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Creamy Easy Scoop Vanilla Ice Cream

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Donna Urso

 The Best Scoop for Every Season: Homemade Vanilla Ice Cream

One of the best things about having an ice cream maker in your kitchen is that "ice cream season" never actually ends. While we usually think of cold treats in the summer, there is something incredibly special about a scoop of fresh, velvety vanilla melting over a warm dessert in the middle of winter.

But let’s be honest: homemade ice cream has a reputation for being finicky. Most recipes either require you to cook a custard with eggs (too much fuss!) or they turn into a rock-hard, icy block after one night in the freezer.

A scoop of vanilla Ice cream

Today, I’m sharing my updated "No-Fuss" Vanilla Ice Cream 2.0. This is an egg-free, no-cook recipe that stays perfectly "scoopable" for days, making it the perfect companion for your favorite year-round bakes.

The Science of the Perfect Ice Cream Scoop

To get that professional, creamy "mouthfeel" without the professional equipment, we are using two simple pantry secrets:

  1. Light Corn Syrup: By swapping a portion of the granulated sugar for light corn syrup, we change the way the sugar molecules interact with the liquid. Corn syrup is an "inverted sugar," which means it prevents large ice crystals from forming. This is the key to that smooth, store-bought texture.

  2. A Splash of Vodka: Alcohol has a much lower freezing point than water. Adding just a tiny bit (less than a tablespoon!) acts as an "insurance policy." It keeps the ice cream from freezing into a solid brick, so you don't have to leave it on the counter for 20 minutes before you can actually serve it. Don’t worry—you won't taste it!

Jump to Recipe

The Ultimate Pairing

While this vanilla is incredible on its own, its real job is to act as the "supporting actor" for a warm, tart dessert,  like my family's favorite, Apple Crisp.

A Glass plate with apple crisp and a scoop of vanilla ice cream.

My favorite way to serve this? Right on top of my Jamie Oliver vs. Family Recipe Apple Crumble. There is nothing like the contrast of the crunchy, warm apples and the cold, melting vanilla cream.

Easy Creamy Vanilla Ice Cream 2.0

An egg-free, no-cook recipe for the smoothest homemade vanilla.

 

Prep time: 5 Min | Churn time: 20-25 Min | Total time: 3+ Hours

Ingredients

  • A woman standing at akitchen counter with equipment and ingredients to make vanilla ice cream.
    1 cup unsweetened almond milk (or whole milk)

  • 1/2 cup granulated sugar

  • 1/4 cup light corn syrup

  • 2 cups heavy cream

  • 1 Tablespoon pure vanilla extract

  • Pinch of sea salt

  • 3/4 Tablespoon vodka (the "scoopable" secret!)

Instructions

  1. Dissolve the Sugars: In a medium bowl, whisk together the milk, granulated sugar, corn syrup, and salt until the sugar is completely dissolved.

  2. Combine: Stir in the heavy cream, vanilla, and vodka.

  3. Chill: Cover and refrigerate the base for at least 1 to 2 hours. A cold base makes for smaller ice crystals and a creamier result!

  4. Churn: Pour the mixture into your frozen freezer bowl. Let your machine do the work for about 20-25 minutes until it reaches a thick, soft-serve consistency.

  5. Freeze: Serve it immediately if you like it soft, or transfer to an airtight container for 2-3 hours to firm up for the perfect scoop.

Storage Tip

I recommend storing your ice cream in the back of the freezer, rather than the door, to keep the temperature consistent. This keeps that "No-Icy" texture fresh for up to two weeks!

Donna’s No-Fuss Tip: If you're looking for a great year-round machine, I’ve used my Cuisinart ice cream maker for years. It’s simple, reliable, and makes desserts like the Apple Crumble feel like a 5-star restaurant experience.

What’s your favorite dessert to pair with vanilla? Let me know in the comments!

Creamy Easy Scoop Vanilla Ice Cream Recipe

dessert, ice cream
dessert
American
Yield: 6
Author: Donna Urso
Creamy Easy Scoop Vanilla Ice Cream

Creamy Easy Scoop Vanilla Ice Cream

A soft, creamy vanilla ice cream you make with your ice cream maker.

Prep time: 5 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

Instructions

  1. Dissolve the Sugars: In a pitcher or a medium bowl, whisk together the milk, granulated sugar, corn syrup, and salt until the sugar is completely dissolved.
  2. Combine: Stir in the heavy cream, vanilla, and vodka.
  3. Chill: Cover and refrigerate the base for at least 1 to 2 hours. A cold base makes for smaller ice crystals and a creamier result!
  4. Churn: Pour the mixture into your frozen freezer bowl. Let your machine do the work for about 20-25 minutes until it reaches a thick, soft-serve consistency.
  5. Freeze: Serve it immediately if you like it soft, or transfer to an airtight container for 2-3 hours to firm up for the perfect scoop.

Recommended Products

Quart Storage Containers

Cuisinart 1.5 Quart Ice Cream Machine

Ice Cream Scoops

Nutrition Facts

Calories

391

Fat (grams)

29 g

Sat. Fat (grams)

18 g

Carbs (grams)

30 g

Fiber (grams)

0 g

Net carbs

30 g

Sugar (grams)

30 g

Protein (grams)

2 g

Sodium (milligrams)

91 mg

Cholesterol (grams)

90 mg

Nutritional Information is approximate.

©Just One Donna

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