Vanilla Bean Ice Cream - No Churn & 3 Ingredients
Vanilla Bean Ice Cream - No Churn & 3 Ingredients takes about 6 hours and 15 minutes from beginning to end. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 21g of fat, and a total of 298 calories. This recipe serves 10. It is brought to you by Rachel Cooks. A few people made this recipe, and 46 would say it hit the spot. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up heavy cream, sweetened condensed milk, vanilla bean paste, and a few other things to make it today. With a spoonacular score of 19%, this dish is rather bad. No Churn Roasted Berry Vanilla Bean Ice Cream, 3-Ingredient No-Churn Vanillan Ice Cream, and No-Churn Vanilla Raspberry Swirl Ice Cream are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
2 cups heavy cream, cold
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla bean paste
Equipment:
bowl
mixing bowl
stand mixer
hand mixer
loaf pan
aluminum foil
Cooking instruction summary:
Pour sweetened condensed milk into a large bowl.Mix vanilla bean paste into sweetened condensed milk.Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes - less if youre using a stand mixer).Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, its important not to over mix as that will deflate the mixture. Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).
Step by step:
1. Pour sweetened condensed milk into a large bowl.
2. Mix vanilla bean paste into sweetened condensed milk.
3. Pour the heavy cream into a separate mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks (3 minutes - less if youre using a stand mixer).Scoop one large spoonful of the whipped cream and mix it gently into the sweetened condensed milk mixture.
4. Add the rest of the whipped cream and fold it in until it is smooth and silky. A few small lumps may remain, its important not to over mix as that will deflate the mixture.
5. Spread into a 8 or 9-inch loaf pan. Freeze for at least 6 hours or until firm (I cover with foil to prevent freezer burn).
Nutrition Information:
covered percent of daily need
