My homemade vanilla ice cream recipe makes rich, creamy ice cream with little flecks of real vanilla bean you can see and taste! Let me show you how easy it is--no ice cream maker required. 😊
And if you enjoy this recipe, you'll love my old-fashioned butter pecan ice cream recipe, too!
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❤️ Why You'll Love this Recipe
Easy to Make - You don't need an ice cream machine to make this homemade vanilla bean ice cream recipe--and no eggs! It comes together quickly, and the hardest part is waiting for it to firm up in the freezer so you can dig in. 😉
But Never Boring - Around here, vanilla doesn't mean bland, so this DIY vanilla ice cream is simple but far from basic! I'm talking deep bourbon vanilla flavor enhanced with subtle notes of floral honey and caramel for a truly rich vanilla taste.
👉🏾 I love plain ol' vanilla ice cream, and my friends and family clown me for it, but I don't care! If you like more flavor combinations, though, check out my southern sweet potato pie ice cream, key lime pie ice cream, banana pudding ice cream, and coconut hibiscus ice cream next!
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What You'll Need for this Recipe
Whipping Cream and Condensed Milk are the base ingredients for no-churn ice cream, providing a foundation of thick, creamy texture and sweetness.
Vanilla Bean Paste is a must for a boost of real vanilla taste and aroma, plus those gourmet vanilla beans all throughout the ice cream. I like to use homemade vanilla paste, but store-bought works just as well.
Honey might seem redundant with sweetened condensed milk; however, it adds soft flavor notes that enhance the vanilla. Don't skip it!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vegan - You can make this recipe vegan-friendly by using dairy-free sweetened condensed milk and cream substitutes (typically coconut-based). Depending on your particular perspective on veganism, you may also need to use a honey substitute. I'd recommend brown sugar or maple syrup--just note that the flavor won't be quite the same.
How to Make Vanilla Bean Ice Cream at Home
- Step One: Infuse some of the heavy cream with vanilla beans. (Photo 1)
- Step Two: Mix the cooled infused cream with the sweetened condensed milk, salt, extract, and honey. (Photo 2)
- Step Three: Whip the remaining cream, then fold it into the sweetened condensed milk mixture. (Photos 3 and 4)
Pro Tip #1
Use a light hand when folding in the whipped cream in order to avoid knocking too much air out of it. This is key to the final texture of the ice cream.
- Step Four: Transfer the ice cream base into a freezer-safe container, then freeze until solid. (Photos 5 and 6)
Frequently Asked Questions
Freeze any leftovers in an airtight, freezer-safe container for up to six months. Note that the texture may change after one month and become icy.
How to Serve
Garnishes: Vanilla ice cream is the perfect blank canvas for all kinds of toppings. Try my strawberry vanilla syrup, New Orleans praline sauce, or sweet cherry jam.
Pairings: Make the perfect banana split or an old-school sundae with one scoop each of vanilla, dark chocolate ice cream, and homemade strawberry ice cream. Don't forget the cherries, fudge sauce, and whipped cream!
Occasions: Nobody will say no to this homemade vanilla ice cream at a party, especially if you pair it with slices of bourbon birthday cake or squeeze each scoop between two chocolate chip cookies to make ice cream sandwiches.
More Classic Ice Cream Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this homemade ice cream recipe with vanilla bean paste soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
No-Churn Homemade Vanilla Bean Ice Cream
Equipment
- 1 stand mixer or hand mixer or food processor
- 1 freezer safe container
Ingredients
- 2 ½ cups heavy cream divided
- 1 teaspoon vanilla bean paste
- 14 ounces sweetened condensed milk minus 2 tablespoons
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Make the Ice Cream Base: Heat half a cup of the heavy cream in a small saucepan over medium low heat, and stir in the vanilla bean paste until dissolved. Cook until the mixture is warmed through and steaming (about three minutes), but not boiling. Remove from heat and allow the cream to cool and infuse for 30 minutes.0.5 cups heavy cream, 1 teaspoon vanilla bean paste
- Meanwhile, use a stand mixer fitted with the whisk attachment or a hand mixer to beat the remaining heavy cream until fluffy with stiff peaks (about six minutes).2 cups heavy cream
- Stir together the cooled vanilla bean cream, sweetened condensed milk, honey, vanilla extract, and sea salt, then carefully fold the whipped cream into this mixture until uniform.*It's important to use a light hand here in order to avoid deflating the whipped cream too much. This is key to the ice cream's final texture.14 ounces sweetened condensed milk, 2 tablespoons honey, 2 teaspoons vanilla extract, ½ teaspoon fine sea salt
- Freeze and Serve: Transfer the ice cream base into a freezer-safe container and place in the freezer until solid (at least six hours).
- Let the frozen ice cream sit at room temperature for about three minutes, then scoop and serve.
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