Smooth & Creamy Vanilla Ice Cream Recipe | Vegetarian Times Skip to main content

Smooth & Creamy Vanilla Ice Cream

This vanilla bean–flecked ice cream is delicious on its own, and makes the perfect base for fresh fruit add-ins. Simply stir 1 1/4 cups puréed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or nectarines once you’ve made the ice cream. Sweetened condensed milk and Greek yogurt keep the mixture creamy without using eggs or heavy cream.



Ingredient Line: 
1 ½ cups 1% milk
Ingredient Line: 
1 14-oz. can sweetened condensed milk
Ingredient Line: 
3 Tbs. sugar
Ingredient Line: 
½ vanilla bean
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1 ½ cups low-fat Greek yogurt


1. Combine milk, condensed milk, and sugar in medium saucepan. Split vanilla bean, scrape seeds into mixture, and add bean pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat, and cool 30 minutes. Whisk in yogurt, transfer to covered container, and refrigerate overnight.

2. Remove bean pod. Pour ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.

Nutrition Information: 

7 g
Total Fat: 
5 g
Saturated Fat: 
3 g
35 g
20 mg
88 mg
0 g
35 g
Makes 1 quart

Comments on this Recipe

@ VeggieLover: I am not sure! I never made this but I know they have lactose free milk so maybe you can try that. Im lactose intolerant can do what I do pop a pill lol, it sucks but it helps me enough the dairy :)

This ice cream is just what it says, "smooth and creamy." My family loved the vanilla flavor. It's a perfect dessert for a hot summer day!

Hi, I'm lactose intolerant. Can the 1% Milk be substituted for almond milk?