Egg-free Vanilla Ice Cream • ChefSteps

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option while evaporated milk is often less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste is more natural, while vanilla essence is a budget-friendly alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often less expensive.

Combine heavy cream, sweetened condensed milk, and milk in a mixing bowl.

Add vanilla extract and salt to the mixture and whisk until well combined.

In a separate bowl, mix cornstarch with a small amount of milk to create a slurry.

Heat the remaining milk in a saucepan over medium heat until warm.

Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.

Remove from heat and let the mixture cool to room temperature.

Once cooled, stir in the vanilla bean seeds if using.

Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Scoop the ice cream into a container and freeze for at least 4 hours until firm.

Serve in bowls or cones and enjoy your egg-free vanilla ice cream.

Cooking Techniques

Spice Level:

Dietary

Allergens