No Churn Vanilla Bean Ice Cream
The ultimate creamy treat, this No Churn Vanilla Bean Ice Cream is easy to make and packed with rich flavor. Indulge in a scoop of this delightful dessert tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
Ingredients
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla bean paste
Instructions
- In a large mixing bowl, pour in the heavy cream. Using an electric mixer, beat the cream on high speed until it forms stiff peaks. This process usually takes about 3 to 5 minutes, and you’ll know it’s ready when the cream holds its shape and is fluffy.
- Next, gently fold in the sweetened condensed milk. It’s important to do this carefully to keep the mixture light. Use a spatula to combine the two until they are just blended.
- Add the vanilla bean paste to the mixture. Stir it in thoroughly so the vanilla flavor is evenly distributed throughout your ice cream. You’ll start to see those delightful specks of vanilla.
- Once everything is well combined, transfer the mixture into an airtight container. Smooth the top with your spatula to create an even surface.
- Now it’s time to freeze! Seal the container and place it in the freezer for 4 to 6 hours. If you can, let it freeze overnight for the best texture.
- Once frozen, remove the ice cream from the freezer and let it sit at room temperature for a few minutes before scooping. This will make it easier to serve.
- Scoop out your delicious No Churn Vanilla Bean Ice Cream into bowls or cones and enjoy! You can top it with your favorite toppings, such as chocolate syrup or fresh fruit.
Notes
- Storage: Always use an airtight container to prevent ice crystals from forming in your ice cream.
- Freezing: The longer you freeze, the firmer your ice cream will become. Aim for at least 4 hours but overnight is ideal.
- Mix-ins: Feel free to experiment with various add-ins like crushed cookies or fruit to suit your taste.