Desserts

No-Churn Vanilla Bean Ice Cream

★★★★½ (4.6)

Rich, creamy, and scoopable straight from the freezer, this ice cream needs no machine at all -- just whipped cream, sweetened condensed milk, and real vanilla folded together and frozen.

15 min Prep

0 min Cook

375 min Total

10 Servings

No ice cream maker required -- just a mixer and a freezer
Only 4 ingredients for rich, custard-like results
Easy to customize by folding in mix-ins like crushed cookies or fruit swirl

2 cups heavy cream, cold
14 oz (1 can) sweetened condensed milk
1 vanilla bean, seeds scraped, or 2 tsp vanilla extract plus 1/2 tsp vanilla bean paste
1/4 tsp salt
1/2 cup mini chocolate chips (optional mix-in)
1/2 cup crushed cookies or graham crackers (optional mix-in)
1/2 cup fresh berries, for serving (optional)
2 Tbsp chocolate or caramel sauce, for drizzling (optional)

Chill a 9x5-inch loaf pan (or freezer-safe container) in the freezer for at least 15 minutes before starting.
In a large bowl, use a hand mixer to whip the cold heavy cream on medium-high speed until it holds stiff peaks -- when you lift the beaters, the cream should stand straight up without drooping, about 3-4 minutes. Do not overwhip into butter; stop as soon as stiff peaks form.
In a separate bowl, whisk the sweetened condensed milk, vanilla bean seeds (or extract and paste), and salt together until smooth.
Add about one-third of the whipped cream to the condensed milk mixture and fold it in gently with a spatula to lighten it.
Fold in the remaining whipped cream in two more additions, using a light hand and folding from the bottom up, just until no white streaks remain -- overmixing here will knock out the air that makes the ice cream creamy instead of icy.
If using mix-ins, gently fold in the mini chocolate chips or crushed cookies now, just until evenly distributed.
Pour the mixture into the chilled loaf pan and smooth the top with a spatula.
Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
Freeze for at least 6 hours, or overnight, until firm enough to scoop.
Let sit at room temperature for 5 minutes before scooping to soften slightly for easier serving.
Serve scoops topped with fresh berries and a drizzle of chocolate or caramel sauce, if desired.

Whip the cream to stiff (not soft) peaks -- this is what gives the finished ice cream its scoopable, airy texture instead of a dense, icy block.

Fold gently rather than stirring vigorously; deflating the whipped cream is the most common reason no-churn ice cream turns out icy instead of creamy.