No-Churn Vanilla Bean Ice Cream with Chocolate Swirl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An easy no-churn vanilla bean ice cream swirled with rich homemade chocolate fudge for a creamy, decadent treat. This American-inspired recipe, ready in about 25 minutes, layers heavy cream, sweetened condensed milk, vanilla bean paste into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 8 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large chilled bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk and 1 tbsp vanilla bean paste until smooth.
  3. Step 3: Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful to keep the mixture light and airy.
  4. Step 4: In a small saucepan, combine 1/3 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 2 tbsp unsalted butter, and 1/2 cup whole milk. Cook over medium heat, whisking constantly for 5-6 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and cool slightly.
  5. Step 5: Pour half of the ice cream mixture into a 9x5 inch loaf pan. Drizzle half of the chocolate sauce over the top and use a knife to gently swirl it through the ice cream.
  6. Step 6: Repeat layering with remaining ice cream and chocolate sauce, swirling again. Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.

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