Recipes No-Churn Vanilla Ice Cream Be the first to rate & review! Make this rich, creamy vanilla ice cream even without an ice cream maker. By Adam Dolge Updated on March 30, 2023 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster Active Time: 10 mins Total Time: 3 hrs 15 mins Servings: 8 servings You don’t need an ice cream maker to whip up this creamy vanilla ice cream. This ice cream comes together easily; it’s not overly sweet, but has a lovely vanilla flavor. Using whole vanilla beans is the secret to giving this ice cream its rich flavor, but you can swap in half a teaspoon of vanilla paste if you have some on-hand. If you use whole vanilla beans, be sure to save them to infuse the flavor info sugar or even vodka. 5 Ways to Get the Most Out of Your Vanilla Beans, According to Alex Guarnaschelli The texture is rich and creamy, similar to a frozen mousse. The secret to this unbeatable texture is making sure you whip your cream to stiff peaks so it doesn’t deflate. Make sure the cream is cold and gently fold it into the condensed milk mixture so the cream does not deflate. Once it’s frozen, it’s ready to scoop atop pound cake, drizzle with chocolate sauce for a sundae, or eat straight with a spoon. Everything You Need to Know About Vanilla Ingredients 1 vanilla bean pod 1 (14-ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1 pinch table salt 2 cups heavy whipping cream Directions Cut vanilla bean in half lengthwise, and scrape out seeds. Transfer seeds to a large bowl; reserve pod for another use (see Tip). Add condensed milk, vanilla, and salt to vanilla seeds in a large bowl, and stir until well combined, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Gently fold in one-third whipped cream into condensed milk mixture, folding until slightly loosened. Fold remaining whipped cream into condensed milk mixture, folding until no streaks remain, being careful not to deflate cream. Transfer mixture to a 9- by 5-inch loaf pan, and cover loosely with plastic wrap. Freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before scooping. Store leftover ice cream in an airtight container in freezer for up to 1 month. Tip Add leftover vanilla bean pod to vodka or granulated sugar to infuse with vanilla flavor. Rate it Print