Egg-free vanilla ice cream without an ice cream maker is a classic flavor, let’s say it’s the main flavor even when we make an ice cream cone with added other flavors!
Of course, as a standalone flavor it is not the top at least for my taste, but with some wafer or other biscuit that goes well with ice cream it is definitely excellent!
The ice cream I propose is made without an ice cream maker and therefore within everyone’s reach, certainly if you have an ice cream maker it will help, but it’s not necessary.
I used liquid vanilla which I often use in my desserts, but you can easily use vanilla pods if you don’t have it.
If you make any of my recipes, send me photos and I will publish them on my page with your name.
Follow my recipe and make homemade ice cream too!
Approx. 423 kcal per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Portions: 2 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients to Make Egg-free Vanilla Ice Cream Without an Ice Cream Maker
- 3/8 cup Hoplà cream
- 1 cup whole milk
- 2 teaspoons liquid vanilla or 1 vanilla bean
- 1/2 cup sugar
Preparation of Egg-free Vanilla Ice Cream Without an Ice Cream Maker
Heat the milk with the sugar and a vanilla bean (remove after boiling), or with 2 teaspoons of liquid vanilla and set aside.
In a fairly tall glass, whip the cream until it thickens a bit, but not fully whipped, and refrigerate it.
Once the milk has cooled, add the semi-whipped cream and mix well.
Put everything in a container and place in the freezer, stirring every 45-60 minutes, repeating the operation at least 3 times, then let it freeze for about 12 hours.
When the ice cream is ready, let it sit at room temperature for 10-15 minutes before using, then make nice ice cream cups and serve!
If you have an ice cream maker, once the cream is added, pour it into the ice cream maker and let it work until cooled according to the instructions, then put it in the freezer.
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