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Creamy Homemade Vanilla Ice Cream with No Eggs

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Are you craving the creamiest, smoothest homemade vanilla ice cream ever? You’re in luck! This recipe brings back memories of summer cookouts and freshly churned ice cream. Enjoy it right after churning for a creamier ice cream that reminds you of a Wendy’s Vanilla Frosty. Let it ripen in the freezer for a few hours for the ultimate homemade treat. Get ready to experience the best vanilla ice cream you’ve ever had!

This image shows a up close looking into the ice cream churn after the ice cream machine has stop churning. The paddle is still in place and you can see the soft creamy texture of this epic Homemade Vanilla ice cream when it is done.

Many years ago, I was on vacation in Pigeon Forge Tennesee. My father-in-law and I went around the countryside on a Saturday stopping by local yard sales.

While at one particular yard sale, I saw an older Rival Ice Cream Churn for sale. I’ve been wanting to buy one and this was my opportunity to get one on a deal.

The Rival Ice Cream Maker I bought in Pigeon Forge

The best part was it was only $10 bucks. ( You know I had to talk them down so really I got it for $5) I swooped it up and brought it home. 

I studied several recipes, tried a few, and ultimately settled on one in the book of the Rival Ice Cream churn. It was so good and creamy.

This image shows soft and creamy homemade old fashioned vanilla ice cream in a brown bowl. In the upper left hand corner there is a plate with black berry cobbler on it. To the left there are two silver spoons and in the upper right hand corner you can see the ice cream canister.

It only required a few simple ingredients and was very versatile in that you could add other ingredients to change the flavor from Vanilla to Homemade Strawberry Ice Cream just by adding in your favorite fruit or candy such as Chocolate chips or Reese’s Butter Cup. 

So far it has been my favorite of all the ice cream recipes I have tried and it is so much better than store-bought ice cream. If this is your first time making ice cream, don’t fret.  I believe this recipe will become your favorite Homemade vanilla ice cream recipe and it is so easy to make.  

This image shows homemade vanilla ice cream with a bit of homemade blackberry cobbler on a spoon in a bite shot.

Why You’ll Love This Recipe for Homemade Vanilla Ice Cream

  1. Ultra-Smooth and Rich: Achieves a creamy texture without egg yolks.
  2. Easy and Quick: No tempering eggs means less time and effort.
  3. Allergy-Friendly: Perfect for those with egg allergies.
  4. Lower Cholesterol: Great for a healthier indulgence.
  5. Versatile Enjoyment: Enjoy this classic flavor plain or use a topping such as chocolate syrup, crumbled Oreo cookies, or Strawberry Jam. 
  6. Crowd-Pleaser: Brings back nostalgic flavors everyone will love.
  7. It is great on top of the Blackberry Cobbler!
This image shows a close up of soft and creamy homemade vanilla ice cream on top of blackberry cobbler.
Homemade Vanilla ice cream on top of Homemade Blackberry Cobbler

Make sure to check out our list of 100 Interesting facts about Ice Cream!

What You Need To Make This Recipe

This is a list of all the ingredients needed to make this Homemade Vanilla Ice Cream No Eggs

Vanilla Ice Cream ​Ingredients

See the recipe card for quantities.

  • Whole Milk
  • Half and Half Creamer
  • Heavy Whipping Cream (Heavy Cream)
  • White Granulated Sugar (Cane sugar)
  • Sea Salt
  • Ice Cream Salt (Rock salt)
  • Pure Vanilla Extract- I prefer to use Sweet Southern Farms (a small batch locally made extract) Use ode “SOUTHERNFOODJUNKIE for a 10% discount.
  • Ice
This image shows vanilla ice cream ingredients.

