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–+ servings
vanilla ice cream topped with chocolate syrup, whipped cream, and a cherry

Easy Homemade Vanilla Ice Cream Recipe with No Eggs

This homemade vanilla ice cream is unbelievably creamy and made with just 5 simple ingredients in an ice cream machine—no eggs, no cooking required! With a basic vanilla base, whole milk, and a touch of vanilla bean paste, you’ll get the best old-fashioned dessert in no time. Learn how to make your own ice cream for a rich and easy treat everyone will love. Pin this homemade ice cream recipe to enjoy all summer long!
4.73 from 43 votes
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Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 386 kcal

Equipment

Ingredients
  

Instructions
 

  • Whisk heavy cream, whole milk, sugar, salt, and vanilla extract or vanilla bean paste together in a large bowl.
    pour vanilla into the ice cream mixture
  • Refrigerate cream mixture for 30 minutes or longer.
    whisk ingredients together
  • 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.)
    pour the ice cream mixture into the ice cream machine
  • Churn ice cream as directed in the manual of your ice cream maker. Normally, it will take between 30-40 minutes.
    remove the paddle from the ice cream
  • If you use the ice cream right out of the machine, it will have a soft serve consistency. For harder ice cream, spoon it into an airtight container and freeze for 6-8 hours or overnight.
    spoon the soft ice cream into a shallow pan

Video

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.

Nutrition

Calories: 386kcal | Carbohydrates: 27g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 37mg | Potassium: 140mg | Sugar: 27g | Vitamin A: 1232IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
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