Learn How to Make Eggless Ice Cream! No ice cream maker necessary. Just simple 3-ingredient to make the base ice cream, and then you can jazz it up with an array of mix-in option that will blow your mind.
Say hello to one of my family’s favorite recipe: Homemade Eggless Ice Cream! No ice cream maker necessary. Just simple 3-ingredient to make the base ice cream, and then you can jazz it up with an array of mix-in option 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 base eggless ice cream recipe is super Easy 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!! But the best part of this recipe is that you can make it your own depending on what you mix in.
HOW TO MAKE EGGLESS ICE CREAM
- Pour 2 cups of heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until it holds stiff, about 3 minutes.
- Whisk together the 1 can condensed milk, 1 teaspoon pure vanilla extract and a pinch of kosher salt in a large bowl.
- 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.
- 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.
MIX-IN OPTIONS THAT YOU CAN ADD TO THIS RECIPE:
- 1 ½ cup Oreo cookies, crushed
- 1 ½ cup cereal, crushed
- 1 ½ cup caramelized nuts
- 1/2 cup jarred lemon curd + ½ cup shortbread cookers pieces
- 1/2 cup jarred caramel sauce + 1 cup chopped pecans
- 1 teaspoon peppermint extract+ 3 drops green food coloring+ 1 cups mini chocolate chips
- 1 cup white chocolate chips + 1 cup graham cracker pieces + 2 tablespoons lime juice + 1 teaspoon lime zest
- ½ cup toasted coconut + 1 cup pineapple chunks
- 1 cup mini marshmallows + 1/ 2 cup graham cracker crumbles + 1 cup chocolate chunks or mini chocolate chips
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.
Happy cooking!!!
Learn How to Make Eggless Ice Cream! No ice cream maker necessary. Just simple 3-ingredient to make the base ice cream, and then you can jazz it up with an array of mix-in option that will blow your mind.
- 2 cups heavy cream cold
- 1 14 oz can sweetened condensed milk
- 1 teaspoons pure vanilla extract
- Pinch kosher salt
- 1 ½ cup Oreo cookies crushed
- 1 ½ cup cereal crushed
- 1 ½ cup caramelized nuts
- 1/2 cup jarred lemon curd
- 1/2 cup jarred caramel sauce
- 1 teaspoon peppermint extract 3 drops green food coloring, 1 cups mini chocolate chips
- 1 cup white chocolate chips 1 cup graham cracker pieces, 2 tablespoons lime juice, 1 teaspoon lime zest
- ½ cup toasted coconut 1 cup pineapple chunks
- 1 cup mini marshmallows 1/ 2 cup graham cracker crumbles, 1 cup chocolate chunks or mini chocolate chips
- 2 cups heavy cream cold
- 1 can 13.4oz dulce de leche
- ¼ teaspoon sea salt optional
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Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until it holds stiff, about 3 minutes.
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Whisk together the condensed milk, vanilla and salt in a large bowl.
-
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.
-
Pour the ice cream mixture into a freezer container. Smooth the top.
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Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight.
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If you decided to add any mix-in freeze for 2 hours, then swirl in any desired mix-ins with a spoon. Continue to freeze, covered for 4 more hours, or until solid and scoopable.
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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.
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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.
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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.
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Pour the ice cream mixture into 9x5x3-inch metal loaf pan 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.
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Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight.
LOOKING FOR MORE EGGLESS RECIPES?
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes...
The nutritional values are calculated only based on the basic ice cream recipe. Do not include the mix-ins you may add.
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- Loaf Pan
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- Measuring Cup Set
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- Ice Cream Scoop
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- Ice Cream Tub
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