If you’ve ever wanted ultra-creamy vanilla ice cream without hauling out an ice cream maker, this no-churn vanilla bean ice cream recipe is for you. It’s rich, scoopable straight from the freezer (with a short rest), and flecked with real vanilla bean seeds — not just extract.
What makes this version special? I tested three ratios of cream to condensed milk and two whipping methods to avoid icy texture and over-sweetness. The result: a silky, custard-like scoop that doesn’t taste flat or sugary.
Pro tip: Whip your cream only to medium peaks, not stiff. Over-whipped cream makes grainy ice cream once frozen.
Why This Recipe Works (The Science in Simple Terms)
This homemade ice cream without a machine relies on smart ingredient chemistry:
- Sweetened condensed milk = sugar + structure.
Sugar lowers the freezing point, which keeps the ice cream scoopable instead of rock-solid. - Heavy cream = fat + air.
Whipping incorporates air (like a churner would), while the 35–40% fat prevents large ice crystals. - Vanilla bean + extract = layered flavor.
The bean provides floral depth; extract rounds it out. Using both gives bakery-level aroma.
Did you know? Ice crystals form when water freezes slowly. High fat + dissolved sugar interferes with that process, which is why this eggless vanilla ice cream stays creamy without eggs.
Ingredients (with weights and purpose)
Yield: About 900 g (1 large 1-liter loaf pan), 8 servings
- Heavy whipping cream (35–40% fat) — 480 g (2 cups) — Base structure, air, richness
- Sweetened condensed milk — 395 g (1 standard can, 1⅓ cups) — Sweetness + prevents iciness
- Vanilla bean (whole) — 1 pod — Flavor depth and visual flecks
- Pure vanilla extract — 5 g (1 tsp) — Enhances aroma
- Fine sea salt — 1 g (⅛ tsp) — Balances sweetness
- Optional: Vodka — 5 g (1 tsp) — Softens texture slightly (doesn’t taste alcoholic)
Ingredient note: Use dairy cream only. Non-dairy whipping toppings won’t freeze properly.
Equipment
Required
- 1-liter loaf pan (approx. 21 × 11 cm / 8½ × 4½ inch)
- Hand mixer or balloon whisk
- Large mixing bowl (chilled preferred)
- Silicone spatula
- Freezer (set to −18°C / 0°F)
Nice-to-Have
- Digital kitchen scale
- Instant-read thermometer
- Parchment to line pan
Step-by-Step Instructions (With Visual Cues)
Oven not required. No cooking involved.
Step 1: Prep the Vanilla (5 minutes)
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
Visual cue: Seeds should look like tiny black caviar beads. If dry and brittle, the pod is old.
Mix seeds into the condensed milk along with vanilla extract and salt.
Step 2: Whip the Cream (4–6 minutes)
Place cold cream in a chilled bowl. Beat on medium speed.
- After 2 minutes: Soft peaks (falls over immediately)
- After 4 minutes: Medium peaks (ideal) — tip curls like a hook
- Avoid: Stiff peaks that stand straight up (over-whipped)
Stop at medium peaks.
Texture test: When you lift the whisk, peaks should hold but gently bend.
Step 3: Fold Gently (2–3 minutes)
Add one-third of whipped cream into condensed milk mixture. Stir firmly to lighten.
Then fold remaining cream gently using a spatula.
Visual cue: The mixture should look airy and mousse-like, with no dense streaks at bottom.
Avoid this: Aggressive stirring knocks out air and causes dense ice cream.
Step 4: Pan and Freeze (Minimum 6 hours)
Transfer to loaf pan. Smooth top.
Cover with cling wrap touching the surface to prevent ice crystals.
Freeze at −18°C (0°F) for at least 6 hours or overnight.
Correct texture after freezing: Firm but scoopable after 5 minutes at room temperature.
Troubleshooting: Common Failures and Fixes
Problem: Ice cream is icy
Likely causes: Low-fat cream, freezer too warm
Fix next time: Use 35%+ cream; check freezer temp (−18°C / 0°F)
Problem: Too sweet
Cause: Sweetened condensed milk brand varies
Fix: Add extra 60 g (¼ cup) whipped cream next batch
Problem: Grainy texture
Cause: Over-whipped cream
Fix: Stop at medium peaks
Problem: Hard as a brick
Cause: No alcohol, freezer too cold
Fix: Add 1 tsp vodka; let sit 5–8 minutes before scooping
Problem: Yellow tint
Cause: High-fat cream or natural vanilla oils
This is normal and safe.
Problem: Ice crystals on top
Cause: Not covered properly
Fix: Press cling wrap directly on surface
Substitutions and Variations
Dairy-Free Version (Tested)
- 480 g chilled coconut cream (thick part only)
- 350 g sweetened condensed coconut milk
Result: Slight coconut flavor; softer texture.
Lower-Sugar Option
Use 320 g condensed milk + 30 g milk powder. Texture slightly firmer.
Flavor Swaps
- Add 20 g cocoa powder (sifted) for chocolate swirl
- Add citrus zest (2 g) for brightness
- Fold in 80 g crushed cookies or berries after folding stage
Scaling
| Pan Size | Cream | Condensed Milk |
|---|---|---|
| 6-inch round | 360 g | 300 g |
| 8-inch round | 600 g | 500 g |
Freezing time increases 1–2 hours for larger batch.
Storage, Make-Ahead, and Freezing
- Freezer: Up to 2 months in airtight container
- Best texture window: Within 3 weeks
- Before serving: Rest 5–10 minutes at room temp
- Do not refreeze after melting (causes ice crystals)
Avoid freezing mix-ins with high water content (fresh fruit) unless pre-frozen.
Serving Suggestions and Pairings
This vanilla bean ice cream pairs beautifully with:
- Warm brownies
- Apple pie
- Fresh strawberries
- Espresso (for affogato)
Balance note: Because it’s rich, pair with slightly tart desserts for contrast.
FAQs
Can I use whipping cream with 25% fat?
Not recommended. It forms larger ice crystals and tastes icy.
Can I reduce condensed milk?
Yes, but texture becomes firmer. Replace removed weight with whipped cream.
How do I double the recipe?
Double all ingredients. Use a 2-liter container and freeze 8–10 hours.
Can I make this in an OTG or air fryer?
No baking required. Freezer only.
Why add vodka?
Alcohol lowers freezing point slightly, making softer scoops.
Notes From My Kitchen (Testing Log)
Batch 1: Used stiff peaks. Result: slightly grainy once frozen.
Batch 2: Reduced condensed milk by 50 g. Result: less sweet but firmer texture.
Batch 3: Added 1 tsp vodka. Result: smoother scoopability.
Batch 4: Used only extract, no bean. Flavor flat.
Batch 5: Folded too aggressively. Ice cream dense.
Final method chosen: Medium peaks + full condensed milk + vanilla bean + gentle folding. Best balance of creaminess, sweetness, and stability.
I’ve tested this base with cookie chunks, caramel swirls, and roasted strawberries. The structure holds well without collapsing.
Nutrition (Approximate)
Per serving (1 of 8):
- Calories: ~320
- Fat: 24 g
- Carbs: 22 g
- Protein: 5 g
Values are estimates and vary by brand and portion size. Follow proper freezer storage for food safety. Do not leave dairy at room temperature beyond 30 minutes.
Conclusion
This no-churn vanilla bean ice cream recipe proves you don’t need a machine for bakery-quality results. With just six ingredients and careful whipping, you’ll get a creamy, aromatic dessert that tastes far more complex than its effort suggests.
The key is restraint — medium peaks, gentle folding, and proper freezing.
