No-Churn Vanilla Bean Ice Cream

No ice cream maker? No problem. No churning necessary, just three ingredients. This classic vanilla bean ice cream is perfectly creamy and smooth. The trick to getting the perfect vanilla taste is using a high-quality vanilla bean paste, preferably without sugar additives. My favorite brand is Tahitian Gold.

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No-Churn Vanilla Bean Ice Cream

Ingredients

  • 1 (14 oz) can sweetened condensed milk

  • 1 1/2 tsp vanilla bean paste

  • 2 cups heavy cream

Directions

  1. In a medium bowl, combine the condensed milk and vanilla bean paste. If you can't find any paste, vanilla beans are the next best option. Slice 2 vanilla beans down the middle. Using the back of a knife, scrape out all the seeds and add to the condensed milk. Mix until combined.

  2. In a large bowl, beat the heavy cream until completely whipped. If using an electric mixer, this will take about 3 minutes. If using a hand mixer, or beating by hand using a whisk, it will take several minutes longer.

  3. Pour the condensed milk mixture over the whipped cream and gently mix until combined. Make sure not to not overmix and deflate the whipped cream.

  4. Pour mixture into a 9x5" loaf pan.

  5. Cut a piece of parchment paper to fit exactly over the top of the pan, touching the ice cream mixture. This will prevent any ice crystals from forming.

  6. Cover with plastic wrap and freeze until firm, about 7 hours, preferably overnight.

SweetsRiley Yahrdessert, easy, ice cream, no-churn, vanilla bean, vanilla bean paste, no churnComment