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Top down view of a bowl of vanilla ice cream, in a grey bowl, with a spring of mint on the side in the bowl, on a beige tea towel and white wooded floor background.
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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


  • ice cream churner/machine


  • 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


  • 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!


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).