Vanilla Ice Cream Recipe With No Eggs

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Are you looking for a delicious vanilla ice cream recipe that doesn’t require eggs?

Vanilla ice cream is a classic flavor that people of all ages enjoy.

It’s made with milk, cream, sugar, and vanilla extract.

This simple combination results in a rich and creamy treat that’s perfect for any occasion!

This easy vanilla ice cream recipe is perfect for those who don’t have eggs.

It’s vegan-friendly!

You’ll love this creamy and delicious vanilla ice cream that’s perfect for any occasion!

You won’t need any special equipment; preparing only takes a few minutes.

What ingredients do you need?

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean, split lengthwise and seeds scraped out, or 1 teaspoon pure vanilla extract
  • 1/2 cup cold heavy cream

Why is Heavy Cream essential?

Heavy cream is high-fat, meaning it will not curdle when heated.

This is important for making smooth and creamy ice cream.

This is the highest fat content cream available at the grocery store, with 36 to 40 percent milk fat.

It is also known as whipping cream or double cream.

Milk

Whole milk is the best choice for making ice cream because it contains 3.5 to 4 percent milk fat.

This fat content will give your ice cream a smooth texture and rich flavor.

Do not use skim milk, as it will not produce as creamy a result.

Sugar

This recipe’s sugar helps prevent the ice cream from freezing into a hard block.

It also adds sweetness and body to the finished product.

Salt

Just a pinch of salt is added to this recipe to help enhance the flavors of the other ingredients.

Vanilla Bean or Vanilla Extract:

Both vanilla bean and vanilla extract will flavor your ice cream.

If using a vanilla bean, split it lengthwise and scrape out the seeds before adding it to the cream mixture.

Step By Step Instructions

1. Combine the cream, milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and add the pod. Cook over medium heat until steaming and tiny bubbles form around the edge of the pan.

2. Remove from the heat and let steep for 30 minutes to infuse the flavor.

3. Return the pan to medium heat and cook until steaming and tiny bubbles form around the edge of the pan.

4. Remove from the heat and let cool slightly.

5. Stir in the cold cream to stop the cooking process.

6. Pour the mixture into a large bowl or container and refrigerate for at least 2 hours or until thoroughly chilled.

7. Remove the vanilla bean before proceeding with your ice cream recipe.

Notes

  • If you do not have a vanilla bean, you can use 1 teaspoon of pure vanilla extract in its place.
  • Do not boil the cream mixture, or it will curdle. Cook until steaming and tiny bubbles form around the edge of the pan.
  • The longer the cream mixture steeps, the more intense the vanilla flavor will be.
  • Add another vanilla bean or 1 teaspoon of vanilla extract if you want a more robust vanilla flavor.
  • Before adding it to your ice cream maker, the cream mixture must be thoroughly chilled. Otherwise, it will not freeze properly.
  • If using an ice cream maker, follow the manufacturer’s instructions for freezing the ice cream.
  • This recipe can be doubled or tripled if you want to make a larger batch.
  • Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Storage Instructions

There are 3 ways you can store your homemade ice cream:

1. Plastic container with a lid

To store ice cream in a plastic container, layer the bottom of the container with paper towels.

This will help absorb any moisture as the ice cream melts and refreezes.

Pack the ice cream into the container, leaving about 1 inch of space at the top.

Cover the container with a lid and freeze for up to 2 weeks.

2. Freezer-safe glass container with a tight-fitting lid

To store ice cream in a glass container, layer the bottom of the container with paper towels.

This will help absorb any moisture as the ice cream melts and refreezes.

Pack the ice cream into the container, leaving about 1 inch of space at the top.

Cover the container with a tight-fitting lid and freeze for up to 2 weeks.

3. Resealable plastic bag

To store ice cream in a resealable plastic bag, pack the ice cream into the bag, leaving about 1 inch of space at the top.

Squeeze all the air out of the bag and seal it.

Freeze for up to 2 weeks.

When ready to eat the ice cream, let it sit at room temperature for about 10 minutes to soften slightly.

Serve immediately or scoop it into a bowl and store it in the fridge for up to 2 hours.

What can I use instead of eggs for ice cream?

You can use a variety of substitutes for eggs in your ice cream recipe.

For example, mashed bananas, tofu, yogurt, or even mayonnaise can be used!

Just be sure to adjust the other ingredients accordingly so that your ice cream turns out delicious.

Is Homemade ice cream better with or without eggs?

There is no right or wrong answer to this question.

Some people prefer the taste and texture of ice cream made with eggs, while others prefer egg-free ice cream’s lighter taste and texture.

Ultimately, it comes down to personal preference.

What vanilla ice cream doesn’t have eggs?

It’s pretty simple.

Most ice cream recipes call for eggs as they help to create a smooth and rich final product.

However, making delicious vanilla ice cream is possible without using eggs.

You can make eggless vanilla ice cream in a few different ways.

One method is to use gelatin as a thickening agent.

This will help to create a smooth and creamy final product.

Another option is to use cornstarch or tapioca flour as a thickener.

This will also help to create a smooth and creamy consistency.

Whichever method you choose, the key to making delicious eggless vanilla ice cream is to use high-quality ingredients and be patient while it freezes.

Vanilla Ice Cream

Vanilla Ice Cream Recipe With No Eggs

Vanilla ice cream is a classic flavor that people of all ages enjoy. It’s made with milk, cream, sugar, and vanilla extract.
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 5
Calories 336 kcal

Ingredients
  

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cold heavy cream

Instructions
 

  • Combine the cream, milk, sugar, and salt in a medium saucepan.
  • Scrape the seeds from the vanilla bean into the pan and add the pod.
  • Cook over medium heat until steaming and tiny bubbles form around the edge of the pan.
  • Remove from the heat and let steep for 30 minutes to infuse the flavor.
  • Return the pan to medium heat and cook until steaming and tiny bubbles form around the edge of the pan.
  • Remove from the heat and let cool slightly.
  • Stir in the cold cream to stop the cooking process.
  • Pour the mixture into a large bowl or container and refrigerate for at least 2 hours or until thoroughly chilled.
  • Remove the vanilla bean before proceeding with your ice cream recipe.

Nutrition

Calories: 336kcalCarbohydrates: 23gProtein: 3gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 83mgSodium: 145mgPotassium: 106mgSugar: 23gVitamin A: 1087IUVitamin C: 0.4mgCalcium: 77mgIron: 0.1mg
Keyword Vanilla Ice Cream Recipe With No Eggs
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