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Creamy No-Churn Vanilla Bean Ice Cream with Berry Swirl

no-churn vanilla bean ice cream - featured image
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A rich and creamy no-churn vanilla bean ice cream with a vibrant berry swirl, perfect for a quick and easy homemade summer treat without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (475 ml) cold heavy cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 whole vanilla bean, split and scraped (or 1 tbsp pure vanilla extract as substitute)
  • 1 cup (150 g) fresh or frozen mixed berries (blueberries, raspberries, strawberries)
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

  1. Prepare the berry swirl: In a small saucepan, combine 1 cup of fresh or thawed berries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8–10 minutes. Let cool completely. Optionally, push through a fine mesh sieve to remove seeds.
  2. Scrape the vanilla bean: Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Set seeds aside.
  3. Whip the cream: In a large chilled mixing bowl, pour 2 cups of cold heavy cream. Using an electric mixer, beat on medium-high speed until soft peaks form, about 3-4 minutes.
  4. Mix the condensed milk and vanilla: In a separate bowl, combine 1 can of sweetened condensed milk with the vanilla bean seeds or vanilla extract. Stir until smooth.
  5. Fold the mixtures: Gently fold the condensed milk mixture into the whipped cream using a spatula, being careful not to deflate the cream.
  6. Layer the ice cream: Pour half of the ice cream base into a freezer-safe container. Spoon half of the cooled berry swirl over it in dollops. Use a knife or skewer to swirl the berries gently through the ice cream. Repeat with the remaining ice cream base and berry swirl to create a marbled effect.
  7. Freeze: Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours or preferably overnight until firm.
  8. Serve: Let ice cream sit at room temperature for about 5 minutes before scooping to soften slightly. Enjoy!

Notes

Chill mixing bowl and whisk attachments for better whipping results. Use a light hand when folding to keep air in the cream. Cook berries to reduce water content and prevent ice crystals. Do not over-swirl berry mixture to maintain visible ribbons. Let ice cream soften 5 minutes before serving for best texture. For dairy-free version, substitute heavy cream with full-fat coconut cream and sweetened condensed coconut milk.

Nutrition

Keywords: no-churn ice cream, vanilla bean ice cream, berry swirl, easy ice cream recipe, homemade ice cream, summer dessert

Find it online: https://spoonette.com/creamy-no-churn-vanilla-bean-ice-cream-with-berry-swirl-easy-recipe/