Homemade Vanilla Ice Cream (No Egg)
With just four ingredients and three simple steps, this homemade vanilla ice cream without eggs recipe is beyond easy to make. It's creamy, smooth, and delicious on its own or scooped on top of your favorite desserts.
Servings: 6 servings
Calories: 270kcal
Equipment
Ingredients
- 1 1/3 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Follow the manufacturer's instructions for prepping your ice cream maker. I use a Kumio ice cream maker, which doesn’t require any pre-freezing or prep, but any ice cream machine that churns will work just fine.
- In a large bowl, combine the milk, heavy cream, sugar, and vanilla. Whisk together until the sugar is dissolved.1 1/3 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 1 tablespoon vanilla extract
- Pour the mixture into your ice cream machine canister and follow the manufacturer's instructions.
- Once finished, transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours before serving.
Notes
- If the sugar won’t dissolve in the milk-cream mixture, just let it sit for a few minutes before stirring again.
- If possible, I recommend using full-fat dairy. Whole milk and heavy cream give the ice cream its rich, creamy texture.
- If you prefer soft ice cream, you can skip freezing it after churning. But letting it freeze for a few hours will make it scoopable.
- Add mix-ins at the end. Stir in chocolate chips, fruit, or cookie chunks just before transferring to your freezer container.
- Homemade ice cream doesn’t last as long as store-bought. Enjoy it within 1–2 weeks for the best texture.
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 32mg | Potassium: 123mg | Sugar: 29g | Vitamin A: 671IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 0.1mg
