Learn How to Make Eggless Ice Cream! No ice cream maker is necessary. You just need 3 simple ingredients to make the ice cream base, and then you can jazz it up with an array of mix-in options that will blow your mind. 14 delicious flavor variations are included, along with step-by-step instructions and lots of tips.
Easy Eggless Ice Cream Recipe Highlights
Say hello to one of my family’s favorite recipes: Homemade Eggless Ice Cream! No ice cream maker is necessary. You just need simple 3-ingredients to make the ice cream base, and then you can jazz it up with an array of mix-in options that will blow your mind.
Summer is certainly ice cream season, but to be honest, I make this recipe all year long. After all, ice cream is good any time, right?
This eggless ice cream base recipe is super easy to make and will produce creamy ice cream that’s ready to lick in just a few hours.
My family’s fave flavor is dulce de leche, which we use to make ice cream cookie sandwiches with my Eggless Dark Chocolate Cookies, but the best part of this recipe is that you can make it your own depending on what you mix in.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Heavy cream: Make sure it has at least 35% of fat content.
- Sweetened condensed milk: I recommend and use the full-fat version.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Whip. Pour heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until it holds stiff, about 3 minutes.
2 – Whisk. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of kosher salt.
3 – Fold. Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Then, transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk — be careful not to deflate the mixture too much or over-mix.
4 – Add Mix-Ins. Gently fold the mix-ins ingredients, if any.
5 – Chill. Pour the ice cream mixture into a freezer container. Smooth the top. Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight.
Recipe Tips
Please do not use low-fat or low-sugar ingredients otherwise, your ice cream won’t turn out right.
Start with chilled heavy cream. I recommend placing the heavy cream in the freezer 15 minutes before whipping the cream. You can also chill the bowl and whisk or beaters.
If you are flavoring your ice cream with another flavor, substitute vanilla with the extract of your choice; just be sure to add only a little bit at a time. Other extracts (such as mint, lemon, almond, etc.) are much more potent.
Make sure to chop up your mix-ins, such as nuts, chocolate, crackers, etc…
To serve, allow the ice cream to sit for 2-3 minutes at room temperature, wet an ice cream scoop and spoon into bowls, scoop onto cones, or eat straight from the container.
Frequently Asked Questions
Absolutely! Check out my flavor ideas below for inspiration, or feel free to add your favorite candies, fruits, nuts, or even cookies to the ice cream.
Probably because it is not stored properly. To prevent ice crystals from forming as it freezes, make sure it is well-sealed. I recommend covering the ENTIRE surface area of the mixture with plastic wrap (with no air in between). Also, there are fancy ice cream containers you could buy.
No, heavy cream is necessary for this recipe since it adds texture and helps to produce creamy ice cream.
Yes, you can use heavy coconut cream or your favorite dairy-free whipping cream.
If stored properly it could last for up to 3 months.
More Delicious Flavors Ideas
Chocolate: Add in ¾ cup (150 g) semi-sweet chocolate chips (melted ) + 1 cup chocolate milk + 1/3 cup (33 g) unsweetened cocoa powder.
Strawberry: Mix in 1 cup mashed strawberries (or any berry of choice). You could also swirl in some strawberry sauce for more flavor.
Caramel: Drizzle 1 cup caramel sauce throughout the mixture, along with a sprinkle of flake sea salt.
Cookies And Cream: Mix in 1 ½ cup crushed Oreos.
Chocolate Chip Cookie Dough: Mix in 1/2 cup chocolate chips and 1/2 cup cookie dough pieces.
S’mores: Add 1 cup mini marshmallows + 1/ 2 cup graham cracker crumbles + 1 cup chocolate chunks or mini chocolate chips.
Key Lime Pie: Mix in 1 cup white chocolate chips + 1 cup graham cracker pieces + 2 tablespoons lime juice + 1 teaspoon lime zest.
Cheesecake: Mix 6 oz/170 g of softened cream cheese (full-fat) and 1 tablespoon of cream cheese flavor with the condensed milk.
Piña Colada: Add½ cup toasted coconut + 1 cup pineapple chunks. I also like to add ½ teaspoon of Piña Colada flavor, but this is optional.
Cereal: Add 1 ½ cup (about 60 g) of fruity pebbles or any cereal you like.
Mint Chocolate: Add 1 teaspoon peppermint extract + 3 drops green food coloring+ 1 cup mini chocolate chips.
Nuts: Add 1 ½ cup of chopped caramelized nuts.
Lemon: Add 1/2 cup lemon curd + ½ cup shortbread cookers pieces.
Dulce de Leche: Substitute the sweetened condensed milk for one can of dulce the Leche.
Storing Instructions
Store in a container tightly sealed to prevent freezer burn in the freezer for up to 3 months.
More Recipes You’ll Love!
