Vanilla Bean Ice Cream Recipe
Enjoy a scoop, or two, of homemade Vanilla Bean Ice Cream Recipe made without an ice cream maker. Speckled with seeds from vanilla beans, every spoonful of this homemade no churn ice cream is a true delight.
Servings: 8
Calories: 210kcal
Ingredients
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 2 whole vanilla beans
- 1 Tablespoon pure vanilla extract
Instructions
- Line a 9-inch x 5-inch loaf pan with parchment paper or aluminum foil. If using aluminum foil, be sure to spray the foil with no-stick cooking spray.
- With a mixer on medium-high, beat the heavy cream until stiff peaks form.
- Using a spatula, fold in the sweetened condensed milk and vanilla extract until blended.
- Using a sharp paring knife, cut the vanilla bean pods open and scrape out the vanilla bits.
- Fold the vanilla bits into the ice cream mixture.
- Transfer the ice cream into the prepared loaf pan.
- Wrap tightly in plastic wrap and freeze until firm, 8 hours to overnight.
Nutrition
Calories: 210kcal | Carbohydrates: 2g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 59mg | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.1mg