No-Cream Ice Cream (Egg White Ice Cream)
No-Cream Ice Cream (Egg White Ice Cream) is a medium American recipe that serves 6. 1860 calories per serving.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $2.02 total, $0.34 per serving
Ingredients
- 5 pcs Eggs (Separate yolks and whites; keep yolks in one bowl and whites in another)
- 120 g Granulated Sugar (For custard base)
- 500 ml Whole Milk (Prefer whole milk for richness)
- 100 g Granulated Sugar (For meringue)
- 1 tsp Vanilla Extract (Or 1 tsp vanilla sugar)
Instructions
Separate Eggs
Separate the egg yolks from the whites. Place yolks in one mixing bowl and whites in another, making sure no yolk contaminates the whites.
Time: PT5M
Make Custard Base
In a saucepan combine the egg yolks, 120 g sugar, and 500 ml milk. Heat over low heat, stirring constantly, until the first bubbles appear. Do NOT let it boil.
Time: PT10M
Strain Custard
Pass the hot custard through a fine‑mesh sieve into a clean bowl. Allow it to cool to room temperature.
Time: PT5M
Heat Egg Whites and Sugar
Place the bowl with egg whites in a water bath. Add 100 g sugar and gently heat, stirring until the sugar fully dissolves. Keep the temperature at or below 70 °C.
Time: PT5M
Temperature: ≤70°C
Whip Meringue
Remove the bowl from the water bath and beat the egg whites with an electric mixer or whisk until stiff, fluffy peaks form. Add the vanilla extract (or vanilla sugar) at the end.
Time: PT5M
Combine Custard and Meringue
Gently fold the whipped meringue into the cooled custard until fully incorporated, preserving as much air as possible.
Time: PT3M
Freeze Ice Cream
Pour the mixture into an ice‑cream mold or freezer‑safe container. Cover the surface with cling film to prevent ice crystals, then seal and place in the freezer for at least 5 hours, or until solid.
Time: PT5H
Temperature: -18°C
Serve
Remove the ice cream from the freezer, let it sit 5 minutes to soften slightly, then scoop and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 1860
- Protein
- 6 g per serving
- Carbohydrates
- 45 g per serving
- Fat
- 12 g per serving
- Fiber
- 0 g per serving
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs, Milk
Ingredient Substitutions
- Instead of Eggs: Egg substitute (for whites only)
- Instead of Granulated Sugar: Cane sugar
- Instead of Whole Milk: 2% milk, Plant‑based milk (will affect texture)
- Instead of Granulated Sugar: Cane sugar
- Instead of Vanilla Extract: Vanilla bean seeds
Equipment Needed
- Mixing Bowl
- Saucepan
- Fine Mesh Sieve
- Whisk or Electric Mixer
- Thermometer
- Water Bath (Bain‑marie) Setup
- Ice Cream Mold or Container
- Cling Film
- Spatula
- Freezer
Critical Steps — Do Not Skip
- Do not let the custard boil; overheating curdles the mixture.
- Maintain the egg‑white temperature at or below 70 °C.
- Whip the meringue to stiff peaks without over‑beating.
- Fold the mixtures gently to retain air.
Chef Tips from the Video
- Use a kitchen torch to lightly caramelize the surface after freezing for a gourmet touch.
- For extra flavor, add a pinch of sea salt or a swirl of fruit puree before freezing.
Troubleshooting
Custard curdles or looks grainy.
Return to low heat, whisk constantly, and add a splash of cold milk to bring it back together.
Meringue is watery or does not hold peaks.
Make sure the bowl and whisk are completely dry, and that the egg whites were not overheated. Add a pinch of cream of tartar if needed.
Ice cream is icy or grainy after freezing.
Ensure the meringue is fully whipped and folded gently; cover the surface with cling film to prevent ice crystals.
Storage
Refrigerator: Can be kept in the freezer for up to 2 weeks; thaw in the refrigerator for serving.
Freezer: Store sealed in the freezer for up to 2 weeks.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the custard and let it cool; store covered in the refrigerator for up to 24 hours.
- Whip the meringue and keep it refrigerated; combine just before freezing.
Frequently Asked Questions
What is the cultural significance and history of egg‑white ice cream in American cuisine?
Egg‑white ice cream became popular in the United States during the early 20th century as a way to make a lighter, lower‑fat frozen dessert using pantry staples. It reflects the American tradition of resourceful home cooking, turning simple ingredients like eggs, milk, and sugar into a treat that rivals commercial ice cream.
What are the traditional regional variations of no‑cream ice cream in the United States?
In the South, a similar custard‑based ice cream often includes a splash of bourbon or rum. In the Pacific Northwest, maple syrup replaces part of the sugar for a local twist. Each variation adapts the basic egg‑yolk custard and meringue technique to regional flavors.
How is egg‑white ice cream traditionally served in American households?
It is typically scooped into bowls or cones and enjoyed as a refreshing dessert after dinner or at summer gatherings. Some families garnish it with fresh berries, chocolate shavings, or a drizzle of caramel sauce.
What occasions or celebrations is no‑cream ice cream traditionally associated with in the United States?
Because it is easy to make at home, it is popular for backyard barbecues, Fourth of July picnics, and family movie nights. Its lighter texture also makes it a favored dessert for holiday meals when a less heavy sweet finish is desired.
What makes egg‑white ice cream special or unique in American dessert tradition?
The combination of a silky custard base with a fluffy meringue creates a light yet creamy mouthfeel without the need for heavy cream. This technique showcases the American love for inventive, resource‑saving recipes that still deliver indulgence.
What are the most common mistakes to avoid when making egg‑white ice cream at home?
Common errors include letting the custard boil, overheating the egg‑white mixture above 70 °C, under‑whipping the meringue, and folding too aggressively which deflates the air. Each mistake leads to grainy texture, unstable meringue, or icy final product.
Why does this recipe heat the egg‑white mixture in a water bath instead of directly on the stove?
A water bath provides gentle, even heat, allowing the sugar to dissolve without shocking the delicate egg whites. Direct heat can cause the whites to coagulate, ruining the meringue’s ability to hold air.
Can I make this no‑cream ice cream ahead of time and how should I store it?
Yes. You can prepare the custard and meringue separately, keep them refrigerated for up to 24 hours, then combine and freeze when ready. Store the frozen ice cream in an airtight container in the freezer for up to two weeks.
What texture and appearance should I look for when the meringue is properly whipped?
The meringue should be glossy, hold stiff peaks that stand upright when the whisk is lifted, and feel light and airy. Over‑whipped meringue becomes dry and grainy, while under‑whipped will not incorporate enough air.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on simple, ingredient‑driven dessert tutorials that emphasize technique over fancy equipment, helping home cooks create classic treats with everyday pantry items.
How does the YouTube channel Unknown's approach to American dessert cooking differ from other cooking channels?
Channel Unknown prioritizes low‑fat, accessible recipes like this no‑cream ice cream, often using minimal ingredients and clear step‑by‑step visuals, whereas many other channels showcase richer, cream‑heavy desserts or elaborate plating.
Last updated: August 30, 2026