- Easy Eggless Candy Ice Cream Pie
- No-Bake Eggless Chocolate Cream Pie
- Best No-Bake Strawberry Cheesecake
- Browse more recipes…
How to Make Eggless Ice Cream
Equipment
Ingredients
For Eggless Vanilla Ice Cream:
- 2 cups heavy cream, cold (480 ml)
- 14 oz sweetened condensed milk (397 g – one can)
- 1 teaspoons pure vanilla extract (5 ml)
- Pinch kosher salt
Optional Mix-in (see flavor ideas in the notes)
For Dulce de Leche Ice Cream (as shown in the pictures):
- 2 cups heavy cream, cold (480 g)
- 13.04 oz dulce de leche (380 g – one can)
- ¼ teaspoon sea salt optional
Instructions
Make Eggless No-Churn Ice Cream:
- Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff. This happens quickly, so watch it closely!
- Whisk together the condensed milk, vanilla, and salt in a large bowl. NOTE: If you are flavoring your ice cream with another flavor, also add the extract of your choice; just be sure to add only a little bit at a time. Other extracts (such as mint, lemon, almond, etc.) are much more potent.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
- Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
- Gently fold in any desired mix-ins.
- Pour mixture into a freezer container. Cover the container with plastic wrap. Freeze for at least 6 hours, or until fully firm.
Make Eggless No-Churn Dulce de Leche Ice Cream (as shown in the pictures)
- Place the dulce de leche in a big mixing bowl. Note: reserve 2 tablespoons of Dulce the Leche if you want to decorate to the top of the ice cream with swirled dulce de leche, as shown in my photos. This is totally optional. If you don't want to do this, just place the entire contents of the can in a bowl and reserve.
- Gently mix a scoop of the whipped cream into the dulce de leche. This lightens the dulce de leche and makes it easier to fold into the rest of the whipped cream.
- Transfer the rest of the whipped cream to the bowl with the dulce de leche. Gently begin folding the whipped cream into the dulce de leche – be careful not to deflate the mixture too much or over-mix.
- Pour the ice cream mixture into the freezer container—Smooth the top. Drop the reserved dulce de leche across the top of the ice cream and swirl it around with a butter knife, if desired. You can also sprinkle sea salt.
- Cover the container with plastic wrap. Freeze for at least 6 hours, or until fully firm.
- Chocolate: Add in ¾ cup (150 g) semi-sweet chocolate chips (melted ) + 1 cup chocolate milk + 1/3 cup (33 g) unsweetened cocoa powder.
- Strawberry: Mix in 1 cup mashed strawberries (or any berry of choice). You could also swirl in some strawberry sauce for more flavor.
- Caramel: Drizzle 1 cup caramel sauce throughout the mixture, along with a sprinkle of flake sea salt.
- Cookies And Cream: Mix in 1 ½ cup crushed Oreos.
- Chocolate Chip Cookie Dough: Mix in 1/2 cup chocolate chips and 1/2 cup cookie dough pieces.
- S’mores: Add 1 cup mini marshmallows + 1/ 2 cup graham cracker crumbles + 1 cup chocolate chunks or mini chocolate chips.
- Key Lime Pie: Mix in 1 cup white chocolate chips + 1 cup graham cracker pieces + 2 tablespoons lime juice + 1 teaspoon lime zest.
- Cheesecake: Mix 6 oz/170 g of softened cream cheese (full-fat) and 1 tablespoon of cream cheese flavor with the condensed milk.
- Piña Colada: Add½ cup toasted coconut + 1 cup pineapple chunks. I also like to add ½ teaspoon of Piña Colada flavor, but this is optional.
- Cereal: Add 1 ½ cup (about 60 g) of fruity pebbles or any cereal you like.
- Mint Chocolate: Add 1 teaspoon peppermint extract + 3 drops green food coloring+ 1 cup mini chocolate chips.
- Nuts: Add 1 ½ cup of chopped caramelized nuts.
- Lemon: Add 1/2 cup lemon curd + ½ cup shortbread cookers pieces.
- Dulce de Leche: Substitute the sweetened condensed milk for one can of dulce the Leche.
- Please do not use low-fat or low-sugar ingredients; otherwise, your ice cream won’t turn out right.
- Start with chilled heavy cream. I recommend placing the heavy cream in the freezer 15 minutes before whipping the cream. You can also chill the bowl and whisk or beaters.
- If you are flavoring your ice cream with another flavor, substitute vanilla with the extract of your choice; just be sure to add only a little bit at a time. Other extracts (such as mint, lemon, almond, etc.) are much more potent.
- Make sure to chop up your mix-ins, such as nuts, chocolate, crackers, etc.
- To serve, allow the ice cream to sit for 2-3 minutes at room temperature, wet an ice cream scoop and spoon into bowls, scoop onto cones, or eat straight from the container.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in June 2018, the post content was edited to add more helpful information, no change to the recipe in July 2022.
