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Ice cream without milk

Author
Cookinero 25 Feb 2025
8000
Ice cream without milk

Ice cream without milk with added cream turns out more airy and tender, and it is not difficult to make it at home. For a milk dessert with a creamy taste, you will need cream, eggs, sugar and vanilla. It is better to take the most fatty cream - this way the ice cream will whip up faster to the desired consistency. The eggs should be the freshest, because they will not be subjected to heat treatment.

How to cook Ice cream without milk

Step 1

Ice cream without milk

Add a pinch of salt to the whites and beat them until stiff peaks form. Add sugar to the yolks and beat until smooth. Beat the cream separately. Combine with the yolks. While continuing to beat, add a little vanillin. Carefully add the beaten whites and mix the entire mass until smooth. Transfer the finished mass to a small container with a tight lid and put it in the freezer. Beat the ice cream every 25-35 minutes for the first 2 hours. Then leave it for 60 minutes so that it finally hardens.

Ice cream without milk - FAQ About Ingredients, Baking Time and Storage

Yes, you can use sugar substitutes like stevia or erythritol. Adjust the amount according to the sweetness level you prefer.
This ice cream can be stored in the freezer for up to 2 weeks. Ensure it's in an airtight container to prevent freezer burn.
Yes, if you use a low-carb sweetener and ensure the other ingredients fit your dietary requirements, this ice cream can be low-carb.
Absolutely! You can add vanilla extract, cocoa powder, or chopped nuts for extra flavor and texture. Mix them in before freezing.
You can substitute cream with coconut cream or full-fat coconut milk for a dairy-free version.
For a creamier texture, ensure the cream is well-whipped before mixing and avoid over-churning during the freezing process.
Yes, you can omit the eggs and use just whipped cream and sugar, though the texture may be slightly different.
To minimize ice crystals, ensure the container is airtight and stir the ice cream every 30 minutes during the initial freezing phase.
Yes, you can double the ingredients, but ensure your mixing bowl and freezer container are large enough to accommodate the increased volume.
Let the ice cream sit at room temperature for 5-10 minutes before serving to soften slightly for easier scooping.

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