I. Love. Ice cream.
End of post… just kidding!
But seriously, I am a HUGE fan. I love all ice creams of all flavors. The problem with this pesky egg allergy is that a lot of quality ice creams are custard-based. That rich creaminess I came to love over the course of 23 years of life comes from eggs!
I was definitely bummed out.
Inspired by people that don’t let their allergies keep them from doing what they love, and amazing ice cream shops like Jeni’s Splendid Ice Cream, I set out to make my own way. So, here are six egg free ice cream recipes you should try at home!
The Basic Process
Since I made all of these with the same ice cream maker, the basic process didn’t really change from flavor to flavor. That means I can give you some pretty standard guidelines for the procedure as a whole.
First off, you’ll need to freeze the bowl part of the ice cream machine. I recommend leaving it in the freezer for at least 24 hours. This will help you efficiently churn your ice cream.
Second, you’ll need to make your base. An ice cream base is the solution that you will later add to the machine to churn. Typically it involves milk, heavy cream, sugar, and whatever flavor you’re looking for. It’s really easy and, because it’s egg free, you can sample as you go to make sure the taste is what you’re going for.
Before you can churn the ice cream, you’ll need it to chill in the fridge for a few hours. I’d say after three or four hours you’re probably fine, but I’d also recommend chilling the base overnight. Keeping everything cold is, obviously, valuable when it comes to making ice cream.
After churning, you’ll have the opportunity to mix in additions by hand. I put a cookie sheet in the freezer to make sure it won’t instantly melt my ice cream. Once the ice cream has been churned, simply dump it all out onto the chilled cookie sheet and mix in your cookies, cream cheese, caramel etc. …
If you like soft serve, this is where you can stop. I like to leave the ice cream in the freezer for a few more hours to set. This makes ice cream making about a two day process, but it’s not too bad because it mostly just involves letting things chill.
Sweetened Condensed Milk
Friends, the most exciting part of this experiment was the idea to add sweetened condensed milk to an ice cream base.
The richness that comes from the egg yolk is matched with sweetened condensed milk. Not only does it add a sweetness that I definitely appreciate, but it also creates a smooth, creamy texture. Most of the recipes below use sweetened condensed milk as a result.
So now you’ve got it! Those are the basics for making ice cream egg free. If you have any questions please don’t hesitate to reach out! Comment below your favorite ice cream flavor and maybe I’ll give that a try next time. All of my egg free ice cream recipe cards can be found in the gallery right beneath this post. Happy eating!
