Are you looking for the easiest way to make creamy homemade ice cream? This no egg vanilla ice cream is for you! With just 4 simple ingredients and big vanilla flavor, you'll never go back to store bought.
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Homemade ice cream is one of the easiest recipes ever. And it only takes 4 simple ingredients. Store bought ice cream often contains preservatives, additives, and artificial flavors. These ultra-processed ingredients may be unhealthy, and can make the ice cream taste...artificial. Let's remove them and give our ice cream the glow up it deserves!
Once you've had homemade ice cream, you'll never go back. This recipe keeps it simple and stars ice cream at it's best -- creamy, authentic vanilla flavor, and the perfect amount of sweetness. It's seriously the best vanilla ice cream I've ever had – and my friends and family agree!
If you're looking for more delicious ice cream recipes, I highly recommend checking out my espresso ice cream. The bold espresso flavor goes so well with vanilla! I love having a scoop of each in a bowl. Top it all off with this amazing whipped cream dispenser recipe!
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Ingredients
Ingredient Notes
- Heavy whipping cream: I prefer a heavy whipping cream that does not contain additives like gums or carrageenan. A favorite is Clover's heavy whipping cream where the only ingredient is "cream (milk)."
- Cane sugar: this is less processed than granulated sugar. The sugar crystals are a bit larger with a slight golden color. It also has a deeper, more complex flavor that complements the vanilla.
- Vanilla extract: I always use extract and never "vanilla flavoring." The extract uses real vanilla beans and gives the ice cream an authentic vanilla flavor. I do not like vanilla flavoring because it has artificial ingredients and a bitter aftertaste.
See recipe card for quantities.
Substitutions and Variations
- Sugar: the cane sugar can be substituted with the same amount of granulated sugar.
- Vanilla bean: I've added vanilla bean to this recipe without changing any other ingredients. The combination of the vanilla bean and vanilla extract creates an intense, deep vanilla flavor. Use a knife to carefully cut the vanilla bean open lengthwise and scrape out the seeds with the back of a spoon. Whisk together with the other ingredients before adding the mixture to the ice cream machine.
- Toppings: if it sounds good, it's worth a try! This ice cream has a well balanced vanilla flavor that goes well with so many toppings. Sprinkle in some crunch with chopped air fryer roasted peanuts. Add an exciting contrast with my cranberry sauce with dried cranberries. Yes, that's right. I promise it's good! And of course there's the ultimate combo: cookies and ice cream. Crumble walnut biscotti on top for a rich, toasty flavor.
Instructions
Step 1: Prepare your ice cream machine per the manufacturer's instructions. Leave the dairy products in the refrigerator until right before use. Add the cane sugar, vanilla extract, half and half, and heavy whipping cream to a large bowl or a large measuring cup with a spout. Whisk together until the sugar is completely dissolved.
Step 2: Immediately pour the mixture into the ice cream machine according to the instructions. I use the KitchenAid ice cream maker attachment and must turn it on before adding the mixture. The mixture should be cold. This lessens the churn time and makes the texture smooth and creamy.
Step 3: Churn according to the machine's instructions. Using the KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. The mixture will thicken as it churns.
Step 4: The ice cream is done when it reaches the consistency of soft serve ice cream. Serve immediately or store in a freezer safe container (see Steps 5 and 6 below).
Step 5: Use a spatula or large spoon to scoop the ice cream from the machine into a freezer safe container.
Step 6: Smooth out the top of the ice cream with the spatula or the back of a spoon. This helps the ice cream freeze evenly and it will be easier to scoop out. Store in the freezer for at least 2 hours for a firmer ice cream.
Equipment
- Ice cream machine. I love the KitchenAid ice cream maker attachment. It's so convenient since I already have the stand mixer!
- Large bowl or a large measuring cup with a spout (8-cup size).
- Whisk
- Freezer safe container. I love the Tovolo Glide a Scoop Ice Cream Tub. It's airtight and stacks well in the freezer. I use the 2.5 quart size.
- Spatula or large spoon
- Measuring cups or food scale
- Measuring spoons
Storage
Store for up to 2 weeks in the freezer in an airtight container. We eat this up quickly in my house, so I have not tested storage for longer!
Expert tips
- Use an ice cream machine per the manufacturer's instructions. It introduces air and keeps the ice crystals small. This gives the ice cream a creamy and smooth texture.
