Quick No-Churn Vanilla Bean Ice Cream

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

A luscious vanilla bean ice cream made without an ice cream maker, ready in under an hour with just five ingredients. This American-inspired recipe, ready in about 10 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 290 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.

Ingredients

• 2 cups, chilled heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 2 tsp vanilla bean paste
• 1/8 tsp salt
• 1 tsp pure vanilla extract

Instructions

1. Step 1: In a large mixing bowl, use an electric mixer on high speed to beat 2 cups chilled heavy whipping cream until stiff peaks form, about 4-5 minutes.
2. Step 2: In a separate bowl, whisk together 1 can (14 oz) sweetened condensed milk, 2 tsp vanilla bean paste, 1 tsp pure vanilla extract, and 1/8 tsp salt until smooth.
3. Step 3: Gently fold the whipped cream into the condensed milk mixture using a spatula, combining thoroughly but without deflating the cream.
4. Step 4: Pour the mixture into a 9x5-inch loaf pan, smoothing the top with a spatula.
5. Step 5: Cover tightly with plastic wrap and freeze for at least 4 hours or until firm enough to scoop.
6. Step 6: Remove from freezer 5 minutes before serving to soften slightly for easy scooping.