Easy Homemade Vanilla Ice Cream Recipe (No Eggs)

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Whip up this easy vanilla ice cream recipe in minutes, then let the machine work its magic. No eggs, no cooking, just pure creamy bliss!

Who doesn’t love rich, creamy homemade vanilla ice cream? Especially when it whips up in about three minutes and there’s no cooking required!

No need for fancy techniques or special ingredients—just simple ingredients and a good ice cream machine. Whether it’s your first time or your hundredth, this one’s a family favorite.

It’s the perfect base for favorite mix-ins like chocolate chips, peanut butter cups, or fresh fruit. Want to drizzle caramel sauce, hot fudge sauce, or strawberry sauce on top? Go for it.

This eggless ice cream is incredibly versatile and endlessly delicious.

Why You’ll Love This Recipe

• No egg yolks or raw eggs required
• No stovetop cooking needed
• Made with just five simple ingredients
• Creamy, smooth texture with rich vanilla flavor
• Ready for the ice cream machine in a few minutes
• Great base for mix-ins or toppings
• Kid-friendly and safe for those avoiding eggs
• Stores well in an airtight container

A Note About Equipment…

I LOVE this Cuisinart Ice Cream Maker – this recipe whips up like a dream! This recipe can be to soft-serve consistency in as little as 30 minutes with this baby!

Ingredients for Egg Free Ice Cream Recipe

• 2 cups heavy cream
• 1 cup milk (whole milk is best)
• 1/2 cup white sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

That’s it – just five simple ingredients to make this delicious ice cream.

Instructions (Step-by-Step)

1. Pour the heavy cream, milk, white sugar, vanilla extract, and salt into a large bowl.
2. Stir the mixture gently just until the sugar dissolves. (Don’t overmix! Beating cream makes whipped cream – not good for ice cream.)
3. Once the mixture is smooth, pour it into the bowl of your ice cream maker.
4. Churn according to your manufacturer’s instructions—usually about 30 minutes.
5. When it reaches a soft ice cream texture, transfer to an ice cream container.
6. Cover with plastic wrap pressed against the surface to prevent ice crystals.
7. Freeze at least 2 hours before serving for best results.

That’s all! A wonderful recipe that’s ready to enjoy with just a few simple steps.

Optional Mix-Ins and Toppings

Get creative! Customize your ice cream base with any of the following. Add when ice cream is near soft-serve consistency.

• Chocolate chips or chocolate shavings
• Crushed peanut butter cups
• Fresh berries or chopped fresh fruit
• A swirl of caramel sauce or hot fudge sauce
• A splash of bourbon vanilla beans for a grown-up twist

Tips for the Best Vanilla Ice Cream

• Use heavy cream for the perfect fat content and creamy ice cream texture.
• Avoid low-fat milk; it leads to an icy, less smooth texture.
• Want a richer taste? Try replacing some sugar with maple syrup or corn syrup.
• Don’t skip the salt. It enhances the vanilla flavor beautifully.
• Use a two-quart ice cream maker like this Cuisinart ice cream maker for even freezing.

Storage Instructions

• Store in a loaf pan or dedicated ice cream container.
• Press plastic wrap against the surface before sealing to avoid freezer burn.
• For best texture, enjoy within one week.
• Let it sit at room temperature for a couple minutes for easier scooping.

FAQs

• Can I use 2% milk instead of whole milk? You can, but the texture won’t be as creamy due to lower fat content. Stick to whole milk for best results.
• Why don’t you use eggs? This is an egg-free ice cream recipe. Eggs add richness, but you can still get smooth texture without them.
• What’s the best vanilla to use? Pure vanilla extract is great. Vanilla bean paste takes it up a notch.
• Can I make this without an ice cream machine? Yes, but the texture will be different. Try freezing in a pan and stirring a couple of times during freezing. For this reason, I recommend using an ice cream maker.
• Can I double the recipe? Yes, just be sure your ice cream maker can handle the volume.
• Why use salt in vanilla ice cream? Salt enhances sweetness and brings out the rich vanilla flavor.
• How can I keep it from getting icy? Use plastic wrap on the surface and store in an airtight container to prevent ice crystals.
• What’s the difference between this and a custard-style recipe? Custard-style uses egg yolks and requires cooking. This eggless vanilla ice cream skips that but still gives a creamy texture.

Next Time Ideas

Want to mix it up next time you make this? Try:

• A swirl of peanut butter
• Fresh crushed strawberries for quick strawberry ice cream
• A few drops of almond extract for a nutty twist
• Churn in some chopped cookie dough
• Fold in sweetened condensed milk for extra richness

This easy homemade vanilla ice cream recipe is one of the best parts of summer. It’s a sweet treat the whole family will love, and it comes together fast. No cooking. No eggs. Just real, delicious ice cream you can feel good about serving.

Whether you’re piling it high with favorite toppings or enjoying it plain, it never disappoints. Save the recipe card, because once you make it, you’ll come back to it again and again.

Want to try more homemade ice cream recipes? Start here and build from this simple, perfect ice cream base. Let your taste buds celebrate—this one’s a keeper.

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