Eggless Vanilla Ice Cream
A no cook base of cream, milk, sugar, and vanilla churned and frozen into smooth vanilla ice cream.
Equipment
- Ice cream machine
- Large mixing bowl
- Whisk
- Freezer safe container
Ingredients
Main Ingredients
- 2 cup heavy cream cold
- 1 cup whole milk cold
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 pinch salt
- ½ cup chocolate chips optional mix in
Instructions
Cooking
- Whisk. Whisk the cream, milk, and sugar until the sugar mostly dissolves.
- Flavor. Stir in the vanilla and salt.
- Churn. Churn twenty to twenty five minutes until soft serve.
- Freeze. Freeze in a shallow container with plastic wrap on the surface for two hours.
- Scoop. Soften a few minutes before scooping.
Notes
Substitutions: Half and half makes a lighter, harder ice cream, and a vanilla bean replaces the extract.
Tips: Keep everything cold and press plastic wrap onto the surface.
Storage: Two weeks in the freezer, airtight.
Nutrition does not include the optional mix in and is calculated for one half cup.