This Vanilla Bean Ice Cream Recipe will become your new favorite dessert. It takes only four simple ingredients and 10 minutes to make this delicious ice cream, which is way better than the store-bought variety.
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This ice cream is so good you'll want to eat it straight out of the tin. You can add it as a topping to your favorite pie or tart, or get creative and create a delicious sundae, banana split, or other dessert.
Add lemon curd to this ice cream for a delicious lemon swirl ice cream, serve it with some blueberry compote, or pair it with an apple frangipane tart, bread pudding, brownies, or chewy chocolate chip bars.
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Why you'll love this recipe
- Soft and creamy - Condensed milk has a low water content, resulting in fewer ice crystals and creamier ice cream.
- No special equipment is needed - This ice cream, like my caramel crunch ice cream, doesn't require an ice cream maker, which is a big win in my book.
- Versatile dessert - Add mixins like Oreos or fresh fruit to change the flavor, use it as a topping on some warm brownies, or make a sundae or banana split with it.
- No cooking - Unlike some recipes, this vanilla bean ice cream recipe requires no cooking.
Ingredient notes
- Heavy whipping cream - This creates the base for the ice cream and is responsible for the airy, creamy texture.
- Vanilla beans - These can be a little pricey but are essential to the taste of this recipe. For best results, I like to use Madagascar vanilla beans.
- Condensed milk - This adds just the right amount of sweetness and richness to the ice cream, while also minimizing ice crystals forming.
- Salt - A pinch of salt creates a perfectly balanced flavor profile.
Please see the recipe card at the bottom of this post for the complete list of ingredients for this recipe, along with measurements and recipe instructions.
Substitutions & variations
- Add assorted flavors - Freeze the ice cream for 3-4 hours, then remove it, mix in whatever ingredients you've chosen, wrap it back up, and place it back in the freezer.
- Use vanilla bean paste - Although I highly recommend using a vanilla bean, vanilla bean paste is a good alternative.
Step-by-step instructions
- First step - To extract the seeds from the vanilla bean, slit it in the middle using a sharp knife and then scrape the seeds out using the same knife.
- Second step - Add these seeds to the condensed milk and the salt and mix well.
- Third step - Whip the cream until soft peaks form.
- Fourth step - Gently fold it in the condensed milk mixture into the whipped cream.
- Fifth step - Make sure to fold gently to maintain airiness.
- Sixth step - Place this mixture in a chilled loaf pan and smooth the surface with a spatula.
- Seventh step - Cover the pan with some foil.
- Eighth step - Completely wrap the pan in plastic wrap and freeze overnight.
Expert Tips
- Use the vanilla bean - For best results and flavor, use a vanilla bean.
- Fold carefully - It's important to be very gentle when folding the condensed milk into the cream. The whipped cream has to maintain its airiness for a creamy ice cream.
Recipe FAQS
Plain vanilla ice cream is made using extract, while vanilla bean ice cream is made using the seeds from a whole vanilla bean. French vanilla ice cream, on the other hand, is made with egg yolks, giving it a pale yellow color and a custard-like texture.
If you follow all the directions, this no-churn ice cream is unlikely to get icy. However, if it does end up with some ice crystals, microwave it for 10-15 seconds, and they should melt.
Since homemade ice cream does not contain preservatives, it's best to consume it within two weeks of making it.
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If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
Vanilla Bean Ice Cream Recipe
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Ingredients
- 1 can condensed milk (14 oz.)
- 1 pint heavy whipping cream
- 1 vanilla bean (see notes)
- ¼ teaspoon salt
Instructions
- 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 until soft peaks form and gently fold the above mixture into it. (see notes)
- Place this mixture into the chilled loaf pan, cover with foil, and then wrap tightly with plastic wrap to seal the tin completely. (see notes)
- Freeze Overnight and then serve.
Umaira Barlas
Actually loved the details of the recipe that how you gave a substitute for everything. The outcome of the dish absolutely great .
Nosheen Babar
Thank you for trying the recipe Umaira. I'm glad you liked it!