Recipe for Homemade Ice Cream with Vanilla – No Eggs

Homemade Vanilla Ice Cream Recipe

This is an easy homemade ice cream recipe with no eggs. I will be showing you the steps and procedures on how to make the best vanilla ice cream at home using 3 ingredients. All you need is condensed milk, vanilla essence, and heavy cream. I personally don’t like eggs in my ice cream because of the smell and the psychological thought of eating raw eggs; so I don’t take ice cream made with eggs. Except for the vanilla, all other ingredients can be made at home, see how to make condensed milk and heavy whipping cream from the links above.

Once you have these ingredients, you can use them to make homemade ice cream with or without vanilla. Using vanilla in ice creams is simply because of the flavor it adds to the ice cream, but there are other flavors you can add such as banana flavor, strawberry flavors, or chocolate flavors all of which taste great. So ice cream can simply be made with 2 ingredients (cream and condensed milk). But in this homemade ice cream recipe, I am adding vanilla.

What is Vanilla Ice Cream?

Vanilla ice cream is simply a type of ice cream made with vanilla as the flavoring ingredient. It’s just another ice cream with vanilla, just the same as making ice cream with chocolate and calling it chocolate ice cream.

Ingredients

  • 1 cup of condensed milk
  • One and a half cup of heavy whipping cream.
  • 1 tsp of vanilla extract or essence.

How to Make Ice Cream at Home with no eggs

A) Chilling the mixing bowl and heavy cream and Whipping your heavy cream

Before you make this vanilla ice cream, ensure you chill the mixing bowl and the heavy cream in the fridge for few hours. This is needed because cream whips well when chilled than when it is at room temperature. When you whip the heavy whipping cream without chilling in the fridge, it may not be stiff and might cause you to continue whipping which then turns the cream into butter (making you think it is a stiff or soft peak).

Once the cream has turned into butter, the condensed milk cannot mix perfectly into a smooth blend again. If you still go ahead to mix them together, the ice cream will not be smooth but rather chunky.
One way of knowing if you whipped the cream well is checking the cream if you see the separation of water from the butter (or cream) just know that it cannot form ice cream again.

To understand the best way to know when to stop whipping your cream, just watch out for when the cream starts turning into a thicker consistency, more like custard. Once the whipping cream turns into a custard-like consistency, stop beating the cream.

Remember, you can whip the cream with a stand mixer, a hand mixer, or a whisk using your hand. You don’t really need an ice cream maker machine and using the stand mixer is not a must. These machines simply make it faster and in larger amounts, that is just their advantage.

B) Making the Ice cream

The next step in making ice cream once you have a good whipped cream is adding condensed milk. Condensed milk adds sweetness as well as smoothness to the ice cream. Stir the condensed milk to blend with the whipped cream and then add any flavoring of choice and mix again to combine smoothly.

Now, pour the ice cream batter into a container with a fitting lid or use a cling film to cover the top of any bowl or container you want to use for freezing your ice cream batter.
Place the container with the ice cream batter (mix) into the freezer and allow to freeze for about 8 hours or until it becomes firm or frozen.
You can enjoy your smooth and sweet homemade vanilla ice cream. It tastes great and smooth, don’t overeat because of the calories. Heavy cream and condensed milk add so many calories so always eat in moderation.

What do you think of this ice cream recipe? let me know how you make ice cream at home in the comments.

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