Breakfast & Brunch
Crafting Ben & Jerry's-style vanilla ice cream without eggs is simpler than you think—this recipe delivers that signature creamy texture using just cornstarch as a stabilizer. I perfected it after years of testing, ensuring every scoop stays silky smooth without the custard base's wait time.
The secret lies in heating the dairy mixture to precisely 170°F, then rapidly chilling it before churning.
What makes this recipe stand out is its foolproof method for achieving restaurant-quality results at home. No eggs mean no risk of overcooking, and the cornstarch creates a velvety mouthfeel that rivals the brand's iconic texture.
Ready in just 2 hours (including freezing time), it's perfect for satisfying cravings without the guilt of store-bought shortcuts.
By the time you're done, you'll have a batch of vanilla ice cream that's rich, creamy, and packed with that familiar Ben & Jerry's flavor—just without the eggs. The slow churning process eliminates ice crystals, leaving you with scoops that melt beautifully on your tongue.
This recipe is ideal for those who love homemade treats but need an egg-free option.
Store it in an airtight container for up to 2 weeks, or freeze mix-ins like chocolate chips and caramel swirls for customization. Here’s how to make it happen—no ice cream maker required!
Ingredients for ben and jerry's vanilla ice cream recipe no eggs
Eight essential ingredients deliver Ben & Jerry's iconic creaminess—no eggs, no fuss, just velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | 2% or whole preferred |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Cornstarch 🌾 | ¼ cup | Key for silky texture |
| Pure Vanilla Extract 🍋 | 2 tbsp | High-quality, not imitation |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Bean Paste 🍋 | 1 tbsp | For real vanilla flavor |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for mixing |
| Vanilla Sugar 🍚 | 1 tbsp | Optional, for extra depth |
| Vanilla Bean Seeds 🍋 | 1 whole | Scraped from 1 bean |
| Dark Chocolate Chips 🍫 | ½ cup | For mix-ins, optional |
| Caramel Swirl 🍯 | ½ cup | Store-bought or homemade |
The dairy is non-negotiable here. Whole milk and heavy whipping cream from the store's refrigerated section (not ultra-pasteurized) give the richest texture. Trader Joe's and Whole Foods carry the best quality—look for labels that say 'ultra-filtered' for extra creaminess. The cornstarch? It's the secret weapon—Bob's Red Mill is my go-to brand, and it's worth buying in bulk if you'll use it often. Vanilla matters too: McCormick Pure Vanilla or Felippo Berio extract elevates this from 'good' to 'Ben & Jerry's-level'. Skip the imitation stuff—it's a flavor crime.
No vanilla bean? Double the extract and add a pinch of almond extract for depth. Running low on cornstarch? Arrowroot powder works 1:1, but texture might be slightly lighter. The butter should be cold—cut it into small cubes before mixing for perfect emulsification. Sugar substitutes? Coconut sugar or monk fruit blend can replace half the granulated sugar, but reduce by 20% to avoid graininess. For mix-ins, chocolate chips should be semi-sweet (60% cacao) and caramel swirl can be store-bought—just heat it gently to soften before folding in.
This ice cream keeps beautifully—2 weeks in an airtight container with a layer of parchment between scoops to prevent freezer burn. For longer storage, freeze in portion-sized balls and transfer to a container when ready to serve. The mix-ins? Freeze them separately and fold in right before churning. Pro tip: Let the ice cream sit at room temperature for 10 minutes before scooping—it'll be silky smooth, just like the real deal.
Why You'll Love This Recipe
- No Eggs, No Stress: I’ll be real—this recipe skips the fuss of custard bases. Just heat cream, milk, sugar, and cornstarch until thick, then fold in vanilla. No eggs to whisk or temper, no risk of curdling. My first attempt even had a few lumps, but the ice cream still turned out ridiculously smooth.
- Vanilla That Stands Out: That pure vanilla extract? It’s the star. The cream and milk base are rich but not cloying, and the cornstarch gives it a velvety texture without overpowering. Honestly, I’ve made vanilla ice cream before, but this one actually tastes like Ben & Jerry’s—creamy, not sweet, with a hint of depth.
