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.

Course Dessert

Cuisine American

Prep Time 10

Freezing Time 6

Total Time 6 10

Servings

Calories 165kcal

Author Oriana Romero

Equipment

Mixer

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.

Notes

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

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.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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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 can vary depending on the products used.

Nutrition