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How to Make Eggless Ice Cream

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Learn How to Make Eggless Ice Cream! No ice cream maker is necessary. Just a simple 3-ingredient to make the base ice cream, and then you can jazz it up with an array of mix-in options that will blow your mind.

Eggless Ice Cream in a container with a ice scoop on the side

EGGLESS ICE CREAM RECIPE

Say hello to one of my family’s favorite recipes: Homemade Eggless Ice Cream! No ice cream maker is necessary. Just simple 3-ingredient to make the base ice cream, 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 base eggless ice cream 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!! But the best part of this recipe is that you can make it your own depending on what you mix in. 

Ice cream scoop with Eggless Ice Cream

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
  • Sweetened condensed milk
  • Pure vanilla extract
  • Kosher salt

HOW TO MAKE EGGLESS ICE CREAM

  1. 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.
  2. Whisk together the 1 can condensed milk, 1 teaspoon pure vanilla extract, and a pinch of kosher salt in a large bowl.
  3. 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.
  4. 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.
  5. Pour the ice cream mixture into a freezer container. Smooth the top.
  6. Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight.
Eggless Ice Cream in a mixing bowl with a spatula

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 cup 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

EXTRA 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.

Storing & Freezing Instructions

STORE in a container tightly sealed to prevent freezer burn in the freezer for up to 3 months. 

closeup of a ice cream scoop with Eggless Ice Cream

More Recipes You’ll Love!

How to Make Eggless Ice Cream | Mommy's Home Cooking

How to Make Eggless Ice Cream

Oriana Romero
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. 
3.88 from 16 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Freezing Time 6 hrs
Total Time 8 mins
Servings 10

Ingredients
 

Base recipe for Eggless 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

Mix-in options:

  • 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

Dulce de leche Ice Cream:

Instructions
 

For Basic Eggless No-Churn Ice Cream:

  • 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.
  • Whisk together the condensed milk, vanilla, and salt in a large bowl. NOTE: 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.
  • 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-INS:

  • 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.

For Eggless No-Churn Dulce de Leche Ice Cream:

  • 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 a 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.
  • Cover the container with plastic wrap. Freeze for 6 hours, or up to overnight.
Oriana’s Notes
 
STORE in a container tightly sealed to prevent freezer burn in the freezer for up to 3 months.
 
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 cup 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
 
EXTRA 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.
 
LOOKING FOR MORE EGGLESS SUMMER RECIPES?
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
The nutritional values are calculated only based on the basic ice cream recipe. Do not include the mix-ins you may add. Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 165kcalCarbohydrates: 1gFat: 17gSaturated Fat: 10gCholesterol: 65mgSodium: 18mgPotassium: 35mgVitamin A: 700IUVitamin C: 0.2mgCalcium: 31mg
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Course Dessert
Cuisine American
Calories 165
Keyword easy Eggless ice cream recipe

Eggless Baking Frequently Asked Questions

You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

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Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in July  2021.