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French Vanilla Ice Cream | No Machine, No-Churn & Refined Sugar-Free

Rich, silky and beautifully creamy, this homemade French Vanilla Ice Cream is made with an egg yolk custard, full-fat cream, honey, coconut sugar and fragrant Madagascar vanilla. Naturally refined sugar-free and gluten-free, it delivers luxurious French vanilla flavor without condensed milk or an ice cream machine. Make it ahead and freeze overnight for a beautifully creamy, scoopable homemade dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
freezing 7 hours
Total Time 7 hours 23 minutes
Course Dessert
Cuisine Gluten-Free, Grain Free, Refined Sugar Free
Calories 310 kcal

Ingredients
  

  • 2 pasteurized large egg yolks
  • 3 tbsp honey
  • 3 tbsp coconut sugar or granulated sweetener of choice
  • 1 tsp Madagascar vanilla bean powder
  • 600 g full-fat heavy cream
  • Pinch of salt

Instructions
 

  • Prepare an Ice Bath
    Fill a large bowl with ice and a little cold water. Place a second clean mixing bowl over the ice bath and set aside.
  • Whisk the Egg Yolks
    Add the egg yolks and honey to a medium bowl. Using an electric hand mixer, whisk until the mixture becomes paler, creamy and slightly thickened.
  • Heat the Vanilla Cream
    Add 200 g of the cream, coconut sugar, Madagascar vanilla bean powder and a pinch of salt to a small saucepan.
    Heat over medium-low to medium heat, stirring occasionally, until the coconut sugar has dissolved and the cream is hot and steaming.
    Do not let it boil.
  • Temper the Egg Yolks
    While whisking the yolks continuously, slowly drizzle approximately one-third of the hot vanilla cream into the egg yolk mixture.
    Continue whisking and gradually add another third, followed by the remaining hot cream.
    Adding it slowly prevents the egg yolks from scrambling
  • Cook the Vanilla Custard
    Pour the entire mixture back into the saucepan.
    Cook over low heat, stirring constantly for 1-2 minutes
    Do not boil.
    Immediately remove from the heat.
  • Cool & Thicken the Vanilla Custard Over an Ice Bath
    Fill a large bowl with ice cubes and a little cold water to create an ice bath.
    Pour the hot vanilla custard back into the medium mixing bowl and place the bowl over the ice bath, making sure the bottom of the bowl sits over the cold ice bath without any water getting into the custard.
    Using an electric hand mixer on low speed, whisk the custard for about 2 to 3 minutes, until it has cooled down and thickened slightly.
    Remove the bowl from the ice bath and set the cooled custard aside.
  • Whip the Remaining Cream
    Place a clean large mixing bowl over the same ice bath and pour in the remaining 400 g cold cream.
    Using an electric hand mixer, whip until the cream has thickened and forms soft peaks.
    The cream should be light and airy and softly hold its shape. Do not whip to stiff peaks.
  •  Gradually Add the Vanilla Custard
    With the electric mixer running on low speed, slowly drizzle approximately one-third of the cooled vanilla custard into the whipped cream.
    Once incorporated, gradually drizzle in the second third, continuing to mix on low speed.
    Add the final third and mix only briefly until combined. Alternatively, gently fold the final portion through with a silicone spatula to help preserve as much air as possible.
    The finished mixture should be thick, creamy, smooth and airy.
  • First Freeze
    Transfer the ice cream mixture to a clean bowl or freezer-safe container.
    Press plastic wrap directly against the surface of the ice cream mixture and freeze for 3 hours.
  •  Stir & Freeze Again
    Remove from the freezer and gently stir the partially frozen mixture until smooth and evenly combined.
    Transfer to a loaf pan or freezer-safe ice cream container and smooth the top.
    Cover tightly and freeze for at least another 4 hours, preferably overnight, until completely frozen and scoop able.
  • Soften & Serve
    Remove the French vanilla ice cream from the freezer about 5-10 minutes before serving, or until slightly softened and easy to scoop 

Notes

Recipe Notes
  • Egg safety: When using ordinary unpasteurized shell eggs, cook the finished custard base to 71°C (160°F) before cooling. Alternatively, use pasteurized egg yolks. 
  • Do not boil the custard: Use gentle heat and stir continuously to keep the yolks smooth.
  • Cream: Use full-fat whipping/heavy cream for the richest texture and best aeration.
  • Vanilla: Pure Madagascar vanilla bean powder gives the ice cream its vanilla specks and concentrated vanilla flavor. Check your product ingredients because vanilla powders vary.
  • Coconut sugar: It gives the ice cream a slightly warmer color and subtle caramel note. A different granulated sweetener can change sweetness and freezing texture.
  • Keep everything cold: Once the custard has been safely cooked, cooling the base thoroughly before freezing helps with texture.
  • Don't overwhip: Stop the cream at soft peaks so the custard can be incorporated without making the finished base heavy.
  • Freeze overnight: For the best firm, scoopable texture, I would make this the night before serving.
  • Before serving: Let the container stand at room temperature for about 10 minutes for easier scooping.

 

 

Nutrition Facts per Serving:

Nutrition per serving: 1 of 8 servings, Calories:  310 kcal, Protein:  2.5 g, Carbohydrate:  14 g, Net Carb:  14 g, Sugars:  13 g, Fat:  28 g, Saturated Fat:  18 g, Calcium: 65 mg
 
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
Keyword No Ice Cream Machine
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