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    TaraTeaspoon » Method » Cooking Basics » Tips And Techniques

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    Published: by

    Super Creamy Eggless Vanilla Ice Cream

    Jump to Recipe Pin Recipe Jump to Comments
    vanilla ice cream in scooper and cone
    vanilla ice cream in scooper and cone
    hand holding a vanilla ice cream cone
    Pinterest image for how to make the best vanilla ice cream with text

    The best vanilla ice cream is easy to make at home. A foolproof eggless vanilla ice cream recipe with luscious flavor. The richness comes from adding cream cheese!


    I wouldn't have believed it before I tried it. Adding cornstarch and cream cheese to my ice cream base actually makes it better than just milk or cream alone. I've made an eggless vanilla ice cream with the richness of a custard version.

    pink ice cream scoop with vanilla ice cream
    Jump to:
    • Homemade Ice Cream Without Eggs
    • 🥄 Cornstarch Ice Cream
    • Cream Cheese Ice Cream
    • Ice Cream Without Corn Syrup
    • ✔️ Tips For The Best Eggless Ice Cream
    • How To Make Vanilla Ice Cream Without Eggs
    • Eggless Ice Cream FAQs
    • More Ice Cream Recipes
    • Creamy Eggless Vanilla Ice Cream

    Making the best eggless vanilla ice cream doesn't have to be complicated. I'll give you a few little tricks to keep the method simple and the finished dessert perfect.

    Making an egg custard for ice cream can sometimes be tricky to get just right. This recipe eliminates any chance of curdling and the vanilla flavor can shine.

    Homemade Ice Cream Without Eggs

    Traditional homemade vanilla ice cream is often made with an egg-based custard. French Vanilla ice cream is ultra-rich touting extra eggs or egg yolks.

    My rich homemade chocolate ice cream recipe uses an egg custard to create a thick, pudding-like base that gets churned to make the delicious frozen treat. However, not all tasty ice cream needs eggs to be rich and creamy.

    A vanilla ice cream recipe with no eggs still needs to be thickened, or enriched to stay creamy. Otherwise, you can run the risk of getting an icy mixture, or something often referred to as ice milk ice cream.

    Using cornstarch in the ice cream creates the gelled thickness I desire - more on that later! And for good measure, I added some cream cheese to create a mouthfeel or a smooth texture.

    Can you taste the cream cheese?

    There's not enough cream cheese to taste it. It simply adds a lusciousness and smooth mouthfeel when the ice cream hits your tongue. The little bit of cornstarch helps thicken the base to get a silky texture.

    vanilla ice cream cone on its side

    🥄 Cornstarch Ice Cream

    To thicken homemade ice cream without using eggs use cornstarch. Yes! The starch you use to make pudding, gravy and thicken fruit sauces.

    Cornstarch becomes an ice cream-thickener by mixing together cornstarch and sugar before adding the cold liquid, whisking it together, and slowly heating to a boil. Cooking this with cream and milk makes a pudding-like ice cream base the same way cornstarch creates a thickened sauce or gravy.

    Cornstarch in the ice cream base becomes gelled as it absorbs the milk and cream. Those gelled molecules create the thickened "custard" that gets churned.

    The cornstarch gives any extra water in the ingredients some starch molecules to grab onto. The cornstarch absorbs extra liquid and turns it into soft jellied bits, instead of icy crystals.

    hand holding vanilla ice cream cone

    Cream Cheese Ice Cream

    Inspired by the egg-less ice cream recipe Jeni's Splendid Ice Cream created, I set out to make my own version using a cornstarch and cream cheese method.

    There are a few reasons to make a vanilla ice cream recipe with no eggs and use a starch. Eggs add richness, but they can sometimes compete with the simple flavors of cream and vanilla. They are also a bit more touchy on the stove, where you run the risk of curdling the eggs in the custard.

