Impress your guests with this homemade, rich and indulgent ice cream recipe for Easy No Churn Vanilla Bean Ice Cream. This simple recipe uses condensed milk instead of eggs with just a few more simple ingredients.
You don’t have to own an ice cream maker to easily make your own freezer friendly, delicious ice cream.
There are few things better than a bowl of delicious, vanilla ice cream – Cool, creamy and indulgent – to me, it’s one of the best things in the world and this Easy No Churn Vanilla Bean Ice Cream is fantastic!
This Easy No Churn Vanilla Bean Ice Cream recipe makes ice cream that tastes just like those really expensive brands you get in the grocery store. I can’t tell you how impressed everyone has been that’s tried it.
I love the look on their faces when they try it. It’s always been one of those wide eyed, ‘Oh my God, that’s amazing’ looks.
So if you’re looking for an easy recipe that tastes great, but not full of preservatives like you get at the grocery store – this recipe is for you!
This super-simple ice cream goes gorgeously with warm desserts, cake or pies.
I know there are a lot of vanilla ice cream recipes out there, but mine is slightly different.
I use powdered milk in my whipped cream to help it keep it’s shape when folding it into the sweetened, condensed milk.
It makes it a lot easier to combine them without the whipped cream flattening out and I find it makes the ice cream even creamier and there is something about the black flecks vanilla throughout the ice cream that just ads to the whole experience.
Want more ice cream recipes? Take a look at some of my other recipes.
Easy No Churn Vanilla Bean Ice Cream
Impress your guests with this homemade, rich and indulgent ice cream recipe for No Churn Vanilla Bean Ice Cream.
- 14 oz can condensed milk
- 2 teaspoons Vanilla bean paste or vanilla extract
- 1¼ cups whipping cream
- 1 tablespoon skimmed milk powder aka nonfat powdered milk or Non fat Instant Dry Milk
- Add skimmed milk powder and vanilla bean paste to the cream.
Using a food processor or mixer, whip the cream until it thickens (this doesn't take long at all with the food processor so check often).
When you run a spoon through it, and it holds it's shape without falling back into the gap, it's ready to use.
- Fold the whipped cream into the condensed milk.
- Pour the mixture into a plastic container and freeze for at least 5 hours.
- Remove from the freezer 15 -20 minutes before serving.