No Churn Vanilla Bean Ice Cream

No Churn Vanilla Bean Ice Cream is quick and easy and full of intense vanilla flavor! |

No Churn Vanilla Bean Ice Cream — this recipe is a game changer for anybody who craves homemade ice cream but lacks the special equipment.

*This post is in association with Mount Hope Wholesale, a company I know and trust. Thank you for supporting my sponsors who help keep TVFGI up and cooking!

No Churn Vanilla Bean Ice Cream --- the ultimate vanilla ice cream, without the machine! |

What if I told you you could have the ultimate vanilla bean ice cream tonight, without the fancy ice cream machine? All you need is some heavy cream, a can of sweetened condensed milk, and a vanilla bean. Ready, set, go! I’ll wait while you pull your jaw up off the floor and go gather your ingredients.

No Churn Vanilla Bean Ice Cream is quick and easy and full of intense vanilla flavor! |

Not only is this no churn vanilla bean ice cream simple to make, it’s also seriously vanilla flavored. The secret is…drumroll please…real vanilla beans. That’s how you get the truest, richest vanilla flavor, not to mention all those glorious specks. Those specks tell you instantly that you’re in for something special. I adore vanilla beans, the only problem is that they’re crazy expensive, and lots of us resort to inexpensive extracts which aren’t the same thing at all. But it’s all about choices, and when it comes to the important things like coffee, chocolate, wine, cheese and vanilla, I don’t skimp. The solution is to buy your vanilla beans in bulk. You can get them much cheaper, plus you won’t run out. I got mine from Mount Hope Wholesale where you can buy Madagascar Bourbon vanilla beans in 4 ounce or 1 pound packages. The beans are plump and juicy, and last up to two years, but you’ll go through them much sooner than that, trust me.

Bulk Vanilla Beans for No Churn Vanilla Bean ice Cream |

Buying the beans in bulk sets you free to indulge your wildest vanilla fantasies. No more buying the pricey jar with one lone bean in it, and then stressing over the king’s ransom of seeds stuck under your fingernails. I actually used 2 beans (luxury!) for this ice cream, and then I saved the pods for other uses later, they just keep on giving!

Making No Churn Vanilla Bean Ice Cream |

There’s no magic to an ice cream machine, it just rotates the cream, incorporating air into it while it freezes. The concept behind this no churn ice cream is that you incorporate air into the cream by whipping it, and then mix it with sweetened condensed milk to help it maintain a creamy texture as it freezes.

A dish of intensely vanilla flavored No Churn Vanilla Bean ice Cream |

This ice cream is incredible on its own if you want to loll in vanilla-land, but it’s also a perfect base for a great hot fudge sauce. Just saying.

See all my ice cream flavors here.

No Churn Vanilla Bean Ice Cream --- the ultimate vanilla ice cream, without the machine! |
3.13 from 31 votes

No Churn Vanilla Bean Ice Cream

Course Dessert
Cuisine American
Prep Time 10 minutes
freezing 4 hours
Yield 6 servings
Author Sue Moran


  • 2 cups heavy cream
  • 1 14- ounce can sweetened condensed milk
  • 1 or 2 vanilla beans


  • Pour the cream into the bowl of a food processor. (You can also do this in a stand mixer, or with electric beaters)
  • Make a slit down the centers of both vanilla beans and scrape out all the seeds with the back of the knife into the cream. Try to get as many of the seeds into the cream as possible. Reserve the pods for future use.
  • Turn on the processor and whip the cream until it is stiff. This will only take a couple of minutes, so watch carefully. You will see ripples form in the cream as it firms up.
  • Pour the condensed milk in and process briefly to combine well.
  • Pour the mixture into a container, I use a metal loaf pan. Cover and put into the freezer for at least 4 hours, or until firm enough to scoop.

Cook's notes

  • I have also made this ice cream with a 12 ounce can of evaporated milk and it works.  There's really very little difference between condensed and evaporated milk, except that the condensed milk has been sweetened, so you will need to add 1/2 cup of sugar if you want to use evaporated milk.
  • This ice cream is best eaten the day it is made.  If you let it freeze too long it will get hard and possibly a little icy.  Leave it out on the counter for a few minutes to soften before scooping.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

don’t forget to pin my no churn vanilla bean ice cream!

No Churn Vanilla Bean Ice Cream pin



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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 5, 2018 at 1:04 pm

    5 stars
    This is an absolutely beautiful, easy recipe & it is way better than any other for flavour compared to others I have made in my ice cream maker. I have made this twice this summer and it is always quick to disappear. Thank you for sharing, Sue.

    • Reply
      August 5, 2018 at 1:09 pm

      Thanks Karen, I bet it’s those vanilla beans, they can’t be beat 😉

  • Reply
    Katherine | Omnivore's Cookbook
    June 29, 2016 at 9:47 am

    This, my friend is why I love summer! Vanilla is definitely up there when it comes to ice cream for me! Thanks for sharing.

  • Reply
    Robyn @ Simply Fresh Dinners
    June 27, 2016 at 5:51 am

    Perfectly delicious, Sue! I’m a big fan of vanilla ice cream cos sometimes the original is best. I bought an ice cream maker lately but I’m going to use this method first. And it gives us a reason to finish off all the ice cream in one sitting, lol.

  • Reply
    June 27, 2016 at 3:39 am

    It looks absolutely perfect and I can just imagine the taste. I have to make this!

  • Reply
    June 26, 2016 at 7:34 pm

    This looks like your best ice cream yet, vanilla is my old time favorite. Making this after I buy my vanilla pods….