    Adding cream cheese does not make cheesecake ice cream! Although that is delicious and I made a Gingersnap Strawberry Cheesecake Ice Cream in my cookbook. Cream cheese simply adds an element of density and richness to the ice cream base.

    I use full-fat cream cheese since there's no reason to forgo a few calories when I'm already using heavy cream. Ice cream just isn't a diet food!

    Add the cream cheese at the beginning of cooking so it has time to melt and mix well over the heat.

    vanilla ice cream ingredients in bowls

    Ice Cream Without Corn Syrup

    My recipe below takes a few tricks from Jeni's vanilla ice cream recipe, although I don't use corn syrup as she does.

    Corn syrup has its place and makes sense in an ice cream recipe. It is a dissolved sugar and adds a smooth texture to the mixture. However, I don't think it is needed here and found my ratios of sugar to milk and cream perfectly delicious.

    I also used vastly different amounts of cream cheese and even sugar just to balance everything out. There were dozens of batches of ice cream made in this testing process. It was a delicious, and pant-size-changing experience. You're welcome!

    ✔️ Tips For The Best Eggless Ice Cream

    1. Use a mixture of heavy cream and whole milk. The balance of milk fat helps the dessert stay creamy but not too heavy.
    2. Adding cornstarch to your cooked base gives any extra water in the ingredients some starch molecules to grab onto. The cornstarch absorbs extra liquid and turns it into soft jellied bits, instead of icy crystals.
    3. A few bits of cream cheese don't flavor the ice cream, but it gives it a smooth, homogenized consistency, and the finished ice cream is super scoop-able.
    4. Age, or chill your ice cream base. This allows the fat in the mixture to re-solidify and crystalize just so, creating an ice cream that churns up lighter and fluffier because that strong structure can hold air better.

    You're now an ice cream genius. A master!

    How To Make Vanilla Ice Cream Without Eggs

    Start by mixing the sugar and cornstarch together. The crystals and coarseness of the sugar break up the cornstarch powder so there is less chance of clumping.

    first step whisk together sugar and cornstarch in pan

    Next steps:

    • Add the cream, milk, and cream cheese. If your cream cheese is super cold, the cooking process is longer, I like to use softened cream cheese, or almost room temperature.
    • Whisk over the heat until cream cheese has melted and mixture is smooth.
    • Simmer for about 2 minutes to allow the cornstarch to absorb the liquid.
    cream cheese and cream in pot with whisk

    Finally:

    • Add the vanilla, then pour mixture through a fine sieve into a bowl. This strains out any bits and creates a smooth base.
    • Set the bowl over another bowl filled with ice and water to help cool it down. Stir occasionally. Then store in the fridge until ready to churn.
    strain mixture and set over a bowl of ice water

    Use an ice cream maker

    There are several types of ice cream makers. For my go-to ice cream maker, I suggest a compressor style. However those are expensive, so using a classic churn with ice, or a frozen bowl churn is also fantastic.

    A compressor is a machine that chills itself, rather than having to freeze a gel-filled churn bowl or mess with ice and salt.

    No matter what you use, you are simply churning air into the vanilla ice cream base, while keeping it cold. This creates the cold crystal structure and texture you'll want.

    Scoop of vanilla ice cream with vanilla beans

    More ice cream tools

    Here are a few of my favorite ice cream scoops:
    Oxo Good Grips Stainless Steel Ice Cream Scoop
    Tovolo Tilt Up Ice Cream Scoop

    To store your homemade ice cream, I love these white paper cartons. Plus they make you feel like a professional ice cream maker!

    Eggless Ice Cream FAQs

    How do you thicken homemade ice cream?

    There are several ways to thicken a homemade ice cream base. You can use eggs to thicken a custard-base, or use cornstarch to create a gel-thickened base. Using cornstarch is a great option if you have an egg allergy, or want the flavor of the cream and vanilla to stand out more.

    How long can ice cream be stored in the freezer?

    Homemade ice cream is made from fresh ingredients with no preservatives. I can be stored airtight in the freezer for up to 4 months and stay fresh. If the carton has been opened and scooped from, I suggest keeping it just a few weeks in the freezer.

