Great choice! Philadelphia-style ice cream is simpler and faster to make than custard-based ice cream since it doesn’t use eggs. It has a light, creamy texture and lets the flavors shine without the richness of egg yolks.
🍦 Philadelphia-Style Ice Cream Recipe (No Eggs)
Servings: About 1 quart
Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 teaspoon vanilla extract (or other flavoring)
Pinch of salt
📝 Instructions:
1. Mix the Ingredients
In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar dissolves completely.
No need to cook—just make sure everything is well combined!
2. Chill the Mixture
Cover the mixture and refrigerate for at least 2–4 hours (or overnight for best results).
Chilling enhances the texture and improves the churning process.
3. Churn the Ice Cream
Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
The ice cream should be soft and creamy when done.
4. Freeze to Firm Up
Transfer the churned ice cream into an airtight container and freeze for 2–4 hours until firm.
🍫 Flavor Variations:
Chocolate: Add ¼ cup cocoa powder when mixing ingredients.
Fruit Swirl: Swirl in strawberry, raspberry, or blueberry puree before freezing.
Cookies & Cream: Fold in crushed Oreos after churning.
Mint Chocolate Chip: Add ½ teaspoon mint extract and ½ cup mini chocolate chips.
Coffee: Mix in 1 tablespoon instant espresso powder for a coffee kick.