Creamy Dreams: How to Make Ice Cream Without Eggs (That Actually Melts Right!)

Use Full-Fat Dairy: The higher the fat content in your milk and cream, the creamier the ice cream will be. Opt for whole milk and heavy cream.

Incorporate Cornstarch: This will help thicken your base and provide the smooth texture you expect in ice cream.

Avoid Ice Crystals: Constantly stir the mixture while freezing to prevent large ice crystals from forming, which could ruin the texture.

Add a Natural Sweetener: Using honey or maple syrup instead of refined sugar can give the ice cream a smoother texture and better flavor.

Use a No-Cook Base: Skip the hassle of cooking the mixture by simply combining the ingredients and letting them chill in the fridge before churning.

Make Sure Your Ice Cream Maker Is Ready: Pre-chill your ice cream maker’s bowl to ensure faster freezing and a smoother consistency.

Add Mix-ins Late: Add chocolate chips, nuts, or fruit chunks during the last few minutes of churning to avoid them sinking.

Freeze Until Firm: Let the ice cream sit in the freezer for several hours or overnight for the best texture and consistency.

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