Go Back Email Link
–+ servings
Creamy vanilla ice cream scoops in a waffle cone, close-up shot.

Easy Mexican Vanilla Ice Cream Recipe: No Eggs

Five ingredients, no eggs, no cooking — just stir, churn, and let the Mexican vanilla do the heavy lifting. Eat it soft-serve straight from the machine or freeze it overnight for real scoops. Dealer's choice.
1 rating
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save Start Cooking
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.
    Cream mixture in a glass bowl with a whisk for vanilla ice cream.
  • Turn your KitchenAid on its lowest setting.
  • Slowly add the ice cream base down the side of the bowl.
    Ice cream maker with vanilla ice cream mixture ready to churn.
  • Let churn for 20-30 minutes or until it looks like it is about to overflow.
    Creamy vanilla ice cream being churned in an ice cream maker.
  • 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.
    Cream being churned for homemade vanilla ice cream.

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

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword ice cream, mexican vanilla,
Tried this recipe?Mention @tabethas.table!