Note: these directions do not require an ice cream maker. Those wanting to use an ice cream maker can replace these steps with those required by an ice cream maker.


  • 1 cup white sugar
  • 1 ½ cup non-dairy creamer
  • 2 cups non-dairy whipping cream, divided
  • 1 tsp. vanilla extract
  • 2 eggs, beaten
  • For vanilla ice cream add 1 tsp. vanilla extract
  • For chocolate ice cream add 5 tbsp. chocolate syrup


  1. In a saucepan, whisk together sugar, non-dairy creamer, and water over medium-low heat. When the mixture begins to simmer, add eggs and continue to whisk. (Whisk the mixture quickly and constantly so the eggs do not scramble).
  2. In a mixing bowl, whip 1cup of whipping cream until stiff. Add whipped cream to saucepan and continue whisking (the cream will melt, but should still retain some firmness). Add vanilla and whisk a final time. Freeze.
  3. Whip remaining whip cream and set aside. After mixture is frozen, place it in the mixer and beat to churn the ice cream. Add the whipped cream and whip it together with the frozen mixture until well churned. Re-freeze the ice cream and repeat process one more time, until all the whip cream has been used.

Click here for the strawberry ice cream recipe.