I just made the creamiest No Egg Ice Cream Recipe and I’m not kidding when I say it puts every grocery-store tub to shame.

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I’m obsessed with this egg free ice cream because it’s impossibly creamy and stupidly simple. I love that I can scoop silky, rich homemade vanilla that actually tastes like real vanilla, thanks to heavy cream and pure vanilla extract.

Simple Vanilla Ice Cream that doesn’t require a science degree. I don’t fuss, I just want that first cold spoonful to slap my face awake.

And it brings back summers without being cloying. But mostly I make it because friends disappear into the kitchen and come out holding bowls, quiet and serious about dessert.

Purely selfish, and really totally worth it.

Ingredients

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Heavy cream: Basically gives that rich, silky mouthfeel you’ll swoon over.
Whole milk: Cuts richness a bit so it’s not cloying or overly heavy.
Granulated sugar: Sweetens and thins texture so scoops aren’t icy or bland.
Cornstarch: Thickens custard-free base so it’s creamy without eggs involved.
Cold milk for cornstarch: Plus helps slurry smoothly, no clumps, keeps texture even.
Vanilla extract or bean: Real vanilla adds warm, homey flavor, not fake sweetness.
Fine sea salt: Balances sweetness and makes flavors pop without tasting salty.
Vodka optional: Basically keeps freeze firm but scoopable straight from the freezer.
Sweetened condensed milk optional: Adds creaminess and longer-lasting soft texture.

Ingredient Quantities

2 cups (480 ml) heavy cream

1 cup (240 ml) whole milk

3/4 cup (150 g) granulated sugar

2 tablespoons cornstarch

2 tablespoons cold milk (for mixing with cornstarch)

1 tablespoon pure vanilla extract or 1 vanilla bean scraped

1/8 teaspoon fine sea salt

Optional: 1 tablespoon vodka to keep ice cream scoopable straight from freezer

Optional: 2 tablespoons sweetened condensed milk for extra creaminess

How to Make this

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1. In a small bowl whisk together the 2 tablespoons cornstarch and 2 tablespoons cold milk until totally smooth with no lumps.

2. Pour 1 cup (240 ml) whole milk and 3/4 cup (150 g) granulated sugar into a medium saucepan. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod too. Heat over medium, stirring, until the sugar is dissolved and the milk is hot but not boiling.

3. Slowly whisk about a ladleful of the hot milk into the cornstarch slurry to temper it, then pour that back into the saucepan while stirring constantly. Keep stirring and cook for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon. Do not boil hard.

4. Remove the pan from heat. If you used a vanilla bean, fish out and discard the pod. Stir in 2 cups (480 ml) heavy cream, 1/8 teaspoon fine sea salt, and 1 tablespoon pure vanilla extract if you didn’t use a bean. If using 2 tablespoons sweetened condensed milk, add it now for extra creaminess.

5. Taste and adjust sweetness or vanilla if needed. If you want the ice cream to stay scoopable straight from the freezer, stir in 1 tablespoon vodka now, but this is optional.

6. Let the mixture cool at room temperature for 15 to 20 minutes, then cover and chill thoroughly in the refrigerator for at least 4 hours or overnight. Cold base churns better, so don’t skip this.

7. Once the base is fully chilled, churn it in your ice cream maker according to the manufacturer’s instructions until it reaches a soft serve texture, usually 20 to 30 minutes.

8. Transfer the churned ice cream to a lidded container, press a piece of parchment or plastic wrap on the surface to minimize ice crystals, then freeze for at least 4 hours to firm up.

9. For best scooping, let the container sit at room temperature for 3 to 5 minutes before scooping. If you added vodka you might be able to scoop it sooner.

10. Store in the freezer up to 2 weeks for best texture. If it gets very hard, let it sit out a few minutes then stir quickly to soften before serving.

Equipment Needed

1. Medium saucepan
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Ladle or heatproof cup for tempering
6. Wooden spoon or silicone spatula
7. Ice cream maker (stand or countertop churn)
8. Lidded freezer-safe container
9. Parchment paper or plastic wrap (to press on surface)
10. Fine mesh sieve (optional, for extra-smooth base)

FAQ

Q: Do I need an ice cream maker to make this?

A: No, you don't. You can freeze the base in a shallow metal or glass pan, stir every 30 minutes for the first 2 hours to break up ice crystals, then let it firm up. It won't be quite as smooth as churned ice cream but still really good.

Q: What's the cornstarch for and can I skip it?

A: Cornstarch stabilizes and thickens the base so you get a creamy texture without eggs. If you skip it the ice cream may be icier and harder. You could substitute 1 tablespoon of powdered gelatin (bloomed) or 2 tablespoons of instant milk powder for some improvement, but cornstarch is cheapest and easiest.

Q: Can I make this dairy free or lower fat?

A: You can try full fat coconut milk for the heavy cream and a lighter plant milk for the whole milk, but texture and flavor will change. Low fat milks make less creamy ice cream, so add 2 tablespoons sweetened condensed coconut milk or 1 tablespoon vodka to help scoopability.

Q: Why add vodka and how much should I use?

