No Egg Vanilla Ice Cream
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.
Servings: 12 servings (1.5 quarts)
Calories: 154kcal
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
Serving: 0.5cup | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 44mg | Fiber: 0g | Sugar: 19g
