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.
Prep Time 10 minutes
Total Time 10 minutes
- 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.
Calories: 295kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 82mg | Potassium: 228mg | Sugar: 28g | Vitamin A: 700IU | Vitamin C: 1.5mg | Calcium: 177mg | Iron: 0.1mg