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5 from 18 votes

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!
Prep Time2 hrs
Churn Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 10 people
Calories: 196kcal
Author: Brianna May


  • 1 vanilla bean*
  • 1 ½ cups heavy cream*
  • 1 ½ cup whole milk*
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 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