Make this 3-ingredient vanilla bean ice cream recipe without an ice cream maker or fancy tools.
When everyone is screaming for ice cream, this homemade recipe comes together fast with only a can of sweetened condensed milk, whipping cream, and vanilla.
You’ll Love This Vanilla Bean Ice Cream Because…
- Simple ingredients and straightforward steps mean you can make ice cream any time you like.
- Build an ice cream bar and let everyone swirl, mix, and top their creations with all kinds of tasty goodies.
- Just mix, freeze, and serve! Perfect for serving alongside a homemade peach crisp, or on a cherry pie.
Ingredients and Variations
Dairy: Sweetened condensed milk and heavy whipping cream are the base for vanilla bean ice cream. Use full-fat cream for the best results.
Vanilla: Scraped vanilla bean pods or vanilla bean paste will give the ice cream a more decadent appearance, and a dash of vanilla extract just adds to the flavor.
Variations: Experiment with extract flavorings like coconut, banana, lemon, orange, rum, brandy, or bourbon and make a new dessert every time.
How to Make Vanilla Bean Ice Cream
- Beat whipping cream until fluffy (recipe below).
- Gently fold in condensed milk and vanilla until thoroughly combined.
- Freeze until firm.
Ice Cream Add-Ins and Toppings
Vanilla bean ice cream is the perfect backdrop for all your favorite mix-ins and toppings. Try swirling in chocolate syrup, Nutella, peanut butter, any kind of fresh fruit or fruit preserves.
Crushed cookies like Nilla wafers, Nutter Butters, or Oreos also make great mix-ins. Experiment with various nuts, chocolate chips, M&M’s, and crushed peppermints. Use what is available, or what represents the season or occasion. Have some fun with it.
Tasty No-Bake Treasures
Did you love this recipe for Vanilla Bean Ice Cream? Be sure to leave a comment and rating below.
Vanilla Bean Ice Cream
Equipment
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 vanilla bean pods or 2 Tablespoons vanilla bean paste
- 1 Tablespoon vanilla extract
Instructions
- Line a loaf pan with aluminum foil and set aside.
- To the bowl of a stand mixture, or a large bowl, add heavy cream and beat on high until cream is fluffy and forms soft peaks, about 3-5 minutes.
- Fold the condensed milk and vanilla in until no streaks of color are present.
- Slice open vanilla bean pod and scrape out the beans.
- Add to the ice cream mixture and stir to combine.
- Pour mixture into the foil-lined pan.
- Cover with plastic wrap and freeze 6-8 hours or overnight.
Notes
- If vanilla beans are not available, use vanilla bean paste.
- Alternately, if neither vanilla beans or vanilla bean paste are available, increase the vanilla extract to 2 Tablespoons.
- Store covered tightly in the freezer for 1 month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this recipe for Vanilla Bean Ice Cream