- Freezer-Friendly Forever: Make a big batch on Sunday, and you’ve got dessert for the week. The cornstarch keeps it firm without ice crystals, so it scoops like a dream even after three days. (Yes, even on a Tuesday night when you’re craving something cold but don’t want to wait.)
- Pantry Staples Only: Between us, this recipe uses things you already have—heavy cream, milk, sugar, cornstarch, vanilla. No weird ingredients or last-minute store runs. I made it after burning dinner (again) and still had leftovers for breakfast sundaes. Solid. Reliable. My secret weapon.
Step-by-step instructions for Ben & Jerry's-style vanilla ice cream
Here's how to create that iconic Ben & Jerry's vanilla flavor at home—rich, velvety, and ready in hours, not days.
Create the Silky Base
In a heavy-bottomed saucepan, combine the 2 cups heavy whipping cream, 1 cup whole milk, 1.5 cups granulated sugar, and 0.5 tsp salt. Bring to a gentle boil over medium-high heat, stirring constantly to dissolve the sugar completely. I like to keep the heat at a steady simmer—this prevents scorching while ensuring the sugar integrates smoothly.
Once boiling, reduce heat to medium-low and let the mixture simmer for 5 minutes, stirring occasionally. This step develops the base flavor and ensures the sugar is fully incorporated. You'll notice the mixture thickens slightly as it cooks—this is normal and essential for that signature texture.
Thicken with Cornstarch Slurry
In a small bowl, whisk together the 0.25 cup cornstarch with 2 tablespoons cold water until smooth. Slowly pour this slurry into the simmering cream mixture while stirring continuously with a wooden spoon. The moment you add it, the mixture will thicken dramatically—keep stirring for 2-3 minutes until it reaches a pudding-like consistency.
Here's the thing—if the mixture looks too thick, add 1-2 tablespoons hot milk from the pan to loosen it. You want it to coat the back of a spoon smoothly but still be pourable. Once thickened, remove the pan from heat and let it cool to room temperature for 15 minutes. This cooling step is critical; it prevents the ice cream from becoming icy or grainy later.
Infuse with Vanilla Flavor
While the base cools, scrape the seeds from the 1 whole vanilla bean into a small bowl and add the 2 tbsp pure vanilla extract and 1 tbsp vanilla bean paste. Stir to combine, then pour this vanilla mixture into the cooled cream base. Add the 0.5 cup unsalted butter, cut into small cubes, and the 1 tbsp vanilla sugar. Stir until the butter melts completely and everything is fully incorporated.
Taste the mixture—it should be sweet but not cloying, with a deep vanilla aroma. If you're using the optional 0.5 cup dark chocolate chips or 0.5 cup caramel swirl, fold them in now using a spatula. Be gentle to avoid melting the chocolate or disrupting the caramel swirl. Let the mixture cool completely to room temperature before churning—this ensures the best texture.
Churn to Creamy Perfection
Transfer the fully cooled mixture to your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. You'll know it's ready when it forms a thick, creamy consistency that holds its shape when scooped. If you don't have an ice cream maker, spread the mixture into a shallow freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze for 4-6 hours, stirring once after 2 hours to prevent ice crystals.
The result should be silky, smooth, and rich—just like Ben & Jerry's. For serving, let it sit at room temperature for 5-10 minutes before scooping. This step makes all the difference in achieving that perfect, creamy texture. Enjoy immediately, or store in an airtight container in the freezer for up to 2 weeks.
Pro Tips For Making Ben And Jerry'S Vanilla Ice Cream Recipe No Eggs
- Whisk the Cornstarch: DESCRIPTION:
- Use Cold Cream: DESCRIPTION:
- Don’t Skimp on Vanilla: DESCRIPTION:
- Freeze in Shallow Trays: DESCRIPTION:
Wine and beer pairings for this recipe
Warm Whiskey Pairing
Ben & Jerry's vanilla ice cream pairs beautifully with a small-batch bourbon like Woodford Reserve or rye whiskey such as Bulleit Rye. The caramel and vanilla notes in the ice cream complement the whiskey's oak and spice profiles.
