No-Churn Homemade Vanilla Bean Ice Cream

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 3

Freezing Time: 6

Total Time: 6 33

Servings: servings

Calories: 433kcal

Author: Jazzmine Woodard

With double the vanilla and subtle hints of golden floral flavor this one is far from basic and truly the only vanilla ice cream recipe you'll ever need!

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Equipment

1 small saucepan
1 kitchen spoon
1 mixing bowl
1 stand mixer or hand mixer or food processor
1 freezer safe container
1 ice cream scooper

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.

Notes

Modifications

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.

Storage

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.

Nutrition