A: Alcohol lowers the freezing point so the ice cream stays scoopable straight from the freezer. 1 tablespoon of vodka for this recipe is enough, more will make it softer but may affect flavor. It's optional, you can skip it if you prefer.

Q: How long will this keep in the freezer?

A: Stored airtight it keeps well for 2 to 3 weeks with best quality. After that it can get freezer burn or become grainy. Press plastic wrap directly on surface before sealing to reduce ice crystals.

Q: Do I have to use a vanilla bean or is extract ok?

A: Pure vanilla extract works great and is faster. A scraped vanilla bean gives a richer, more complex flavor and those little black flecks look nice, but it's not required. Use 1 tablespoon extract or one scraped bean for this recipe.

Homemade Vanilla Ice Cream Without Eggs Recipe Substitutions and Variations

Heavy cream: use 1 1/2 cups whole milk + 1/2 cup mascarpone or cream cheese (blend smooth) for richness, or 2 cups full-fat coconut milk for a dairy-free version.
Whole milk: swap with 1 cup 2% milk + 1/2 cup plain Greek yogurt (stir well) to keep body, or use equal parts almond or oat milk for a lighter, dairy-free option.
Granulated sugar: replace with 3/4 cup light brown sugar for a deeper, caramel note, or use 2/3 cup honey or maple syrup but reduce other liquids slightly since they add moisture.
Cornstarch: use 2 tablespoons tapioca starch or 1 tablespoon arrowroot powder mixed with cold milk instead; or for no starch, simmer the milk a bit longer to thicken and add 2 tablespoons sweetened condensed milk for body.

Pro Tips

1. Temper the cornstarch right and don’t rush it. When you whisk a ladle of hot milk into the slurry, do it slowly or you’ll get lumps. If lumps show up, push the mix through a fine sieve before you return it to the pan.

2. Chill the base fully or your ice cream will be grainy. Room temp for 15 minutes is fine, then cover and refrigerate at least 4 hours or overnight. Cold base churns faster and makes smaller ice crystals, so don’t skip the chill.

3. Want it scoopable straight from the freezer? Add 1 tablespoon vodka, but not more or the flavor will suffer. If you prefer no alcohol, stir in 2 tablespoons sweetened condensed milk instead for a softer, creamier texture.

4. Minimize ice crystals when freezing. Press a sheet of parchment or plastic wrap right on the surface before sealing the container, and let it sit at room temp for 3 to 5 minutes before scooping. If it gets too hard, leave it out a little longer and stir briskly to loosen it up.

Homemade Vanilla Ice Cream Without Eggs Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made the creamiest No Egg Ice Cream Recipe and I'm not kidding when I say it puts every grocery-store tub to shame.

Servings

servings

Calories

406

kcal

Equipment: 1. Medium saucepan
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Ladle or heatproof cup for tempering
6. Wooden spoon or silicone spatula
7. Ice cream maker (stand or countertop churn)
8. Lidded freezer-safe container
9. Parchment paper or plastic wrap (to press on surface)
10. Fine mesh sieve (optional, for extra-smooth base)

Ingredients

2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3/4 cup (150 g) granulated sugar
2 tablespoons cornstarch
2 tablespoons cold milk (for mixing with cornstarch)
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
1/8 teaspoon fine sea salt
Optional: 1 tablespoon vodka to keep ice cream scoopable straight from freezer
Optional: 2 tablespoons sweetened condensed milk for extra creaminess

Directions

In a small bowl whisk together the 2 tablespoons cornstarch and 2 tablespoons cold milk until totally smooth with no lumps.
Pour 1 cup (240 ml) whole milk and 3/4 cup (150 g) granulated sugar into a medium saucepan. If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod too. Heat over medium, stirring, until the sugar is dissolved and the milk is hot but not boiling.
Slowly whisk about a ladleful of the hot milk into the cornstarch slurry to temper it, then pour that back into the saucepan while stirring constantly. Keep stirring and cook for 2 to 3 minutes until the mixture thickens slightly and coats the back of a spoon. Do not boil hard.
Remove the pan from heat. If you used a vanilla bean, fish out and discard the pod. Stir in 2 cups (480 ml) heavy cream, 1/8 teaspoon fine sea salt, and 1 tablespoon pure vanilla extract if you didn't use a bean. If using 2 tablespoons sweetened condensed milk, add it now for extra creaminess.
Taste and adjust sweetness or vanilla if needed. If you want the ice cream to stay scoopable straight from the freezer, stir in 1 tablespoon vodka now, but this is optional.
Let the mixture cool at room temperature for 15 to 20 minutes, then cover and chill thoroughly in the refrigerator for at least 4 hours or overnight. Cold base churns better, so don't skip this.
Once the base is fully chilled, churn it in your ice cream maker according to the manufacturer's instructions until it reaches a soft serve texture, usually 20 to 30 minutes.
Transfer the churned ice cream to a lidded container, press a piece of parchment or plastic wrap on the surface to minimize ice crystals, then freeze for at least 4 hours to firm up.
For best scooping, let the container sit at room temperature for 3 to 5 minutes before scooping. If you added vodka you might be able to scoop it sooner.
Store in the freezer up to 2 weeks for best texture. If it gets very hard, let it sit out a few minutes then stir quickly to soften before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.