No Egg Vanilla Ice Cream
This No Egg Vanilla Ice Cream recipe works perfectly with a Cuisinart ice cream maker. Since the base is made without eggs, there is no need to cook it. The texture is super creamy and the vanilla bean adds a ton of flavor. I promise you will be hooked!
Servings: 10 people
- 1 vanilla bean*
- 1 ½ cups heavy cream*
- 1 ½ cup whole milk*
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Cut the vanilla bean in half crosswise.
Next cut in half lengthwise.
Use your fingers to open it up and expose the vanilla bean caviar.
Use the back of the knife to scrape out all of the caviar.
Whisk together the caviar, cream, milk, sugar, vanilla extract, and salt, until the sugar dissolves.
Cover and chill in the fridge for at least 2 hours or overnight.
Pour the mixture in the ice cream maker.
Put the lid on and churn the ice cream for about 20 minutes, or until it has thickened.
Remove the paddle. Serve immediately for a softer consistency or transfer the ice cream to an airtight container. Freeze for 3-4 hours or until the ice cream has firmed up.
- Vanilla Bean: Vanilla beans can be found in the spice section at the supermarket. These are expensive, but the flavor is incredible. You can replace the vanilla bean for an additional 2 teaspoons of vanilla extract (3 total).
- Heavy Cream: For a richer ice cream, use 2 cups of cream and 1 cup of milk.
- Whole Milk: Whole milk has the highest fat content, which makes the texture smoother. I do not recommend using skim, 1%, or 2% milk.
- Make it in an ice cream maker. I have not tested this recipe without one. Ice cream makers reduce the amount of ice crystals that form while the cream freezes. This makes the texture much silkier. I use & recommend the Cuisinart 1.5 Quart Frozen Yogurt Ice Cream Maker.
- Add in 1-2 cups your favorite toppings. My favorites are crushed oreos, chocolate chips, edible cookie dough, M&Ms, mini peanut butter cups, and toffee chips. You could also add in diced fresh fruit.
- Store for 1-2 weeks in the freezer in an airtight container. This recipe usually doesn’t last long in my house, but after a couple weeks in the freezer ice crystals will begin to form. This is because the ice cream does not have the same preservatives and stabilizers that store-bought does.
Calories: 196kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 53mg | Sugar: 16g