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–+ servings
Double Scoop of Mexican Vanilla Ice Cream

Easy Mexican Vanilla Ice Cream Recipe: No Eggs

Indulge in the creamy, dreamy flavors of this Easy Mexican Vanilla Ice Cream—no eggs required! This simple yet luxurious recipe captures the essence of authentic Mexican vanilla, offering a delightful treat that's perfect for any occasion.
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Recipe by - Tabetha Klein
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Prep Time 1 day 5 minutes
Cook Time 0 minutes
Churning 20 minutes
Total Time 1 day 25 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 449 kcal

Equipment

Ingredients
  

  • 2 cups Heavy Cream
  • 2 cups Whole Milk
  • 1 cup Granulated Sugar
  • 1 teaspoon Mexican Vanilla Extract
  • 1 pinch Kosher Salt

Instructions
 

  • Freeze your ice cream bowl overnight, or per your ice cream maker directions.
  • Mix all ingredients in a bowl and stir until dissolved.
    mixing the Mexican vanilla into the ice cream base
  • Turn your KitchenAid on its lowest setting.
  • Slowly add the ice cream base down the side of the bowl.
    direct view into the kicthenaid ice cream maker right before pouring in the ice cream base mixture
  • Let churn for 20-30 minutes or until it looks like it is about to overflow.
    removing the churning attachment from the finished ice cream
  • At this point, you can enjoy your ice cream as soft serve.
  • For a more traditional ice cream, transfer to a freezer-safe, air-tight bowl and leave for a few hours or overnight.
    moving ice cream to a loaf pan for freezing

Notes

Temperature Matters:
The colder your milk and cream are, the faster and easier your ice cream will churn. This leads to a smoother, creamier texture.
Mexican Vanilla Extract vs. Vanilla Beans:
While extract is more convenient and accessible, using a scraped vanilla bean can add a more intense, authentic flavor along with beautiful vanilla specks.
Churning Speed:
If your ice cream maker has speed settings, opt for a slower churn to achieve a denser, creamier ice cream.
Storing Leftovers:
Press a piece of plastic wrap against the surface of the ice cream before sealing it in an airtight container. This helps prevent ice crystals from forming.
Soft-Serve vs. Scoopable:
If you prefer soft-serve, enjoy the ice cream right after churning. Transfer it to a pre-chilled container and freeze overnight for a firmer, scoopable texture.

Nutrition

Calories: 449kcalCarbohydrates: 39gProtein: 5gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 99mgSodium: 59mgPotassium: 199mgSugar: 40gVitamin A: 1298IUVitamin C: 0.5mgCalcium: 153mgIron: 0.1mg
Keyword ice cream, mexican vanilla,
Tried this recipe?Mention @tabethas.table!