Vanilla Ice Cream

At some point, vanilla became synonymous with 'basic' but we think it's anything but. It takes 14 months from flowering to finishing the curing process to get what we know as a vanilla bean. And that process is nothing short of an artform.

When the fruit is picked fresh off the plant, it does not carry the vanilla scent and flavor that has become so normal to us. It comes through a curing process that takes at least two months.

So, you may see vanilla ice cream as a very basic recipe but an excellent vanilla ice cream has the power to transform any dessert and take it from merely good to spectacular.

Our no-churn vanilla ice cream will hit the spot! Instead of using a fancy ice cream maker, all you’ll need is a standing mixer. Once you see how easy ice cream is to make at home, you’ll be making it on the weekly!

Vanilla Ice Cream Recipe

Prep Time: 15 minutes
Freeze Time: 6 hours
Servings: 12 ½ cup servings
Good for: kid-friendly, dessert, parties, gluten-free
Difficulty: easy

Our no-churn creamy vanilla ice cream made with real vanilla beans is a rich, velvety dessert. You won’t be buying those tubs of vanilla bean ice cream again once you try our recipe!

Ingredients:

2 cups heavy whipping cream
14oz can sweetened condensed milk
1 vanilla bean split lengthwise with beans removed
2 teaspoons vanilla extract
¼ teaspoon salt

Equipment:

Cutting board
Knife
Mixer
Spatula
Measuring cups
Measuring spoons
Metal 9 x 5 bread pan

Recipe Steps:

Prepare the whipped cream:

In a standing mixer, beat the heavy whipping cream until stiff peaks form (about 2-3 minutes on high speed). The whipped cream should be able to stand on its own when you lift the whisk out of the mixer.

Prepare the flavoring and milk:

Mix the sweetened condensed milk, vanilla extract, vanilla beans and salt together.

Fold together and prepare to freeze:

Using a spatula, gradually fold the milk and flavoring into the whipped cream to add air as you mix the two together.
Spread the mixture into a metal 9x5 bread pan, cover and freeze for 6 hours. Using a metal container will help the ice cream freeze faster but glass works as well. If you don’t have a bread pan, a casserole dish works as well.

Get ready to serve:

Take the ice cream out of the freezer and let it sit at room temperature for 5 minutes before serving.
Run an ice cream scoop in warm water before scooping.

Serving Suggestions:

When is it not a good time for ice cream? Never, of course! Enjoy this homemade ice cream recipe any time of the year. Cool off in the summer with this sweet treat or prepare it in the winter to go along with pies and other baked goodies.

Get creative with our recipe and add your own spin! Add candy, swirls of fudge or caramel for a chocolate lover’s edition or add in frozen slices of strawberries for a vanilla strawberry cream dream.

You really can’t go wrong with vanilla. Whether you love its rich flavor or love using it as a base, this recipe serves up all the potential for culinary art!

Nutritional Information for One Serving:

Calories: 280
Total Fat: 18g
Saturated Fat: 12g
Trans Fat: 0.5g
Cholesterol: 60mg
Sodium: 115mg
Total Carbohydrate: 26g
Dietary Fiber: 0g
Total Sugars: 26g - Includes 20g Added Sugars
Protein: 5g
Vitamin D: 0.7mcg
Calcium: 150mg
Iron: 0.2mg
Potassium: 200mg

Don’t forget to show us how you’re making your vanilla ice cream on Instagram @FruitStandcom! Nothing makes us happier than when we see you enjoying your fruit. Each time you share your FruitStand experience, you’re supporting small farmers and helping other fruit geeks discover rare and delicious produce sustainably. Try even more vanilla bean recipes from your FruitStand fam on our blog!