    More Ice Cream Recipes

    • Unique Ice Cream Flavors made with homemade or store-bought ice cream
    • Homemade Chocolate Ice Cream
    • Sweet Croutons for Ice Cream
    • Mini Ice Cream Balls - Frozen ice cream pops
    • Ice Cream Puffs - Profiteroles
    • Waffle Ice Cream Sandwich

    Use Eggless Vanilla Ice Cream on top of:

    • Favorite Apple Crisp Recipe with Oat Topping
    • Rhubarb Crisp
    • Peanut Butter Brownie Cake
    • Cherry Crostata
    • Pear Crostata
    • Razzleberry Pie
    ice cream cone tipped in a glass square

    Creamy Eggless Vanilla Ice Cream

    Tara Teaspoon
    A foolproof eggless ice cream with luscious vanilla flavor. The richness comes from adding cream cheese! Eggs add richness, but they can compete with the simple flavors of cream and vanilla. This vanilla ice cream with no eggs is perfect.
    4.87 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 10 hrs
    Course Dessert
    Cuisine American
    Servings 4 cups (1 quart)
    Calories 711 kcal

    Ingredients
      

    • ¾ cup granulated sugar
    • 2 tablespoon cornstarch
    • 2 cups heavy cream
    • 1 ½ cups whole milk
    • 3 oz cream cheese
    • 4 teaspoon vanilla extract or 2 teaspoon Vanilla Bean Paste

    Instructions
     

    • In a medium saucepan mix sugar and cornstarch. Add the cream, milk and cream cheese. Whisk over medium-high heat until the cream cheese has melted and the mixture is smooth and begins to simmer, about 8 minutes. Simmer for 2 minutes, add vanilla and strain through a fine sieve into a bowl.
    • Stir mixture over an ice bath until very cold, then transfer to a container and chill overnight in the fridge. Churn in an ice cream maker; keep frozen in an airtight container for up to a month.
    • Alternately you can churn the ice cream immediately after it's chilled over an icebath, or after a few hours in the fridge. Letting it mellow overnight creates a smoother ice cream.

    Notes

    I added a bit of cream cheese, which gives this ice cream a smooth texture and extra-rich flavor.
    • This recipe makes about 3 ½ cups ice cream base.

    Nutrition

    Calories: 711kcalCarbohydrates: 50gProtein: 7gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 196mgSodium: 154mgPotassium: 246mgFiber: 1gSugar: 43gVitamin A: 2183IUVitamin C: 1mgCalcium: 202mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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    Recipe by Tara Teaspoon. LHJ 07/12. Updated June 2021.

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    Filed Under: Desserts, Frozen Treats, Tips And Techniques Tagged With: eggless, frozen, frozen dessert, ice cream, icecream, no-egg, vanilla, vanilla ice cream

    Reader Interactions

    Comments

    1. Mary Bench says

      July 16, 2018 at 6:09 pm

      This looks yummy! Thank you!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 2:17 pm

      A good vanilla ice cream is essential! Love this recipe 🙂

      Reply
    3. Danijela says

      July 16, 2021 at 1:27 am

      This looks absolutely perfect!

      Reply
      • Tara Teaspoon says

        August 04, 2021 at 12:19 pm

        Thanks! It's pretty great!

        Reply
    4. shivanshi pandey says

      May 16, 2022 at 7:37 pm

      can i add cocoa powder to this recipe for chocolate icecream?

      Reply
      • Tara Teaspoon says

        May 17, 2022 at 5:57 pm

        Hi! I haven’t tried it but I think I would add melted and cooled semi sweet or bittersweet chocolate instead of cocoa. It might create a more balanced flavor.

        T a r a

        Reply
        • Shivanshi Pandey says

          May 19, 2022 at 11:56 am

          I did it.. and the result was super !!! Thanks a tonne 🙂

          Reply

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