No Churn Vanilla Bean Maple Ice Cream

This no churn ice cream is made with vanilla bean and maple syrup. It’s super creamy and easy to make at home with no ice cream maker required!

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Delicious No Churn Vanilla Bean Maple Ice Cream made in just a few minutes, and without the fancy ice cream machine! All you need is some heavy cream, a can of sweetened condensed milk, a small can of condensed milk, and a vanilla bean. Go gather your ingredients, and make this vanilla maple ice cream!

INGREDIENTS NEEDED TO MAKE THUS NO CHUEN VANILLA BEAN MAPLE ICE CREAM

Heavy cream – Make sure to use heavy whipping cream with 36-40% fat. This will give your ice cream a smooth texture and creamy taste.

Condensed milk – Sweetens ice cream to enhance the flavors, and it also lowers the freezing point to provide a smooth and creamy texture.

Evaporated milk – This has a similar character to condensed milk, but this one is unsweetened. So, adding evaporated milk to the mixture creates a creamier final product without making the ice cream way too sweet.

Vanilla – You can use vanilla extract, vanilla bean paste, or real vanilla bean. I love those tiny specks on my ice cream, it’s beautiful and delicious. So, I’d suggest adding real vanilla beans to your ice cream.

Maple syrup – Feel free to use your favorite maple syrup! Any grades will work.

EQUIPMENT YOU’LL NEED

1. Large bowls
2. Stand mixer or hand mixer
3. Rubber spatula
4. 9 x 5 inch loaf pan

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NO CHURN VANILLA BEAN MAPLE ICE CREAM

(Be sure to check the recipe card below for the full ingredients list & instructions)

1. Place a 9×5 inch loaf pan in the freezer to chill, and place a large bowl or your stand mixer bowl in the fridge to chill, for at least 20 minutes.
2. Make a slit down the centers of both vanilla beans and scrape out all the vanilla seeds with the back of the knife.
3. In a separate large bowl, whisk together the condensed milk, evaporated milk, maple syrup, and vanilla seeds until well combined, set aside. Make sure the vanilla seeds are evenly distributed into your mixture.
4. In the prepared chilled bowl, beat cold heavy cream until it forms soft-medium peaks. Reduce the mixer speed to low speed, then slowly add the milk mixture, and blend well until smooth.
5. Pour the mixture into the chilled 9×5 inch loaf pan. Smooth out the top, cover tightly with plastic wrap, and freeze until solid, for at least 6 hours.

TIPS FOR MAKING THE BEST NO CHURN ICE CREAM

• Whipping cream works so much better when it’s cold. I usually put my mixer bowl and the whisk attachment in the fridge for at least 20 minutes before I start. This will help the cream thicken faster. Beat the heavy cream until it’s light and fluffy, medium-soft peaks.
• There’s no substitute for the heavy whipping cream. Do not use half and half or low-fat cream.
• Use vanilla bean or vanilla bean paste if you love those tiny vanilla specks on your ice cream.
• You can adjust your maple syrup to your taste. I usually add 3 tablespoons of grade A maple syrup, but you can also skip the maple syrup and make it a pure vanilla ice cream.

No Churn Vanilla Maple Ice Cream

Yield: 1 loaf

This no churn ice cream is made with vanilla bean and maple syrup. It's super creamy and easy to make at home with no ice cream maker required!

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Ingredients

• 2 + 1/2 cups heavy whipping cream, cold
• 1 can (14 oz) condensed milk
• 3/4 cup evaporated milk
• 2 vanilla beans
• 3-4 tablespoons maple syrup

Notes

Place a 9×5 inch loaf pan in the freezer to chill, and place a large bowl or your stand mixer bowl in the fridge to chill, for at least 20 minutes.

Make a slit down the centers of both vanilla beans and scrape out all the vanilla seeds with the back of the knife.

In a separate large bowl, whisk together the condensed milk, evaporated milk, maple syrup, and vanilla seeds until well combined, set aside. Make sure the vanilla seeds are evenly distributed into your mixture.

In the prepared chilled bowl, beat cold heavy cream until it forms soft-medium peaks. Reduce the mixer speed to low speed, then slowly add the milk mixture, and blend well until smooth.

Pour the mixture into the chilled 9x5 inch loaf pan. Smooth out the top, cover tightly with plastic wrap, and freeze until solid, for at least 6 hours.

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