Ice cream is the ultimate summer dessert. Nothing beats it on a hot, humid day. And I love homemade ice cream. It is simple, full of flavor, and guests think you spent all day in the kitchen!
Our family does not own a ice cream mixer (we tried one but it created quite a mess and we gave it back!). So I decided to experiment with a no-churn recipe. This recipe uses just three ingredients and a mixer. No ice cream maker necessary! The result is light, fresh and creamy. In a word: delicious.
No-Churn Vanilla Bean Ice Cream
Adapted from Martha Stewart
Ingredients
- 2 cups (16 oz) heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon fresh vanilla bean (about 2 pods) + 1 teaspoon vanilla extract
Directions
Whip whipping cream in mixer until peaks form, about 3 minutes.
Gently fold in condensed milk.
Cut open the vanilla pod, peel open and gently scrape out seeds.
Blend in the seeds from 2 pods + 1 teaspoon vanilla extract into ice cream. Pour into loaf pan. Store in freezer until firm (about 6 hours).
A few tips:
Place your mixing bowl and whisk in freezer before whipping the cream.
Pure vanilla extract can be substituted for vanilla bean, it will just lack the small flecks of black.
Toppings can easily be mixed into ice cream mixture to create new flavors, just keep in mind that water from fruit can change the consistency of the ice cream.
I hope you get the chance to make this soon! Will you create classic vanilla or branch out to a new creative flavor?
Ingredients
- 2 cups (16 oz) heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon fresh vanilla bean (about 2 pods) + 1 teaspoon vanilla extract
Instructions
- Whip whipping cream in mixer until peaks form. Gently fold in condensed milk. Cut open vanilla pod, peel open and gently scrape out seeds. Blend in the seeds from 2 pods plus 1 tsp vanilla extract into ice cream. Pour into container. Freeze.
