- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
Nutrition facts (per portion)
- Calories: 149
- Carbohydrate Content: 20 g
- Cholesterol Content: 30 mg
- Fat Content: 8 g
- Protein Content: 1 g
- Saturated Fat Content: 5 g
- Serving Size: 1/2 cup
- Sodium Content: 26 mg
- Sugar Content: 20 g
- Unsaturated Fat Content: 3 g
Vanilla Ice Cream (Eggless)
Think you don't have time to make homemade ice cream? As a homeschooling, ESL teaching, mom of three I can confidently say that now you do! This is the absolute best homemade gluten free ice cream I have ever had and it's crazy easy!!! This is also perfect for someone with an egg allergy. It only takes about 5 minutes to prep and then the ice cream machine does the rest of the work. It also stays nice and soft in the freezer just like the store-bought kind.
I found the original recipe at https://barefeetinthekitchen.com/
Ingredients
- heavy cream - 1 3/4 cup
- whole milk - 1 1/4 cup
- sugar - 3/4 cup
- salt - 1/8 tsp
- vanilla extract (or almond) - 1 tbs.
Instructions
- Pour 1 cup of heavy cream into a saucepan along with sugar, salt, and vanilla extract and warm until the sugar is dissolved.
- Add remaining cream and milk and put directly into your ice cream maker. I have a Cuisinart ice cream maker and it takes about 20-30 minutes to get a soft serve ice cream. When it reaches the soft serve stage, remove from machine and put directly into the freezer for a firmer ice cream.
- Enjoy!
Allergens
