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No Churn Vanilla Bean Ice Cream

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Craving homemade ice cream but don't have an ice cream maker? This No Churn Vanilla Bean Ice Cream is the perfect recipe you need then!

I have fallen in love with making homemade ice cream — especially if it is the no-churn kind.

If you search the blog, you will find recipes like my no-churn blueberry coffee ice cream, and my no-churn cotton candy ice cream!

Of course, I have made traditional homemade ice cream such as my Strawberry Ice Cream (trust me — it's fabulous).

With blackberries coming into season soon, this one will definitely be on our agenda to make again — blackberry chocolate chip ice cream.

Now — I am adding No Churn Vanilla Bean Ice Cream to my list of homemade ice cream recipes.

It uses 3 simple ingredients — heavy whipping cream, sweetened condensed milk, and vanilla bean paste. That's it! Simple and easy.

How to Make No-Churn Vanilla Bean Ice Cream

In your KitchenAid stand mixer, add in 2 cups of heavy cream and a pinch of salt.

Using the whisk attachment, whisk on high until the heavy cream is whipped thoroughly and firm peaks form — this usually takes just a couple of minutes.

Add in the can of sweetened condensed milk and the vanilla bean paste and continue whisking on low speed until all has been combined together.

Now, pour the mixture into a freezer safe container to firm up.

Allow it to freeze for about 4 hours. At this point it should be good to scoop out into bowls and serve to friends and family.

I love making no churn ice creams because you don't need any special equipment — and the taste is still just as amazing as a custard based ice cream.

If you do not have vanilla bean paste on hand, you can totally use vanilla extract in the same amount. I just like the look and taste of fresh vanilla bean.

Of course, if you want to go the traditional route for making ice cream, you can invest in an electric ice cream maker like this one.

Yield: 6 servings

No Churn Vanilla Bean Ice Cream

No Churn Vanilla Bean Ice Cream

No special equipment is needed to make this ultra-creamy ice cream.

Prep Time 5 minutes
Additional Time 5 hours 4 seconds
Total Time 5 hours 5 minutes 4 seconds


  • 1 - 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Pinch fine salt
  • 2 cups heavy cream, cold


    1. Whisk together the condensed milk, vanilla, and salt in a large bowl; set aside.
    2. Whisk the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
    3. Add in the sweetened condensed milk and whisk together until combined.
    4. Pour into a chilled freezer-safe container and then cover it and freeze for 4-5 hours until firm. It should be solid and scoopable.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 63mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 4g

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