Vanilla Ice Cream

Vanilla Ice Cream

A true Italian «gelato», as my mother used to make it. Quick and easy, with no need for an ice-cream maker.

8 servings
Preparation 15 min
Standing 3 h

220 calories per serving 
Cooking dish: 6 cup mould


4 eggs size large    
1 cup lactose-free cream, 35%, for whipping   250 mL
1 cup icing/confectioners' sugar   150 g
1/4 cup milk, lactose-free   65 mL
1/2 tsp vanilla extract   2.5 mL

Before you start

A food processor or a mixer will make things easier for this recipe.


  1. Put a metal or glass bowl into the freezer so that it will be cold when filling it with the cream mixture.
  2. Separate the egg whites and yolks : Put the yolks in one bowl and the egg whites in another bowl. Whisk the whites using a mixer until stiff peaks are formed. Set aside.
  3. Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks are formed. Set aside.
  4. Add the sugar to the yolks, then beat well using the mixer until the mixture is pale and fluffy, about 2 min. Pour in the milk and vanilla. Incorporate the egg whites and the whipped cream into the mixture, blending gently with a spatula. Transfer the mixture to the prepared bowl, cover and put it in the freezer.
  5. After about 1 h, take the bowl out of the freezer, stir the mixture using a whisk, then return the bowl to the freezer. Repeat the same stirring operation after one additional hour in the freezer. It normally takes 3-4 hours until the ice cream is ready.


This ice cream will keep up to 1 month in the freezer.

Recommended side dishes

Nutrition Facts Table

Nutrition Facts

per 1 serving (80g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 7 g
+ Trans 0 g

36 %


130 mg


45 mg

2 %


21 g

7 %


0 g

0 %


18 g


4 g

Vitamin A

10 %

Vitamin C

0 %


2 %


2 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Low :
Source of :
Folacin, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin D
Good source of :
Selenium, Vitamin B12

More info

This recipe is in the following categories: Dairy | Eggs | Desserts | Halal | Kosher | Low Sodium | Vegetarian | Freeze/Chill | No Cook | Italian

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