Easy Eggless Ice Cream Recipe Highlights
Say hello to one of my family’s favorite recipes: Homemade Eggless Ice Cream! No ice cream maker is necessary. You just need simple 3-ingredients to make the ice cream base, and then you can jazz it up with an array of mix-in options that will blow your mind. Summer is certainly ice cream season, but to be honest, I make this recipe all year long. After all, ice cream is good any time, right? This eggless ice cream base recipe is super easy to make and will produce creamy ice cream that’s ready to lick in just a few hours. My family’s fave flavor is dulce de leche, which we use to make ice cream cookie sandwiches with my Eggless Dark Chocolate Cookies, but the best part of this recipe is that you can make it your own depending on what you mix in.
Storing Instructions
Store in a container tightly sealed to prevent freezer burn in the freezer for up to 3 months.
Heavy cream: Make sure it has at least 35% of fat content.Sweetened condensed milk: I recommend and use the full-fat version. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Whip. Pour heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until it holds stiff, about 3 minutes. 2 – Whisk. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of kosher salt. 3 – Fold. Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Then, transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk — be careful not to deflate the mixture too much or over-mix. 4 – Add Mix-Ins. Gently fold the mix-ins ingredients, if any. 5 – Chill. Pour the ice cream mixture into a freezer container. Smooth the top. Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight. Start with chilled heavy cream. I recommend placing the heavy cream in the freezer 15 minutes before whipping the cream. You can also chill the bowl and whisk or beaters. If you are flavoring your ice cream with another flavor, substitute vanilla with the extract of your choice; just be sure to add only a little bit at a time. Other extracts (such as mint, lemon, almond, etc.) are much more potent. Make sure to chop up your mix-ins, such as nuts, chocolate, crackers, etc… To serve, allow the ice cream to sit for 2-3 minutes at room temperature, wet an ice cream scoop and spoon into bowls, scoop onto cones, or eat straight from the container. Strawberry: Mix in 1 cup mashed strawberries (or any berry of choice). You could also swirl in some strawberry sauce for more flavor. Caramel: Drizzle 1 cup caramel sauce throughout the mixture, along with a sprinkle of flake sea salt. Cookies And Cream: Mix in 1 ½ cup crushed Oreos. Chocolate Chip Cookie Dough: Mix in 1/2 cup chocolate chips and 1/2 cup cookie dough pieces. S’mores: Add 1 cup mini marshmallows + 1/ 2 cup graham cracker crumbles + 1 cup chocolate chunks or mini chocolate chips. Key Lime Pie: Mix in 1 cup white chocolate chips + 1 cup graham cracker pieces + 2 tablespoons lime juice + 1 teaspoon lime zest. Cheesecake: Mix 6 oz/170 g of softened cream cheese (full-fat) and 1 tablespoon of cream cheese flavor with the condensed milk. Piña Colada: Add½ cup toasted coconut + 1 cup pineapple chunks. I also like to add ½ teaspoon of Piña Colada flavor, but this is optional. Cereal: Add 1 ½ cup (about 60 g) of fruity pebbles or any cereal you like. Mint Chocolate: Add 1 teaspoon peppermint extract + 3 drops green food coloring+ 1 cup mini chocolate chips. Nuts: Add 1 ½ cup of chopped caramelized nuts. Lemon: Add 1/2 cup lemon curd + ½ cup shortbread cookers pieces. Dulce de Leche: Substitute the sweetened condensed milk for one can of dulce the Leche.
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in June 2018, the post content was edited to add more helpful information, no change to the recipe in July 2022.
