No-Churn Vanilla Bean Ice Cream with Honey 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.

Smooth no-churn vanilla bean ice cream with a luscious honey swirl, perfect for a homemade frozen treat without an ice cream maker. This American-inspired recipe, ready in about 15 minutes, layers heavy whipping 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 320 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 Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, use an electric mixer to beat 2 cups heavy whipping cream on high speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: In another bowl, gently stir together 1 (14 oz) can sweetened condensed milk and 1 tbsp vanilla bean paste until smooth.
  3. Step 3: Fold the whipped cream into the condensed milk mixture carefully until fully combined without deflating.
  4. Step 4: Pour half of the ice cream mixture into a 9x5-inch loaf pan. Drizzle half of the 1/3 cup honey evenly over the mixture.
  5. Step 5: Pour the remaining ice cream mixture on top and drizzle the remaining honey. Use a knife or skewer to gently swirl the honey through the mixture.
  6. Step 6: Cover the pan tightly with plastic wrap and freeze for at least 6 hours or overnight until firm. Scoop and serve chilled.

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