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No-Churn Vanilla Bean Ice Cream

no-churn vanilla bean ice cream - featured image
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This easy, creamy homemade vanilla bean ice cream requires no ice cream machine and delivers bold vanilla flavor with a dreamy, silky texture. It’s perfect for summer gatherings, family treats, or anytime you crave a classic dessert.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 oz) sweetened condensed milk
  • 1 large vanilla bean (split and seeds scraped)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • Optional: 1/2 cup mini chocolate chips
  • Optional: 1/2 cup chopped roasted nuts (pecans, almonds, or hazelnuts)
  • Optional: 1 cup fresh berries
  • Optional: 1/3 cup caramel or fudge swirl

Instructions

  1. Chill your mixing bowl and beaters in the freezer for 10-15 minutes. Make sure your heavy cream is very cold.
  2. Gather all ingredients. Split the vanilla bean lengthwise and scrape out the seeds.
  3. In a large bowl, combine sweetened condensed milk, vanilla bean seeds, vanilla extract, and salt. Stir until well mixed.
  4. Pour cold heavy cream into the chilled mixing bowl. Whip with an electric mixer on medium-high speed until stiff peaks form.
  5. Gently fold one-third of the whipped cream into the vanilla base to lighten the mixture.
  6. Add the remaining whipped cream in two more additions, folding gently until no streaks remain.
  7. If desired, fold in any mix-ins (chocolate chips, nuts, berries, caramel, etc.).
  8. Pour the mixture into a 9×5-inch loaf pan or freezer-safe container. Smooth the top.
  9. Press parchment paper or plastic wrap directly onto the surface. Cover tightly.
  10. Freeze for at least 6 hours or overnight until firm.
  11. Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve and enjoy!

Notes

For best results, chill all equipment and ingredients before starting. Use real vanilla bean for the richest flavor and beautiful specks. Fold whipped cream gently to keep the ice cream light and airy. Press parchment or plastic wrap directly on the surface to prevent ice crystals. Store tightly covered for up to 2 weeks. The base is naturally gluten-free; check mix-ins for allergens. For dairy-free, use coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, vanilla bean ice cream, homemade ice cream, easy dessert, summer treat, creamy ice cream, gluten-free dessert

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