Eggless classic vanilla ice cream recipe
From childhood nostalgia to grown-up dessert pairings, this vanilla ice cream is a timeless masterpiece. But before you dive into the churn, here are a few extra scoops of content to make your post pop, engage readers, and build internal links that drive traffic to your related goodies.
Equipment
- Mixing bowls
- Whisk or Hand Mixer
- Ice Cream Maker (for churn version)
Ingredients
- 2 cups heavy cream chilled
- 1 cup full-fat milk
- ¾ cup condensed milk
- ¼ cup milk powder
- 2 tsp pure vanilla extract or 1 vanilla bean
- Pinch salt
- Optional: 1 tsp cornstarch + ½ cup milk for thicker texture
Instructions
Mix the Base:
- In a bowl, whisk together full-fat milk, condensed milk, milk powder, vanilla, and salt until smooth.
Add Cream:
- Gently fold in the chilled heavy cream. Whisk until fully combined.
- (Optional) Thicken:
- Simmer ½ cup milk with 1 tsp cornstarch until thickened. Cool and stir into the base for extra creaminess.
Chill:
- Cover and refrigerate the base for at least 4 hours (overnight preferred).
Churn:
- Pour into your ice cream maker and churn for 20–25 mins or until soft-serve consistency.
Freeze:
- Transfer to a freezer-safe container, cover, and freeze for 4 hours or until firm
Notes
- For a sweeter version, add 1–2 tbsp sugar or honey.
- Milk powder is key to richness — don’t skip it!
- Freeze in a metal container for quicker setting.
- To avoid freezer crystals, press parchment paper over the top before sealing.
- For no-churn, whip the cream separately and fold it into the base before freezing.