Vanilla Ice Cream II

Vanilla Ice Cream II


"A no-cook recipe with eggs, evaporated milk, and condensed milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model."


1 h 15 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine eggs, evaporated milk, condensed milk, sugar, and vanilla and mix well.
  2. Pour mixture into an ice cream maker. Add milk, if necessary, for mixture to reach the fill line. Freeze according to manufacturer's directions.


  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. You can also look for pasteurized in-the-shell eggs, available at some supermarkets.
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Your rating



  1. 17 Ratings


Wow! BEST Vanilla Ice Cream I've EVER had! But then instead of using vanilla extract, I used THREE vanilla beans! My husband does NOT like vanilla Ice Cream but he RAVED over this one and wan...

I cut this recipe in half using 3 eggs, 3 cans evaporated whole milk, 1 whole can whole milk sweetened condensed milk, 1 cup sugar, 1 T. vanilla for more vanilla flavor, and 1/2 whole milk. It w...

Absolutely delicious..Great for allergy sufferer Thanks

I made this in my kitchenaid ice cream maker attachment. I'm not sure if it was the recipe or if it's just me, but in order for this to actually become ice cream, I had to make sure the mixtur...

Very good and easy too! I used egg substitute instead, as I have two small children, and it turned out great!

My third grade class cooks each month. This recipe is easy to make with kids. It's so sweet that it didn't even need all of the toppings we had.

Very yummy! I did put all ingred in a large pot and used a hand blendr to mix smooth then cooked to a boil before chilling for 24 hours before making ice cream. Made 1/2 recipe and it was stil...

This was very good. I followed another cook's advice and reduced the recipe. My version was three eggs, 2 cans of evaporated milk, 1 cup of heavy whipping cream, one full tablespoon of vanilla...

I was making chocolate ice cream and I accidentally grabbed the almond extract instead of the vanilla. Chocolate Almond Ice Cream is yummy!