This homemade vanilla ice cream without eggs tastes just like the soft serve ice cream served in Mr Whippy ice cream vans! It’s made with fresh cream, whole milk and sugar in the ice cream maker.
When it’s hot, the last thing you want is to make complicated recipes in your hot kitchen!
Luckily, this vanilla ice cream is a breeze to make in your ice cream maker. It’s irresistibly light, creamy and airy and can be served directly from your machine for a soft serve finish. Of course, you can freeze it too to enjoy it whenever you want.
The recipe is as simple as whisking the sugar with milk until dissolved then adding the cream and vanilla. All this goes into the ice cream machine and let it handle the rest.
The taste is as good as any Artisan ice cream shop and you can really taste the quality thanks to all fresh ingredients. I say this is like a Mr Whippy soft serve ice cream because the taste and texture is so similar. Just add a flake and you’re good to go!
All my ice cream recipes are eggless and with flavour changes to this base recipe, you can make Turkish delight ice cream , kesar pista (saffron pistachio) ice cream , caramel ice cream and cookies and cream ice cream .
Add a scoop to cold coffee to make iced coffee with ice cream .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Full fat milk, single cream and double cream – I use a combination of 3 and I find this ratio of fat content churns beautifully and doesn’t lead to ice crystals forming. For US readers, double cream = heavy cream.
Sugar – white granulated sugar or caster sugar. Caster sugar dissolves quicker but regular sugar works just fine. If you own a grinder you can also grind down your granulated sugar down until its fine.
Vanilla powder – seeds from a vanilla pod, vanilla bean paste or pure vanilla extract all work too.
Serving Suggestion
Enjoy vanilla ice cream as it is or add some toppings for a fun dessert.
- Fresh strawberries or other fresh fruit
- Sprinkle over chocolate chips
- Drizzle chocolate sauce
- Your favourite nuts
- Serve with hot gulab jamuns and gajar halwa .
- Kids will love jelly and ice cream.
Storage
Homemade ice cream can keep well in the freezer for about 1 month. Keep a lid on top to prevent any odours seeping into the ice cream.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Vanilla Ice Cream
Equipment
- Ice cream machine
Ingredients
- 125 millilitre full fat milk chilled
- 125 millilitre single cream chilled
- 250 millilitre double cream chilled
- 80 grams sugar
- ½ teaspoon vanilla powder
Instructions
- Freeze the ice cream freezer bowl as per manufacturer instruction. I freeze for at least 12 hours.
- Combine milk, single cream and sugar in one bowl or jug till sugar completely dissolved.
- Add vanilla powder.
- Now combine double cream and milk mixture.
- Place freezer bowl into ice cream machine, turn it on and transfer liquid into the ice cream maker and follow according to manufacturer’s instructions.
- My ice cream maker takes around 40 minutes and produces soft finish, so for a firmer texture, I freeze the ice cream mixture into airtight container for at least an hour.
- Remove ice cream in a container and cover it with a cling film.
- Ice cream is ready to serve.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new images and content. First published in July 2012.
Eggless Vanilla Ice Cream
Equipment
- Ice cream machine
Ingredients
- 125 millilitre full fat milk chilled
- 125 millilitre single cream chilled
- 250 millilitre double cream chilled
- 80 grams sugar
- ½ teaspoon vanilla powder
Instructions
- Freeze the ice cream freezer bowl as per manufacturer instruction. I freeze for at least 12 hours.
- Combine milk, single cream and sugar in one bowl or jug till sugar completely dissolved.
- Add vanilla powder.
- Now combine double cream and milk mixture.
- Place freezer bowl into ice cream machine, turn it on and transfer liquid into the ice cream maker and follow according to manufacturer’s instructions.
- My ice cream maker takes around 40 minutes and produces soft finish, so for a firmer texture, I freeze the ice cream mixture into airtight container for at least an hour.
- Remove ice cream in a container and cover it with a cling film.
- Ice cream is ready to serve.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Saffron & Cardamom Horchata is a creamy and smooth rice-based Mexican drink laced with beautiful Indian spices. It’s an elegant Indian fusion drink that can be enjoyed as a refreshing cooler all year round.
Whilst I was in Barcelona , I ordered horchata at the train station. A little google search later informed me that Spanish horchata is known as Horchata de Chufa, which is made with tiger nuts.
Call me naïve, but I didn’t actually know there were different types of Horchata! The horchata that I was familiar with was Mexican horchata using rice milk.
I had long-grain rice at home so settled on making Mexican horchata. With a kitchen cupboard groaning under the weight of different spices, it made sense to add a different flavour to the horchata. I went with saffron and cardamom.
In our kitchen, saffron is primarily used in sweets such as pistachio cupcakes with saffron frosting and saffron pistachio shortbread . However it also plays a role in savoury dishes such as saffron cream sauce and vegetable paella with halloumi .
The saffron and cardamom combination blends really well with the sweet nutty milk. It’s great served on its own over ice in the cooler months but can even be served as a beverage alongside an Indian dinner party or Thanksgiving.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Long grain rice
- Whole milk
- Almond milk or raw almonds
- Sweet condensed milk
- Spices: green cardamom pods & saffron threads
- Ice cubes
Storage
Store horchata in an airtight container and keep refrigerated for up to 5 days. You will need to stir or shake gently each time prior to serving as the rice milk will settle at the bottom.
Horchata can also be frozen in freezer safe bags or containers for up to 1 month. Allow to thaw in the fridge and enjoy chilled.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron and Cardamom Mexican Horchata
Equipment
- Blender
Ingredients
- ½ cup long grain rice
- 1 cup whole milk
- ½ cup almond milk
- ½ cup condensed milk
- 6 cardamom pods
- 10-12 saffron strands
- ice cubes to serve
Instructions
- Rinse the rice under cold running water, then soak with cardamom pods and 1 cup clean water.
- Soak over night or at least 8 hours.
- Next day in the blender add the soaked rice with the water and cardamom.
- Blend until smooth.
- Strain the liquid through a cheesecloth and discard the rice.
- Whisk in sweetened condensed milk, whole milk, almond milk and saffron threads into the rice liquid.
- You may want to add extra cardamom powder. Mix well
- Pour into glasses, and top with ice cubes and more saffron.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in August 2017.
