Go Back
4.76 from 74 votes
Cornstarch Ice Cream (Sicilian Eggless Gelato) Recipe
Prep Time
20 mins

My Cornstarch Ice Cream recipe, also known as Sicilian Gelato or Eggless Gelato, is the perfect cold treat that's incredibly scoopable.

Course: Dessert
Cuisine: Sicilian
Servings: 2 pints
Author: Gemma Stafford
  • 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)
  1. 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.
  2. In a saucepan over medium heat, combine the remaining milk, cream, sugar, salt, and vanilla pod (if using).

  3. Once steaming, pour in the milk/cornstarch mixture and whisk for 4-5 minutes, until the mixture begins to thicken.
  4. Pour into a freezer-safe bowl, stir in the vanilla extract and let cool in the refrigerator for a couple of hours (or overnight).

  5. When the mixture is cold and you are ready to make the gelato, remove the vanilla pod and place the bowl in the freezer.

  6. 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.
  7. Once the gelato is done, cover the bowl and store it in the freezer for up to one week.