vanilla ice cream recipe, vanilla ice cream

vanilla ice cream recipe with step by step photos – creamy, soft and delicious eggless vanilla ice cream recipe.

summers and ice creams are synonymous. most of us like to have some thanda thanda (cool cool) ice cream or kulfi during the summers.

this vanilla ice cream recipe includes the basic method of preparing an eggless vanilla ice cream. there are other versions too with some being very quick and some taking time. in this recipe no ice cream maker is used. you just need a good electric blender. you can also check this quick and easy vanilla ice cream recipe made with just 3 ingredients.

if you like ice creams, then you can also have a look at these quick recipes of:

since its very hot here, the ice cream would begin to melt as soon as i would serve or take pics. i tried various times to get a neat frozen ice cream pic, but the temperature was very unforgiving.

vanilla ice cream can be served plain or topped with a chocolate or caramel sauce. you can also serve the ice cream with fruits like chopped mangoes or a mix of fruits.

if you are looking for more similar recipes then do check eggless chocolate browniekulfi falooda, mango kulfi, matka kulfi and eggless vanilla cake recipe.

vanilla ice cream recipe below:

vanilla ice cream recipe
4.55 from 11 votes
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vanilla ice cream recipe | easy eggless vanilla ice cream recipe

eggless vanilla ice cream recipe - creamy, soft and delicious eggless vanilla ice cream recipe.

course desserts
cuisine world
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 4
author dassana

ingredients (1 cup = 250 ml)

  • 1.5 cups full cream or full fat milk
  • 3 to 4 teaspoon corn starch + 2 tablespoon milk
  • 3 teaspoon vanilla extract or 1 to 2 vanilla beans
  • ½ cup sugar or add as per taste
  • 200 ml cream or about ¾ cup cream - low fat 25% to 35% or whipping cream

how to make recipe?

making custard sauce for vanilla ice cream:

  1. before you begin, set the temperature in your fridge to its highest cold setting. in a small bowl, take 2 tbsp milk and 3 tsp corn starch. substitutions for corn starch are arrow root flour and rice flour. mix to a smooth paste.
  2. in a saucepan or pan, take 1.5 cups full cream milk or full fat milk. add 1/2 cup sugar.
  3. keep this pan on the gas stove and begin to heat it. stir so that the sugar dissolves.
  4. when the milk becomes slightly hot, add the corn starch paste gradually.
  5. stir quickly so that lumps are not formed.
  6. simmer on a low to medium flame, till the milk thickens.
  7. the custard sauce should coat the back of a spoon.
  8. take the custard sauce in a bowl and allow it to become warm or cool down. then keep in the freezer for 45 minutes to an hour.
  9. remove from the fridge. change the temperature setting of your fridge back to the earlier one.
  10. with an electric beater, beat the custard sauce till it increases a bit in volume. beat on a medium to high speed for 1 to 2 minutes.

whipping fresh cream:

  1. in another bowl, take about 3/4 cup chilled fresh cream. you could use heavy whipping cream or 25% to 35% low fat cream. even malai (cream that floats on top of milk can be used). like always i used amul cream.
  2. now begin to whip the cream on medium to high speed. whip till you get soft peaks.
  3. add 3 tsp pure vanilla extract. here i used homemade vanilla extract. you can also add seeds from 1 or 2 vanilla beans.

making vanilla ice cream mixture:

  1. then add beaten thickened milk to the whipped cream + vanilla mixture.
  2. fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.
  3. cover the bowl tightly with a lid or aluminium foil or cling film. keep in the fridge.
  4. when the vanilla ice cream is semi set after 4 to 5 hours, remove and whip again very well in the same bowl. cover again tightly and keep in the freezer for vanilla ice cream to set.

  5. when the vanilla ice cream is well set, scoop and serve in bowls or plates. you can top the ice cream with any syrup or fruits or serve it plain.

recipe notes

substitutions you can make in vanilla ice cream:

  • corn starch - rice flour or arrow root flour.
  • dairy milk - almond milk.
  • fresh cream - non dairy cream or non dairy whipping cream.


step by step vanilla ice cream recipe:

preparing custard sauce:

1. before you begin, set the temperature in your fridge to its highest cold setting. then in a small bowl, take 2 tbsp milk and 3 to 4 tsp corn starch. substitutions for corn starch are arrow root flour and rice flour.

milk for vanilla ice cream recipe

2. mix to a smooth paste.

making vanilla ice cream recipe

3. in a saucepan or pan, take 1.5 cups full cream milk or full fat milk.

