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:
- mango ice cream
- strawberry ice cream
- pistachio ice cream
- chocolate ice cream recipe
- chocolate chip ice cream recipe
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.
vanilla ice cream recipe
ingredients (1 cup = 250 ml)
- 1.5 cups full cream milk 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 vanilla ice cream recipe
making custard sauce for vanilla ice cream
- 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.
- in a saucepan or pan, take 1.5 cups full cream milk or full fat milk. add 1/2 cup sugar.
- keep this pan on the gas stove and begin to heat it. stir so that the sugar dissolves.
- when the milk becomes slightly hot, add the corn starch paste gradually.
- stir quickly so that lumps are not formed.
- simmer on a low to medium flame, till the milk thickens.
- the custard sauce should coat the back of a spoon.
- 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.
- remove from the fridge. change the temperature setting of your fridge back to the earlier one.
- 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
- 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.
- now begin to whip the cream on medium to high speed. whip till you get soft peaks.
- 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
- then add beaten thickened milk to the whipped cream + vanilla mixture.
- fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.
- cover the bowl tightly with a lid or aluminium foil or cling film. keep in the fridge.
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.
- 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
- corn starch - rice flour or arrow root flour.
- dairy milk - almond milk.
- fresh cream - non dairy cream or non dairy whipping cream.
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how to make 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.
2. mix to a smooth paste.
3. in a saucepan or pan, take 1.5 cups full cream milk or full fat milk.
4. add ½ cup sugar.
5. keep this pan on the gas stove and begin to heat it. stir so that the sugar dissolves.
6. when the milk becomes slightly hot, add the corn starch paste gradually.
7. stir quickly so that lumps are not formed.
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.
9. the custard sauce should coat the back of a spoon.
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.
11. remove from the fridge. change the temperature setting of your fridge back to the earlier one.
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.
13. beat the custard sauce very well.
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.
15. now begin to whip the cream on medium to high speed.
16. whip till you get soft peaks.
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.
making vanilla ice cream mixture
18. then add the beaten custard sauce to the whipped cream + vanilla mixture.
19. fold lightly & gently taking care that the ice cream mixture holds the volume and does not fall flat.
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.
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.
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.
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
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.
I tried your kulfi recipe.
Came out really good.
Feeling happy.
thanks rejni for the feedback on kulfi recipe. nice to know.
Hmmm Your vanilla ice cream looks yummy! I have one question: How to make whipping cream?
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.
hi mam
from where we can buy the vanilla essence or Vanilla extract
riya, you can get it in any good super store or you can buy online.
Awesome recipe.. i prepared fresh fruit icecream and it was a superhit…. Thanks
Welcome Preeti
thank you
welcome nisha
Hi dassana.. Thanks for the recipe. I am going to try this. Do you have a recipe for coffee ice-cream?
welcome nisha. i do not have any recipe for coffee ice cream. will try to add.
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 🙂
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.