Equipment You’ll Need

For a list of brands that I use and recommend for everyday Kitchen Basics, visit our Best Kitchen Essentials page

Step-by-step Instructions

Making the Ice Cream Base

1. Add your milk products to the stock pot and turn on medium heat to medium-low heat.

This image shows a person pouring whole milk to a pot to make home made ice cream.
whole milk
This image shows a person pouring half and half creamer to make homemade ice cream mixture.
Half & Half
This image shows a person pouring heavy whipping cream in a large stock pot to make a ice cream mixture for homemade ice cream.
Heavy Whipping Cream

2. Scald the milk (bring the milk base up to a temperature of 180 degrees Fahrenheit until you see bubbles forming around the sides). Use your instant-read thermometer to keep an eye on this.

This image shows using a instant read thermometer made by thermoworks to check the temperature of the ice cream mixture that is in a large stock pot on the stove top. The thermometer reads 65 degrees Fahrenheit.

Make sure to keep stirring the mixture as well. Once it reaches the temperature or is close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.

This image shows a person using a wooden spoon to stir the ice cream mixture that is in a large stock pot on the stove top heating up.

3. Next, remove the milk mixture from the heat then add in your sugar, salt, and Vanilla flavoring. Stir well to incorporate and dissolve the sugar.

This image shows sugar and salt to be used in the ice cream mixture.
Sugar and Salt
This image shows adding sugar to the ice cream mixture.
Adding Sugar and Salt to the Milk Base
This image shows adding the pure vanilla extract from Sweet Southern Farms to the ice cream mixture.
Pure Vanilla Extract
This is a picture of a bottle of pure vanilla extract from Sweet Southern Farms.
Pure Vanilla Extract from Sweet Southern Farms, a local company near me

If you want your ice cream to turn out the best, use quality ingredients. For Vanilla ice cream, a high-quality Vanilla extract is important. I use a brand from a locally sourced company called Sweet Southern Farms that makes it in small batches. If you would like to purchase, they have offered you a 10% discount. Use code “SOUTHERNFOODJUNKIE” to get the discount.

4. Pour your ice cream mixture into your ice cream canister. Add your mixer paddle and lid then place in the refrigerator or freezer. The mixture will need to chill before churning. Do not let it freeze. We are just looking for it to get cold.

This image shows pouring the ice cream mixture into the ice cream churn canister.
This image show putting the lid on the ice cream churn canister.

5. Once your ice cream mixture is chilled you can remove it from the refrigerator or freezer and you are ready to churn it. 

Optional: If you want to make a different ice cream flavor, you can add in your fruit base, candy base, or flavoring at this point. 

Churning the Ice Cream Base

1. Place your canister into the churn bucket of the electric ice cream maker.

2. Add a layer of ice around the canister then a layer of salt. Keep alternating the ice and salt till it reaches just below the hole in the ice cream bucket.

3. Install the motor of the ice cream maker on the ice cream bucket per the manufacturer’s instructions.

This image shows the Rival Ice Cream Maker up close. You can see the layers of ice and rock salt that is formed around the canister as the canister is being turned by the motor of the ice cream machine.

4. Before I start I like to add a towel under the bucket and wrap the bucket in a towel. This will help catch the sweat and help insulate the bucket. Just be sure not to cover the motor up or the top of it where the fan is.

5. If water builds up while churning, pour the water off through the hole in the side of the bucket. Keep adding more ice and salt layers till the motor has stopped churning.

Note: The finished churning process can vary for other brands of ice cream makers. Follow the instructions from your manufacturer on how your brand works. This series is typical of most older electric churn ice cream machines.

This image shows removing the top of the churn canister to reveal the homemade vanilla ice cream.

The churn typically takes anywhere from 30 minutes to 1 hour. It varies by how cold your ice cream mixture is when you start churning and how well you layer the ice/salt layers in the ice cream machine.

When the ice cream is ready, the motor will just stop. You will hear it lagging or straining as it gets closer and closer to being finished. Once it stops, you are ready to either eat it like this or move to the hardening section if you want hard ice cream.

This image shows a person removing the paddle from the vanilla ice cream after it has finished churning.

Note: You can eat the ice cream once it stops churning. This will give you a smooth and creamy vanilla ice cream texture that is similar to soft-serve ice cream. If you want more of a hardened texture similar to classic vanilla ice cream from an ice cream parlor, continue reading. 

