Creamy Eggless Vanilla Ice Cream
A foolproof eggless ice cream recipe 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.
Servings: 4 cups (1 quart)
Calories: 705kcal
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 1 ½ cups whole milk
- 3 ounces cream cheese
- 4 teaspoons vanilla extract or 2 teaspoons 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
Nutrition facts estimated for 1 cup of ice cream.
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: 705kcal | Carbohydrates: 50g | Protein: 8g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 167mg | Sodium: 135mg | Potassium: 285mg | Fiber: 0.04g | Sugar: 47g | Vitamin A: 2183IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 0.2mg
