Description
This 4-ingredient, no-cook ice cream is ultra-creamy and completely dairy-free. Using a low-cholesterol egg product, sweetened condensed milk, liquid nondairy creamer, and pure vanilla, you’ll churn out scoopable vanilla ice cream in under 30 minutes of active work—perfect for allergy-friendly entertaining.
Ingredients
Units
Scale
- 1 cup Low-cholesterol egg product (Such as Egg Beaters®)
- 1/2 cup Granulated sugar
- 2 cups Liquid nondairy creamer (Unsweetened plain variety)
- 1 Tbsp Pure vanilla extract
- As needed Rock salt & ice (If using traditional ice-and-salt ice cream maker)
Instructions
Whisk the Base:
- In a mixing bowl, combine the egg product and granulated sugar. Whisk vigorously for 1 minute until the sugar is mostly dissolved and the mixture is slightly frothy.
Add Creamer & Flavor:
- Pour in the nondairy creamer and vanilla extract. Whisk until the mixture is smooth and uniform—no lumps.
Churn:
- Transfer the base to your ice cream maker.
- Freezer-bowl machines: Ensure the bowl has been frozen solid (per manufacturer’s directions) before adding.
- Traditional machines: Pack ice and rock salt around the canister.
- Churn for 20–30 minutes, or until the mixture reaches a soft-serve consistency.
Ripen:
- Spoon the churned ice cream into a freezer-safe container.
- Press plastic wrap or parchment directly onto the surface to prevent ice crystals.
- Freeze for at least 2 hours (up to 4 hours) until firm and scoopable.
Notes
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For best results, use a high-quality vanilla extract.
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Stir in mix-ins (dairy-free chocolate chips, fruit swirls) during the last 5 minutes of churning.
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Store airtight in the freezer for up to 1 week.
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If you prefer a firmer texture, extend ripening to 4 hours.
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Market Insight: Demand for plant-based frozen desserts continues to surge—this recipe offers both simplicity and creaminess to meet modern dietary needs.
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- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American, Frozen Treats, Vegan
Nutrition
- Calories: 160
