No churn vanilla bean ice cream is a pleasing treat on a hot summer day. Creamy and not too sweet with distinct vanilla seed specks, this ice cream is a blank canvas for many other flavors.
Ice cream weather is here and this ice cream requires no ice cream maker. Who has room to store 1 more kitchen gadget? Where it may not be churned, it is whipped. Why? Because just like churning, whipping incorporates air and increases the volume of the cream by about 1/3 by whipping in air and the air, mixed with the creamy consistency makes for a much better ice cream. To test the best consistency, I made 2 batches. 1 without whipping and 1 whipped and the whipped batch was just smoother and scooped into smoother balls rather than the no whipped batch that didn’t scoop well and broke into bits.
Yes, it is all cream and I am fine with that. This is not a bad thing, because if you’re making this ice cream, you are clearly not on a diet. There are reasons for all of the 3 ingredients in this ice cream. Full fat cream and condensed milk are used because you want as little water as possible in the ice cream. If there is water, then ice crystals will develop in the freezing process and the ice cream will feel grainy rather than smooth and creamy. The condensed milk is also used as the sweetener which incorporates easier than grainy sugar. I used vanilla seeds rather than vanilla extract because I prefer the flavor and this is vanilla bean ice cream after all. Don’t you love seeing those tiny black specks of seeds throughout the ice cream?
Vanilla ice cream is loved by any ice cream fan. When it comes to making desserts it’s the perfect blank canvas when building something delicious and so easy, like this chocolate pecan coated ice cream balls. It’s also just perfect topped with my 2 favorites, caramel sauce and toasted pecans.
I’ve created a step-by-step video recipe so you can see the drink being made. Just press play!
- 4 cups (32 ounces) heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- Seeds of 1 vanilla bean
Put an 8 cup ( 9 x 5 x 3 inch) loaf pan or similar size freezer friendly container in the freezer.
To a large mixing bowl add the whipping cream, condensed milk and vanilla seeds.
Whip on high until thick for about 5 minutes until it coats the back of a spoon.
Pour into chilled loaf pan, cover with plastic wrap or a lid and freeze for 8-12 hours until completely frozen.
To serve, remove from the freezer a few minutes before scooping to soften a little.