Rich, creamy, and impossibly easy—with specks of real vanilla bean in every bite.

If you’ve ever thought homemade ice cream was too complicated or required special equipment, this recipe will change everything.

This no-churn vanilla bean ice cream is made with just three ingredients. It’s decadent. It’s smooth. And thanks to our Amoretti Vanilla Bean Paste, it’s bursting with the deep, aromatic flavor of real Madagascar vanilla beans. No ice cream maker. No eggs. No fuss. Just pure vanilla bean goodness that scoops like a dream.

Why You'll Love It

• Minimal effort, maximum flavor: With only three ingredients, you’ll be shocked at how rich and luxurious it tastes.

• No churn required: All you need is a hand mixer (or some elbow grease) and a freezer.

• That vanilla bean paste though: Amoretti’s Vanilla Bean Paste is the secret star. It’s made using the whole vanilla bean—no gums, no artificial fillers—just bold, pure flavor and real vanilla specks.

Not all vanilla bean pastes are the same—and if you’ve tried different brands, you know it’s about more than just flavor. While others use gums, sugar, or artificial thickeners, we focus on purity and quality.

Amoretti® Vanilla Bean Paste is made from the whole Madagascar vanilla bean—pod and seeds—without added stabilizers. The result is a rich, full-bodied paste with visible specks and bold, authentic flavor.

Recipe Questions:

Can I use vanilla extract instead of vanilla bean paste?
Yes, but you’ll lose some of the depth and those gorgeous vanilla bean flecks. If you do swap, use one of our high-quality vanilla extract and increase the amount to 1 ½ - 2 teaspoons.

How long does homemade no-churn ice cream last?
It’s best within the first 2 weeks, but will technically keep for up to a month. Be sure to store it in an airtight container to prevent ice crystals.

Can I add mix-ins?
Absolutely. Fold in crushed cookies, chocolate chips, or swirls of caramel before freezing. Just be gentle to preserve the creamy texture.

No-Churn 3 Ingredient Vanilla Bean Ice Cream

Ingredients

• 14 ounces sweetened condensed milk
  
• 1 tablespoon Amoretti® Vanilla Bean Paste
• 2 cups heavy whipping cream

Directions

1. In a large bowl, pour in the sweetened condensed milk and mix in the vanilla bean paste. Set aside.
2. In the bowl of a stand mixer add in the heavy cream and whip until soft peaks form.
3. Take the soft whipped cream and fold half the batch until combined. Repeat with the second half.
4. Transfer the entire batch of ice cream to 3 small pints or a 9 inch loaf pan. 
5. Freeze overnight or for 6-8 hours.
6. When ready to serve let the ice cream sit out for 5 minutes to soften for the perfect scoop
7. Top with any of your favorite toppings or just eat it plain!