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

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A smooth, rich no-churn vanilla bean ice cream balancing fresh cream and milk solids for a perfect texture. This American recipe, ready in about 15 minutes, layers heavy cream, whole milk, and 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 "Add this recipe to your weekly plan" 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.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 pod vanilla bean
• 1 tsp pure vanilla extract

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.