Easy vanilla ice cream

This easy vanilla ice cream is simple to make and is egg free. Great on its own, in an ice cream sundae or paired with your favourite dessert.

Vanilla ice cream is such a classic flavour and goes perfectly with just about any dessert. This one is a an easy version but does need a ice cream maker. If you don't have an ice cream churner you could make my no churn vanilla ice cream without an ice cream machine. If you're feeling more adventurous you can try my rich vanilla bean ice cream with a custard base. Or if you're looking for an alternative to vanilla you can try my sour cream ice cream which a pairs perfectly with fruit baked desserts.

Ingredients

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Cream: in Australia I use thicken cream. The key thing is it needs to have a fat content of around 35% or you risk your ice cream being icy.

Milk: gotta be the full cream stuff, so around 3.5% fat. Anything less is going to make your ice cream icy.

Castor sugar: for both taste and scoop-ability. Castor sugar is best here as it gives a clean taste to the ice cream, I don't recommend replacing it with other sugars.

Tapioca starch: is a natural and accessable way of both thickening and stabalsing the ice cream.

Optional:

Glucose syrup – also called confectioner’s glucose. Its available from some supermarkets or speciality baking stores. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream. If you can’t get glucose syrup you can substitute with the same amount of light corn syrup or powdered dextrose, commonly available from brewing shops. Do not add to much or your ice cream will melt in a red hot minuet!

How to make easy vanilla ice cream:

Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoon into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.

Add the milk, cream, sugar and glucose syrup if using to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure its a flat half a table spoon. Heat on high and stir well until all the sugar is dissolved.

Add tapioca starch slurry and stir well for a few minutes on medium heat. Remove from heat and allow to cool for a few minutes. Add vanilla essence and stir well. Transfer mix to a heat proof container and chill in fridge for at least four hours, ideally overnight.

Put your ice cream storage container in the freezer to chill. If using a self churning machine, turn it on about ten minutes before you churn your ice cream. Other wise take the churning bowl out of the freezer right before churning.

Pour mix into ice cream churner and churn. It will be the consistency of soft serve when done. Transfer to chilled container and freeze until firm.

HOW TO SERVE:

If you did not use glucose syrup you may need to leave the ice cream in the fridge for about ten minutes to soften up enough to scoop. Other wise remove from the freezer, scoop and enjoy! Great on its own, in a ice cream sundae or pared with your favourite desserts. Delicious!

HOW TO STORE:

You can store this ice cream in an air tight container in the freezer for two up-to weeks for the best texture. It will still taste good after this but may become more icy over time.

Have you made this recipe? Tell me how it when in the comment below and tag me on instagram so I can see your delicious creations! #KCAEIC

LOOKING FOR MORE YUMMY DESSERT RECIPES?

Why not try making

• No churn vanilla ice cream
• Rich vanilla bean ice cream (link coming soon)
• Sour cream ice cream
• Apple crumble (apple crisp)
• Pear and rhubarb cobbler

📋 Recipe

Print Recipe

5 from 8 votes

Easy vanilla ice cream

This easy vanilla ice cream is simple to make and is egg free. Great on its own, in an ice cream sundae or paired with your favourite desserts.

Prep Time30 mins

Plus 4 hour chilling time and 8 hours freezing time or overnight12 hrs

Total Time12 hrs 30 mins

Course: Dessert, Snack

Cuisine: Austalian

Keyword: egg free, philadelphia style ice cream, vanilla

Equipment

• ice cream churner/machine

Ingredients

• 2 teaspoons (5gms) tapioca starch
• 1 cup (250gms) full cream milk
• 2 cups (500mls) thickened cream
• ½ cup (110gms) castor sugar
• ½ tablespoon (15gms) glucose syrup *optional
• 2 teaspoons (10mls) vanilla essence or extract

Instructions

• Put the tapioca starch into a small bowl. Measure the milk. Add a couple of table spoons of milk into the bowl with the tapioca starch and mix well to form a slurry.
• Add remaining milk, cream, sugar and glucose syrup (if using) to a small saucepan.
• Heat on high, stirring well until all the sugar is dissolved.
• Add tapioca starch slurry and mix well for a few minutes.
• Remove from heat and allow to cool for a few minutes.
• Add vanilla essence or extract and mix well.
• Transfer to heatproof container, cover and chill in fridge for at least four hours, ideally overnight.
• Put storage container into freezer to chill
• If using a self churning machine turn it on ten minutes before churning to cool down. Other wise remove the bowl from the freezer just before churning.
• Churn the ice cream. It will be the consistency of soft serve when done.
• Transfer churned ice cream to chilled container and freeze until firm.
• To serve remove from the freezer, scoop and enjoy! Great on its own, in a ice cream sundae or pared with your favourite desserts. Delicious!

Notes

You can substitute tapioca starch with the same amount of corn flour/corn starch.  If substituting, add the slurry with the sugars at the start of the cooking because the corn flour/starch needs to cook for longer to activate it. 

Corn flour/starch doesn't freezer as well, so your ice cream maybe a little icier, but will still taste delicious!

If you don't use glucose syrup your ice cream may freeze a little firm.  Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly).  

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