This creamy, no-cook ice cream base is a dream come true for anyone who wants a fast, simple, and ultra-satisfying frozen dessert. With just a handful of pantry staples and no eggs required, I can whip this up in minutes and customize it endlessly with my favorite add-ins. Whether I’m in the mood for classic vanilla or ready to get creative with swirls, chunks, or flavors, this base is the perfect starting point. Creamy No-Cook Ice Cream Base (Egg-Free)

Why You’ll Love This Recipe

I love how incredibly easy this ice cream base is—it’s a true mix-and-churn situation. No cooking, no eggs, and no fuss. It’s smooth, creamy, and just sweet enough to complement all kinds of mix-ins, from cookie dough and chocolate chips to fresh berries and nuts. Plus, I can make it ahead and store it for whenever the craving hits. It’s also vegetarian and perfect for those looking for an egg-free option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
1 cup whole milk
½ to ¾ cup granulated sugar (I usually start with ½ cup and adjust to taste)
1 tablespoon vanilla extract
Pinch of salt

Directions

In a medium bowl, I whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
I sometimes chill the mixture in the refrigerator before churning if I want it extra cold, but this is optional.
I pour the mixture into my ice cream maker and churn according to the machine’s instructions—usually about 20 minutes—until it reaches a soft-serve consistency.
If I want firmer ice cream, I transfer it to an airtight container and freeze it for at least 2 hours before serving.

Servings and timing

This recipe yields about 1 quart of ice cream, which is approximately 4 servings.

Prep Time: 5 minutes
Cook Time: No cooking required
Churning Time: Around 20 minutes
Optional Freezing Time for Firmer Texture: 2 hours
Total Time: About 25 minutes (plus freezing if needed)

Variations

I like how versatile this base is—I can make so many variations. For example:

Chocolate Chip: I add mini chocolate chips during the last few minutes of churning.
Berry Swirl: I fold in a ribbon of raspberry or strawberry puree after churning.
Cookies and Cream: I mix in crushed chocolate sandwich cookies for a classic twist.
Coffee: I stir in a teaspoon of instant coffee granules before churning for a subtle coffee flavor.
Mint Chocolate: A splash of peppermint extract and chocolate chunks give it a refreshing kick.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, I let it sit at room temperature for 5–10 minutes before scooping. Since this is ice cream, reheating isn’t applicable, but softening before serving makes a big difference in scoopability.

FAQs

How do I make this without an ice cream maker?

I can pour the base into a shallow container, freeze it, and stir it every 30 minutes for a few hours to mimic churning. The texture won’t be exactly the same but still delicious.

Can I use non-dairy milk instead?

Yes, I can use full-fat coconut milk or oat milk, but the texture may not be as rich or creamy as with dairy. I make sure to use a high-fat substitute for best results.

Can I reduce the sugar?

Absolutely. I usually start with ½ cup and taste it before churning. I can also use sugar substitutes, but I make sure they dissolve completely.

Is this safe for kids and pregnant people since it’s egg-free?

Yes, since this recipe is egg-free and doesn’t require cooking, it’s generally safe for kids and those avoiding raw eggs.

Conclusion

This no-cook, egg-free ice cream base is a must-have in my dessert toolkit. It’s incredibly quick to prepare, endlessly adaptable, and turns out rich, smooth, and delicious every time. Whether I keep it simple with vanilla or experiment with bold mix-ins, it never disappoints.