milk for vanilla ice cream recipe

4. add ½ cup sugar.

sugar for vanilla ice cream recipe

5. keep this pan on the gas stove and begin to heat it. stir so that the sugar dissolves.

milk mixture for vanilla ice cream recipe

6. when the milk becomes slightly hot, add the corn starch paste gradually.

corn starch for milk mixture for vanilla ice cream recipe

7. stir quickly so that lumps are not formed.

simmer milk for milk mixture for vanilla ice cream recipe

8. simmer on a low to medium flame, till the milk thickens. keep stirring often when the milk is thickening, so that the milk does not get browned or burnt from the base.

milk for vanilla ice cream recipe

9. the custard sauce should coat the back of a spoon.

thickened milk for vanilla ice cream recipe

10. take this custard sauce mixture in a bowl and allow it to become warm or cool down. then keep covered in the freezer for 45 minutes to an hour.

milk mixture for vanilla ice cream recipe

11. remove from the fridge. change the temperature setting of your fridge back to the earlier one.

milk mixture for vanilla ice cream recipe

12. with an electric beater, beat on a medium to high speed for 1 to 2 minutes. you can also beat in a blender or mixer jar.

thickened milk for vanilla ice cream recipe

13. beat the custard sauce very well.

preparing vanilla ice cream recipe

whipping fresh cream:

14. in another bowl, take 200 ml chilled fresh cream (about ¾ cup cup). you could use heavy whipping cream or 25% to 35% low fat cream. even malai (cream that floats on top of milk can be used). like always i used amul cream. do remember that the cream or malai has to chilled.

cream for vanilla ice cream recipe

15. now begin to whip the cream on medium to high speed.

cream for vanilla ice cream recipe

16. whip till you get soft peaks.

cream for vanilla ice cream recipe

17. add 3 tsp pure vanilla extract. here i used homemade vanilla extract. you can also add scraped seeds from 1 or 2 vanilla beans.

vanilla for vanilla ice cream recipe

making vanilla ice cream mixture:

18. then add the beaten custard sauce to the whipped cream + vanilla mixture.

making vanilla ice cream recipe

19. fold lightly & gently taking care that the ice cream mixture holds the volume and does not fall flat.

folding vanilla ice cream

20. here’s the vanilla ice cream mixture ready to go in the freezer. cover the bowl tightly with a lid or aluminium foil or cling film. keep in the fridge.

making vanilla ice cream recipe

21. when the vanilla ice cream is semi set after 4 to 5 hours, remove and whip again very well in the same bowl. i did not take pic of this step as i whipped the ice cream in the night. again cover tightly and keep the vanilla ice cream in the freezer till its completely set. below is pic of vanilla ice cream after getting set. if you want, then for a more smoother texture, you can whip twice or thrice too.

making vanilla ice cream recipe

22. when the ice cream is well set, scoop and serve vanilla ice cream in bowls or plates. you can top the ice cream with any sauce (chocolate or caramel) or fruits or serve it plain. you can even garnish with chocolate sprinkles or chocolate chips.

vanilla ice cream recipe, vanilla ice cream




75 thoughts on “vanilla ice cream recipe, how to make eggless vanilla ice cream recipe”

  1. Hi Dassana,,,,,,Amazing recipie,,,,,I was actually on top of the world jumping with joy after knowing my recipie came out well ,,,,,I wonder how would you feel being a master of such amazing recipies😒😒,,,,,thanks Dassana ,,,,,you are an amazing person too as your reply is so simple ,kind,ready to help and quick

    1. thank you kavita. glad to know that the vanilla ice cream recipe turned out great.

      to be honest i also feel elated and joyful when i create a successful recipe. it can be any recipe and need not be a complex one. more joy and love i also feel when my family enjoys these recipes.

      thanks for this sweet comment.

  2. Hmmm Your vanilla ice cream looks yummy! I have one question: How to make whipping cream?

    1. thanks. whipping cream can be made at home by freezing over a few weeks the clotted cream that collects on top of milk when it is boiled. you will have to keep on adding layers of clotted cream from boiled milk and then keep in the freezer in a covered box. we call this clotted cream as malai in hindi language. before you make cream, remove the box from the freezer and keep in refrigerator overnight. next day, using a food processor with whipping attachment of a mixer or a stand mixer, beat the cream. first the cream will become smooth and liquid. this cream can be refrigerated again and used for curries or gravies. if you continue to beat the cream, then the cream will start becoming thick and have soft peaks first, followed by stiff peaks. now the cream is ready and can be used to make ice cream of whipped cream frostings for cakes or cup cakes.

