This no egg vanilla ice cream is rich, creamy, and made with just 4 simple ingredients! Without eggs, there's no custard to cook, making this homemade vanilla ice cream incredibly easy to prepare. Once you see how simple it is to make from scratch, you'll never go back to store-bought ice cream!
This no egg vanilla ice cream is made in the Philadelphia-style, a classic American method that skips the eggs and cooked custard found in traditional French-style recipes. The result is rich, creamy homemade vanilla ice cream, without the extra work. I make this recipe every week because it's the best vanilla ice cream I've ever had, and my friends and family love it just as much!
I love serving it with a dollop of homemade whipped cream from my whipped cream dispenser recipe, and if you're a coffee lover, don't miss my espresso ice cream, which uses the same egg-free method!
Recipe at a Glance: No Egg Vanilla Ice Cream
- ⏱️ Total Time: 35 minutes (5 minutes prep; 30 minutes churn)
- 🍽️ Servings: 12
- 🧑🍳 Method: ice cream maker (no-cook)
- 🥣 Key ingredients: heavy cream, half and half, sugar, vanilla
Why You'll Love This Recipe
- Just 4 simple ingredients: a short ingredient list keeps the recipe simple, while skipping the egg yolks lets the dairy and vanilla flavors shine.
- Easy no-cook method: this Philadelphia-style method skips the eggs and cooked custard without sacrificing the rich, creamy texture of traditional vanilla ice cream.
- Mostly hands-off: simply whisk the ingredients together, then let your ice cream maker do the rest of the work.
- Perfect for making ahead: freeze a batch in advance for birthdays, holidays, dinner parties, or whenever you're craving homemade vanilla ice cream.
- Enjoy it soft serve or scoopable: serve it straight from the ice cream maker for a soft-serve consistency, or freeze it for a firmer, scoopable texture.
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Ingredients
No egg vanilla ice cream uses simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.
Ingredient Notes
- Heavy whipping cream: this gives the ice cream its rich, creamy texture. Keep it refrigerated until you're ready to use it so the ice cream freezes quickly and smoothly. I tested this recipe with different heavy creams and preferred a grass-fed variety made with just cream (milk) for its richer dairy flavor. You'll find the same high-quality heavy cream in many of my desserts, including my coffee panna cotta and chocolate budino.
- Half and half: this lowers the overall fat content, giving the ice cream a rich, smooth texture without making it too heavy. I keep it refrigerated until just before using and I prefer a grass-fed variety for its rich flavor. If you don't have any on hand, you can make your own using equal parts whole milk and heavy cream.
- Cane sugar: I tested this recipe with both cane sugar and regular granulated sugar. I prefer cane sugar because its subtle molasses notes complement the vanilla. Regular granulated sugar also works well if that's what you have on hand.
- Vanilla extract: with only 4 ingredients, the quality of the vanilla really matters. I always use pure vanilla extract made with real vanilla beans because it gives the ice cream a rich, natural vanilla flavor. I use the same vanilla extract in desserts like my Italian wedding cookies and Italian almond cake where it complements the buttery, nutty flavors. I avoid imitation vanilla flavoring because I find it has a bitter aftertaste.
See recipe card for quantities.
Substitutions and Variations
- Vanilla bean: I've tested this recipe with vanilla bean in addition to the vanilla extract. This creates an intense, deep vanilla flavor, making it one of my favorite variations! Simply slice the vanilla bean lengthwise, scrape out the seeds, and whisk them into the mixture before churning.
- Toppings: we make this ice cream every week at my house, so we've tried it with lots of different toppings! Here are some of our favorites:
- Chopped air fryer roasted peanuts for a salty crunch
- 3 ingredient brown sugar cookies or walnut biscotti crumbled on top for the ultimate cookies and ice cream combo
- A dollop of homemade whipped cream from my whipped cream dispenser recipe
- A drizzle of homemade salted caramel sauce from my caramel budino recipe
How to Make No Egg Vanilla Ice Cream
Step 1: Prepare your ice cream maker per the manufacturer's instructions. Some models require the bowl to be frozen for up to 24 hours in advance. Add the cane sugar, vanilla extract, half and half, and heavy whipping cream to a large bowl or measuring cup with a spout. Whisk together until the sugar is completely dissolved (image 1). I prefer using a measuring cup because it's easier to pour into the ice cream maker.
