Vanilla Ice Cream(Eggless)

Ice cream…. That fluffy smooth frozen scoop in a bowl that makes your day cool…. Ice creams are available in different flavours and colors which are loved by people of any age. When it comes to a vegetarians diet, the first thing they would be doing is, searcing for eggless, vegetarian ice cream. Tired of searching!... why bother about it when you can make your own ice cream? Let’s do it at home .

When it is a vacation, what our kids love the most to eat as dessert would be ice cream. And it is an ‘easy-to-prepare’ frozen dessert too.Experts recommend that kids who are preparing for exams require huge amount of calorie rich foods. Also it should not be so hot and spicy. So ice cream can be a good option. You do not have to buy ice cream, but with few ingredients which are available in your kitchen, you can enrich your freezer with a superb vanilla ice cream.

Ice cream can be prepared with just four simple ingredients: Full cream milk, sugar, corn flour and vanilla essence. Since full cream milk was not available,I have used pasteurised milk for the preparation and I addedsome milk powder to get the correct texture. If you are using low fat milk, you can also use frozen heavy cream while blending, to get the correct texture.

1 review, 4.78/5

Vanilla Ice Cream(Eggless)


4 servings

30 minutes

Items List

Name Quantity Image
Milk 250 ml
Sugar ¼ cup
Milk powder 1/8 cup
Corn flour 1/16 cup
Vanilla essence 1 tsp


Stage 1

measure 240 ml milk (pasteurised) into a thick bottom steel vessel and bring it to boil. To this add ¼ cup sugar and stir well.

Stage 2

Add 1/8 cup milk powder to this and stir continuously for 2 minutes at low flame.

Stage 3

Mix 1/16 cup corn flour with 10 mil milk and add this to the boiling mixture. Continue stirring for 3 more minutes and turn off the flame. Let it cool down completely to rom temperature. Do not refrigerate.

Stage 4

Beat the mixture using a hand blender or a mixer blender for 1 minute. Now add 1 tea spoon vanilla essence and blend for another 2 minutes. Pour this mixture to an air tight box and freeze it for at least 8 hours.

Stage 5

transfer the frozen mixture to a blender and blend it to a smooth thick texture. Do not blend it for a long time. Transfer it again to the air tight container. Freeze it again for at least 6 more hours.

Stage 6

Blend it again to fluff it again. Freeze it once again and it is ready to serve. Scoop up serve it and lick the last of the ice-cream and enjoy….

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