Vanilla Ice Cream

    45 mins

    Lusciously simple, classic vanilla ice cream. Even better, this recipe is egg-free and doesn't require any cooking.

    382 people made this

    Serves: 32 

    • 2L single cream
    • 1 cup (250ml) double cream
    • 345g caster sugar
    • 1 tablespoon (5ml) vanilla essence
    • 1 pinch salt

    Prep:45min  ›  Ready in:45min 

    1. Combine all ingredients in the freezer container of an ice cream maker. Freeze according to manufacturer's instructions.

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    Reviews in English (348)


    Ok this recipe was so easy and for all of you who loved it try this: I added 1/4 cup of Carnation Coffee-Mate French Vanilla creamer this added a wonderfull flavor and everyone wanted to know what I did to make it taste so rich. worked great will keep this recipe  -  05 Jul 2002  (Review from Allrecipes US | Canada)


    I have made this recipe numerous times with numerous alterations and have finally find the one that works for me. I decrease the extract (personal preference). I heat the half-n-half/cream and sugar on the stove until the sugar is dissolved the night before I want to make the ice cream. I chill the mixture all night. I put the ice cream in my ice cream maker for about 25 min. Put it in the freezer for about 2 hours. Take it out and let it soften a little and serve. It was wonderful!! I make it way to often and my chocaholic son never seems to mind that it is vanilla!  -  20 Jul 2006  (Review from Allrecipes US | Canada)


    I chose to make this recipe my first try at vanilla ice cream due to no cooking required and no raw eggs in it. I used homemade vanilla (from this website), so the ice cream had little specks of vanilla bean in it, and was nice and creamy. The instructions say to mix the ingredients together IN the freezer container of the ice cream maker; don't do that if you have the kind of ice cream maker with the already-frozen canister! Mix them in a bowl and then add to the ice cream maker! Oh, I also scaled it down to 8 servings for my 1.5qt ice cream maker; it didn't make a lot; I think 16 servings would be about right for a full recipe. Thanks for the recipe, Jackie!  -  24 May 2007  (Review from Allrecipes US | Canada)