Eggless Vanilla ice-cream (no machine)

Eggless Vanilla ice cream


When we were young, back in India, we could buy ice creams in form of bricks of about a liter each. Once, Mr L8H and his roommate in college – the eternal ice-cream lovers – saved some money and bought two such bricks of Vanilla ice cream. It was their dinner that night.

They dug into the creamy, fluffy block of cold bliss with enthusiasm and continued like that for about one-fourth of it. By the time they reached half, their tongues were numb. A little more, and the contents of their stomach threatened to make an appearance right before them.


Eggless Vanilla ice cream


It was ice-cream, and in those days, luxury for students trying to make ends meet. but my husband and his friend didn’t think twice before tossing the left overs in a bin and battled the rest of the night fighting a sickening sensation of nausea that one gets from too much sweet.

My husband went off Vanilla ice cream for the rest of his college days and for a long time after that.


Eggless vanilla ice cream


Recently, I was looking for a Vanilla ice cream recipe on my blog, and I realized – I have never posted one!! I am a Vanilla girl, and I haven’t posted a recipe for that?

So it’s time to post one.

Looking for a recipe of Vanilla ice cream that has no eggs? We don’t eat any form of non vegetarian food on Saturday, and that includes eggs. So I often make ice creams for Saturdays that don’t have eggs. As I also don’t own an ice-cream machine, hence they are always hand churned.

But boy, I tell you, this would be one of the creamiest ice-cream I have eaten.


Eggless vanilla ice cream



Thankfully, hubby is back into the vanilla fold, else this Vanilla girl would have had a very tough time 😀


Eggless vanilla ice cream


4.6 from 9 reviews
Eggless Vanilla ice-cream (no machine)
Recipe type: Dessert
  • 2 cups whole cream milk
  • 4 tsp cornflour
  • 4 tsp vanilla essence
  • 1-3/4 cup granulated sugar (or to taste)
  • 1.5 cups full cream
  1. Reserve 1 cup of milk and warm the rest in a heavy bottomed pan.
  2. Stir continuously to prevent it from burning.
  3. Dissolve the cornflour in the reserved cup of milk.
  4. Once it reaches near boiling point, add the cornflour milk.
  5. Stir, and heat the milk until it thickens and coats the spoon. Do not let it boil over.
  6. Take it off the flame, and chill.
  7. Once it is chilled, whip it till it is three times in volume.
  8. Whip full cream till it forms soft peaks - about a minute. Don't churn it too much - you don't want butter.
  9. Add sugar and vanilla essence. Whip for another 30 seconds.
  10. Now fold in the whipped milk and whip gently until it all well blended - about 2 minutes on the low.
  11. Keep the ice cream in the freezer for 45 minutes.
  12. Take out and give it a good churn for about 2 minutes.
  13. Return to the freezer and repeat for 3 more times. Make sure to break all the crystals. The ice cream will start looking like slush. (This pumps the ice cream with air that will make it fluffy, creamy and smooth.)
  14. After the final churn, transfer it to a closed container and freeze it for 4 or more hours.
Note: Freeze ice cream in small containers as this will freeze it faster which will prevent ice crystal formation.


2 cups milk warmed with dissolved corn flour. Chilled.

2 cups milk warmed with dissolved corn flour. Chilled.

2 cups whole cream

1.5 cups whole cream

Whipped till forms peaks

Whipped till it’s 3 times the volume and forms peaks

Chilled milk with dissolved cornflour

Chilled milk with dissolved cornflour

Whipped till it doubles in volume

Whipped till it doubles in volume. Add sugar.

Gently fold in milk

Gently fold in milk

Refrigerate. Then whip for 2 minutes. Repeat 3-4 times.

Freeze for 45 minutes. Then whip for 2 minutes. Repeat 3-4 times.

Transfer, cover and freeze for 4 hours or more.

Transfer, cover and freeze for 4 hours or more.

Ice cream vanilla

Vanilla ice cream

Eggless vanilla ice cream









40 comments for “Eggless Vanilla ice-cream (no machine)

  1. September 18, 2013 at 4:42 PM

    I don’t know Minnie, with all that hand churning, isn’t it easier to buy an ice cream machine
    Coffee and Crumpets recently posted..Strawberry and Melon Salad with Harissa VinaigretteMy Profile

    • Coffee and Crumpets
      September 18, 2013 at 4:50 PM

      Did my whole comment post?? This phone commenting sucks. What I want to say is, your ice cream is gorgeously creamy without a machine!!


    • September 18, 2013 at 6:12 PM

      Nazneen, you always make me smile, hehehe! Yes, it’s easier to buy ice cream machine…..but then I think of it as just another thing to clean ;p….j/k. I guess I don’t make ice creams enough times to ever remember buy one. I am still behind on a lot of kitchen gadgets – the first on the list right now is a food processor.

    • anonymus
      April 1, 2014 at 8:37 AM

      Why on earth will we buy it?

