Homemade egg-free vanilla bean ice cream is creamy, rich and dotted with little flecks of vanilla bean paste in every scoop. Made with just 5 ingredients, this easy ice cream comes together in an ice cream maker without eggs or complicated steps. Serve it with your favorite desserts or grab a spoon and enjoy a scoop straight from the container.
When I was little, making homemade ice cream meant using a hand crank and buying rock salt, so it was something we only did once in a while. Today, an electric ice cream maker makes the process so much easier, especially since I prefer egg-free vanilla bean ice cream. I keep my freezer bowl in the freezer at all times, which means I can make a batch whenever the craving strikes. Homemade ice cream also lets you keep the ingredient list simple, skipping all the extra additives found in many commercial brands.
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Ingredients
- Heavy whipping cream
- Whole milk
- White sugar
- Vanilla bean paste
- Salt
See recipe card for quantities.
Instructions
Step 1: Add all ingredients to a mixing bowl and mix on medium speed for 1 to 2 minutes, until all the sugar has dissolved. Make sure the freezer bowl has been in the freezer for at least 24 hours.
Step 2: Pour the mixture into a frozen freezer bowl and churn according to the manufacturer's instructions, usually about 20 to 25 minutes. Serve immediately for soft serve ice cream or transfer to a shallow freezer-safe container.
Substitutions and Variations
- Gluten free - this ice cream is naturally gluten free, so no substitutions are needed.
- Heavy cream - if you are trying to reduce the fat, you can use half and half instead, but it will change the texture and be less creamy.
- Whole milk - if you are trying to reduce the fat, you can use 2% milk, but it will change the texture and be less creamy.
- Sugar - you can reduce or increase the sugar by ¼ cup, but sugar is needed to make a good ice cream. Besides the sweetness, it helps provide a creamier texture and lowers the freezing point of ice cream making it softer and easier to scoop.
- Vanilla bean paste - you can substitute 2 vanilla beans instead. Slice the beans open lengthwise and scoop out the seeds with a spoon.
Equipment
An electric ice cream maker is needed for this recipe. The recipe amounts are intended for a 2 quart capacity ice cream maker. A stand or hand mixer is helpful.
Storage
Store in an airtight container in the freezer for up to 4 weeks.
How to coat the cone in sprinkles
Sprinkle-coated cones are easy to make with just melting chocolate wafers (or even chocolate chips) and sprinkles. Melt the wafers according to the package instructions, which usually means microwaving them in 15-30 second increments for a total of 60 to 90 seconds, stirring between each round. Use a knife to spread a thin layer around the edge. (Use a thin layer of chocolate so it does not drip down the cone.) Immediately shake the sprinkles over the chocolate. Place the cone upside down and allow the chocolate to harden for about 15 minutes.
Next Level Tips
- The ingredient amounts are intended for a 2 quart capacity ice cream maker. If you want to make a half batch or your ice cream maker is smaller, you can cut the recipe in half by using 1 ½ cups heavy whipping cream, ¾ cup whole milk, ¼ cup plus 2 tablespoons white sugar, 2 ¼ teaspoons of vanilla bean paste and a pinch of salt.
- My current ice cream maker is the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker. You can use another brand, but I am happy with this machine.
- My favorite topping for vanilla bean ice cream is homemade caramel sauce. It's simply divine. I always have some homemade salted caramel sauce on hand just in case I want to make a Salted Caramel Pecan Cheesecake or some homemade ice cream. Just heat the caramel sauce in the microwave for 15-20 seconds until it's a pourable consistency. It really is that quick.
- Don't forget to freeze the freezer bowl for at least 24 hours. My freezer bowl has a permanent home in my freezer so that I'm always ready to make homemade ice cream!
FAQ
No, eggs are not a necessary ingredient for ice cream. Eggs do add fat and act as emulsifiers, but they are not required for a good ice cream. In fact, I actually prefer egg-free ice cream. It's also a lot easier to make, since you don't have to make a custard base.
Yes! You can eat it as soon as it's done churning. It will have a soft serve consistency. The ice cream will firm up more in the freezer, so allow it time to freeze if you prefer a firmer texture. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.
Your ice cream may be more firm depending on the temperature of your freezer and how long it's been in there. If your ice cream is difficult to scoop, allow it to sit on the counter for a few minutes before scooping. You can also run your ice cream scoop under hot water to make scooping easier.
No, salt is not a necessary ingredient. However, salt balances the sweetness and also enhances the vanilla bean flavor. Even a pinch works but you can skip it if you can't have salt.
Pairing
These are my favorite dishes to serve with vanilla bean ice cream:
No Egg Vanilla Bean Ice Cream
Equipment
- 1 Ice cream maker
- 1 Hand or stand mixer
Ingredients
- 3 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cup white sugar
- 1 ½ tablespoons vanilla bean paste
- pinch of salt
Instructions
- Make sure to freeze the freezer bowl of the ice cream maker for a minimum of 24 hours.
- Add all the ingredients to a mixing bowl and mix on medium speed for 1 to 2 minutes until the sugar has dissolved.
- Pour the mixture into the freezer bowl of the ice cream maker and churn according to the manufacturer's instructions, about 20 to 25 minutes.
- Serve immediately for soft serve ice cream, or transfer to a freezer safe container and freeze for at least 2 hours. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.
- Enjoy!
Notes
- 1 ½ cups heavy whipping cream
- ¾ cup whole milk
- ¼ cup plus 2 tablespoons white sugar
- 2 ¼ teaspoons vanilla bean paste
- pinch of salt
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