You don’t need an ice cream maker to whip up this rich and creamy no-churn vanilla ice cream. Loaded with real vanilla bean flavor and oh so easy to make!
Who knew only 3 ingredients could taste so amazing?!
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Note: This ice cream takes several hours to freeze so be sure to plan ahead. Overnight is best, if you have time.
The first time I made no-churn ice cream I was very skeptical that it would even work.
And I was worried thabout the texture. Would it be smooth and creamy?
The answer is a resounding Yes!!
And I seriously may never buy store-bought again!
Ok, maybe not. But I will be making my own ice cream much more often!
So…let’s start with the flavor.
As the name implies, this is an intensely vanilla ice cream. If you’re not into vanilla quite that much or want a little more neutral flavor feel free to back off of the flavoring.
This recipe uses vanilla bean paste. I will warn you that it’s a bit pricey and can be tricky to find.
I found this on the baking supply aisle at my local Walmart.
If you have trouble finding it you can get it here. Or you can substitute pure vanilla extract but you won’t get those nice flecks of vanilla seeds.
And don’t use that imitation stuff, it’s gross!
Start by whisking the sweetened condensed milk and the vanilla bean paste together in a large bowl.
See all the tiny little vanilla seeds! That’s pure flavor there!
In another bowl, beat the cream to stiff peaks. I used the whisk attachment on my KitchenAid, but a hand mixer works just fine.
Tip: I put the bowl and whisk in the freezer for about an a hour. It helps the cream whip up better.
Don’t let it go too long or it will break and start to turn to butter.
Next, take a big spoonful of the whipped cream and stir it into the sweetened condensed milk mixture.
No need to measure, about 1/2-1 cup should do it. And don’t worry about folding it at this point, just stir it in.
This lightens the milk mixture and makes it easier to fold.
Then gently fold in the rest of the whipped cream.
To fold, dig your spoon in the middle, down along the bottom, and up the side. Turn the bowl a quarter turn and repeat until the mixture is smooth.
Use a light touch or all of the air from the cream will deflate and your ice cream will be dense.
When it looks like this…
…spoon it into a loaf pan and smooth the top. Cover it with some plastic wrap and pop it in the freezer.
This is the point where your husband stares at you until he gets to lick the spoon.
Your vanilla ice cream should be frozen and ready to eat in 5-6 hours, but I like to leave mine overnight.
Use this vanilla ice cream like you would any other ice cream:
- in a bowl straight up
- stacked high on a cone
- topped with some Homemade Magic Shell or Bourbon Pecan Caramel Sauce (you can leave out the bourbon and/or the pecans)
- sprinkled with your favorite toppings. Why, hello Reese’s Pieces!
- drinched with some hot espresso for a creamy affogato
- mixed into a milk shake
- whatever else you can come up with
I have some ideas myself and I’ll be sharing some of them later this summer, so stay tuned!
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