- Keep the half and half and heavy whipping cream in the refrigerator until right before use. The ice cream mixture should be cold when adding it to the ice cream machine. This lessens the churn time and prevents the ice cream from getting too heavy.
- Prepare the ice cream mixture in a large measuring cup with a spout so it is easier to pour into the machine. I prefer to use an 8-cup size.
FAQ
Yes, you can make ice cream very easily without eggs. With just cream, sugar, and vanilla the ice cream will be delicious. Using an ice cream machine makes the texture smooth and creamy without the need for eggs.
Homemade ice cream will be a soft serve consistency immediately after churning. For a thicker ice cream, store in the freezer for at least two hours before serving. If the mixture does not reach a soft serve texture after 30 to 45 minutes, it may not have been cold enough or the bowl not chilled fully. Leaving the dairy products in the refrigerator until immediately before use will help keep the mixture cool. It's also very important to follow the ice cream machine's instructions for best results.
It's important to use a recipe that has enough milk fat to keep the ice cream soft in the freezer. This recipe uses both half and half and heavy whipping cream so the ice cream stays a perfect texture in the freezer. Storing the ice cream in an airtight container will also help.
Related
Looking for more tasty ice cream recipes? Try these out:
Pairing
Looking for delicious toppings? Check out these recipes:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
No Egg Vanilla Ice Cream
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also keep you updated with new recipes.
Ingredients
- 1 cup cane sugar *
- 1 tablespoon vanilla extract
- 2 cups half and half *
- 2 cups heavy whipping cream *
Instructions
- Prepare ice cream machine and whisk the ingredients: Before starting, follow the manufacturer's instructions to prepare your ice cream machine. Some machines require the bowl to be frozen up to 24 hours in advance. When ready, add the cane sugar, vanilla extract, half and half, and heavy whipping cream to a large bowl or a large measuring cup with a spout. Whisk together until the sugar is completely dissolved. I prefer using a measuring cup because it's easier to pour the mixture into the machine.
- Pour mixture into the ice cream machine: Immediately pour the mixture into the ice cream machine, following the manufacturer's instructions. I use the KitchenAid ice cream maker attachment and must turn it on before adding the mixture. The mixture should be cold. This lessens the churn time and produces a smooth, creamy texture.
- Churn: following the manufacturer's instructions, churn the mixture. The mixture will thicken as it churns. Using the KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. The ice cream will be the texture of soft serve when done.
- Serve immediately or store: Serve the ice cream immediately or store in the freezer. To store, scoop the ice cream into a freezer safe container with a spatula or large spoon. Smooth out the top of the ice cream with the spatula or back of the spoon. This helps the ice cream freeze evenly and makes it easier to scoop. Store in the freezer for at least 2 hours for a firmer ice cream.
Video
Notes
- Cane sugar can be substituted with the same amount of granulated sugar.
- Half and half and heavy whipping cream should be kept in the refrigerator until right before use. This keeps the mixture cool, making the ice cream's texture smooth and creamy.
- Vanilla bean can be added without changing any other ingredients. The combination of the vanilla bean and vanilla extract creates an intense, deep vanilla flavor. Use a knife to carefully cut the vanilla bean open lengthwise and scrape out the seeds with the back of a spoon. Whisk together with the other ingredients before adding the mixture to the ice cream maker.
- Toppings are a fun way to add texture and flavor! For a few fun ideas: try chopped air fryer roasted peanuts, cranberry sauce with dried cranberries, or crumbled walnut biscotti on top.
- Storage: Store for up to 2 weeks in the freezer in an airtight container.
- Equipment: ice cream machine; large bowl or a large measuring cup with a spout (8-cup size); whisk; freezer safe container; spatula or large spoon; measuring cups or food scale; measuring spoons.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
RD
I never thought that homemade ice cream could be this quick, easy, and delicious! It’s ready in no time at all. I like to eat a bit as soon as it’s ready, it’s just like the soft serve ice cream of my childhood. After it sets up in the freezer it is the perfect consistency for cones or sundaes. It also goes great with your biscotti!
Maria
I'm so happy you love this ice cream. It's so good with the walnut biscotti!
Anne
This ice cream was easy to make and my family loved it. Pairs well with Little Nonni’s walnut biscotti. You will never buy ice cream again.
Maria
Thank you, I'm so happy you enjoyed the ice cream!