Step 2: Immediately pour the mixture into the ice cream maker according to the manufacturer's instructions (image 2). I use a KitchenAid ice cream maker attachment and must turn it on before adding the mixture. The mixture should be cold. This shortens the churn time and helps create a smooth, creamy texture.
Step 3: Churn according to the manufacturer's instructions. Using a KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. The mixture will thicken as it churns (image 3a). When done, it will have the consistency of soft serve ice cream (image 3b).
Step 4: Serve immediately or transfer to a freezer-safe container. Smooth the top with a spatula or the back of a spoon so it freezes evenly and is easier to scoop (image 4). Freeze for at least 2 hours for a firmer texture.
Equipment
- Ice cream maker: I use a KitchenAid ice cream maker attachment. It's convenient since I already have the stand mixer!
- 8-cup measuring cup with a spout: this is my preferred way to mix the ingredients. The spout makes it easier to pour the mixture into the ice cream maker.
- 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 for this recipe.
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Storage & Make Ahead
- Storage: store the vanilla ice cream in an airtight container in the freezer for up to 2 weeks. We eat it quickly in my house, so I haven't tested beyond that!
- Make ahead: this ice cream is perfect for making ahead of time. Prepare and freeze it at least 2 hours before serving for a firmer, scoopable texture. You can also make it several days in advance, keeping it frozen until you're ready to serve.
Expert tips
- Use an ice cream maker 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 maker. 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 ice cream maker. I prefer to use an 8-cup size.
FAQs for No Egg Vanilla Ice Cream
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 maker 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 maker'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.
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
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Ingredients
- 1 cup cane sugar *
- 1 tablespoon vanilla extract
- 2 cups half and half (cold)*
- 2 cups heavy whipping cream (cold)*
Instructions
- Prepare ice cream maker and whisk the ingredients: Before starting, follow the manufacturer's instructions to prepare your ice cream maker. Some models require the bowl to be frozen for 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 measuring cup with a spout. Whisk until the sugar is completely dissolved. I prefer using a measuring cup because it's easier to pour into the ice cream maker.
- Pour mixture into the ice cream maker: Immediately pour the mixture into the ice cream maker, following the manufacturer's instructions. I use a KitchenAid ice cream maker attachment and must turn it on before adding the mixture. The mixture should be cold. This shortens the churn time and produces a smooth, creamy texture.
- Churn: following the manufacturer's instructions, churn the mixture. Using a KitchenAid ice cream maker attachment, I churn for 20 to 30 minutes. The mixture will thicken as it churns. When done, the ice cream will have the consistency of soft serve.
- Serve immediately or store: Serve the ice cream immediately or transfer it to a freezer-safe container. Smooth the top of the ice cream with a spatula or the back of a spoon. This helps it to freeze evenly and makes it easier to scoop. Freeze for at least 2 hours for a firmer texture.
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 maker; large 8-cup measuring cup with a spout (preferred); freezer safe container
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Sheila says
Can u replace 2 cups of half & half with 2 cups of milk?
Maria D'Errico says
Hi Sheila,
Great question! I haven't tried replacing the half and half with milk, but I'd be concerned that the ice cream could turn out icier and less smooth due to the lower fat content. If you don't have 2 cups of half and half on hand, you could try substituting with 1.5 cups of whole milk and 0.5 cup of heavy cream. This should have a closer fat content to the original recipe. If you end up trying this substitution, I'd love to hear how it turns out!
Anne says
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 says
Thank you, I'm so happy you enjoyed the ice cream!
RD says
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 says
I'm so happy you love this ice cream. It's so good with the walnut biscotti!