  3. Hi dassana.. Thanks for the recipe. I am going to try this. Do you have a recipe for coffee ice-cream?

  4. Hi Dassana,
    I have simply fallen in love with your blog. I’m sort of addicted to it for the past two weeks and have been writing down you recipes ever since. This is probably because I’m a little stressed now and visiting your blog kind of refreshes me. I must say you make the dishes seem a lot easy than what they usually are and a lot of my favourite dishes from your blog are waiting to made. And definitely, when I read about you in the ‘About Us’ column, I couldn’t believe you were pretty young to have such an elaborate knowledge on cooking and making so many dishes. When I had been reading your recipes before I saw your picture, I imagined you to be much older (sorry about that 😉 ), as the recipes, dishes and method of cooking seemed to ask for a lot of experience. And your lifestyle is very relishing too, with your inclination to spirituality, adapting very healthy ways of food (going organic,vegetarian and vegan) as I myself have adapted to these ways of living. Holding on to a spiritual path and staying a vegetarian and going organic are soooo…life changing. I wish both you and Amit lots of goodness and do keep the work going 🙂

    1. thank you very much indira for this lovely and beautiful comment. i am so happy that reading the blog refreshes you. honestly speaking, even when i read my own recipes and words at times, i also feel refreshed and good. in fact at times i cannot believe that i have written or taken the pics. sometimes its the shakti which makes you do things and you know you are doing it, but you don’t see or feel the grace in your work. then later when you see your work and you are like, how did this happen or really did i write this way.

      i started very young. cooking was a hobby from a young age and a degree in home science, did ignite the passion further. but i was happy cooking once in a while or on weekends, when working in the teaching and then later in the corporate sector. i never know that this blog would inspire so many people from all age groups. it was nothing short of a miracle.

      its always better to live a balanced life. some exercise or yoga, healthy food, some meditation, loving what you do, being sincere and true, having an empathetic and loving relationships with your family & friends, does make a big difference.

      also thanks a lot for your wishes.

    1. in the first instance, mixing with a spoon or a wired whisk is easy. but whipping fresh cream is difficult with a spoon. if you have a wired whisk, you can use that but it involved a lot of handwork and takes time. also a heavy whipping cream will whip faster than a low fat one. if you have mixer or blender, you can also use that.

    1. neeru, agar corn starch nahin hain, toh aap vanilla custard powder ka bhi prayog kar sakte hain. chawal ka atta bhi prayog kar sakte hain. doodh gada hona chahiye, isliye corn starch ko dala gaya hain. ice cream jaldi hone ke liye, freezer ko sabe zyaada lower temperature par rakhe.

  5. Made this Ice cream recipe recently and followed it up with your recipe of the Trifle! Both were a hit!! The ease and the steps on this blog makes me comfortable and makes me want to try newer recipes each time 🙂
    Kudos and thanks a bunch 🙂

  6. Congratulations on the launch of your App. I regularly follow your recipes and cook for my family. Your blog has been very helpful. Thank you and Congratulations once again.

    Reply on Twitter handle @ThakkarSanjana

  7. Hello maam…i am a big fan of your recipes… Whenever i want to make cakes for my son…i folllow your whole wheat recipes…i had few questions…
    1. Is corn starch and corn flour same? Can we use cornflour?
    2. Can we use whipped cream available in the market instead of amul fresh cream?.. Do we need to also beat whipped cream?
    3. Do we need to keep cream in freezer to make it chilled before whipping?
    Thanks

    1. thanks trisha.
      1. corn starch and corn flour are two terms used for the same ingredient outside india and in india respectively. abroad it is called as corn starch and in india we call it corn flour. it is a white colored flour. not to be confused with the yellow colored flour which is known as maize flour in india. maize flour is also known as makki ka atta in hindi.
      2. yes you can use the whipped cream available in the market. if the cream is already whipped and sold, then no need to whip. if not, then you will need to beat it.
      3. yes. it helps in better whipping.

  8. can we add condensed milk and milk powder and at what stage? as i hav a lot of milk powder left at home

    1. with condensed milk and milk powder, the recipe will change. it will be a totally different method and difficult to tell the at what stage these will be added.

