I remember my grandmothers making ice cream in a churn when I was a child. We would wait impatiently for the churning to end to get a bowl of that creamy goodness. Fortunately, we had an electric churn, unlike this picture!
But churning…it took too long and made too much noise. And we were greedy kids so we would sit outside (it was hot!) while it was going because we didn’t want the other children to eat it all before we got our bowl!
Typical kids, right?
Well, this recipe is a lot easier and doesn’t require any cooking or rock salt. While I wouldn’t trade my childhood memories, I definitely vote for this No Churn Vanilla Ice Cream recipe over those from my past.
No Churn Vanilla Ice Cream
- 1 vanilla bean
- 2 c. heavy cream
- 14 oz. sweetened condensed milk
Optional to serve:
- Whipped cream, maraschino cherries, chopped nuts, or favorite choice of toppings
- Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.
- In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the sweetened condensed milk and vanilla bean seeds and stir to combine.
- Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.
- To serve, remove from freezer and let soften for a few minutes before transferring to individual serving bowls. Enjoy!
Loving Life — The Reboot!