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No-Churn Vanilla Bean Ice Cream

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This dreamy, luscious Vanilla Bean No-Churn Ice Cream is the perfect accompaniment for the pound cakes of the Twelve Days of Pound Cake, or it’s perfect all on its own!

  • Total Time: 6 hours 10 minutes
  • Yield: 12 servings 1x


Units Scale
  • 1 can Sweetened Condensed Milk
  • 1 vanilla bean or 2 tsp pure vanilla extract
  • 1/2 teaspoon salt
  • 500 g (2 c) Heavy Cream



  1. Add the sweetened condensed milk, the beans from the vanilla bean pod (or the pure vanilla extract), and fine salt to a medium bowl.  Combine thoroughly.
  2. Add the heavy whipping cream to a large bowl.  Using either a balloon whisk or a mixer, whip the heavy whipping cream until it reaches stiff peaks.
  3. Place half of the whipped cream into the bowl with the sweetened condensed milk mixture.  Fold gently until a few lumps and bumps remain.  
  4. Add all of the sweetened condensed/whipped cream mixture to the bowl with the second half of the whipped cream.  Fold gently until the mixture is completely smooth.
  5. Add the vanilla ice cream mixture to a chilled loaf pan or ice cream storage container (like this one from Tovolo). 
  6. Allow to cool for at least six hours before devouring.  This is the most difficult part.
  7. Enjoy!
  • Author: Shani
  • Prep Time: 10 minutes
  • Freezing Time: ~6 hours
  • Category: Dessert