  • Reply
    June 26, 2016 at 9:05 am

    My kids are such a vanilla ice cream fan, so I’m naturally loving this no-churn version that makes it that much easier and faster!

  • Reply
    June 25, 2016 at 10:58 pm

    I love vanilla bean ice cream so this is right up my alley. Plus it’s so darn easy. Wish I lived close enough to be your taste tester. That would be one seriously delicious job.

    • Reply
      June 26, 2016 at 7:48 am

      Oh gosh, I could use a few good taste testers!!

  • Reply
    Laura | Tutti Dolci
    June 25, 2016 at 6:06 pm

    I love a good vanilla bean ice cream, this looks fabulous with all those fragrant flecks!

  • Reply
    June 25, 2016 at 6:04 pm

    This looks like the perfect vanilla ice cream—so versatile and easy to make. Must jump on the no churn bandwagon 🙂

  • Reply
    Jean |
    June 25, 2016 at 6:22 am

    Sue, even though I have an ice cream maker I’d like to try this. It’s been decades since I used condensed milk for anything. I’m going to see if I can find an organic version. Your photos look very tempting!

    • Reply
      June 25, 2016 at 2:12 pm

      You can make it yourself, too, Jean, I’ll be posting the recipe soon!

  • Reply
    Gina @ Running to the Kitchen
    June 24, 2016 at 8:04 pm

    I can’t believe how creamy and decadent looking this is without an ice cream maker! Love all the flecks of real vanilla bean in it!

  • Reply
    June 24, 2016 at 2:29 pm

    Hi! Oh my my my vanilla bean ice cream is my very favorite thing!! I’ve been trying for the last few months to cut out processed sugar and dairy, do you think there might be a modified version (similar to your coconut Oreo popsicles recipe) that would yield a similar texture? Thank you so much!

  • Reply
    June 24, 2016 at 12:00 pm

    Could I make this in a Vitamix?

    • Reply
      June 24, 2016 at 12:21 pm

      Yes, but be sure not to over beat the cream, the Vitamix is so powerful it will make butter in an instant!

  • Reply
    Tricia @ Saving room for dessert
    June 24, 2016 at 9:23 am

    Those vanilla beans look so soft and fresh – and the ice cream is perfect! I can almost taste the cool, creamy vanilla flavor. You proved that vanilla ice cream is not at all boring!

  • Reply
    June 24, 2016 at 8:19 am

    Any recipe that is made out of condensed milk is automatically my favorite! I love the simplicity of this ice cream and I will definitely give it a try! Thanks for sharing!

    • Reply
      June 24, 2016 at 8:50 am

      It’s so funny Tania, I’ve discovered condensed milk in a big way this season, I never used it much at all before.

  • Reply
    Geraldine | Green Valley Kitchen
    June 24, 2016 at 8:16 am

    I can’t believe I haven’t tried no churn ice cream yet, Sue. Yours look so rich and delicious – and vanilla is my favorite. Love that there are only 3 ingredients and no fancy equipment.

  • Reply
    Andrea @ Cooking with Mamma C
    June 24, 2016 at 8:06 am

    I’m guilty of having the jar with the lone vanilla bean…I love the idea of buying them wholesale! Homemade ice cream is so good! I’ve made one no-churn recipe so far and am thinking about pulling my ice cream maker out of storage…but this is so much simpler. 🙂

    • Reply
      June 24, 2016 at 8:15 am

      I literally laugh out loud when i pick up the bottle at the supermarket and peer in at that one bean 🙂

  • Reply
    June 24, 2016 at 7:46 am

    I completely agree that good vanilla beans are worth the splurge. They really elevate desserts! This ice cream looks so amazing! I can’t believe it only has 3 ingredients!

    • Reply
      June 24, 2016 at 7:54 am

      Thanks Lucy — it’s so nice to have the beans around, there are so many things you can do with them, including using the used pods to make extract.

  • Reply
    June 24, 2016 at 7:25 am

    I didn’t realize such gorgeous photos could be taken of vanilla ice cream 🙂 This looks so delicious. Anyway I prefer vanilla over chocolate!

    • Reply
      June 24, 2016 at 7:29 am

      It’s a close one for me, but those vanilla flecks beat out chocolate every time 🙂

  • Reply
    June 24, 2016 at 7:22 am

    I told myself I have to start trying out some ice cream this summer. I must try this one. Thanks for the tip about buying vanilla bean in bulk. I have to add that to my to do list.

    • Reply
      June 24, 2016 at 7:30 am

      This is the way to start with homemade ice cream, April, and then if you like it you can invest in a machine. I think you’ll love having a bag of vanilla beans in your cupboard, it’s the ultimate luxury.

  • Reply
    Jennifer @ Seasons and Suppers
    June 24, 2016 at 7:07 am

    No-churn ice cream is the best! I love it (and I have an ice cream maker 🙂 And I never tire of those little vanilla flecks.

    • Reply
      June 24, 2016 at 7:22 am

      I have an ice cream maker too, and I love to compare the results between the different methods…and those flecks are to die for!!!

  • Reply
    [email protected]'s Recipes
    June 24, 2016 at 6:49 am

    Just 3 ingredients…fantastic! And you know what? I have EVERYTHING…even the sweetened condensed milk that I bought last X’mas :-))

    • Reply
      June 24, 2016 at 6:59 am

      I’m so happy for you Angie!

  • Reply
    Chris Scheuer
    June 24, 2016 at 6:22 am

    This is awesome and just in time for summer fun. It would be so great to make with kids. I love the sight of all those beautiful vanilla flecks.

    • Reply
      June 24, 2016 at 7:00 am

      I think making ice cream is the most magical experience for kids…

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