vanilla ice cream recipe, how to make vanilla ice cream

creamy, soft and delicious vanilla ice cream recipe.
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4.7 from 10 votes

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

vanilla ice cream recipe, vanilla ice cream

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 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.

vanilla ice cream

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course:desserts
Cuisine:world
Calories:257kcal
Servings (change the number to scale):4
4.7 from 10 votes
vanilla ice cream recipe, eggless vanilla ice cream recipe
creamy, soft and delicious vanilla ice cream recipe.

INGREDIENTS FOR vanilla ice cream

(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

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

  • 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 TIPS

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.
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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.

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 to make vanilla ice 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

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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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79 comments/reviews

    • 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.

    • 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.

  1. 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 🙂

  2. 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

  3. 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

    • 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.

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

  5. 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….

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

  7. 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?

    • 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.

  8. 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

    • 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.

      • 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.

      • 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.

  9. 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

  10. 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..

    • 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.

  11. 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…

  12. 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…

  13. 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.

    • 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.

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