No Churn Vanilla Bean Ice Cream

Summer is almost here and you know what that means, it’s the season of ice cream! If you’re like me, ice cream is a thing all year long, but summer is definitely the perfect time to indulge in ice cream since it helps beat the heat .

I’ve made a version of this recipe many years ago and I can vouch for the fact that this is a great ice cream to pull together when you don’t have an ice cream maker or just want to make a quick, yet good ice cream.

The classic vanilla bean ice cream is great because you can add any topping you want or use it to top those summer fruit cobblers and crumbles. The sky is the limit!

Easy Vanilla Bean Ice Cream

Ingredients:

One 14 oz can sweetened condensed milk

2 cups heavy whipping cream

1 vanilla bean

1 teaspoon vanilla extract

Directions:

In a mixer fitted with the whisk attachment whip the heavy whipping cream until peaks form. In a loaf pan or freezer friendly container add the sweetened condensed milk. Split one vanilla bean scrape the seeds from the bean, then add the seeds to the sweetened condensed milk. Stir in the vanilla extract then fold in the whipped cream. Cover your container with cling wrap then freeze overnight. Enjoy!