Easy No Churn Vanilla Ice Cream
- 1 vanilla bean
- 2 c. heavy cream
- 14 oz. sweetened condensed milk
- Cut the vanilla bean in half lengthwise and carefully scrape out the seeds with a sharp knife. Set aside.
- In a large mixing bowl, beat the heavy cream at high speed until stiff peaks form. Add the sweetened condensed milk and vanilla bean seeds and stir to combine.
- Pour mixture into a bread pan or freezer-safe container. Cover and freeze for 4 hours or overnight.
Optional, to serve:
Whipped cream, maraschino cherries, chopped nuts, or favorite choice of toppings