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Hi Bold Bakers!
You know that yellow tub of cornstarch you have in the back of your cupboard? The one you bought seemingly years ago and hardly have to replace because it seemingly lasts forever? It’s a go-to whenever you find yourself having to thicken up a runny gravy, or a too liquidy soup, or when you want to create the crispiest fried chicken.
Did you know that this magic ingredient also makes an incredibly creamy, flavorful egg-free gelato? My Cornstarch Ice Cream recipe is even made without a machine, so you can start imagining yourself on a vacation to Sicily in no time.
While this recipe does take a little bit more effort than my 2-Ingredient Ice Cream, the result is a delicious, super dense, and silky-smooth ice cream. You may never walk down your grocery store’s frozen aisle again!
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What is Cornstarch Ice Cream?
Instead of using egg yolks, this recipe calls for the magic ingredient: cornstarch. Apparently, this is how they do it in Sicily!
So what does cornstarch do in ice cream? Basically, it serves as a stabilizer and keeps the liquid ingredients in the ice cream from moving around and forming just chunks of ice instead of a creamy, easy to scoop dessert.
What You Need To Make Cornstarch Ice Cream (Eggless Gelato)
How To Make Cornstarch Ice Cream
A lot of people think that they can’t make ice cream because they don’t have an ice cream machine, but that isn’t true! Just follow these super-simple steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Combine 1/2 cup of milk and the cornstarch in a small bowl, mixing until the lumps are gone.
- In a saucepan, over medium heat, combine the remaining milk, cream, sugar, and salt. You could also add a vanilla pod now, if you are using.
- When that begins to steam, pour in the milk/cornstarch mixture and whisk for 4-5 minutes. You will notice it will now begin to thicken.
- Pour the mixture into a freezer-safe bowl and stir in the vanilla extract. Let it cool in the refrigerator for a few hours or overnight.
- When you’re ready to make the gelato and the mixture is cold, remove the vanilla pod from the mixture and place the bowl in the freezer.
- Every 4 or 5 hours, vigorously stir the mixture, making sure to scrape the frozen bits to the center until it is all incorporated and then return to the freezer.
- Once the gelato remains incorporated, it is done! Cover and store the bowl in the freezer for up to one week.
Gemma’s Pro Chef Tips for Making Cornstarch Ice Cream
- This recipe calls for vanilla, but you can mix up your flavor choices by using other extracts like peppermint, almond, or rose. Be sure to start small while adding, as some extracts are very strong.
- Using a shallow metal bowl or a cake pan helps the ice cream freeze faster.
- Make it a stracciatella: stir 1/2 cup of grated chocolate into the cooled base before freezing.
- Make pistachio gelato! Stir in 2/3 cup of finely chopped pistachios into the hot mixture before cooling. Let the flavors steep until you are ready to freeze, then strain out the nuts if you wish. Then pop it into the freezer.
How Do I Store Cornstarch Ice Cream?
Homemade cornstarch ice cream can be stored in the freezer for up to one week. But if you serve it alongside some warm brownies, it probably won’t be around that long!
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 20 minutes mins
My Cornstarch Ice Cream recipe, also known as Sicilian Gelato or Eggless Gelato, is the perfect cold treat that's incredibly scoopable.
Author: Gemma Stafford
Servings: 2 pints
Ingredients
- 1 ½ cups (12floz/340ml) whole milk, divided
- 1 ½ cups (12floz/340ml) heavy cream
- ½ cup (4oz/115g) sugar
- 3 tablespoons cornstarch
- A pinch of salt
- 1 tablespoon vanilla extract
- 1 vanilla pod split lengthwise (optional)
Instructions
In a small bowl, combine a ½ cup (4 oz/115 ml) of milk with the cornstarch and mix until all the lumps are gone.
In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).
Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.
Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).
When the mixture is cold and you are ready to make the gelato, remove the vanilla pod and place the bowl in the freezer.
Every hour for about 4 or 5 hours, stir the mixture vigorously, scraping the frozen bits into the center until incorporated and return to the freezer.
Once the gelato is done, cover the bowl and store it in the freezer for up to one week.