Are you craving a classic, homemade vanilla ice cream but want to skip the eggs? This Vanilla Ice Cream No Eggs recipe delivers! It’s a no-cook, incredibly easy way to achieve a wonderfully smooth and rich frozen treat that’s perfect for any occasion.
Key Ingredients for Vanilla Ice Cream No Eggs :
- 2 cups heavy whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk, chilled
- 2 teaspoons pure vanilla extract
- Pinch of salt (optional, to enhance flavor)
How to Make Vanilla Ice Cream No Eggs :
This Vanilla Ice Cream No Eggs recipe is a dream for busy home cooks! In mere minutes, you’ll whip up a divinely creamy, decadent ice cream that rivals store-bought versions, all without fuss or cook time. Its smooth texture and pure vanilla flavor will satisfy your sweet tooth, making it perfect for solo indulgence or sharing. Preparation time is incredibly short, around 10 minutes of active work, plus freezing time.
Step-by-Step Instructions:
- Prepare Your Tools: Ensure your mixing bowl and whisk (or your electric mixer’s beaters) are thoroughly chilled. This is a crucial step for achieving the best texture and helping the cream whip up properly. You can place them in the freezer for about 15-20 minutes before you begin.
- Whip the Cream: Pour the very cold heavy whipping cream into your chilled mixing bowl. Begin whipping the cream on medium speed. Gradually increase the speed to high. Continue whipping until stiff peaks form. This means that when you lift the whisk or beaters out of the cream, the peaks that form will stand up straight without collapsing. Be careful not to over-whip, as this can turn the cream into butter.
- Incorporate the Sweetened Condensed Milk: Gently pour the chilled sweetened condensed milk over the whipped cream. Add the pure vanilla extract and the optional pinch of salt.
- Fold and Combine: Using a spatula, gently fold the sweetened condensed milk and vanilla mixture into the whipped cream. Be careful not to deflate the whipped cream. Continue folding until everything is just combined and no streaks of condensed milk remain. The mixture should be smooth and homogenous.
- Pour into Container: Transfer the ice cream mixture into a freezer-safe container. A loaf pan, airtight plastic container, or a metal pan works well. Spread the mixture evenly.
- Freeze Until Firm: Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming, and then secure the lid. Place the container in the freezer for at least 6-8 hours, or until the ice cream is firm and scoopable. For best results, allow it to freeze overnight.
Why You’ll Love This Vanilla Ice Cream No Eggs
Prepare to be amazed by the unbelievably creamy texture of this Vanilla Ice Cream No Eggs, achieved with just a few simple ingredients! Unlike traditional egg-based ice creams that can involve tempering and careful cooking, this recipe is astonishingly easy, saving you time and money compared to buying premium ice cream from the store. The pure, classic flavor of vanilla shines through, making it a perfect canvas for your favorite toppings like hot fudge, caramel sauce, fresh berries, or crunchy sprinkles, elevating it to a truly special dessert experience.
Forget the hassle of eggs and the worry of curdling – this no-churn, no-egg vanilla ice cream is foolproof and incredibly rewarding. It’s the ideal sweet treat for a hot summer day, a spontaneous craving, or when you simply want to impress yourself and your loved ones with a homemade delight. Don’t wait another moment to experience this joy; give this delightful Vanilla Ice Cream No Eggs a try today and taste the difference!
Storing and Reheating Tips :
To store your delicious Vanilla Ice Cream No Eggs, ensure it’s kept in an airtight, freezer-safe container. Pressing a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid will help prevent ice crystals from forming, keeping it smoother for longer.
Properly stored, this homemade vanilla ice cream will stay fresh and delicious for up to 2 weeks in the freezer. While there’s no reheating needed for ice cream, if it becomes too hard to scoop after extended freezing, you can let it sit at room temperature for 5-10 minutes to soften slightly before serving. Freezing it for future meals is its intended purpose, so enjoy it at your leisure!
Final Thoughts :
This Vanilla Ice Cream No Eggs is a true testament to how simple ingredients can create something extraordinary! Its incredible creaminess and pure flavor make it an instant favorite. We encourage you to give this easy recipe a try at home – you won’t regret this delightful, egg-free frozen treat!
Vanilla Ice Cream No Eggs
Ingredients
Equipment
Method
- Ensure your mixing bowl and whisk (or your electric mixer’s beaters) are thoroughly chilled. This is a crucial step for achieving the best texture and helping the cream whip up properly. You can place them in the freezer for about 15-20 minutes before you begin.
- Pour the very cold heavy whipping cream into your chilled mixing bowl. Begin whipping the cream on medium speed. Gradually increase the speed to high. Continue whipping until stiff peaks form. This means that when you lift the whisk or beaters out of the cream, the peaks that form will stand up straight without collapsing. Be careful not to over-whip, as this can turn the cream into butter.2 cups heavy whipping cream
- Gently pour the chilled sweetened condensed milk over the whipped cream. Add the pure vanilla extract and the optional pinch of salt.1 (14-ounce) can sweetened condensed milk, 2 teaspoons pure vanilla extract, Pinch salt
- Using a spatula, gently fold the sweetened condensed milk and vanilla mixture into the whipped cream. Be careful not to deflate the whipped cream. Continue folding until everything is just combined and no streaks of condensed milk remain. The mixture should be smooth and homogenous.
- Transfer the ice cream mixture into a freezer-safe container. A loaf pan, airtight plastic container, or a metal pan works well. Spread the mixture evenly.
- Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming, and then secure the lid. Place the container in the freezer for at least 6-8 hours, or until the ice cream is firm and scoopable. For best results, allow it to freeze overnight.