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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Best ever, ty
Thank you!
I tried this for the first time tonight. We didn’t have whole milk so just used 1%, it didn’t thicken so I put it in the freezer hoping it will thicken up some. It did have a good flavor though. Have you ever tried with 1% milk? Also, can you make a 2nd batch in the same bowl as soon as you finish the first batch or do you have to refreeze the bowl again?
I haven’t used 1% milk. The milkfat helps to keep the frozen ice cream creamy. A lower amount of fat will make the ice cream freeze harder, but still taste good. If you have issues with it being hard, just take it out of the freezer for several minutes before you try to scoop it. Otherwise, you could use a slightly higher ratio of cream to milk next time. You will want to freeze the bowl again before making more, especially if it barely froze the first time. It most likely won’t have enough chill left in it to freeze a second batch.
Thanks you. We’ll try thr recipe tonight.
I hope you enjoy it!