Description
This Cuisinart Ice Cream Maker Recipe is a no-egg, creamy vanilla ice cream base that’s perfect for customization. With a smooth blend of milk, cream, and tapioca starch, it delivers soft, scoopable homemade ice cream every time. Use it as a starting point for endless flavor combinations—from classic vanilla to rich chocolate or creative mix-ins.
Ingredients
-
2 flat tsp (5g) tapioca starch
-
1¼ cups (315 ml) full cream milk
-
1¾ cups (440 ml) thickened cream
-
½ cup (110g) granulated sugar
-
1¼ tsp (10g) glucose syrup (optional)
Optional Flavor Additions:
-
2 tsp (10 ml) vanilla extract
-
½ cup (50g) Dutch cocoa powder
-
¾ cup (150g) semi-sweet chocolate chips
Instructions
-
In a small bowl, whisk 2 tablespoons of the milk with the tapioca starch to form a smooth slurry.
-
In a saucepan over medium-low heat, combine remaining milk, cream, sugar, and glucose syrup. Stir until sugar is dissolved.
-
Add the starch slurry and stir constantly for 2–3 minutes until mixture slightly thickens.
-
Remove from heat and let cool for 10–15 minutes.
-
Transfer to a heatproof container, cover, and refrigerate for at least 4 hours or overnight.
-
Pre-chill your ice cream container in the freezer.
-
Churn chilled mixture in your Cuisinart ice cream maker for 20–25 minutes or until soft-serve consistency.
-
Transfer to your pre-chilled container and freeze for at least 3 hours before scooping.
Notes
Add vanilla extract after cooking, before chilling for pure vanilla flavor.
For chocolate ice cream, add cocoa with milk/sugar mixture before heating.
Stir in chocolate chips, cookie chunks, or fruit swirls during the last 5 minutes of churning.
Let finished ice cream sit 5–10 minutes at room temperature before scooping for the best texture.
- Prep Time: 10 minutes (plus chilling and freezing time)
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned (Ice Cream Maker)
- Cuisine: American