No-Churn Vanilla Bean Ice Cream
Rich, creamy vanilla ice cream made with just four ingredients and no ice cream machine. Whipped cream folded into sweetened condensed milk freezes into soft, scoopable perfection.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Make sure the cream is very cold so it whips to stiff peaks, since that air is what keeps the ice cream scoopable without a churn. Fold, don’t stir, to avoid deflating it. It keeps for up to 2 weeks in the freezer, and it is wonderful topped with warm salted caramel sauce.
Method
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Chill a large bowl and the whisk or beaters in the freezer for , and line a 9x5-inch loaf pan with parchment.
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Whip the cream in the chilled bowl on medium-high until stiff peaks form, about .
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In a separate bowl, whisk the condensed milk, vanilla extract, vanilla bean seeds and salt until smooth.
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Fold about a third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the rest until no streaks remain, keeping as much air as you can.
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Scrape into the loaf pan, smooth the top, and press a sheet of parchment onto the surface. Freeze for at least , or overnight, until firm.
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Let sit at room temperature for before scooping.
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