No-Churn Vanilla Bean Ice Cream for Winter
Craving a comforting treat to cozy up with this winter? Look no further than this decadent and creamy No-Churn Vanilla Bean Ice Cream! Made with simple ingredients and no fancy equipment needed, it’s the perfect way to satisfy your sweet tooth on chilly evenings.
Ingredients:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 vanilla bean, split and seeds scraped out
- 1 tsp vanilla extract
Instructions:
- 1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
- 2. Gently fold in the sweetened condensed milk, vanilla bean seeds, and vanilla extract until well combined.
- 3. Transfer the mixture to a freezer-safe container and freeze for at least 6 hours, or until firm.
- 4. Scoop and enjoy this creamy and velvety vanilla bean ice cream on its own or with your favorite toppings!
Nutrition Information:
Serving Size: 1/2 cup
Calories: 280
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 75mg
Total Carbohydrates: 26g
Sugars: 25g
Protein: 4g
Popular questions:
- Q: Can I use regular milk instead of heavy cream?
- A: Heavy cream gives this ice cream its creamy texture, but you can try using half-and-half or coconut cream for a lighter version.
- Q: Can I substitute vanilla extract for vanilla bean?
- A: Yes, you can use 1 tbsp of vanilla extract if you don’t have a vanilla bean on hand.
- Q: How long can I store this ice cream in the freezer?
- A: This ice cream can be stored in the freezer for up to 2 weeks. Just make sure to keep it in an airtight container.
- Q: Can I add mix-ins like chocolate chips or nuts?
- A: Feel free to customize this recipe with your favorite mix-ins for added crunch and flavor.
Helpful tips:
- Add a pinch of salt to enhance the flavors of the ice cream.
- For a more intense vanilla flavor, add an extra tsp of vanilla extract.
- Make sure the heavy cream is cold before whipping it to achieve stiff peaks.
Expert Secrets:
- Chilling the mixing bowl and whisk in the freezer for 15 minutes before whipping the cream can help it whip up faster.
- For a smoother texture, strain the mixture through a fine mesh sieve before freezing.
