How To Prepare Homemade Ice Cream Recipe No Eggs Simple

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This isn’t your grandma’s ice cream recipe! We’re ditching the eggs and creating a creamy, dreamy frozen treat that’s perfect for anyone with dietary restrictions or simply looking for a new twist on a classic. This recipe is incredibly versatile, so feel free to get creative with your add-ins!

Ingredients:

Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream

1 (14-ounce) can full-fat coconut milk (chilled, not lite)

  • 1 (14-ounce) can condensed milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon xanthan gum (optional, for extra thickness)
  • Pinch of salt
  • Your favorite mix-ins (chocolate chips, chopped nuts, fruit chunks, etc.)

  • Directions:

    1. Chill the Can: Make sure your coconut milk is nice and cold before you begin. At least 8 hours in the refrigerator is ideal.

    2. Whip Up the Coconut Cream: Separate the cream from the liquid in the chilled coconut milk. You can do this by tilting the can and pouring off the clear liquid at the top.

    Tip: Don’t discard the leftover coconut milk! You can use it in smoothies, curries, or for baking.

    3. Get Mixing: In a large bowl, whisk together the chilled coconut cream, condensed milk, sugar, vanilla extract, xanthan gum (if using), and salt until smooth.

    4. Flavor Time: Now’s the fun part! Add your favorite mix-ins to the ice cream base. Fold them in gently with a spatula, making sure not to overmix.

    5. Freeze It Up: Pour the ice cream mixture into a shallow, freezer-safe container. Cover tightly with plastic wrap or an airtight lid. Freeze for at least 6 hours, or overnight for best results.

    6. Churn it (Optional): For a smoother texture, you can churn the ice cream mixture in an ice cream maker following the manufacturer’s instructions. This step is optional, but it will help prevent ice crystals from forming.

    7. Scooping Perfection: Once frozen, take your ice cream out of the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This will make scooping much easier!

    8. Serve & Enjoy! Scoop your delicious homemade ice cream into bowls and top with your favorite toppings.

    Nutrition Facts (per serving, without mix-ins):

    Calories: 350

  • Fat: 28g
  • Saturated Fat: 24g
  • Carbohydrates: 28g
  • Sugar: 26g
  • Protein: 2g
  • Sodium: 60mg

  • Please note: This is just an estimate. The actual nutritional value will vary depending on the ingredients you use.

    Conclusion:

    This egg-free ice cream recipe is a lifesaver for anyone who wants to enjoy a delicious frozen treat without the limitations of traditional recipes. It’s easy to make, endlessly customizable, and sure to satisfy your sweet tooth. So grab your favorite mix-ins, get creative, and enjoy the taste of homemade ice cream magic!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk besides coconut milk?

    While coconut milk works best in this recipe due to its high fat content, you can try using full-fat cashew milk or oat milk for a dairy-free alternative. However, the texture may not be quite as thick and creamy.

    2. Do I have to use xanthan gum?

    Xanthan gum is a thickening agent that helps prevent ice crystals from forming and creates a smoother texture. It’s optional, but it can make a noticeable difference in the final product. If you don’t have xanthan gum, you can try using a cornstarch slurry instead.

    3. How long will this ice cream keep in the freezer?

    Homemade ice cream will generally keep for up to 2 weeks in the freezer. However, the longer it sits, the more likely it is to develop ice crystals.

    4. My ice cream is too hard! What can I do?

    If your ice cream is frozen solid, let it sit at room temperature for 5-10 minutes before scooping. You can also try giving it a quick pulse in a food processor to break up any ice crystals.

    5. Can I refreeze melted ice cream?