No Churn Vanilla Bean Ice Cream

Francine Lizotte


Light, creamy and incredibly delicious, this No Churn Vanilla Bean Ice Cream is definitely a keeper! With hot summer days ahead, this is the perfect cold treat everyone will enjoy!


☆☆☆☆☆ 0 votes

4 pints (2 liters)
15 Min
Ice-Cream Maker


  • 1 can(s)
    (14 oz.) sweetened condensed milk
  • 1 tsp
    pure vanilla extract
  • 1 large
    vanilla bean, seeds scraped
  • 1 pinch
    fleur de sel
  • 2 c
    35% heavy cream

How to Make No Churn Vanilla Bean Ice Cream


  1. In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.
  2. In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.
  3. Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours.
  4. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About No Churn Vanilla Bean Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Canadian
Dietary Needs: Gluten-Free
Other Tag: For Kids

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