No Churn Vanilla Bean Ice Cream
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!
Cook Time10 minutes mins
freeze12 hours hrs
Total Time12 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American, British
Keyword: Easy Ice Cream, Homemade Ice Cream, Ice Cream, No Churn Ice Cream, Vanilla Ice Cream
Servings: 8 people
Calories: 364kcal
- 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
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 visual impact of the black flecks also makes for pretty presentation in the finished product. In the event that you don't have access to a bean replace one bean with 3 tsps of extract.
Plastic Wrap: Sealing the loaf pan tightly with plastic wrap is an important step as it prevents the ice cream from becoming icy.
Serving: 1g | Calories: 364kcal | Carbohydrates: 29g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 158mg | Potassium: 228mg | Sugar: 27g | Vitamin A: 1002IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 1mg