Vanilla No Churn Ice Cream
Serves 12
15 mins prep
480 mins freezing
495 mins total
Soft and creamy, not too sweet, this Vanilla no churn ice cream is the perfect base recipe for putting on cobblers or turning into ice cream sundaes.
Vanilla Bean Ice Cream
tspvanilla bean pasteor two teaspoons vanilla extract
ozheavy whipping creamcold
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Vanilla Bean Ice Cream
In a medium bowl, whip together the sweetened condensed milk, crème fraîche, vanilla bean paste, and fine sea salt until smooth and combined.
In a large cold mixing bowl whip the heavy cream on medium high speed (if using a stand mixer) or high speed (if using a hand mixer) until medium stiff peaks form.
Pour half of the whipped cream into the sweetened condensed milk mixture. Use a flat rubber spatula to fold the sweet milk mixture into the whipped cream.
Pour the second half of the whipped cream into the rest of the mixture and fold again until just combined.
Line a loaf pan or bowl that will fit in your freezer with parchment paper. Pour the ice cream base into the lined dish and lay a piece of parchment or plastic wrap on the surface. Place in the freezer for 6-8 hours or ideally overnight.
Set out for 10 minutes before scooping and serving.