  2. September 18, 2013 at 4:45 PM
    • September 18, 2013 at 6:12 PM

      Thank you Maha 🙂

  3. September 18, 2013 at 5:11 PM

    Wow this doesn’t look like eggless or ice cream that made without ice cream machine! Look so creamy and delicious!
    Nami | Just One Cookbook recently posted..Castella カステラMy Profile

    • September 18, 2013 at 6:18 PM

      Thank you lovely lady 🙂 I am quite proud of it 😀

  4. Liz
    September 18, 2013 at 5:17 PM

    What a lovely, egg free ice cream! It certainly looks creamy and delicious!
    Liz recently posted..Green Bean and Bacon Bundles #WeekdaySupper #FamilyDinnerTableMy Profile

    • September 18, 2013 at 6:18 PM

      Thank you so much!

  5. September 18, 2013 at 5:40 PM

    I’ve never managed to get the churning to work when I do it by hand. I bet this is delicious. GG

    • September 18, 2013 at 6:18 PM

      Thank you GG 😀

  6. September 18, 2013 at 11:01 PM

    All the churning appears to be worth it – this ice cream looks so yummy!
    KayleneP @ The Links Site recently posted..Soft and Chunky Nutella CookiesMy Profile

  7. September 18, 2013 at 11:44 PM

    I’ve never used cornflour in an ice cream but it sounds really interesting!

  8. September 19, 2013 at 2:06 AM

    i too make the same way minne,but sometimes without cream and with geletine. creamy it looks
    Babitha costa recently posted..Nendran chips | Kerala Nendran Banana ChipsMy Profile

  9. September 19, 2013 at 3:26 AM

    I love ice cream and yours is beautiful!
    Maureen | Orgasmic Chef recently posted..Aussie Meat PieMy Profile

  10. September 19, 2013 at 1:11 PM

    Lovely egg free icecream

    On-going event: Healthy Breakfast
    nandoo recently posted..Lachha Paratha / Multi-layered Indian flat bread / Step by Step recipeMy Profile

    • September 24, 2013 at 8:16 AM

      Thank you so much!!

  11. September 20, 2013 at 9:12 AM

    That looks so good Minnie – I can’t believe it’s eggless and not even churned in a machine… incredible result! Thanks for sharing 🙂
    Charles recently posted..Port Jelly to be jelly of!My Profile

    • September 24, 2013 at 8:16 AM

      Thank you so much Charles!

  12. September 26, 2013 at 12:55 PM

    That’s a rich n creamy scoop.Lovely it looks.Appreciate that it is hand churned too

  13. October 3, 2013 at 6:29 AM

    Wish to have one scoop… So delectable.. Perfectly done!.. thanks for the beautiful recipe! I love eggless versions! Completely my type!
    sangeetha recently posted..Avial/AviluMy Profile

    • October 3, 2013 at 2:31 PM

      Thank you Sangeetha!

  14. Sam
    October 28, 2013 at 6:51 AM

    Hey thanks a lot for the recipe. I want to try this one but just a lil confused about whem to add the vanilla essence as its mentioned in the ingredients but not in the recipe. Also can you plz let me know the exact measurement of 1cup.

    • October 28, 2013 at 11:30 AM

      Hi Sam,sorry about the recipe oversight, thank you for pointing that out.. I have rectified it. 1 cup is 8 oz. Hope this helps.

  15. Darshana
    January 9, 2014 at 12:17 PM

    Finally, I got one eggless icecream recipe which works for me 🙂 thank you. Can you tell me this measurement (the ingredients) is for how many servings? I have guests coming this weekend. Just want to make sure I make enough for everybody. I am planning to serve this with hot gulab jamuns 😀 also can I wip it in the grinder. My grinder has that option.


    • January 9, 2014 at 2:02 PM

      Hi Darshana,

      This quantity can serve 10-12 people easily, big scoops and even more if the scoops are smaller.

      • Gauri doshi
        March 12, 2014 at 11:49 PM

        Hi how much time it takes to make 3 times volume of milk am trying this recipe now but its not rising… Thanks Pl reply

        • March 13, 2014 at 9:15 AM

          It should take about 2 minutes. The milk has to be heavy cream milk. But even if does not rise, don’t fret. Simply churn it the best you can and work with the pure cream and make soft peaks. Freeze for one hour, then take it out and churn again. Repeat at least 3 times. The ice cream should set beautifully.
          Minnie recently posted..Kuchumber – salad with scraped vegetablesMy Profile

  16. January 21, 2014 at 6:02 AM

    Easy to make, Delicious taste and Healthy to eat. Many thanks for sharing this with us. Surely will visit again so keep sharing such delish recipe.

  17. April 17, 2014 at 5:14 PM

    love the creamy taste

  18. sanika
    June 1, 2014 at 10:24 AM

    Absolutely amazing….!!! Nd the pics help a lot..:)thank you very much..

  19. mani
    June 8, 2014 at 6:06 AM

    I tried it first time and it was as good as one of the delicious ice creams i have ever had.
    thanks for sharing…looking for more egg less versions from your side.

  20. March 18, 2016 at 2:22 PM

    What is that cream you are talking about.

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