No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth, rich no-churn vanilla bean ice cream balancing fresh cream and milk solids for a perfect texture. This american-inspired desserts ready in about 15 minutes layers heavy cream, whole milk, (14 oz) sweetened condensed milk 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 6, 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 Serves 6 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Split 1 vanilla bean pod lengthwise with a sharp knife and scrape out the seeds using the back of the knife.
  2. Step 2: In a large mixing bowl, combine 2 cups heavy cream and 1 cup whole milk, then stir in the scraped vanilla seeds and 1 tsp pure vanilla extract.
  3. Step 3: In a separate bowl, pour 14 oz sweetened condensed milk and whisk briefly to loosen.
  4. Step 4: Using an electric mixer, whip the heavy cream and milk mixture on medium-high speed until stiff peaks form, about 4-5 minutes.
  5. Step 5: Gently fold the whipped cream into the sweetened condensed milk mixture with a spatula until fully combined, preserving as much air as possible.
  6. Step 6: Transfer the ice cream base to a loaf pan, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.
  7. Step 7: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.

Frequently asked questions

How long does No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Churn Vanilla Bean Ice Cream with Cream and Milk Solids?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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