Veganizable No-Cook Egg-Free Ice Cream
Feb. 17th, 2026 03:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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subtlehouseBase
12 oz evaporated milk
3/4 cup white sugar
1/2 cup light corn syrup, honey, agave nectar, or 3/4 cup maple syrup
pinch of salt
1/2 tsp Perfect Ice Cream (optional but highly recommended for vegan ice cream)
1 pint (2 cups) heavy cream
Vegan substitutions
12 oz evaporated milk: use a can of evaporated oat milk; gently simmer 3 cup non-dairy milk down to 1 1/2 cup; or blend 1 1/4 cup boiling water, 1 cup soy milk powder, and 2 Tbsp avocado oil at high speed until emulsified
2 cups heavy cream: blend 1 scant cup avocado oil and 1 generous cup unflavored soy milk, both of which must be at room temperature, at high speed until emulsified
Flavoring
Vanilla: 1–2 Tbsp vanilla bean paste (extract will do, but paste is better; adjust quantity to suit your vanilla intensity preferences)
Chocolate A: 8 oz unsweetened baking chocolate (or use semi-sweet chocolate chips and omit the white sugar from the base), 1 tsp vanilla bean paste
Chocolate B: 4 oz unsweetened chocolate, 2/3 cup cocoa powder, 1 tsp vanilla bean paste
For both chocolate recipes: Break up or shred solid chocolate if it's not already in pieces. Put chocolate, cocoa, and vanilla in the heavy cream from the base and microwave it in 1-minute increments, stirring in between rounds, until the chocolate is melted and has merged with the cream to form a chocolate cream. Then mix that into the other base ingredients. This will keep the chocolate from seizing.
Coffee: 1/4 cup instant coffee dissolved with 1 Tbsp hot water
Fruit: 2 cups chopped or pureed fresh or frozen fruit
For fruit flavor without fruit texture, simmer fruit with 1/4 cup of the sugar from the base and 1 tsp lemon juice, adding water 1 Tbsp at a time as needed, for 5 to 10 minutes until fruit breaks down and sugar thoroughly dissolves. Strain through a fine mesh. Let cool, then blend into base. If fruit is quite sweet, reduce sugar in the base as needed.
Cookie dough: Turn 1 cup eggless chocolate chip cookie dough into a mix of small balls and crumbs. Once ice cream is churned, stir in dough pieces.
Directions
0. If using the Perfect Ice Cream stabilizer, mix it into the heavy cream. Gently heat the mixture, whisking constantly, to 180F on a probe thermometer. Cool at least to room temperature; better yet, if you have time, chill it to 40F.
1. Blend evaporated milk, sugar, corn syrup, and salt at high speed until sugar is dissolved.
2. Whisk in heavy cream along with flavoring add-ins.
3. Churn in ice cream maker according to manufacturer's directions.
Sources
https://ultimatefoodgeek.com/2024/07/11/the-worlds-best-and-easiest-ice-cream-recipe/
https://www.noracooks.com/heavy-whipping-cream-substitution/#wprm-recipe-container-17379
https://www.icecreamgeek.com/making-the-ultimate-chocolate-ice-cream/
12 oz evaporated milk
3/4 cup white sugar
1/2 cup light corn syrup, honey, agave nectar, or 3/4 cup maple syrup
pinch of salt
1/2 tsp Perfect Ice Cream (optional but highly recommended for vegan ice cream)
1 pint (2 cups) heavy cream
Vegan substitutions
12 oz evaporated milk: use a can of evaporated oat milk; gently simmer 3 cup non-dairy milk down to 1 1/2 cup; or blend 1 1/4 cup boiling water, 1 cup soy milk powder, and 2 Tbsp avocado oil at high speed until emulsified
2 cups heavy cream: blend 1 scant cup avocado oil and 1 generous cup unflavored soy milk, both of which must be at room temperature, at high speed until emulsified
Flavoring
Vanilla: 1–2 Tbsp vanilla bean paste (extract will do, but paste is better; adjust quantity to suit your vanilla intensity preferences)
Chocolate A: 8 oz unsweetened baking chocolate (or use semi-sweet chocolate chips and omit the white sugar from the base), 1 tsp vanilla bean paste
Chocolate B: 4 oz unsweetened chocolate, 2/3 cup cocoa powder, 1 tsp vanilla bean paste
For both chocolate recipes: Break up or shred solid chocolate if it's not already in pieces. Put chocolate, cocoa, and vanilla in the heavy cream from the base and microwave it in 1-minute increments, stirring in between rounds, until the chocolate is melted and has merged with the cream to form a chocolate cream. Then mix that into the other base ingredients. This will keep the chocolate from seizing.
Coffee: 1/4 cup instant coffee dissolved with 1 Tbsp hot water
Fruit: 2 cups chopped or pureed fresh or frozen fruit
For fruit flavor without fruit texture, simmer fruit with 1/4 cup of the sugar from the base and 1 tsp lemon juice, adding water 1 Tbsp at a time as needed, for 5 to 10 minutes until fruit breaks down and sugar thoroughly dissolves. Strain through a fine mesh. Let cool, then blend into base. If fruit is quite sweet, reduce sugar in the base as needed.
Cookie dough: Turn 1 cup eggless chocolate chip cookie dough into a mix of small balls and crumbs. Once ice cream is churned, stir in dough pieces.
Directions
0. If using the Perfect Ice Cream stabilizer, mix it into the heavy cream. Gently heat the mixture, whisking constantly, to 180F on a probe thermometer. Cool at least to room temperature; better yet, if you have time, chill it to 40F.
1. Blend evaporated milk, sugar, corn syrup, and salt at high speed until sugar is dissolved.
2. Whisk in heavy cream along with flavoring add-ins.
3. Churn in ice cream maker according to manufacturer's directions.
Sources
https://ultimatefoodgeek.com/2024/07/11/the-worlds-best-and-easiest-ice-cream-recipe/
https://www.noracooks.com/heavy-whipping-cream-substitution/#wprm-recipe-container-17379
https://www.icecreamgeek.com/making-the-ultimate-chocolate-ice-cream/