No Egg Vanilla Ice Cream
This No Egg Vanilla Ice Cream Recipe is a rich, creamy, and egg-free alternative to traditional vanilla ice cream. Made with simple ingredients, it delivers a smooth texture and deep vanilla flavor without the need for eggs. Perfect for those with dietary restrictions or anyone looking for an easy homemade ice cream recipe, this treat is a guaranteed favorite for all ages!
Equipment
- Medium saucepan – For heating the ice cream base.
- Whisk – To mix the ingredients smoothly.
- Mixing bowl – For cooling and chilling the ice cream mixture.
- Measuring cups and spoons – To ensure accurate ingredient portions.
- Ice cream maker (optional) – For a quicker and smoother churning process.
- Shallow freezer-safe container – To store and freeze the ice cream.
- Plastic wrap or parchment paper – To cover the ice cream and prevent ice crystals.
Ingredients
- 2 cups heavy cream or full-fat coconut milk for a dairy-free option
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 pinch salt
- 1 tablespoon cornstarch optional, for a creamier texture
Instructions
Step 1: Heat the Ice Cream Base
- In a medium saucepan, combine heavy cream, whole milk, sugar, and salt over medium heat.
- Stir continuously until the sugar dissolves completely, but do not let the mixture boil.
- If using cornstarch, mix it with 2 tablespoons of milk separately to create a slurry, then stir it into the saucepan. Cook for another minute until slightly thickened.
Step 2: Add the Vanilla & Cool the Mixture
- Remove from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 3: Churn the Ice Cream
- With an Ice Cream Maker:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (about 20–25 minutes).
- Once it reaches a soft-serve consistency, transfer it to a freezer-safe container.
- Without an Ice Cream Maker:
- Pour the mixture into a shallow freezer-safe container.
- Freeze for 30 minutes, then stir vigorously with a fork or whisk.
- Repeat this stirring process every 30 minutes for about 3–4 hours until it reaches a creamy consistency.
Step 4: Freeze Until Firm & Serve
- Cover the ice cream with plastic wrap or parchment paper to prevent ice crystals.
- Freeze for at least 4 hours or until firm.
- Let it sit at room temperature for 5–10 minutes before scooping. Serve and enjoy!
Notes
- For a Dairy-Free Version: Use full-fat coconut milk instead of heavy cream and whole milk.
- For Extra Creaminess: Adding 1 tbsp of cornstarch helps achieve a smooth texture without eggs.
- Sweetener Alternatives: You can replace granulated sugar with honey, maple syrup, or a sugar substitute.
- Storage Tip: Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the ice cream surface to prevent ice crystals.
- Flavor Variations: Add chocolate chips, fruit purees, or caramel swirls during the last minutes of churning for unique flavors.