The Best Homemade Vanilla Bean Ice Cream Recipe

Whether you’re serving it on its own, topping a warm slice of pie, or sandwiching it between cookies, this vanilla bean ice cream is a timeless treat everyone loves.

This easy vanilla bean ice cream recipe comes together with just a few simple ingredients:

Heavy cream: It gives the ice cream its thick, luxurious texture. It adds richness and smoothness that make every bite feel extra indulgent.

Sweetened condensed milk: Sweetened condensed milk brings the perfect amount of sweetness and creaminess, no extra sugar needed. It also helps create that soft, scoopable texture.

Vanilla beans: They are the true star of the recipe. They add bold, aromatic flavor to the ice cream. If you can’t find vanilla beans or they’re just a bit too pricey, vanilla bean paste is a great alternative. You can usually find it at Amazon, Walmart, or even Michaels. No paste? No problem, use two tablespoons of vanilla extract instead!

Vanilla extract: It helps deepen and round out the flavor, giving the ice cream a well-balanced, classic vanilla taste.

Making your own vanilla bean ice cream at home is easier than you think, and the results are rich, creamy, and full of real vanilla flavor. Here’s how to do it step by step:

Whip the cream until fluffy: Pour the heavy cream into a large mixing bowl and whip it on high speed for 3 to 5 minutes, until it forms soft, fluffy peaks.

Add the condensed milk and vanilla extract: Pour in the sweetened condensed milk and vanilla extract, then gently fold everything together until the mixture is smooth with no visible streaks.

Scrape and stir in the vanilla beans: Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Stir the seeds into the mixture to infuse that bold vanilla flavor throughout.

Transfer to a pan and freeze: Pour the mixture into a loaf pan or bread pan, smooth out the top, and cover tightly with plastic wrap. Freeze for 6 to 8 hours, or until it’s fully set and scoopable.

To make this homemade vanilla bean ice cream as smooth, rich, and flavorful as possible, here are a few helpful tips to keep in mind:

Use cold heavy cream: Make sure your cream is straight from the fridge before whipping—it helps it thicken faster and hold its shape better.

Fold gently, don’t stir hard: When combining the whipped cream with the condensed milk, use a gentle folding motion to keep the mixture light and airy. This is key for that soft, scoopable texture.

Don’t skip the real vanilla: Vanilla bean seeds give the ice cream its signature flavor and those tiny black specks that feel fancy. But if you’re using vanilla bean paste or extract, make sure it’s good quality, as it really makes a difference.

Let it freeze undisturbed: Cover the pan tightly and resist the urge to peek too often. A full 6–8 hours of freeze time results in the best texture.

Once your homemade vanilla bean ice cream is fully frozen, store it in an airtight container to keep it fresh and creamy. A loaf pan works great, but you can also transfer it to a reusable ice cream tub with a lid to help prevent freezer burn. It’ll stay at its best for about 2 weeks, though it’s usually gone long before that!

When you're ready to serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly. This makes it easier to scoop and brings out the rich vanilla flavor. Want to take it up a notch? Serve it over warm fruit crisps, brownies, or sandwiched between two cookies for a fun twist. It also pairs perfectly with a drizzle of caramel or a sprinkle of crushed nuts.

This homemade vanilla bean ice cream is delicious on its own, but you can easily customize it to suit your taste or the season.

For a fruity twist, top your vanilla bean ice cream with homemade strawberry sauce. Just simmer fresh strawberries with sugar and lemon juice for 10 minutes until syrupy.

For extra flavor, try adding crushed Oreos, swirls of peanut butter, or ribbons of homemade caramel just before freezing. Want something a little unexpected? A pinch of cinnamon, espresso powder, or even chopped toasted nuts can add a unique twist.

If you're keeping it simple, you can swap the vanilla bean for vanilla bean paste or a high-quality extract and still get that rich, classic flavor.

Vanilla bean ice cream pairs beautifully with just about any dessert, making it a go-to for finishing off a meal.

Scoop it over a warm slice of apple pie, fruit skewer, or fudgy brownies for a comforting combo that never misses. It also goes great with grilled fruit like pineapple or peaches and makes a dreamy topping for chocolate lava cake. Want to keep it playful? Sandwich it between two cookies for an easy homemade ice cream sandwich that both kids and adults will love.

Sometimes the best way to enjoy it is with nothing at all, just a spoon and a moment to savor.

This vanilla bean ice cream is proof that simple ingredients can create something truly special. With its rich, creamy texture and real vanilla flavor, it’s the kind of homemade treat that never goes out of style. Whether you're enjoying it on its own or paired with your favorite dessert, it’s a recipe worth keeping in your freezer rotation. 🙂

While both are delicious, vanilla bean ice cream uses the seeds from a real vanilla bean, which gives it a stronger, more natural flavor and those signature black specks. Regular vanilla ice cream often uses only vanilla extract or vanilla bean paste.

You can find real vanilla beans at most grocery stores, in the baking aisle or spice section. They’re also widely available online. Look for plump, glossy beans for the best flavor in your ice cream base.

This vanilla bean ice cream recipe is not a traditional ice cream custard since it doesn’t use egg yolks. It’s lighter and easier to make, but still ultra creamy thanks to heavy cream and sweetened condensed milk.

For best results, stick with heavy cream as it provides the rich texture essential for a creamy vanilla bean ice cream. Using whole milk alone may make it icier.

Yes! This is a true no-churn vanilla bean ice cream recipe—no ice cream maker needed. There are no eggs, no cooking, and no fancy equipment. Just whip, mix, and freeze for a rich and creamy homemade treat that’s incredibly easy to make.

Yes! If you prefer a traditional custard-style ice cream, you can add 4–6 egg yolks and cook the mixture for a richer base. Just keep in mind that this recipe changes from a no-churn recipe to a cooked version.

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