You can make this homemade eggless ice cream, at home using an ice cream maker or not. To get started you are going to make the ice cream base and in this recipe, you do not need a pot. To start you need heavy cream and to it add whole milk and strain in granulated sugar and stir using a wire whisk. This recipe for ice cream is going to yield a nice creamy texture because of the high ratio of fat coming from the creamy milk and the sugar.

The sugar will help in the freezing process it will bring the overall freezing temperature of the mixture down so it maintains the wonderful texture this wonderful kind of creaminess to it that if you didn’t have that much sugar it would be icy. The sugar really helps bring this nice wonderful silky creamy texture and gradually add the sugar to the dairy as you are whisking dissolving the sugar so that it is not grainy anymore.

Now, this kind of old fashioned vanilla ice cream base is known as Philadelphia style ice cream or new York style ice cream but it is an ice cream that is not made with that French custard base. Add vanilla extract you could use vanilla base ice cream that could give you a really great flavour and a little bit of colour from the seeds of the pods that have been pulverized you can use some peppermint extract if you wanted a peppermint ice cream you could add some cocoa powder into this or espresso would be really fantastic instant espresso would give you a really nice rich coffee flavoured ice cream you can really flavour this base in a different way.

Add a pinch of salt to enhance the flavours and whisk it in. That is it all you need is a bowl and a whisk and the ingredient and now you have a wonderful ice cream base you can treat in a different way. You can use an ice cream maker if you have one at home all you need to do is follow the manufacturer’s instructions that come along with it. Often times machines like this they’re self-cooling freezing so you don’t even have to chill the insert that goes into it.

Fill it with about a quarter of the mixture you want to leave a little bit of room so that the churning blade has room to move the base around freezing it and kind of incorporating a little bit of air to give you a kind creamy and it just gives a great texture to it. Secure the lid and process it according to the manufacturer’s instructions.

The second way to churn this ice cream is to use some zip lock bag and some ice, pour the base to the sealable zip lock remove some of the air and seal it take another zip bag that is bigger in size and take some ice and pour into the bag add in some salt that will help to make the bag super cold to make your ice cream faster add in the ice at the top and take the bag and pop it in the bag with ice and add in ice and try and remove much air as possible then seal.

Take it and shake it. You can toss it and keeps the ice cream moving around and it will freeze in about 6 to 8 minutes and you will have your ice cream in no time. if it gets cold in your hands you can wrap it in a towel. When it is done take the ice cream bag out and you and enjoy.

For the one in the machine transfer it to your bowl and freeze it in a freezer overnight so that it gets really firm and you will be able to scoop out scoops of ice cream and enjoy.


  • 4 cups(960ml) heavy cream
  • 1 1/2 (300 grams) cups sugar
  • Pinch of salt
  • 2 tablespoons pure vanilla extract
  • 2 cups(500ml) milk, or half-and-half


  1. In a large bowl, whisk together all ingredients.
  2. Transfer to an ice-cream maker, and freeze following manufacturer’s instructions.
  3. Store in an airtight container.