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Untold Recipes by Nosheen » Recipes » Desserts

Vanilla Bean Ice Cream Recipe

Modified: Mar 25, 2025 · Published: Jul 26, 2021 by Nosheen Babar · This post may contain affiliate links · 2 Comments

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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.

A rectangular tin filled with vanilla bean ice cream that's being scooped out is resting on a light gray kitchen counter.

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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.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other recipes you may like
  • Vanilla Bean Ice Cream Recipe

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

Ingredients to make vanilla bean ice cream are spread out on a white kitchen counter.
  • 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

Four pictures that show how to make no churn  ice cream.
  • 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.
No churn ice cream is mixed, placed in a tin, wrapped in foil and then plastic wrap to freeze.
  • 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

What is the difference between vanilla, vanilla bean, and French vanilla ice cream?

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.

My ice cream is icy; how can I fix it?

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.

How long will this ice cream last in my freezer?

Since homemade ice cream does not contain preservatives, it's best to consume it within two weeks of making it.

Other recipes you may like

  • A white platter with kulfi (pakistani ice cream) topped with pistachios and rose petals, with a glass jug filled with rose milk and rice noodles.
    Quick Kulfi Recipe (Pakistani Ice Cream)
  • An off white countertop with a blue bowl full of pistachios and a tall glass filled with Falooda (Pakistani ice cream dessert)
    Falooda (Pakistani Ice Cream Dessert)
  • mango kulfi garnished with roses and pistachios on a bed of ice in a silver tray.
    Easy Mango Kulfi (Pakistani Ice Cream)
  • Creme anglaise (vanilla custard sauce) is poured over blueberries and strawberries in a shallow bowl and garnished with mint leaves.
    Creme Anglaise (Vanilla Custard Sauce)

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!

A rectangular tin filled with vanilla bean ice cream that's being scooped out is resting on a light gray kitchen counter.

Vanilla Bean Ice Cream Recipe

Nosheen Babar
Just 4 simple ingredients, an electric beater and 10 minutes is all it takes for this No Churn Vanilla Bean Ice Cream to come together!
5 from 2 votes
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Prep Time 10 minutes mins
freezing 12 hours hrs
Total Time 12 hours hrs 10 minutes mins
Course Dessert
Cuisine American, British
Servings 8 people
Calories 361 kcal

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.

Notes

Vanilla Bean - It's best to use a vanilla bean for this recipe, as the flavor is more intense than if extract is used. The black flecks' visual impact also makes for a pretty finished product presentation. If you need a substitute, use 1 tablespoon of vanilla bean paste.
Folding the mixture - Fold in the condensed milk mixture gently to preserve the airiness of the whipped cream, which is essential to the texture of this ice cream recipe.
Freezing the ice cream - Sealing the loaf pan tightly with plastic wrap is important to prevent ice crystals from forming in the ice cream.

Nutrition

Serving: 1gCalories: 361kcalCarbohydrates: 29gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 152mgPotassium: 240mgSugar: 29gVitamin A: 1.002IUVitamin C: 2mgCalcium: 180mgIron: 0.2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. Umaira Barlas

    July 23, 2024 at 6:19 pm

    5 stars
    Actually loved the details of the recipe that how you gave a substitute for everything. The outcome of the dish absolutely great .

    Reply
    • Nosheen Babar

      July 23, 2024 at 7:33 pm

      Thank you for trying the recipe Umaira. I'm glad you liked it!

      Reply
5 from 2 votes (1 rating without comment)

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Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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