Custard powder ice cream | Eggless custard ice cream

By Swasthi on August 1, 2022, Comments, Jump to Recipe

Custard powder ice cream recipe – Eggless custard ice cream made without icecream machine, without eggs and without condensed milk. This is a wonderful summer treat I recently whipped up for my boys. This is a simple recipe and can be made with any flavor you desire. I have used vanilla flavored custard powder. You can use your favorite flavored powder.


custard ice cream

To make this ice cream, I prepared the custard first and then cooled it. Later mixed it with the freshly whipped cream. This recipe gives you a thick creamy and delicious icecream that doesn’t form crystals.

You can also pour the prepared custard icecream mixture to stainless steel cups or Popsicle moulds and set them.

I have used a hand mixer to whip the cream. However you can also use a Indian mixer with a whipping blade to whip it. But if you have a icecream maker or kitchen aid attachment then you can just pour the chilled mixture and churn it. The taste & texture of icecream churned in a machine is the best as it aerates well.

I have used a eggless custard powder that has no artificial colors & flavors.

For more Ice cream recipes, you can check
Chocolate ice cream
Vanilla ice cream
Butterscotch ice cream

How to make eggless custard ice cream

First, chill the bowl, beaters (or icecream bowl) and cream as well for 24 hours. If using a steel mixer jar then, just chill it in the fridge for 1 to 2 hours. (not in the freezer)

1. Add custard powder to a bowl.

2. Pour 3 tbsp of milk into the bowl. Make a smooth mixture that has no lumps.

3. Next add sugar to milk and begin to heat.

4. Dissolve the sugar completely. Then begin to add 1 tbsp custard mixture each time, in parts.

5. Mix well.

6. Again add another 1 to 2 tbsps. Then mix well again after every addition to make sure there are no lumps.

7. Cook the mixture on a a medium to low flame stirring consistently to prevent lumps.

8. Turn off the stove when it turns thick. The mixture has to coat the back of the spoon well when you dip it in the mixture.

9. Cover as soon as it is done and cool this completely. The mixture has to be smooth without lumps.

10. While it cools, you can pour the cream to the chilled bowl. Begin to whip it on a low speed first and then on a medium speed. If using a mixer jar, pour the cream to it. Run the mixer until the cream turns thick. Do not over whip otherwise you will end up with butter. Check after 1 minute and then again after 30 seconds.

11. Soon the mixture turns frothy first and then to stiff peaks. Do not over whip the cream.

12. Whisk the custard to smooth. If it is too thick, you can add little milk and whisk again. Then transfer it to the whipped cream. I prefer to pass it through a sieve just to make sure there are no lumps. I added it in 2 batches and mixed.

13. Finally the mixture has to be thick but of flowing consistency. Very runny mixture may later form ice crystals.

14. I forgot to add in vanilla, so added later. But you can add it along with custard.

15. Mix well and cover the bowl with a cling wrap. Make sure the wrap touches the cream to prevent crystals.

Scoop custard powder ice cream and finally garnish with cherries.

custard powder ice cream recipe

Related Recipes

Custard powder ice cream recipe

Custard powder ice cream recipe | Eggless custard ice cream

Eggless custard powder ice cream made without ice cream machine – creamy, delicious and flavorful.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Freezing time13 hours 20 minutes
Total Time20 minutes
Servings4 people
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ¾ to 1 cup whipping cream (I used 200 ml)
  • 1 ½ cups milk
  • 1 ½ tbsps custard powder
  • 10 tbsps sugar (½ to ¾ cup)
  • 1 tsp vanilla extract (or few drops of essence)
  • 3 tbsps milk (to mix with custard powder)

Instructions

Preparation

  • Chill the bowl and the beaters for at least 24 hours in the freezer. This helps to whip the cream well and quickly.
  • Chill the cream as well.

Making custard

  • Mix together custard powder and 3 tbsp of milk.  The mixture has to be smooth without any lumps. Keep this aside.
  • Next begin to heat milk in a pan.
  • Add sugar and stir until it dissolves.
  • After the sugar dissolves, next add the custard milk in 2 to 3 batches. Keep stirring the milk often in between every addition.
  • Custard must mix well with the milk without forming any lumps after every addition.
  • Continue to boil the milk on a medium flame stirring consistently until the mixture turns thick.
  • Set this aside to cool completely.

Making custard powder ice cream

  • Next pour the chilled cream to the bowl.
  • Begin to whip until stiff peaks.
  • Whisk the cooled custard well to ensure it is lump free. If needed you can add little milk and whisk it well.
  • Next pour the custard to the whipped cream. You can also pass it through a sieve or colander.
  • Add vanilla or any other extract of your choice.
  • Mix everything well again either with a spatula or with the hand mixer.
  • The mixture will be of thick pouring consistency.
  • Finally cover the ice cream with a cling wrap such that it touches the ice cream mixture.
  • Cover the bowl and freeze until set. It usually takes 12 to 15 hours.
  • Scoop custard powder ice cream and serve. Garnish with cherries or chopped pistas.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Custard powder ice cream recipe | Eggless custard ice cream
Amount Per Serving
Calories 358 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 85mg28%
Sodium 77mg3%
Potassium 199mg6%
Carbohydrates 40g13%
Sugar 35g39%
Protein 4g8%
Vitamin A 820IU16%
Vitamin C 0.2mg0%
Calcium 158mg16%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
This is superb. I just added double cream to the custard and used the Ice Cream Maker attachment to a KitchenAid – 15 mins was enough time. Looking forward to trying it again with different flavours. Not sure I’ll ever go back to eggs and faffing with a food thermometer!

Thanks Swasthi, for another amazing recipe. Looks like I’m going to try all your ice cream recipes! I had slightly increased quantities of other ingredients as I had a 250 ml pouch of Amul whipping cream at hand (but my calculation on sugar went a bit wrong, sweetness was on the higher side). Anyway, I got close to a litre of ice cream and need not mention that almost half is over within a day. The texture of my ice cream was very soft & creamy. I have a question though, does whipping cream to stiff peaks make ice cream texture hard or is it vice-versa?

Okay, I think I should invest in an ice cream maker. Though I started making home made ice creams recently I do make it often like at least once in a month. Thanks for the suggestion anyway.

Wow your recipe is really cool I love it even from the picture although I have not tried it

5 stars
Such a simple recipe and it came out awesome. I probably had overbeaten the cream cos it has started to seperate. But still tasted wonderful

custard cake how to the prepare

I don’t have heavy cream on my end. Would that be fine ? Any alternate?

5 stars
My kids loved it. Made the popsicles turned out yummy

5 stars
I tried this. It turned out very delicious. Please share more kids recipes. Thanks for the recipe.