No Sweetened Condensed Milk Required-Creamy, not too sweet and no sweetened condensed milk or ice cream maker required! Add your favorite topping or stir in (s) and easily make your own ice cream creation.
I have mentioned about 160 million times on this blog, homemade is always best. So, when you can have the time, ingredients and opportunity to make any proudct yourself, give it a try…it’s worth it.
Especially, ice cream.
There are several ice cream recipes here on the blog. Some of the older recipes do call for an ice cream maker. However, as I realize how easy “no churn” ice cream are, I stopped using my maker all together.
What Ingredients are Needed?
- Whipping cream
- Eggs (separated)
- Sugar
- Vanilla
A few recipe notes:
Eggs: No, we are not cooking them. Just be sure your eggs are pasteurized and they will be safe. If you are worried, add a teaspoon of lemon juice when you mix the egg yolks.
Whipping Cream: I have used regular dairy whipping cream for this recipe and a coconut whipping cream and they both have worked. I have not tried a soy version, so, I can’t say if that will work or not. If you try it, please let me know how it works out!
Vanilla: Pure vanilla extract, vanilla flavored extract or a fresh vanilla bean will all work!
Other Topping Ideas: Caramel– Chocolate Syrup-Strawberry Syrup–Whipped Cream–Magic Shell
No Churn Vanilla Ice Cream- No Sweetened Condensed Milk Required
No Churn Vanilla Ice Cream- No Sweetened Condensed Milk Required-Creamy, not too sweet and no sweetened condensed milk or ice cream maker required! Add your favorite topping or stir in (s) and easily make your own ice cream creation.
Ingredients
- 4 pasteurized eggs, separated
- 1/3 cup sugar
- 1 cup + 3 TBSP whipping cream
- 1 TBSP vanilla or 1 fresh vanilla bean, scraped
Instructions
- In a mixing bowl with a whisk attachment, whip egg whites, while whipping, gradually add in sugar. Continue until stiff peaks are reached and egg whites are shiny white.
- Transfer whipped egg whites into a freezer safe bowl (it will need a cover)
- In a small bowl, whisk together egg yolks and vanilla. Set aside.
- In a clean mixing bowl, beat whipping cream until stiff peaks are formed.
- Fold egg yolks into whipped cream, then, fold yolk/whipped cream mixture into whipped egg whites. Be sure not to beat! Fold gently until no streaks are left.
- Cover freezer safe container and freeze for 6 hours to overnight before serving.
Notes
- adapted from Strictly Delicious
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 132mgSodium: 50mgCarbohydrates: 12gFiber: 0gSugar: 12gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
I’d like to make this into lemon ice cream……any idea how much juice and zest I should add?
I can’t find pasteurized eggs anywhere!
@Tracie, Maybe try Costco I am pretty sure they have them there😁 If not they should be anywhere near the regular eggs in any store🙂
Is it possible to reduce the sugar (maybe 1/4 cup or less)? Really want to try this, but don’t like my ice cream so sweet!
Hi Sasha..Sorry for the delay on your comment! Honestly, I haven’t tried reducing it, but, it should work out ok. Please let me know if you do and how it works out.
Ok this is very promising, here is my need to do this ice cream. My husband has many health issues one being he is a diabetic so my thought is to use Monk sugar as it is very fine and also in the scale of safe based on revue with my husband’s dietitian. So I have no issue with the eggs that is protein and I would of course use organic cream to again avoid the issues of any added sugar. Have you or any else used the Monk Sugar and it this going to effect the end result as I have been baking with it and basically everyone in my family is now using it as it is like the gluten free flour one for one with no difference in taste. This is not a cheap venture but I am hoping this will at least get him to put on some weight and make him happy as my quest to find a certain brand of ice cream and this having all natural ingredients I am putting my faith that it will be a winner. Since there is no cooking but I would of course experiment with flavors wondering if I steeped my vanilla beans in the cream and then let it cool down and then proceed with making it as instructed. If you or anyone else has tried this I would love to hear your results.
@Evone, allulose is the BEST sugar free sweetener and the only one that dissolves properly lol. I’m assuming by monkfruit sugar she means the Lakanto stuff that is actually mostly erithrytol so I wouldn’t use it in that case bc it’s gonna taste grainy and sugar doesn’t just make ice cream sweet it lowers the freezing temp so it’s more scoopable and creamier. Xanthan gum is seriously your best friend for sugar free ice creams and makes it creamy without needing sugar! Good luck!
@Marie Sly, I have tried just using heavy whipped cream no eggs cause I didn’t have this recipe yet and used allulose which never raises sugar or insulin and is a real sugar made from raisins and figs and something else can’t remember :/ You can look it up and best of all it has no after taste at all.
I am ecstatic to find this! I can’t tolerate lactose but whole cream goes down without a problem. So I am happy there is no condensed milk in it. Thank you!
Thanks Alene! Hope you enjoy it 🙂
I don’t have a whisker for the whip cream can I blend instead?
I made this ice-cream before and it was so delicious! Today I was trying to find it again because the other recipes just don’t work for me. I’m so glad I found it again!
Hi, it looks so good. Can we freeze it for several days before using? Will it still be soft?
Hi Jade- Yes, it will be fine. If it’s too hard, just let it sit at room temperature for 5-8 minutes before serving. Enjoy!
How does it work with the eggs? Cause if you eat them without them being cooked would the ice cream give you salmonella? Ive made ice cream before but it was used with condensed milk and it had a weird after texture to it so I was interested in this recipe. 🙂
Hi Svea- As long as you use pasteurized eggs, they will be safe. If you are worried, mix the egg yolks with a teaspoon of lemon juice beforehand. It’s really yummy..hope you enjoy it!
I am 14 years old and I love baking! I made this for my little brother cause he is in love with ice cream! It’s so simple and tastes very good! Let’s just say I will be making this very often!
@Shannon, just make sure you don’t add too much Baileys bc too much alcohol and it won’t freeze at all, hope it worked!
If I make this recipe, could I put this mix in the blast chill at college as I need to have the icecream made the day of serving it and could I add baileys to the mixture before putting it in blast chill
Hi Carolina- -Honestly, I can’t really say, I’ve never used a blast chill before. As for the Bailey’s, it should be fine to add to the ice cream…let me know how it works out!
Hi Carolina! So glad you both enjoyed it 🙂 Thanks for the feedback!
is this edible since there are eggs.
Sucks worst ice cream!! Lol jk. Best ICE CREAM IN DA WORLD!! YESSSIR.
Ha! So glad you enjoyed it Cam!
I think so
This looks pretty easy and delicious, ice cream is my weakness. Thank You for sharing
Just put it in the freezer, easy enough to make, hope it’s good! Makes quite a bit also! Thanks for sharing the recipe!
Hope you like it Jacqueline!
Thanks Stacy!
An amazingly simple recipe. Vanilla is a perfect choice since there are endless topping possibilities.
Agreed Allyson 🙂 Thanks for stopping by!