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The last ice cream I made was sooo good, rich and delicious, but it had way too many eggs in it that I couldn’t pull myself to make it again. At the same time it was soooo good, creamy & yummy, that couldn’t go back and make my eggless icy crystal version.

So that meant the ice cream maker had to collect dust for a couple months until I found this eggless version that is just as good but without the eggs. So when I saw this recipe that uses corn starch to thicken the ice cream, I had to make it right away.

I made this basic vanilla ice cream thrice already and it was a hit each time. Recipe also uses just little bit of cream cheese to give the final ice cream better scoopability & softness. The final result was this creamy with no crystals and an ice cream that melts in your mouth. I used whipped cream cheese on my second try and it made life much easier as you can use it right out of the fridge and don’t have to worry about softening it on the counter.

Print Recipe
Vanilla Ice Cream Yum
Vanilla Ice Cream
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 8 minutes
Servings
quart
Ingredients
  • 2 cups Milk Whole
  • 1 ¼ cups Heavy cream
  • 2/3 cup Sugar
  • tbsps Corn syrup Light
  • 2 tbsps Vanilla extract Pure
  • 1 tbsp Corn starch plus 1tsp
  • 3 tbsps Cream cheese (1½ oz.), softened.
Course dessert
Cuisine american
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 8 minutes
Servings
quart
Ingredients
  • 2 cups Milk Whole
  • 1 ¼ cups Heavy cream
  • 2/3 cup Sugar
  • tbsps Corn syrup Light
  • 2 tbsps Vanilla extract Pure
  • 1 tbsp Corn starch plus 1tsp
  • 3 tbsps Cream cheese (1½ oz.), softened.
Vanilla Ice Cream
Instructions
  1. Mix corn starch with 2tbsp milk in a small bowl and set aside.
  2. Add the remaining milk, heavy cream, sugar and corn syrup in a large sauce pan. Bring the mixture to a boil and cook on moderate heat until sugar dissolves, about 4 minutes.
  3. Turn off the heat. Gradually whisk in the corn starch mixture. Return to boil and cook on moderately high heat until the mixture thickens a little bit, between 1-2 minutes.
  4. Remove from heat and mix in the softened cream cheese. Let cool. Once the mixture is slightly cooled add the vanilla extract. Chill the milk mixture for at least 3-4 hours or overnight.
  5. Once thoroughly chilled follow your ice cream machine instructions to make the ice cream. Enjoy right away or freeze for later.
Recipe Notes

I served my ice cream topped with the chocolate ganache I made here.

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5 thoughts on “Eggless (Yet Creamy) Vanilla Ice Cream”

  1. wow this is a awesome looking delicious n creamy ice cream…love to have it anytime of the day…thanks for sharing dearSatyahttp://www.superyummyrecipes.com

  2. Vanilla ice cream looks creamy and delicious the right dessert for summer!!! Nicely described and pictured!!!

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