Vanilla Ice Cream (Easy, No Churn, No Eggs)

A close up image of scoops of homemade vanilla ice cream pile onto a homemade waffle cone that's held by a hand

5 from 4 votes

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.

Prep Time10

Freeze Time4

Total Time4 10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 196kcal

Author: Kitrusy

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.

Nutrition