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No-churn vanilla ice cream

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  • Vegetarian
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Creamy and sweet, this no-churn vanilla ice cream is the ultimate treat. Even better, it's a cinch to make.

  • Makes1, Litre
  • Cook time15 minutes
  • Prep time20 minutes, + cooling & 9 hours freezing time
Tub of vanilla ice cream with two cones beside


  • 3 cups (750ml) thickened cream
  • 1 cup (250ml) milk
  • 1 vanilla bean, split, seeds scraped
  • 8 Coles Australian Free Range Egg yolks
  • 2/3 cup (150g) caster sugar

Nutritional information

Per serve: Energy 599kj/143cal (7%), Protein: 2g (4%), Fat: 12g (17%), Sat fat: 7g (29%), Carbs: 7g (2%), Sugars: 7g (8%), Sodium: 14mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the cream and milk in a large saucepan. Add the vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.
  2. Step 2

    Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
  3. Step 3

    Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
  4. Step 4

    Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until the custard reaches 80°C on a sugar thermometer.) Set aside to cool.
  5. Step 5

    Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.
  6. Step 6

    Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.

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