Easy Vanilla Ice Cream (No Eggs)
User Reviews
5
-
Prep Time
25 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 25 mins
-
Servings
10
-
Calories
238 kcal
-
Course
Dessert
-
Cuisine
American, International
Easy Vanilla Ice Cream (No Eggs)
Description
The recipe begins by whisking cold milk and sugar until the sugar dissolves, then blending in heavy cream and vanilla extract for a straightforward base. If desired, vanilla bean seeds can be added for intensified flavor. The mixture is chilled to ensure thorough cooling before churning, which typically takes 20-25 minutes in an ice cream maker, producing a consistency similar to soft serve.
After churning, the ice cream is transferred to a freezer-safe container and frozen for at least two hours to firm up. The absence of eggs makes this ice cream lighter in texture compared to custard-based versions but still creamy due to the fat content of the dairy.
This no-egg vanilla ice cream can be enjoyed plain or enhanced with sauces, berries, or sprinkles as desired. It offers a simple option requiring fewer ingredients and avoids the tempering process associated with traditional egg-based ice creams.
Notes mention that while the texture is lighter than egg-based ice cream, the flavor remains excellent and creamy. Use of high-quality vanilla and freshly scraped vanilla bean seeds can elevate the flavor. A trusted ice cream maker model is referenced for consistent results.
Ingredients
- 1 c milk very cold, whole
- ¾ c granulated sugar
- 2 c heavy cream very cold
- 1 TB vanilla extract pure
Optional:
- 2 vanilla bean pods
Instructions
- In a medium bowl, add milk and sugar. Whisk well until sugar is dissolved. Add heavy cream and vanilla extract, stirring to combine. If desired, split vanilla bean pods in half and scrape out the seeds into the milk mixture. Whisk to fully incorporate. Place bowl into freezer for about 15 minutes, to chill the mixture.
- Turn on ice cream maker. Use rubber spatula to transfer mixture into the frozen freezer bowl and churn according to your machine’s manufacturer instructions, generally 20-25 minutes. Mixture will be soft and creamy, with a consistency similar to soft serve.
- Use rubber spatula to fully transfer ice cream into a freezer-safe container (we use a metal loaf pan). Cover and freeze at least 2 hours, or until ice cream firms up. Serve with caramel sauce, hot fudge sauce, fresh berries, sprinkles, or simply as-is.
Notes
- The absence of egg yolks makes the ice cream lighter but still creamy thanks to whole milk and heavy cream.
- Adding vanilla bean seeds enhances the vanilla flavor for a richer taste.
- Use freshly grated vanilla bean seeds rather than vanilla bean paste or artificial flavoring for best results.
- After churning, freeze the ice cream at least two hours to achieve a firmer texture like traditional ice cream.
- Store-bought grated cheese is too grainy for sauces, so freshly grated Parmigiano Reggiano is recommended for smooth texture.
- The recipe is compatible with the Cuisinart Ice Cream Maker model used frequently for reliable churning results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 22mg | 1% |
| Potassium | 84mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
