No Egg Ice Cream
This No Egg Ice Cream recipe is a simple and creamy alternative to traditional ice cream, made without eggs. Using a combination of heavy cream, sweetened condensed milk, and vanilla, this eggless ice cream delivers a smooth, rich texture without the need for a custard base. It’s perfect for those with dietary restrictions or anyone who wants a quick and easy homemade ice cream. The recipe is customizable to your favorite flavors and mix-ins, making it a fun and versatile treat!
Equipment
- 1 mixing bowl
- (1) Whisk
- 1 Ice cream maker (or freezer-safe container for no-churn method)
- 1 spatula
- 1 airtight container (for storing ice cream)
Ingredients
- 2 cups Heavy cream
- 1 can 14 oz Sweetened condensed milk
- 1 tsp Vanilla extract
- 1/2 cup Whole milk optional, for a lighter texture
- 1/4 cup Sugar optional, adjust to sweetness preference
- Optional mix-ins: chocolate chips crushed cookies, fruit purees, etc.
Instructions
Prepare the ice cream base:
- In a large mixing bowl, whisk together the heavy cream and sweetened condensed milk until smooth and fully combined. Add vanilla extract and mix in any optional flavorings, like cocoa powder or coffee, if desired.
Add optional mix-ins:
- If you’re adding mix-ins like chocolate chips or crushed cookies, stir them into the base now.
Churn the mixture:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes). The mixture should thicken and resemble soft-serve consistency.
Freeze:
- Transfer the churned ice cream into an airtight container. Smooth the top with a spatula, cover with plastic wrap (directly on the surface), and seal with the lid. Freeze for at least 4-6 hours, or overnight, until firm.
Serve and enjoy:
- After freezing, let the ice cream sit out for 5-10 minutes before scooping to make it easier to serve. Enjoy!
Notes
- No Ice Cream Maker? You can make this recipe without an ice cream maker by using the no-churn method. Simply pour the mixture into a freezer-safe container and stir every 30 minutes for about 2-3 hours to break up ice crystals. Freeze until firm.
- Dairy-Free Option: Use coconut cream and dairy-free condensed milk for a completely dairy-free version.
- Sweetness Adjustments: If you prefer a less sweet ice cream, reduce or omit the additional sugar, as sweetened condensed milk already provides significant sweetness.
- Mix-In Ideas: Get creative with your mix-ins! Chopped fruit, chocolate chips, marshmallows, or cookie dough are excellent additions.