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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 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.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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
- 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 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.
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
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.
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:
- 2 cups heavy cream, cold (480 g)
- 13.04 oz dulce de leche (380 g)
- ¼ teaspoon sea salt optional
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
- 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.
- Easy Eggless Candy Ice Cream Pie
- No-Bake Eggless Chocolate Cream Pie
- Best No-Bake Strawberry Cheesecake
- Browse more recipes…
Nutrition
Calories: 165kcalCarbohydrates: 1gFat: 17gSaturated Fat: 10gCholesterol: 65mgSodium: 18mgPotassium: 35mgVitamin A: 700IUVitamin C: 0.2mgCalcium: 31mg
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The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!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.
RECOMMENDED EQUIPMENT
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- Electric Mixer
-
- Measuring Cup Set
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- Spatula-Set
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- Ice Cream Tub
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Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in July 2021.
Hi Oriana,
I’m desperate to make this eggless ice cream! Is it possible to have the quantities in metric measurements please? We don’t use cups here in the UK.
I’ve got your eggless baking book, and use it all the time, but there’s no ice cream recipe in there.
Hope you can help me.
Regards,
Hello Sharon! I just added the measurements. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I have an ice cream maker– the kind you put the bowl part in the freezer. If I use the ice cream maker do I need to whip the cream or can I just combine the ingredients and pour them into the machine?
Thank you so much for your recipes!
Hello Grace! This recipe does not need an ice cream maker. You can just whip the cream with an electric mixer. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana
I made the basic vanilla ice cream. Added butterscotch crunches and caramel syrup to half of it. The other half we finished with an Indian sweet, gulab jamun. So smooth and creamy the ice cream was! It’s eggless and doesn’t need an ice cream maker! What more can I ask?! Such an easy, versatile and wonderful recipe! Thank you!
Also can you share a recipe for eggless ice cream wafer cones?
Hello Ramya! Yes…this recipe is fantastic, you literally can make any flavor you like. My kid’s fave is Oreo. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Can you suggest a brand for heavy whipping cream in India. When I tried a cream it did not whip correctly and my ice cream was too icy.
Hello Vanshik! Many of my readers from India use Amul whipping cream, they say it the best. However, I know that is not always available, in that case, try to find powdered whipping creams, such as Blue Bird or Bakersville. I hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi I use anchor for diary heavy whipping cream. Amul doesn’t work well. Non diary cream dlicia works great. I have heard tropolite works great as well
This recipe is so great and I love how versatile and easy it is. I’ve made several varieties by now: vanilla with fudge swirl, caramel, coconut, and maple walnut for Thanksgiving. Turns out great every time!
Hello Jazmin! Right? I do the same thing. My family loves when I add crushed Oreos. Thanks so much for your feedback and for trying my recipe.