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close up of vanilla ice cream

The Creamiest Vanilla Bean Ice Cream Recipe

Course Dessert
Author Sharon @ Nut Free Wok


  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 vanilla bean I use Rodelle Vanilla
  • 1 pint 2 cups heavy whipping cream


  1. Freeze ice cream maker freezer bowl overnight.
  2. Add milk and sugar to a small sauce pan.
  3. Use a sharp knife and split the vanilla bean in half lengthwise and scrape the black seeds and add the paste and vanilla bean to the milk.
  4. Simmer the milk on low heat until the milk starts to bubble and the sugar is dissolves, remove from heat, and allow the milk to cool to room temperature.
  5. Place the vanilla milk, the heavy cream, and a large clean mixing bowl in the back of your refrigerator for a few hours or overnight.
  6. When you are ready to make your ice cream, vigorously shake the carton of cream for 1 minute and place in the freezer for a few minutes.
  7. Plug in the ice cream maker, have all your parts ready, and leave the frozen ice cream freezer bowl in the freezer until the last minute.
  8. Shake the whipping cream container again and empty it into the whipping cream into the chilled mixing bowl (scoop out any lumps of cream that might still be in the container).
  9. Use an electric hand mixer to whip the whipping cream until it's thickened and doubled in volume, 1-2 minutes, stop before it makes peaks.
  10. Add the vanilla milk mixture and mix for 1 minute (discard or reserve the vanilla bean for other purposes).

  11. Pour the vanilla base into the freezer bowl and set it up according per your machine's instructions.
  12. Churn for 20-25 minutes until the ice cream thickens.
  13. Transfer the partially frozen ice cream mixture into a 6 cup or larger capacity container, cover, and freeze for 4 hours or more before serving.