Mary Berry Easy Vanilla Ice Cream

The first time I tried this no-churn vanilla ice cream, I didn’t have high hopes. To be honest, I only made it because I had too many eggs and a tub of cream approaching its final hours. No machine, no custard, no faff—just whipped egg whites, sugar, and cream. It felt too easy. Surely it wouldn’t be… silky?

But it was. And then some.

Here’s the twist: I overwhipped the cream the first time. Not to butter stage, but just enough to ruin the smoothness. And the second time, I skipped the vanilla pods and used extract. Big mistake—tasted like supermarket birthday cake. Let me show you how I fixed all that, and why this deceptively simple Mary Berry recipe is now my go-to summer saviour.

What Makes This Recipe Special

Mary’s version skips the custard base entirely—and it works beautifully because of one key move: folding whipped cream into glossy meringue.

Most recipes either go too eggy or too icy. But this one uses the air in whipped egg whites for that light-as-cloud texture, and the fat in cream to keep things rich without churning. And real vanilla seeds? Game-changer. I didn’t think they’d matter that much—until I tried it with extract. Never again.

Ingredients + Why They Matter

• 4 large eggs, separated – Egg whites make it airy; yolks add richness. Fresh eggs whip best.
• 100g caster sugar – Dissolves cleanly into the whites, giving structure and sweetness.
• 3 vanilla pods – Real seeds = tiny flecks + deep flavour. Don’t skimp. Vanilla extract just doesn’t compare.
• 300ml double cream – Whipped just to soft peaks. Too stiff, and you’ll lose the dreamy texture.

Want To Change It Up

These are swaps I’ve tested—and survived.

• No vanilla pods? You can use 2 teaspoons of high-quality vanilla paste, but avoid watery extract—it dilutes everything.
• Dairy-free? Coconut cream (chilled, whipped) gives decent texture, though it changes the flavour completely. Still nice, but not classic.
• Egg-free? Sorry—this one leans hard on the eggs. I’ve tried aquafaba, but it never held up in the freezer. It just crystallised.
• Add-ins – Swirl in raspberry coulis before freezing. Or crushed meringue for a cheats’ Eton Mess vibe.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cream turned grainy	Overwhipped past soft peaks	Stop as soon as soft peaks just hold
Ice cream too icy	Used vanilla extract + low-fat cream	Stick with pods + full-fat double cream
Volume collapsed	Egg whites weren’t stiff enough	Whip whites to cloud-like peaks before adding sugar

How To Make Mary Berry’s Easy Vanilla Ice Cream

1. Whip the Egg Whites: In a scrupulously clean bowl, whisk egg whites until they hold stiff peaks. Slowly add sugar one tablespoon at a time, whisking until thick and glossy. Should look like marshmallow fluff.
2. Prep the Cream: Split the vanilla pods and scrape out the seeds. Mix seeds into cream and whip until soft peaks—like lightly whipped cream, not mousse.
3. Bring It Together: Stir egg yolks into the meringue. Then gently fold in the vanilla cream. Take your time—no over-mixing.
4. Freeze: Pour into a freezer-safe tub. Lid on. Freeze for at least 8 hours or overnight. It sets firm but scoops beautifully once rested.
5. Serve: Let it sit on the counter for 10 minutes before scooping. Use a wet spoon for clean rounds.

Tips From My Kitchen

• I always run my knife under hot water before slicing vanilla pods—makes it easier to get every last seed.
• If I’m serving guests, I freeze it in silicone muffin cases—cute little portions ready to go.
• Don’t skimp on the freezing time. Six hours isn’t enough. Ask me how I know.
• If your freezer’s strong, store it near the door—not at the very back—so it doesn’t get rock solid.

Storage + Serving

• Fridge: Nope—keep it frozen.
• Freezer: Best within 2 weeks. Cover tightly to prevent ice crystals.
• To Serve: Thaw 10 minutes at room temp. Pair with apple crumble, warm brownies, or berry compote.
• Freezing Notes: Holds texture brilliantly. Just don’t refreeze if it’s melted.

Frequently Asked Questions

Q: Can I make this with just vanilla extract?
A: You can, but honestly—it’s not worth it. The pods give those lovely specks and a proper floral depth. Extract just tastes flat.

Q: Does this taste eggy?
A: Not at all. The yolks add richness, but the whipped whites and vanilla balance it out. If it does taste eggy, you probably didn’t whip the whites enough.

Q: Can I churn this in a machine?
A: You don’t need to—but yes, you can. Just pour the mix into your machine and churn until thick, then freeze to firm up.

Q: Why is my ice cream icy?
A: Either the egg whites weren’t fully whipped or your freezer is too cold. Let it rest a bit before scooping and make sure your sugar fully dissolves in the meringue.

Try More Mary Berry Recipe:

• Mary Berry Lemon Mousse
• Mary Berry’s Chocolate Yoghurt Cake
• Mary Berry Orange Shortbread Fingers
• Mary Berry Thomas Flan