No Churn Vanilla Bean Ice Cream

Okay, so I always get a weird look from people when I say, “I’m not a big ice cream person”.  I know, I know. There’s that look.  It’s not that I don’t like ice cream, I just don’t crave it all the time and it’s not something I can eat on a whim.  But, when I do crave it, It’s gooood… real good. There is nothing like a scoop of good ole fashioned vanilla ice cream.  

I’ve been seeing a lot of recipes for no churn ice cream and thought I should give one a try since ice cream is not something I usually have in my freezer. This recipe only calls for three ingredients and I was blown away by how easy and delicious it was.


1 pint (2 cups) heavy cream

14 oz. can sweetened condensed milk

1 tablespoon vanilla extract or 1 vanilla bean



1.       If using a vanilla bean, cut the pod in half lengthwise and scrape the seeds out using the opposite side of the knife.  Add the vanilla bean seeds or extract to the sweetened condensed milk in a small bowl and mix together.

2.       Add heavy cream to a mixing bowl and whip on high for several minutes.  Stiff peaks will form. 

3.       Pour the vanilla mixture into the heavy cream and fold together with a large spoon.

4.       Once mixed well, transfer to a freezer-safe dish and freeze for about 6 hours.

P.s. Did you know it’s National Ice Cream Sandwich Day Sunday August 2nd? Why not bake some cookies to sandwich a scoop of ice cream.  Enjoy!