No Churn Vanilla Bean Ice Cream
User Reviews
3.7
No Churn Vanilla Bean Ice Cream
Description
This No Churn Vanilla Bean Ice Cream uses heavy cream whipped until stiff peaks form as its base, blended gently with sweetened condensed milk and the seeds scraped from one or two vanilla beans for warm, natural flavor. The instructions suggest using a food processor, stand mixer, or electric beaters to whip the cream efficiently before folding in the condensed milk.
Once combined, the mix is poured into a container and frozen for at least four hours until firm enough to scoop. The texture is creamy and smooth thanks to the richness of the cream and dense sweetness of the condensed milk, accented by the subtle specks and aroma of real vanilla bean.
The notes mention that evaporated milk can substitute condensed milk with added sugar, though the texture and sweetness will vary slightly. It is best eaten the same day it’s made, as longer freezing may harden it or cause ice crystals. Allowing a few minutes at room temperature softens the ice cream for serving.
Ingredients
- 2 cups heavy cream
- 14 ounce sweetened condensed milk can
- 1 vanilla bean or 2 vanilla beans
Instructions
- Pour the cream into the bowl of a food processor. (You can also do this in a stand mixer, or with electric beaters)
- Make a slit down the centers of both vanilla beans and scrape out all the seeds with the back of the knife into the cream. Try to get as many of the seeds into the cream as possible. Reserve the pods for future use.
- Turn on the processor and whip the cream until it is stiff. This will only take a couple of minutes, so watch carefully. You will see ripples form in the cream as it firms up.
- Pour the condensed milk in and process briefly to combine well.
- Pour the mixture into a container, I use a metal loaf pan. Cover and put into the freezer for at least 4 hours, or until firm enough to scoop.
Notes
- Evaporated milk can replace condensed milk if adding 1/2 cup sugar to compensate for sweetness.
- Consume the ice cream the same day it is made to avoid it becoming too hard or icy.
- Let ice cream sit at room temperature a few minutes before scooping to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 84mg | 28% |
| Sodium | 79mg | 3% |
| Potassium | 241mg | 5% |
| Sugar | 29g | 58% |
| Vitamin A | 1007IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 180mg | 18% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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