3 Ingredient Vanilla Bean Ice Cream – No Churn
Vanilla bean ice cream is easily made at home — three ingredients are all you need! No ice cream machine required. Summer just got much easier.
Ben’s favorite ice cream flavor is vanilla bean. Preferably sprinkled with chocolate chips. Me, I’ll take the vanilla bean ice cream without the chocolate chips.
Don’t get me wrong, I love chocolate. I just don’t like hard chunks of chocolate on my ice cream. I prefer chocolate syrup, or even better, homemade hot fudge (it’s THE BEST). I love homemade fudge swirl ice cream.
Or by the handful.
But on ice cream? Nah.
But hey! To each their own. I won’t stop him from doing his thing and he doesn’t give me the side eye when I put granola on my vanilla ice cream (it’s so good!). Or this 3-ingredient crunchy oat topping.
Anyway, I’ll leave it up to you in regards to what you top this vanilla bean ice cream with. Although, if you need suggestions, I’d be happy to throw a few (hundred) ideas your way.
The good thing about this ice cream is that it takes literally minutes to make and then you have six hours to think about toppings. You can probably handle it, but again, if you need ideas, I’m here for you.
PS: If you’re unfamiliar with vanilla bean paste, you can buy it on Amazon and it’s so wonderful. It has all the punch of vanilla extract and vanilla beans smushed into one ingredient. Pantry staple, as far as I’m concerned.
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla bean paste
- 2 cups heavy cream, cold
- Pour sweetened condensed milk into a large bowl.
- Mix vanilla bean paste into sweetened condensed milk.
- Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes – less if you’re using a stand mixer).
- Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, it’s important not to over mix as that will deflate the mixture.
- Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 55mgSodium: 18mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 2g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He loves when I make the basics like this. Definitely no complaints from the peanut gallery.
Changes I would make: Nada. But you know…there’s always toppings.
Difficulty: Easy peasy!