Indulge in the creamiest no churn vanilla bean ice cream anytime you like this summer! Made in minutes and ready to eat straight from the freezer; just dish it up or fill a cone!

Yield: about 2 pints
Prep time: 10 minutes
Freeze time: 3 hours

Creamiest No Churn Vanilla Bean Ice Cream

Picture it: a blistering hot day, a welcome and cooling breeze every now and then and the most delicious gourmet-style ice cream you've ever tasted but made by you. That's what you could have when you whip up this ice cream. I promise you, it's so good and so easy. You don't need to fuss around with an ice cream maker and you don't have to worry about frozen milk leaving nasty ice crystals in it. You'll be left with smooth-as-anything, dead creamy vanilla bean ice cream. And if you're a vanilla fiend like me, go right ahead and boost the vanilla to insane amounts. It'll taste even better.

We've been making this ice cream since 2013 and using it (without the vanilla) as a base for lots of other lovely flavours. It truly became our go-to flavour and it works so well with a thick wedge of gluten free chocolate cake. Match. Made. In. Heaven.

Ingredients:

For the vanilla bean ice cream
1 tablespoon vanilla extract
2 vanilla pods
4 egg yolks
10 grams vanilla sugar
60 grams sugar
600 ml double cream
Need a conversion? Use this handy chart.

How to Make the Best No Churn Ice Cream

A friend of mine made this ice cream for Thanksgiving and immediately sent me a message on Facebook telling me how creamy and easy it was. She'd never tried making ice cream before and wasn't sure how it'd turn out. Usually, when I make it, it doesn't last in the house long enough to do other things with it like serve it with a hot apple pie or anything, but I can imagine this would be absolutely divine with a classic gluten free apple pie!

Instructions:

1. Halve the vanilla pods lengthwise and scrape out the seeds. Set the seeds aside and keep the pod.
2. Pour the cream into a saucepan, add the pods and bring to the boil. Add both sugars and stir with a wooden spoon until it has dissolved.
3. Put the egg yolks in a large bowl with the vanilla extract. Whisk together until incorporated. Slowly whisk in the hot cream mixture. Tip: to prevent your ice cream from curdling, whisk in a bit of the hot cream first. Whisk it thoroughly to temper the yolks before adding the rest of the cream.
4. Sieve the cream and yolk mixture into a bowl, discarding the vanilla pods and adding in the vanilla seeds. Stir well and pour into a plastic container and freeze for three hours. 
   

Keep Cool this Summer:

Vegan Honeyed Avocado Ice Cream

Gluten Free Nutella and Nesquick Popsicles

Sonic Copycat Watermelon Fresh Fruit Slush