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.
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Of all your ice cream flavors, I want to try vanilla first.
That is a good choice!
I am looking forward to trying your recipe. Do you think that I could switch the sugar for maple syrup?
My mom subs maple syrup or honey for the sugar all of the time! It freezes a little bit harder than with sugar, but tastes amazing!
Was very easy and delicious, but I added a 14 Oz. Can of sweetened condensed milk to mine. It was perfect but I need to double the recipe for my family. 🤩
Adding condensed milk is genius! And more ice cream is always better. 😉
So creamy easy to make and save. I made an apple pie so good with ice cream.
Yes, that is the perfect combination!
Hi! Your recipe says it makes 12 servings, and the serving size says “1 serving”. How much is 1 serving? 1 cup? 1/2 cup? I have a type 1 diabetic so I will have to give insulin for this and I need to know exactly how much the serving is for the 16g of sugar. Thanks!
It is about 1/2 cup per serving. The recipe makes roughly 1.5 quarts of ice cream.
Fingers crossed it turns out, I am trying it with breastmilk for my son for his first birthday as he is allergic to egg and many other things. I also had to use a sugar replacement, but it dissolved the same as sugar.
I hope he loves it!
You saved me from failure! I tried a Homemade Bailey’s Irish Cream recipe – I am lactose-intolerant – and I also had to make my own lactose-free condensed milk. First time. The sweetness of the condensed milk recipe was over the top so it made my homemade Bailey’s far too sweet. It pained me to chuck all that good stuff so I thought – maybe I could use up my Bailey’s by making ice cream, but it had to be an eggless recipe because the sugar was already incorporated into the Bailey’s. I found your recipe and decided to give it a go, subbing the 2 cups of whole milk, vanilla, sugar & salt with my version of Bailey’s and the result was seriously delicious. It took longer to churn because of the whisky in my Bailey’s version, but it freezes well enough. Can’t thank you enough!
Now that sounds delicious!!
What else can i do/use if i don’t have an ice cream maker?
The easiest way to make ice cream without an ice cream maker is to whip a couple of coups of cream into whipped cream, then fold in a can of sweetened condensed milk and whatever flavors you want. Place in a freezer container and freeze for several hours. Having the cream already aerated keeps the ice cream from being too dense.
Turned out great! I halved the recipe to use in the Dash mug ice cream maker (but then only used 1/2 of that for one serving). It whipped up perfectly! Actually better than any other vanilla ice cream recipe that has been developed for the mug. I think because of the increased whipping cream it set up thicker. Thank you!
I am so happy that you liked it!
Can I make the base for the ice cream and refrigerate it for about 6 hours before I am ready to put it in my ice cream machine?
Yes, that would be fine.