Hardening or Ripening the ice Cream

1. Once the motor stops, you will take the canister out of the ice cream bucket. Take it to the sink so that you can remove the mixer paddle inside.

This image shows a person scraping the remaining ice cream from the paddle of the ice cream churn. They are using a silver spoon.
Use a spoon to scrap off the paddle

2. Put the lid back on and stick the canister in the freezer for at least one hour to harden or ripen the ice cream.

​How To Serve Homemade Vanilla Ice Cream

  • As a topping on Blackberry Cobbler, Peach Cobbler, or Apple Cobbler.
  • Make a Vanilla Ice Cream Cone.
  • Add ice cream to a bowl and top with fresh fruit or strawberry Jam.
  • Top with Maple Syrup and Peanut Butter
  • Top with chocolate syrup
  • Crumble some Oreo cookies on top for a crunchy texture. 
  • Make Vanilla Ice Cream Bars or a Vanilla Ice Cream Sandwich!

​Storage Tips

​Store leftover ice cream in a freezer-safe airtight container. It should be good for up to two months if stored properly.

​FAQ’s

Yield: 1 gallon

Creamy Homemade Vanilla Ice Cream with No Eggs

This image shows a close up of soft and creamy homemade vanilla ice cream on top of blackberry cobbler.

Are you craving the creamiest, smoothest homemade vanilla ice cream ever? You’re in luck! This recipe brings back memories of summer cookouts and freshly churned ice cream. Enjoy it right after churning for a creamier ice cream that reminds you of a Wendy's Vanilla Frosty. Let it ripen in the freezer for a few hours for the ultimate homemade treat. Get ready to experience the best vanilla ice cream you've ever had!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 2 cups Whole Milk
  • 2 cups Half and Half
  • 4 cups Whipping Cream
  • 1 3/4 cups Sugar
  • 1/2 teaspoon Sea Salt
  • 2 tablespoon Vanilla Extract
  • 16 lbs ice, this can vary depending on climate. Just make sure to have enough on hand.
  • 1 box ice cream salt, You can use Rock Salt for this as well.

Instructions

    Ice Cream Mixture

  1. Start with a heavy-bottom saucepan. You will need at least a 6 or 8-quart pot.
  2. Add in your milk products and cut the burner on medium-low.
  3. At this point, we need to scald the milk. Milk is scalded when it reaches 180 degrees F. I like to use a quick-read thermometer to keep an eye on the temperature. Look for small bubbles to form around the edge and steam. Make sure to keep stirring the mixture as well. Once it reaches the temperature or is close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.
  4. Next, add in your sugar, salt, and Vanilla flavoring. Stir well to incorporate and dissolve the sugar.
  5. Pour your mixture into your ice cream canister. Add your mixer paddle and lid then place in the refrigerator or freezer. The mixture will need to chill before churning. Do not let it freeze. We are just looking for it to get cold.
  6. Once your mixture is chilled you can remove it from the refrigerator or freezer

Churning the Ice Cream

  1. Place your canister into the churn bucket.
  2. Add a layer of ice around the canister then a layer of salt. You will keep alternating the ice and salt till it reaches just below the hole in the ice cream bucket.
  3. Install the motor on the ice cream bucket.
  4. Before I start I like to add a towel under the bucket and wrap the bucket in a towel. This will help catch the sweat and help insulate the bucket. Just be sure not to cover the motor up or the top of it where the fan is.
  5. Church your ice cream until the motor stops. This time can vary. You will also need to keep a check on the ice and salt mixture as it will melt. You can pour the water off through the hole in the side of the bucket and keep adding more ice and salt till it is finished.

Hardening or ripening the ice cream

  1. Once the motor stops, you will take the canister out of the ice cream bucket. Take it to the sick so that you can remove the mixer paddle inside.
  2. Put the lid back on and stick the canister in the freezer for at least one hour to harden or ripen the ice cream.

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