Contributor post written by Candice Smith
I scream, you scream, we all scream for ice cream!
You asked for it and here it is, Vanilla Bean Ice Cream.
So easy to make and well worth the entire five minutes it takes to whip this recipe up! Whether it’s a hot summer day that makes your taste buds scream for something creamy and cold or just a hankering for something simple and delicious after that Sunday dinner, this one is always a crowd pleaser!
Simple and delicious.
No frills, no complicated steps. Just a few minutes and you too can be enjoying the ice cream that has stood the test of time or add to any warm gooey homemade brownie or crisp.
Everything is better with a scoop of vanilla ice cream, right?
Now that this simple ice cream is made, enjoy its scrumptious state alone or drizzle with fresh raw honey or top with your favorite ice cream toppings and enjoy to your heart’s content!
Homemade Vanilla Bean Ice Cream
- 1 cup whole milk
- 2/3 cup honey
- 2 cups heavy cream
- 1 tsp pure vanilla extract
- 1/8 tsp pure almond extract
- 1 pinch salt
- 1 vanilla bean
- Combine milk and honey. Use a whisk to dissolve the honey completely into milk.
- Add vanilla extract, almond extract, and salt. Then vanilla seeds. Lastly, add Cream to mixture and mix well.
- Chill mixture in a bowl for an hour.
- Process your ice cream in your ice cream maker according to the manufacturer's instruction.
- About 20 minutes later scoop soft ice cream into a plastic or glass container and tap to remove air bubbles.
- Eat soft serve or freeze overnight.
- Scoop and Enjoy!
Do you have a similar recipe for chocolate ice cream?
can I replace condensed milk for honey?
Hey Heather, I personally wouldn’t recommend it. If you can find a good condensed milk, you could try it, but I’m not sure the results will be great.
I am not one for too many kitchen gadgets and I do not own an ice cream machine. Can I make this ice cream without the machine and if so what do I need to do?? Recipe sounds very mouth watering.
Hey CUSHLA, This ice cream recipe does require an ice cream maker to create the classic ice cream texture. Almost every no-churn (no ice cream maker) recipe out there requires sweetened condensed milk. This one is the exception: http://www.strictlydelicious.com/easy-no-churn-vanilla-bean-ice-cream-without-sweetened-condensed-milk-plus-surprise-topping/.
Thanks for sharing this. have been looking for a no egg homemade ice cream recipe to try for my little boy for a while. Just one question is the cream double or single or doesn’t really matter?
Hey Salwa, I use heavy cream. I’m not sure if it’s considered single or double.
This is probably a really dumb question but here goes…Is this recipe ok to make and leave in the freezer for a while or should it be eaten next day?
Hey Kelly, Not dumb at all :). Yep, you can leave it in the freezer for about 3 months :).
Tastes super yummy. Though, if you’re thinking it isn’t important to fully dissolve the honey into the milk first, you’d be incorrect!! I added the honey separately, and it hardened enough that it broke my ice cream machine’s paddle. Whoopsie!
Oh no, Laura, I’m so sorry it broke! I’m glad the ice cream was a delicious treat for you :).
What kind of cones do you buy for your kids?
Hey Adria, I really like the Let’s Do Organic Cones: http://www.edwardandsons.com/ldo_shop_cones.itml.
I love that you don’t use eggs in this recipe. I haven’t used eggs in my ice cream bases for years, but do use arrowroot as a thickening agent. Will definitely give this one a try. Thanks for sharing.
Thank you, Carole. I hope you love the ice cream :).
How much arrowroot did you use?
Your ice cream recipe sounds amazing. However I am allergic to almonds is there something else I can sub for or just omit it.
Thank you, Lori! It’s delicious :). The almond extract may be left out.
I just made this last night with my daughter. Seriously the best ice cream!!!! Thank you! My husband said it reminded him of gelato we ate in Italy!
Hey Heather, I’m so glad you all liked the ice cream!! And now I’m craving homemade ice cream (I have yet to make any this summer) and a trip to Italy ;).
I can’t believe more people haven’t commented on your recipe! LOVE it!!! Whipped it up last night for us and of course, the kiddos and hubby were gushing…”Ooooooo!” Fantastic next day too (although I think the recipe was supposed to say “freeze overnight” instead of refrigerate ;0). I did cut down on the honey, as it seemed a lot, and I am glad I did! My hubby and I agreed that next time, I could cut in half and only use 1/3 c. It will save money and sugar! I really love that you can make ice cream without the added steps and fat of the egg yolk (tempering, straining, etc.). Thanks again Kristin! I appreciate the simple homemade recipes to make it all doable! 🙂
Thank you, Laura! I’m so glad your family loved the ice cream. It’s getting to that time of year again…hot days and homemade ice cream.
Thank you for letting me know about the refrigeration, I’ll make sure that’s changed ;).
How much does it make
Hey Michelle, This ice cream will make about 5-6 cups worth of ice cream.
great tip irit! thanks
try adding two egg yolks and 1tb arrowroot and you will get a creamier texture.