This is the BEST vanilla ice cream recipe! It’s EASY, delicious and made with a kitchen aid mixer! Find out how to make an egg based vanilla ice cream without a custard and simple step-by-step photos!

I’ve tried a variety of ice cream recipes and this one is the winner when it comes down to basic vanilla ice cream done easily. Although a no churn ice cream recipe sounds like a deal breaker, I’ve found the texture and taste to be off. An eggless version seamed to melt too fast and also lacked in the richness factor. And a custard based recipe wasn’t one I was willing to work around with due to the stove top cooking technique. I still wanted the addition of eggs since I do believe it adds that oomph to the cream, so I was on the search to make the perfect ice cream.

Best Vanilla Ice Cream

I absolutely love this version as your still using eggs but not messing with any cooking. The eggs get transformed to a creamy base leaving the ice cream maker to do the rest. It’s the BEST formula for an egg based ice cream recipe without the cooking! Once you master your vanilla ice cream add-ins come easily. However, there are some things to keep in mind.

What is the best Ice cream maker?

I was on the hunt for a good ice cream maker and this Cuisinart one was one I was considering however I went with the Kitchen aid ice cream attachment since I really didn’t want extra kitchen gadgets taking up counter space. I already had a kitchen aid so it would only be a bowl attachment I would need to purchase. The bowl stays in the freezer so more counter space for me and no extra machinery needed. I love this attachment it was definitely a wise investment.

Is it safe to eat raw eggs in ice cream?

I haven’t had any salmonella issues with my ice cream batches. The eggs in the ice cream go through freezing point anyway, so it shouldn’t be a big problem unless you have encountered problems with raw egg consummation. However, if this seems to be an issue just pasteurize and cool your eggs before proceeding with the recipe.

An old-fashioned vanilla ice cream recipe calls for vanilla pudding, could I use that?

Although I haven’t tried that yet, I am curious to know what it does to the ice cream. I do know the store pudding has a thickener in it so maybe that will make the ice cream stronger and more vanilla fragrant. I did want this recipe to be simple and avoid the extra ingredients however, if anyone adds that to this recipe do let me know how it turns out.


How to make vanilla ice cream:

Do I have to chill the ice cream batter before churning?

Chilling your ice cream batter is crucial. I’ve seen a difference in my ice cream consistency. When I didn’t properly chill my batter it had the tendency to be a melty mess and that doesn’t get better after the freezing point as melted ice cream never re-gains it’s texture again.

How long should I churn ice cream for in my ice cream maker?

If your ice cream equipment and batter is properly prepared, no longer than a 30 minute mark is recommended. After 30 minutes your batter can start melting and your ice cream maker can lose it’s cold state.

Handy Ice cream equipment:

How do I make my ice cream less or more creamier?

The formula is simple. Ice cream consists of cream and milk. More cream = more creamy consistency. Less cream = less creamy and more light tasting.

Other ice cream recipes to try:

BEST Vanilla Ice Cream Recipe

Prep Time: 2 minutes
Cook Time: 30 minutes
chilling: 4 hours
Total Time: 4 hours 32 minutes
Servings: 2 quarts
Author: Alyona's Cooking
This is the BEST vanilla ice cream recipe! It's EASY, delicious and made with a kitchen aid mixer! Find out how to make an egg based vanilla ice cream without a custard and simple step-by-step photos!


  • kitchen aid ice cream maker


Ice Cream Batter

  • 3 eggs
  • 3/4 cup granulated sugar
  • 3 cups heavy whipping cream
  • 1 cup milk
  • 1 tsp vanilla extract


How to make vanilla Ice Cream

  • Beat eggs and sugar for 5 minutes, until thick and pale. Mix in the cream, milk and vanilla until blended. Place batter into the fridge and chill at least 4 hours.
  • Pour batter into your ice cream maker and churn for 30 minutes. Ice cream will look gritty once done.
  • Transfer ice cream into a container and freeze until firm or enjoy as a soft serve ice cream.


If using the kitchen aid ice cream maker be sure to freeze your bowl for at least 24 hours before proceeding with the recipe.

Nutrition per serving

Serving: 11/2 cupCalories: 1697kcalCarbohydrates: 92gProtein: 19gFat: 142gSaturated Fat: 87gCholesterol: 747mgSodium: 283mgPotassium: 520mgSugar: 82gVitamin A: 5802IUVitamin C: 2mgCalcium: 407mgIron: 1mg

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