Vanilla Ice Cream (Easy, No Churn, No Eggs)
This simple homemade vanilla ice cream is made from 6 wholesome, clean eating ingredients and requires no special equipment except a blender and a mini food processor.
Servings: 4
Calories: 196kcal
Equipment
- Blender
- (Mini) Food Processor
Ingredients
- 1½ cups Whole Milk
- ¼ cup coconut milk or cream
- ¼ cup mascarpone cheese
- ¼ cup raw cane sugar (finely blended)
- ½ tbsp vanilla bean paste
- pinch Himalayan salt or sea salt
Instructions
- Make your Base: Place all ingredients into a bullet blender and pulse until smooth and fully combined. Alternatively you can place your ingredients into a deep bowl and use a stick/immersion blender to combine.
- Freeze: Pour the base into a zip bag, seal it and place it flat. Freeze the base until solid.
- Process/Blend: Once frozen, break the base into chunks and place them into a mini food processor and process until smooth. (If including any add-ins, fold them in now) Enjoy right away as a soft serve or place into a 16oz container and freeze until set to desired consistency (see notes for how to scoop your ice cream easily once frozen).
- To store: keep frozen in an airtight container with a piece of plastic wrap pressed over the surface to discourage the formation of any ice crystals which will make your ice cream hard and icy.
Notes
Here's a trick to get a smooth scoop once your ice cream is frozen: Remove the container from the freezer and let it sit for 2-3 minutes on your countertop to thaw slightly.
Or if your ice cream is in a microwave-safe container, place it into the microwave and use the setting for soften/melt: ice cream, 16 oz. Note: Do not let it your ice cream go through the full cycle, stop it after 20 seconds.