Eggless Vanilla Ice Cream (Only 3-Ingredients)
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Make a creamy homemade vanilla ice cream at home with just 3 ingredients and no ice cream maker. This eggless, no-churn ice cream recipe makes the perfect dessert for any summer day!
Making ice cream at home often seems like an impossible task. Either you need an ice cream maker, a whole afternoon to churn it up, or special ingredients you do not already have on hand. A few summers ago, I became determined to find a recipe to make ice cream at home, no fancy equipment, and just a few ingredients.
Little did I know, this quest taught me you can make vanilla ice cream at home with just 3 ingredients, in ten minutes, and with no ice-cream maker!
History of Ice Cream
For my history buffs out there, ice cream originated in the country of China as early as 200 BC with a mixture of frozen rice and milk. Later, China created another version of ice cream involving milk, camphor, and flour between 100-600 AD. After visiting China in the 1200s, many attribute Marco Polo with bringing the recipe for making ice cream to Italy. At this time the frozen treat resembled more of a sorbet.
The modern-day ice cream we indulge in now evolved from a French recipe from the 1600s that used eggs, cream, sugar, and butter. Around this time Kulfi (or Qulfi) originated in the Indian subcontinent. This sweet evaporated milk mixture is a denser version of ice cream.
It wasn’t until the 1700s that we see any documentation of ice cream in North America but it’s said to have been a frozen milk and strawberry mixture. This frozen treat finally became available to the public in the late 1800s with the creation of soda fountain shops and later you could buy it and bring it home to store in your freezer.
Thankfully you no longer have to go anywhere for a cold scoop of ice cream because you can quickly and easily make it at home! You absolutely MUST try this recipe for eggless homemade Vanilla Ice Cream!
About this Homemade Ice Cream recipe
Almost 6 years ago, I used this recipe to make ice-cream at home with a few small tweaks. Years later I still use the same recipe to make this ice-cream because it works like a charm.
The only change I have done is I now use this container to store the ice-cream. I love it because it prevents freezer-burn and the shape of the container makes scooping ice-cream super easy. They also have a no-questions-asked lifetime guarantee.
Why we love this recipe
- Quick and easy – barely takes 10 minutes of prep time.
- It is creamy like store-bought ice-cream and tastes just like the slabs of the Vadilal ice-cream we had back home in India.
- It is eggless – perfect for vegetarians.
- Needs only 3-ingredients!
If you have questions on how to make this ice-cream without using eggs and an ice-cream maker, I have the answers below.
How can you make ice cream at home without an ice cream maker?
To obtain the same creamy texture as an ice cream maker simply whip the vanilla mixture until thick and creamy. Then freeze until ready to serve.
Do you need eggs to make ice cream?
No, while many recipes use eggs to make a creamy ice cream base, they are unnecessary for making vanilla ice cream at home.
What does the condensed milk do in ice cream?
Condensed milk acts in two ways for homemade ice cream. It not only serves as a sweetener but also gives the ice cream a soft texture that allows for easy scooping.
Check out these other easy to make dessert recipes that are perfect for this summer
Creamy Eggless No-Churn Vanilla Ice Cream Recipe
Equipment
Ingredients
- 1 pint or 2 cups cold heavy whipping cream
- 1 can of sweetened condensed milk 14 ounces
- 1 teaspoon vanilla essence
Instructions
- Whisk heavy cream in a stand-in mixer or a handheld mixer for 6-8 minutes till the mixture is thick and creamy. (Note: When you are whisking or beating whipped cream, soft peaks form and then eventually the cream will thicken. Stop whisking at that point.)
- Add condensed milk followed by vanilla essence. Mix well to combine using the whisk or a spatula.
- Transfer to an airtight freezer container and freeze the ice cream mixture for 6-8 hours.
- Let the ice cream sit on the countertop for 2 -3 minutes before serving with your favorite toppings.
Video
Notes
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
This post was first published on June 27, 2014, and has been updated with video and text on July 2nd, 2020.