I like to serve this pairing in a classic Old Fashioned glass—the warmth of the whiskey contrasts perfectly with the cold, creamy texture. 🥃
Creamy Coffee Liqueur
For a dessert-style pairing, try a coffee liqueur like Kahlúa or Tia Maria. Mix 1.5 oz liqueur with 1 oz heavy cream and a dash of vanilla extract, then drizzle over your ice cream.
The bittersweet coffee enhances the vanilla's sweetness, creating a rich, indulgent experience that feels like a gourmet treat.
Light Beer Balance
A crisp lager like Heineken or Corona cuts through the richness of the ice cream without overpowering it. The light, refreshing carbonation cleanses your palate between bites.
For a fun twist, try a Belgian witbier like Hoegaarden—the citrus and coriander notes add a bright contrast to the vanilla's warmth. 🍺
Dessert Wine Elevation
Sweet dessert wines like Moscato d'Asti or Port (such as Taylor's Late Bottled Vintage) elevate this ice cream to restaurant-quality status. The wine's natural sweetness and acidity mirror the ice cream's vanilla and sugar notes, creating a harmonious balance. Serve chilled in small wine glasses for an elegant touch.
Spiced Rum Twist
For a tropical vibe, pair with dark spiced rum like Captain Morgan Original or Myers's Dark Rum. Heat 1 oz rum with a pinch of cinnamon and nutmeg, then drizzle over the ice cream.
The warm spices echo the vanilla's depth, while the rum's caramel notes create a cozy, dessert-like experience. Perfect for chilly evenings! 🌶️
Non-Alcoholic Options
Don’t skip the fun if you’re avoiding alcohol! A vanilla chai latte (made with Starbucks Chai Latte Mix) or sparkling apple cider (like Martinelli's) works beautifully. The warm spices in chai or the crisp acidity of cider complement the ice cream’s sweetness without competing flavors.
A simple iced vanilla syrup drizzle on top adds a professional touch.
Nutrition facts
Frequently asked questions
Why does this recipe use cornstarch instead of eggs?
Cornstarch acts as a natural thickener and stabilizer, creating that signature creamy texture without the need for eggs. Egg yolks traditionally help emulsify dairy-based ice cream, but cornstarch achieves the same velvety consistency while keeping the recipe egg-free. Plus, it eliminates the risk of overcooking or curdling that can happen with eggs.
Can I make this without an ice cream maker?
Spread the cooled mixture into a shallow freezer-safe container, cover it with plastic wrap pressed directly onto the surface, and freeze for 4-6 hours. Stir once after 2 hours to break up ice crystals. For best results, let it sit at room temperature for 10 minutes before scooping to achieve that classic Ben & Jerry's smoothness.
How do I store leftovers to keep them creamy?
Store in an airtight container with parchment paper between layers to prevent freezer burn. For longer storage, freeze in portion-sized balls and transfer to a container when ready to serve. Let it sit at room temperature for 5-10 minutes before scooping—this restores that silky texture. The ice cream will keep its quality for up to 2 weeks in the freezer.
What’s the secret to getting it as smooth as Ben & Jerry’s?
The key is cooling the mixture to room temperature before churning and ensuring it’s fully incorporated with the cornstarch. Also, avoid over-churning—stop when it forms a thick, creamy consistency that holds its shape. For extra smoothness, let the ice cream sit at room temperature for 10 minutes before serving, just like the pros do.
Can I substitute the vanilla extract with vanilla sugar?
You can use vanilla sugar, but it won’t provide the same depth of flavor as pure vanilla extract. For best results, combine 1 tbsp vanilla sugar with 1 tbsp vanilla extract to mimic the full vanilla profile. If you’re out of extract, double the vanilla sugar and add a pinch of almond extract for extra richness.