I bring you a delightfully creamy and flavorful homemade vanilla ice cream—made without eggs and using just five simple ingredients. It hits that perfect sweet spot between rich, smooth texture and pure vanilla goodness.

Homemade Vanilla Ice Cream (No Eggs)

Why You’ll Love This Recipe

I love how easy it is—only five common ingredients, and yet it beats most store-bought versions hands down. The mix of heavy cream, whole milk, sugar, vanilla bean paste, and a pinch of sea salt gives impressively rich, creamy flavor with a hint of sophistication from that vanilla paste. It’s perfect on its own or customized with all kinds of mix-ins and toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups heavy cream
1 ¼ cups whole milk
⅔ cup granulated sugar
1 tablespoon vanilla bean paste
Generous pinch of sea salt

Directions

If the ice cream maker bowl isn’t already frozen, I freeze it overnight to make sure it’s properly chilled.
In a medium saucepan, I combine the heavy cream, whole milk, sugar, vanilla bean paste, and salt. I heat the mixture over medium, whisking until the sugar is fully dissolved (about 5 minutes).
I transfer the mixture to a heatproof bowl, cover it, and refrigerate until thoroughly chilled—at least 2 hours.
Once chilled, I pour the mixture into the frozen ice cream maker bowl and churn according to the manufacturer’s instructions. Mine usually reaches soft-serve consistency in about 25 minutes.
I transfer the churned ice cream to a lidded container, press plastic wrap directly on the surface to prevent ice crystals, seal, and freeze for at least 3 hours—or overnight for best results.

Servings and timing

Yield: About 12 servings (½ cup each)
Prep time: 25 minutes
Cook time: 5 minutes
Chilling time: 6 hours total (including refrigeration and freezing)
Total time: Approximately 6 hours 30 minutes

Variations

I like to personalize this base in so many ways:

Stir in up to 1 cup of mix-ins before freezing—like chocolate chips, chopped nuts, crushed cookies, or candy.
Add toppings like hot fudge, whipped cream, caramel, sprinkles, or fresh fruit for variety.
Make ice cream sandwiches by pairing it with my favorite cookies (I freeze the cookies first so they don’t fall apart).
Swap the vanilla bean paste with a high-quality vanilla extract for a simpler version.

storage/reheating

I can refrigerate the base (before churning) for up to 24 hours.
After churning and freezing, I store the ice cream in an airtight container in the freezer for up to 2 weeks.
To soften before serving, I let it sit at room temperature for about 5–10 minutes—no need to reheat.

FAQs

What if I don’t have an ice cream maker?

I can still make this recipe by freezing the chilled mixture in a shallow pan and stirring it every 20–30 minutes until it reaches a scoopable texture. It won’t be quite as smooth, but it still tastes great.

Can I double the recipe?

Yes, I just make sure my ice cream maker bowl has enough capacity. If not, I churn it in two separate batches.

What’s the difference between vanilla bean paste and vanilla extract?

Vanilla bean paste has a stronger flavor and those lovely specks of real vanilla. I use extract if I don’t have paste, but I prefer paste for its richness.

Is this ice cream super sweet?

I find it perfectly sweet, but if I prefer a less sweet version, I reduce the sugar slightly—just keep in mind it can affect the final texture.

Can I make this dairy-free?

Yes, I can experiment with full-fat coconut milk and a dairy-free cream alternative, though the texture and flavor will vary a bit.

Conclusion

I believe this homemade vanilla ice cream is a true classic—easy to make, deliciously creamy, and full of rich vanilla flavor. It’s one of those recipes I come back to again and again, whether I’m serving it plain, dressing it up, or using it in fun desserts. Once I start making this from scratch, I never want to go back to store-bought.