Easy vanilla ice cream made with or without cream (just milk). No eggs and no cooking required!
*Thanks to Bosch for providing the mixer and ice cream attachment used for this post.
The summer heat is here, and cold treats are a must. This simple vanilla ice cream is made from pantry staples — milk, sugar, and vanilla — and requires no eggs or stovetop cooking. If you have an ice cream attachment for a stand mixer, it makes the process even easier: the bowl is surrounded by ice and rock salt to freeze the mixture as it churns.
Easy Vanilla Ice Cream
This recipe uses ingredients most of us keep on hand: milk, granulated sugar, and vanilla extract. There are no eggs and no cooking required. Simply whisk the milk, sugar, and vanilla until the sugar dissolves, then churn in your ice cream maker until set, roughly 30 minutes depending on your machine.
The result is a refreshing frozen dessert with the clean, sweet flavor of vanilla milk. For a creamier texture you can use higher-fat dairy, but the basic milk version is bright, light, and easy to make.
Milk vs. Cream (and Other Options)
Note: Milk alone lacks the fat content of custard-based ice cream, so the texture will be lighter and icier — similar to Italian ice. It has a powdery, snow-like mouthfeel that melts with the creamy taste of sweetened milk.
Whole milk gives the best balance of creaminess and accessibility, but you can use any milk. The lower the fat, the more icy the result. If you prefer a richer finish, try half & half (half milk, half heavy cream) for a slightly creamier texture, though it still won’t match a custard-based ice cream.
A non-fat alternative that produces a surprisingly creamy texture is a frozen yogurt base made with half skim milk and half non-fat Greek yogurt. That version yields a closer mouthfeel to traditional custard-style ice cream while keeping fat content lower.
My kids love this quick vanilla ice cream. We top it with fresh fruit or crushed cookies for variety. It’s simple enough to make multiple batches during a hot week.
Easy Vanilla Ice Cream
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Ingredients
- 4 cups (946 ml) milk, (whole milk is preferred)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
Other Items:
- 5 lbs (11.02 kg) ice cubes
- ½ cup (137 g) rock salt
Instructions
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In a large bowl, whisk the milk, sugar, and vanilla together until the sugar dissolves. Pour into the bowl of an ice cream maker.
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Surround the ice cream bowl with layers of cubed ice and rock salt. More salt will speed the freezing process.
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Secure the lid and process for 20–30 minutes, or follow your machine’s instructions, adding ice and salt as needed.
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Enjoy immediately as soft serve, or transfer to a freezer-safe container and freeze 2–3 hours for a firmer texture.
Video
Notes
No ice cream maker? Pour the mixture into a shallow, freezer-safe dish and freeze. Once ice crystals form, stir every 2–4 hours with a fork or potato masher to break up crystals and fluff the mixture until frozen.
Half & half (or a 50/50 blend of milk and heavy cream) will yield a richer result if desired.
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