This creamy delicious homemade vanilla ice cream could not be easier to make. This egg free recipe makes getting the base in the churner fast and the results are smooth and tasty.
It is hard to beat a scoop of homemade vanilla ice cream. This recipe produces all of the texture and flavor you love in the simplest possible way.
Whether you are looking to just enjoy a scoop of ice cream or you want the base to build a sundae, this is a great recipe to try. It is also perfect served with a slice of blackberry pie which is how we enjoyed this batch.
For years we have been enjoying batch after batch of Mimi’s vanilla ice cream recipe. It has been a favorite, but includes raw eggs and that makes some people a little bit nervous.
This recipe avoids the eggs so you don’t have to worry about buying pasteurized eggs or rolling the dice with standard eggs. It combines the perfect balance of whole milk and heavy cream to still give you a great scoopable texture without having eggs.
All you have to do is dissolve the sugar completely into the milk. Then stir in the cream, vanilla and pinch of salt.
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That is it! The ice cream base is ready to go into the machine in just a few minutes.
My only real tip would be not to skimp on the vanilla. I know it is expensive, but using plenty of good quality vanilla is what is going to make this recipe extra good.
Add your favorite mix-ins
This recipe can also be used as a base for other flavors and add-ins. If adding chunks, wait until the ice cream is basically frozen before you add them.
If you add chocolate chips, candy bar chunks or other mix in too early they will sink to the bottom. Adding them with only a minute or two of churn time left ensures the ice cream is solid enough to hold them in suspension.
Why does homemade ice cream taste better?
Homemade ice cream tastes so much better than what you get at the store because it just uses simple ingredients and lets them shine. There are no stabilizers or preservatives to effect the flavor.
If you want to make your ice cream a delicious sundae, check out my collection of homemade ice cream toppings.
Vanilla Ice Cream Without Eggs
Ingredients
- 2 cups whole milk
- ¾ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 pinch salt
- 2 cups heavy cream
Instructions
- Whisk together the 2 cups whole milk and ¾ cup granulated sugar until the sugar is completely dissolved.
- Stir in the 1 Tablespoon vanilla extract and 1 pinch salt.
- Mix in the 2 cups heavy cream until well combined.
- Pour into ice cream machine and churn according to the machine's directions.
- Scoop into storage containers and freeze until solid enough to scoop.
Video
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Picked up coconut cream, can I use it instead of the soy cream ?
I haven’t tried it, but I would imagine it should work well.
i am an ice cream maniac and i love this ice cream
So I am commenting again on this recipe. This one is a keeper I made a few changes based off of suggestions just because I couldn’t find lite canned coconut milk I used regular and used silk non dairy heavy whipping cream. Also I added 1/3 of a 8oz container of Philadelphia non dairy cream cheese which was left over from a different recipe and the ice cream turned out perfectly. It was pretty thick soft serve right out of my ice cream machine and after an hour in the freezer you could tip it upside down like a dairy queen blizzard and not have it drip. Thank you Carlee for the substitute suggestions my other half loved it and now we have our ice cream base recipe that works and is delicious and has endless flavor possibilities. Homemade blizzards anyone. Happy Summer
Yay!! I have been wondering how it went. I am so glad it worked for you! Have a wonderful summer!
This looks like it could become my go to ice cream recipe if you have a good suggestion for a good dairy free substitute with almost just as much fat content as the whole milk. My struggle with trying to make homemade ice cream is my other half is allergic to egg whites and dairy. I can already replace the heavy whipping cream so any help on the milk and his recipe might just work.
I haven’t tried it, but I am wondering how canned light coconut milk would do. Otherwise I am wondering if you could milk in a little bit of diary free cream cheese or even a mashed banana or something for some body and texture. I wish I had more concrete answers. I hope you have some luck!
@Carlee,
I am going shopping tomorrow and will pick up some canned coconut milk and give it a try, and I have some leftover dairy free cream cheese from making cheesecake so I will try it and let you know how it turns out.
I can’t wait to hear how it goes.
Was so easy to make ! I swirled in butterscotch caramel before sticking in freezer. Going to adapt recipe for chocolate ice cream.
That sounds delicious!
Made this in my Kitchenaid Mixer ice cream bowl that I got for Christmas. Yum! Next time I think I’ll try adding other fun flavors and ingredients. Thanks!
Yay!! It’s a perfect base to make so many tasty things. If you discover a real winner, you’ll have to let me know about it!
I just made this ice cream yesterday. My only change was I used a teaspoon of vanilla bean paste and after I mixed all the ingredients I covered the bowl and refrigerated it for a couple hours. After dinner, I put it in my ice cream maker, after 20 minutes in the mixer It came out perfect. Creamy and delicious! We had some for desert.
I checked it this morning and it’s still nice and creamy and easy to spoon out. put a spoon full in my cup of coffee.
I’m so happy I found this recipe! It’s a keeper. Thanks for sharing!
I am so glad you liked it! And I love seeing the little vanilla bean specks from vanilla bean paste in the ice cream!
I have a question all I got is 2% milk. I have the heavy whipping cream. Just wondering about the milk part. Would it make a difference?
A little bit, but it should still be really good. It may freeze just a tiny bit harder than whole milk would, but I think it would still be worth making.
I did a tablespoon of coconut extract and some mini chocolate chips.
Everyone loves it
That sounds delicious!
If you’re using whole milk and heavy cream, couldn’t you substitute the whole amount with half and half?
That would work and it would be even easier. I just always have whole milk on hand, so picking up a pint of cream usually makes more sense to me. Either way, it should be delicious!