foil
- Wrap tightly with plastic wrap to seal completely (SEE NOTES)
- Freeze Overnight