Eggless Ice Cream Base Recipe

Homemade ice cream

It’s summer and time for a sweet diversion: homemade ice cream.

This recipe requires an ice cream maker, but if you don’t have one you can check out the Freeze and Stir Method. I haven’t tried it, so if it works for you, let me know.

This recipe is so simple and you don’t need to worry about tempering eggs. You can skip the overnight chill in the fridge, but I like to let the flavours infuse into the cream so I’d recommend it.

P.S. Updated the recipe notes to include Toasted Almond and Chocolate variations!

Eggless Ice Cream Base Recipe

This Philadelphia style ice cream recipe is the only one I use. It's sooo simple and you can add whatever flavor combo or mix-ins that you can dream up.
Prep Time1 d
Cook Time20 mins
Servings: 8


  • Ice Cream Maker


  • 2 cups heavy cream (500 ml)
  • 1 cup 2% milk (250 ml)
  • 3/4 cup sugar
  • 1/8 tsp fine sea salt
  • 1 tbsp vanilla or other extract (optional)
  • 2 cups mix ins: oreos, fruit, chocolate chunks (optional)


  • On medium heat, warm 1 cup cream, sugar and salt.
  • Remove from heat, and add the remaining cream, milk, plus any extracts.
  • Chill in fridge at least 2 hours or overnight.
  • Whisk your cream mixture to dissolve any lumps and then pour into prepared ice cream mixer bowl. Churn according to manufacturers instructions. Add any mix-ins near the end of the mixing time.
  • Spoon into an airtight container and freeze until ready to serve. It will firm up a little more in the freezer.


Here are some flavour combinations I’ve tried:
Real Vanilla Bean: Scrape seeds out of one vanilla bean pod, and let steep in hot cream/sugar mixture on the stove. Remove the pod when the mix is chilled and ready to put in your ice cream machine.
Mint Chocolate Chip: Use 1 tbsp peppermint extract, and 2 cups of chopped chocolate or mini chocolate chips. Add an optional 5 drops of green food coloring.
Cookies and Cream: Use 1 tbsp vanilla extract, plus 2 cups of crushed oreos as mix-ins near the end of your ice cream process. Make sure not to chop the cookies too finely, because the mixing will crush the cookies further.
Matcha Green Tea: Add 3-5 tbsp of matcha green tea powder depending on how strong you want your ice cream. 
Toasted Almond: Add 2 tsp almond extract or 1 tbsp Amaretto, and 1.5 cups of toasted almonds as a mix-in.
Chocolate: Requires a slightly different technique! Put a splash of cream in your pot, and then over medium heat, add 4 oz / 130 g of chopped chocolate (alternately, melt your chocolate in a double boiler). When completely melted, add the remaining cream and milk, stir until completely combined and following the usual instructions. If you want your ice cream to be extra smooth, pass the mix through a strainer before putting it in the ice cream machine.
Frozen Yogurt:  Use 1 cup of cream instead of 2. Use two cups of yogurt instead of milk. The rest of the ingredients remain the same. Note: I used full fat (6%) plain yogurt. If you use Greek or Icelandic yogurt it may not have enough moisture and I’m not sure how it would turn out. It took 1/2 the regular ice cream cycle to churn.