Vanilla Bean Ice Cream

Published July 11, 2014. Updated August 21, 2019

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Today I had one of the best ice cream cones I’ve ever had! It is the ice cream pictured above, but I also drizzled a generous amount of this salted caramel sauce over it. That statement of this being one of the best is big for me. I’d consider myself somewhat of an ice cream connoisseur. It is one of my favorite foods after all. I eat it on average 3 – 4 times a week, sometimes it’s as many as 7. Wise? Maybe not. True? Yes. I just never get sick of it, ever. I eat healthy-ish throughout the day so I can splurge on ice cream after dinner. It’s also probably safe to say I’m addicted. I think about ice cream far too much I’m sure. As picky as I am about good ice cream, I’m definitely adding my stamp of approval to this one.

Vanilla Bean Ice Cream (with a secret ingredient!) | Cooking Classy

This wouldn’t seem to be anything extravagant and over that top, but oh how it is. Especially when you put in in a homemade ice cream cone (I use this ice cream cone maker here, if you are looking to buy one) and when you top it with that aforementioned salted caramel sauce. This is real life dreams right here! It’s so incredibly rich and creamy, it has just the right amount of sweet and it’s just all around completely satisfying. And when you add all the real vanilla bean seeds it just take it to a whole new level (no ground vanilla bean pods like that you may find in the store bought versions). And have I mentioned the secret ingredient? Sour cream. That may seem strange, like it may add a sour flavor or something but it doesn’t at all. It just adds more depth of flavor to this and delicately balances out the sweetness. It also insures you are going to stay true to the creamy texture it’s meant to have.

Another thing about this is that you don’t need egg yolks to create and unbelievably good ice cream. I still use them half the time but you can get just as much of a luxurious ice cream without them, and with this ice cream specifically, I don’t like the color they add. I wanted something nicely white without that pale yellow tint to it.

Yes, I think I might just go enjoy just a spoonful more. All this talk is making me crave it all over again :). Oh and if you are looking for really good vanilla beans at a fair price, I sell them!


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5 from 1 vote

Vanilla Bean Ice Cream

A rich and creamy ice cream that's swirled with sweet vanilla beans.
Servings: 8
Prep10 minutes
Cook10 minutes
Ready in: 5 hours



  • In a small mixing bowl, whisk together 1/4 cup milk with the cornstarch until smooth, set aside.
  • In a medium saucepan, combine remaining 1 3/4 cup milk, the cream, sugar, corn syrup, vanilla bean seeds and vanilla bean pod. Bring mixture just to a boil over medium-high heat, stirring frequently to dissolve sugar.
  • Once it reaches a boil, whisk cornstarch mixture once more, and while whisking milk mixture in saucepan, slowly pour cornstarch mixture into saucepan. Reduce heat slightly, while stirring constantly, allow mixture to bubble and cook about 1 - 2 minutes longer until has thickened and it coats the back of a wooden spoon.
  • Remove from heat and whisk in sour cream. Pour into a heat proof bowl. Cover mixture with wax paper, pressing directly against the surface of the mixture to prevent a skin from forming, and refrigerate until chilled through* (after which I also recommend freezing for 30 minutes, then stirring - yes before processing it in the ice cream maker, unless you have a really professional grade one. It gives the ice cream a better texture and gives the ice cream maker a head start).
  • Process mixture in an ice cream maker according to manufactures instructions. Transfer mixture to an airtight container and freeze until firm (if your freezer is as cold as mine, let it rest at room temp several minutes before serving for optimal results. It should be semi-soft).


*If you are looking for a speed chill method before processing, you can set the bowl with ice cream mixture in another large bowl, (I use my large dutch oven), then place ice around bowl and pour cold water over ice, then place in freezer and stir about every 10 minutes until mixture is very cold (returning wax paper over top to cover after stirring).
Nutrition Facts
Vanilla Bean Ice Cream
Amount Per Serving
Calories 347 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Cholesterol 91mg30%
Sodium 58mg3%
Potassium 135mg4%
Carbohydrates 28g9%
Sugar 24g27%
Protein 3g6%
Vitamin A 1018IU20%
Vitamin C 1mg1%
Calcium 116mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Janel

    Have you experimented with waffle cone recipes? Can you share which recipe you use? Yours look amazing!

  • Noreen

    Jaclyn: looks so good…but if I wanted to use the egg yolk version, how would I incorporate into the recipe?

    • Jaclyn

      Jaclyn Bell

      I would probably use 3 egg yolks in place of the cornstarch, and heat the cream first until nearly boiling, then whisk the eggs with the sugar until pale and add a little bit of the hot milk to the egg mixture then return it all to the pan and cook and stir over medium-low heat until thickened.

  • Jocelyn

    This is a terrific recipe! Sadly, I didn’t have any vanilla bean on hand, but 2 tsp. pure vanilla extract did the trick. Also, I only used 3/4 cup whipping cream and substituted 1% milk for the rest, but the ice cream still tastes rich and has a wonderful texture.

    I love how this recipe doesn’t use any eggs. Masterful!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked it Jocelyn! Thanks for leaving a comment!

  • Katrina @ Warm Vanilla Sugar

    Vanilla bean ice cream makes my heart sing!! LOVE this!

  • Kayle (The Cooking Actress)

    ohh yes-that vanilla ice cream looks absolutely perfect!

  • Thalia @ butter and brioche

    yum this ice-cream loos divine! i can never go past a good vanilla bean flavoured dessert… definitely a recipe i see myself making. thanks for sharing!