Gallery: 9 Easy, Egg-Free Ice Cream Recipes

  • Mr. Softee-Style Vanilla Bean Soft Serve

    Max Falkowitz

    A vanilla bean base gets thickened into a pudding-like gel with the addition of cornstarch and gelatin. Fresh from the churn, it's soft and slightly plastic-y, just like real deal Mr. Softee—and the gelatin keeps it all from melting right away. But the real joy about this recipe: you can freeze it hard and thaw it slowly later to regain that freshly churned texture.

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    Roasted Plum, Ginger, and Honey Ice Cream

    Max Falkowitz

    Roasting plums concentrates their sweetness and heightens their tartness. Cream mellows things out, while honey and ginger add extra dimension for a gorgeous color and intense creaminess. Ice creams that combine fresh fruit with unadulterated cream often have a buttery flavor that not even custards can touch. This is one of them.

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    White Wine Frozen Yogurt

    Max Falkowitz

    Yes—you can add flavor to frozen yogurt without turning it into a sugar bomb. Whisk together full-fat Greek strained yogurt and bone-dry white wine for a tart, creamy ice cream with subtle hints of grape. Some brandied cherries for serving wouldn't be a bad idea.

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    Ginger Beer, Rum, and Coconut Sorbet

    Max Falkowitz

    Okay, so this is a sorbet, not an ice cream. But there's coconut milk involved to keep it fairly creamy, and rum to keep it soft. The flavor lies somewhere between tiki drink and Dark & Stormy; a little umbrella wouldn't be out of place. Just make sure to use a spicy ginger beer to cut through the sweetness.

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    Better Than Snickers Ice Cream

    Better Than Snickers Ice Cream
    Max Falkowitz

    A peanut butter base, when dosed with just enough vanilla and salt, can taste a hell of a lot like the nougat in a Snickers bar. Stir in some chopped dark chocolate, peanuts, and a swirl of smoky caramel for a crazy-delicious ice cream that'll replicate—and elevate—the beloved candy bar. Guests of mine have gone crazy for this stuff.

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    Vegan Banana Coconut Ice Cream

    Robyn Lee

    Sweet ripe bananas are the makings of a great sorbet. But you can turn them into a full-fledged ice cream by adding some corn syrup, coconut milk, and coconut oil. It's what I like to call incidentally vegan: it's not about missing dairy—it's about adding flavor and creaminess.

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    Milk Tea Sherbet

    Max Falkowitz

    Not technically an ice cream, but with too much fat to be called a sherbet, this scoop is good enough to keep you from quibbling over definitions. You'll find all the flavors of milk tea in a rich yet refreshing package.

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    Peanut Butter Honey Ice Cream

    Robyn Lee

    A creamy, deeply peanutty scoop with the complex flavor of honey. Whizzing the base in a blender takes all of five minutes, and it's ready to churn after a few hours' chill. With fat and protein from the peanuts and lots of sugar from the honey, you won't miss the egg.

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    Bourbon Peach Brown Sugar Ice Cream

    Max Falkowitz

    Ripe peaches get blended with cream and corn syrup, then simmered for a couple minutes to reduce the water content and deepen the flavor the fruit. The mix of bourbon and brown sugar adds a butterscotch edge to the peach.

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