  9. I tried this Ice Cream.It was awesome. Thank you so much for the recipe.
    Please do share Coffee Ice Cream recipe.

  10. It was my first attempt to make an ice cream and except the color everything is fine and good….
    Thanks

  11. I made the ice cream today…it tastes good but I have a doubt my ice cream have butterscotch color..
    Is it due to the vanilla essence.it has a dark color and I used 3 teaspoons as you mentioned… I don’t get vanilla extract here….or something else went wrong….

  12. Hi! 🙂 I have the milk becomes thick , it may be bad milk ? or it should not be much like thick cream? Thank you!

  13. Hi dassana,

    i am very much fond of ur recipes. Ur way to explain with pictures is awesome. Thanks .
    I also prepare ice cream at home. But i use Gsm or Gms ( i am confused ) powder. Is it ok using this powder?

    1. these are stabilizers that are added to ice cream to make them light and soft. i am not sure if its good to include this powder. i have not yet used it in any of the ice creams i make. you can find more about it on the internet.

  14. since i have found this blog I have become the foodie queen of the group:-)..I am big big fan of not only the recipes but also the way you explain it…excellent work!!!
    1.I was just wondering is their anyway to make kulfi without condensed milk/ mawa?????
    2. caster sugar and icing sugar are same thing???
    3.after blending heavy cream/malai the consistency desired is that of white butter we get while making ghee???we commonly call it makhann???
    your response will be really appreciated

    1. firstly thank you neha for the sweet comment. your queries answered below:
      1. to make kulfi, the way it is made traditonally is to make rabdi of it. thicken the milk till you come to the stage of rabdi. you can check the post on rabdi to see the final consistency. then add sugar, dry fruits and kewra water/rose water. mix and pour in kulfi moulds and freeze.
      2.castor sugar is superfine sugar and icing sugar is powdered sugar with corn starch added to it.
      3. if the malai or heavy cream is blended too much, then it will turn to butter. it just has to blended till you get soft or stiff peaks. don’t beat too much.

  15. i just want to ask in place of vanilla extract can we use vanilla essence is it work ?plz reply

      1. can u plz tell me in how much quantity essence should be used & taste will be similar or not .
        thanks amit ji for telling us such delicious recipes especially for icecreams bcoz i tried for the first time & it was successful.

        1. use the same amount as mentioned in the recipe. vanilla essence is artificially made and has more of the vanilla flavor than the natural one. but i would suggest to use vanilla extract in the long run.

  16. Hi, your website is a God-sent! I used to be so afraid of cooking. But now I can make decent food for my foodie hubby 🙂 and you have recipes for almost everything! May God bless you guys and you achieve even more success.
    I have one question, can I use single toned milk? It’s hard to get full cream milk where I live.
    Also, can I send you a personal msg not on the public forum?
    Thanks,
    HKA

  17. Sorry, again one mistake done, I have whipped cream (i used cream from milk) for more time and it was looking like how butter gathers during process of making ghee..

    1. the ice cream does not taste like having frozen custard. firstly as you mention in the below comment, since the custard become very thick and cream also has got curdled. thus there was no contribution of the cream in the recipe since butter was formed. so its just the the very thick custard sauce freezed. hence this taste. the cream if whipped correctly, gives a nice creamier texture to the ice cream. for any recipe that you need to whip cream, always whip for a few minutes and then check.

  18. I tried vanilla ice cream receipe. It was good, but the custard sauce become very thick. But it doesn’t taste like what we get AMul ka? (offcource difference of ingredients are there). The taste is like eating freezed custard. But anyway, the procedure is very simple and easy to prepare. thanks for the lovely receipes…

  19. Just love your recipes and follow each one of them…

    I am going to buy electric beater , if its possible would you please suggest the one you have. It would be of great help to me.

    Thankyou in advance…

  20. Hi mam.sorry to post here but my comment was nt getting thru so I posted here.i tried ur pizza but it was white in the center and brown from the sides.giving a feeling of uncooked one.i hv mw of IFB 30 lt.plz tell mam where I went wrong.i baked it for 15 mts.not fluffy andsoft as is of pizza hut.

    1. no issues. even i have an ifb oven. you could have baked it for some more minutes. since temperatures vary in various oven and also in different models of the same company, the timing also varies. fluffiness in a bread or pizza is always related to proper yeast proofing and how well the dough is kneaded. if either of these two things go wrong or not done correctly, then the pizza or bread will not be soft or fluffy or won’t even rise. i also hope you preheated the oven for 15 minutes before you started baking.

  21. Hi Dassana, can u tell us or post of some soya chunk or soybean recipes.
    Then it will be quite helpful for me then.

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