Eggs & dairy · Milk & cream

Vanilla ice cream

Frozen sweetened cream and milk, here vanilla, served as a dessert or alongside pies, cakes and fruit.

Also called: ice cream

Photo: Steven Depolo, via Wikimedia Commons (CC-BY-2.0)

What it is

Vanilla ice cream is a frozen mix of milk, cream, sugar and vanilla, often with egg yolks in custard-based styles. Air is churned in as it freezes, giving a light scoopable texture. In recipes it is usually served alongside hot puddings or used in milkshakes and affogato.

How it’s used

Served with apple pie, crumbles and brownies
Milkshakes and floats
Affogato with hot espresso
Sandwiched between biscuits
Melted as a quick custard sauce

Characteristics

Taste: Sweet, creamy and vanilla-scented.
Texture: Smooth and scoopable, melting to a creamy liquid.
When cooked: Melts quickly at room temperature; refreezing melted ice cream makes it icy and grainy.
Sold as: frozen
Cooking uses: Usually eaten raw
Common in: American, Italian, British, French, International

Storage

Frozen. Keep at freezer temperature with the lid tight; press paper on the surface to reduce ice crystals. Do not refreeze after it has fully melted.

Diet, allergens and safety

Contains Milk. May contain Eggs — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free (check label)
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen) and often egg; check the label for nuts and other cross-contact allergens.

Nutrition per 100 g

Energy: 207 kcal
Protein: 3.5 g
Carbohydrate: 23.6 g
Fat: 11 g
Fibre: 0.7 g
Sugars: 21.22 g

USDA FoodData Central: Ice creams, vanilla.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Heavy cream — Lightly whipped cream gives a similar cool, creamy contrast to hot desserts.
Greek yogurt — Frozen or chilled, sweetened; lighter and tangier.