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Horizontal overhead image of a white dish of vanilla ice cream with a spoon sticking out of it, with more to the left in a metal loaf pan, and a white kitchen towel topped with a whole pod at the bottom of the frame, on a blue surface with white speckles.

3-Ingredient Vanilla Bean Ice Cream

  • Author: Meghan Yager
  • Total Time: 4 hours, 10 minutes
  • Yield: 1 quart 1x


Simple homemade frozen treats aren’t easy to come by, but this 3-ingredient vanilla ice cream is a cinch to prepare. Try coconut milk for a dairy-free version!


  • 3 1/2 cups raw goat’s, whole cow’s, or coconut milk, divided
  • 4 whole vanilla beans
  • 1 cup pure maple syrup (Grade A dark recommended)


  1. Freeze the bowl of your ice cream maker for at least 24 hours before you start the recipe, or according to manufacturer’s directions.
  2. Put ½ cup milk in your Vitamix or other high-speed blender.
  3. Cut vanilla beans in half lengthwise and scrape the seeds into the blender. Add the maple syrup.
  4. Blend on high until thoroughly incorporated.
  5. Add the remaining milk. Blend until well-combined and frothy. Process in your ice cream maker according to the manufacturer’s instructions.
  6. Transfer to an airtight container with a lid and chill in the freezer until set, about 4 hours.
  • Prep Time: 10 minutes
  • Category: Ice Cream
  • Method: No-Cook, Freezer
  • Cuisine: Dessert

Keywords: vanilla, vanilla bean, vanilla ice cream, dairy-free