Easy Homemade Ice Cream (Philadelphia Style - No Eggs)

This easy homemade ice cream is made in a machine with no eggs, so it's simple and quick to put together. The traditional, old fashioned, no cook recipe makes vanilla, but I've included other flavors in the notes below.

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Originally published on June 12, 2009, this easy homemade ice cream recipe has delighted my family for more than ten years. Because it has no eggs, it doesn't need to be cooked at all before freezing, and I have no worries about giving my kids raw eggs.

Do you know what Philadelphia-style ice cream means? It's easy. Philadelphia style ice cream has no eggs and requires no cooking. It's most simply cream and sugar with flavorings added. This is different from custard style ice cream, which is cooked slowly and contains eggs. It's a much heartier ice cream, but requires considerably more work.

How to make easy homemade ice cream with no eggs

1. Freeze the tub of your ice cream machine. An ice cream machine is essential to this recipe. You could make homemade ice cream in baggies, but that is pretty labor intensive and doesn't make much at once.
2. Prepare the ice cream mixture. Mix heavy cream, whole milk, sugar, salt, and vanilla extract together and refrigerate for at least 30 minutes up to overnight (or longer, really).
3. Make the ice cream. Prepare your machine according to the instructions, pour in the mixture, and watch it work!

Easy Homemade Vanilla Ice Cream (Philadelphia Style - No Eggs)

This easy homemade ice cream is made in a machine with no eggs, so it's simple and quick to put together. The traditional, old fashioned, no cook recipe makes vanilla, but I've included other flavors in the notes below.

5 from 2 votes

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Prep Time 5 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• Ice cream maker

Ingredients

  

1x2x3x

• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• Dash salt
• 1 tablespoon vanilla extract

Instructions

 

• Mix all ingredients together. Refrigerate for 30 minutes or longer.
  
• Pour into your ice cream maker as directed. (To use ours, you have to assemble the whole thing - including the paddle - then pour in the ice cream. Individual machines vary, though, so follow your own instructions.)
  
• If you use the ice cream right out of the machine, it will have a soft serve consistency. For harder ice cream, put it into an airtight container and freeze overnight.

Notes

An ice cream maker is essential in this recipe. I don't know any other way to reliably make homemade ice cream without big ice crystals. Typically, you have to freeze the tub part of the machine for at least 24 hours prior to making the ice cream, so make sure you plan for that.

Other flavors of homemade ice cream

Once you have a basic recipe like this one, it's easy to make a variety of flavors.

For fruit-flavored ice cream, I add fresh fruit. You can use strawberries, cherries, peaches, pineapple, bananas... you're really limited only by your imagination.

• For a fruit and cream consistency - Mash fruit coarsely with a fork. Add 1 ½ cups of mashed fruit in step one. Proceed as directed.
• For a homogeneously fruity consistency - Puree fruit in the blender. Add 1 cup of pureed fruit in step one. Proceed as directed.

For chocolate ice cream, you have a lot of options. When making chocolate ice cream, I cut the vanilla in half.

• Chocolate syrup - Add ⅓ to ⅔ cup of syrup in step one
• Melted chocolate - Melt a couple of handfuls of chocolate chips with a few tablespoons of heavy cream. Add in step one. In step two, refrigerate until well chilled. It may take a couple of hours.
• Cocoa powder - Mix ½ cup cocoa powder in step one. Taste for sweetness, you may need to add extra sugar.

For other flavors, you can experiment with liquors or flavor extracts. Be careful to use only a tablespoon at a time, and do a lot of tasting.

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