3 Ingredient Vanilla Bean Ice Cream – No Churn
Posted: 08/01/2016
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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.
I also don’t have anything against chocolate chips. They just have a place. Chocolate chip cookies, for instance. Or in chocolate chip banana bread or cake.
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla bean paste
- 2 cups heavy cream, cold
Instructions
- 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
Serving: 1g, Calories: 177kcal, Carbohydrates: 4g, Protein: 2g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 18mg, Sugar: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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!
Sara F. says
Love this recipe, super simple! I personally don’t want to dirty two bowls, so I put the sweetened condensed milk and vanilla in first and stir them to together and then add the heavy whipping cream in right on top and mix til I have stuff peaks! It works out the same and then I gently fold in any fruit, cookie pieces, etc. that I want to add
Rachel Gurk says
I’m glad to hear it works that way! We just made a batch of this this weekend, too! My kids love it.
ERIN DUNN says
Made this yesterday added toasted coconut and coconut cream dark chocolate chips OMG CAN’T GET ENOUGH! MY MAN SENT ME TO THE STORE TO BUT MORE CREAM!!!!
Rachel Gurk says
Yesssss! I love that! Great additions!
Catherine says
I had the crazy idea to make ice cream for my fiancé for Valentines day. The previous day I had tried and drastically failed with another recipe. But I decided not to give up and found this recipe. I am so happy I did!
I added 2 tablespoons of vanilla paste instead of 1 but otherwise followed the recipe to the t. I was so worried that no churn ice cream would just be icy but it turned perfectly! So smooth, creamy and delicious.
I turned it into tin roof ice cream (his favourite) by adding roasted almonds (rather time consuming chopping them into small pieces) as well as a fudge ripple sauce which I also made from scratch.
All in all a huge effort but it was totally worth it when he told me it was the best tin roof ice cream he’s ever had.
Thanks Rachel, you saved Valentine’s Day!
Rachel Gurk says
I’m so happy to hear that! I love the tin roof twist on this – it sounds so delicious! Thanks for taking the time to come back and leave a comment, it means so much to me!
Lita Johnson says
I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more!!
Rachel Gurk says
I’m so happy to hear you liked this recipe! Thanks for taking the time to come back and leave a comment!
niklaas says
Lovely just try it out
Platt College says
Love vanilla bean ice cream. I think it is the little specs of vanilla bean.
Rachel Gurk says
Me too!
Kayle (The Cooking Actress) says
Mmmmm I love vanilla bean ice cream-and I love no churn recipes!
denise says
sounds wonderful
Medha says
This vanilla bean ice cream is so simple and easy to put together- just a few ingredients and you’re on your way to cool summer deliciousness :)
Sues says
Such a simple and delicious summer treat! Also, I love those ice cream bowls :)