Ice Cream with Half and Half (No Heavy Cream) – Rich & Creamy Recipe
Who says you need heavy cream to make delicious homemade ice cream? This revolutionary recipe proves you can create rich, creamy ice cream with half and half instead of heavy whipping cream. Perfect for when you’re out of heavy cream but craving homemade ice cream!
Table of Contents
Easy Ice Cream Without Heavy Cream (Half & Half Recipe)
Ingredients
For the ice cream
- 1 ½ cups whole milk chilled
- ¾ cup granulated sugar
- 12 ounces evaporated whole milk chilled
- ¼ teaspoon guar gum optional
- 1 teaspoon pure vanilla extract optional
For the hot fudge sauce
- ½ cup granulated sugar
- ⅛ teaspoon cream of tartar
- 2 tablespoons unsweetened cocoa powder
- ¼ cup whole milk, at room temperature divided
- 2 ½ ounces bittersweet or semisweet chocolate chopped
- 2 tablespoons unsalted butter chopped
- Scant ½ teaspoon kosher salt
Instructions
Prepare your ice cream machine
- Freeze the ice cream machine bowl for the recommended time if needed.
Prepare the mixture
- Combine granulated sugar and 1/4 cup whole milk in a small heavy-bottom saucepan. Heat over medium-low, whisking often, until the mixture simmers lightly.
- Simmer the mixture until the sugar dissolves and turns syrupy.
- Shake the evaporated milk can vigorously before opening. Pour it into a 4-cup or larger measuring cup or mixing bowl with a spout. Add the remaining whole milk, sugar mixture, and optional vanilla. Whisk to combine.
- Whisk in the optional guar gum until fully dissolved.
- Combine the remaining milk, evaporated milk, and vanilla in a container and whisk thoroughly. Refrigerate the measuring cup or bowl until chilled (approximately one hour).
- Transfer the chilled mixture into the ice cream maker and churn following the manufacturer's instructions or until it reaches a thick consistency.
- Pour the blended ice cream into a freezer-safe container, seal tightly, and freeze for approximately 4 hours or until desired consistency is reached.
Make the hot fudge sauce
- Combine granulated sugar, cream of tartar, cocoa powder, and whole milk in a medium heavy-bottom saucepan. Mix well.
- Heat the saucepan over medium heat until simmering. Lower the heat to medium-low and cook until the mixture thickens and reduces by nearly one-quarter (around 3 minutes). The mixture will initially thin as the sugar dissolves, then gradually thicken.
- Take the pan off the heat, stir in the chocolate, butter, and salt until fully mixed. Pour into a lidded heatproof container and let cool briefly before serving.
- Refrigerate, then reheat in a stovetop water bath or microwave before serving.
Notes
Nutrition
Why Use Half and Half for Ice Cream?
Half and half works surprisingly well in ice cream recipes. The blend of milk and cream gives you enough fat (10-12%) for creaminess without being overly rich. Many commercial ice creams actually use similar fat percentages!
Compared to heavy whipping cream (36-40% fat), half and half makes a lighter yet still creamy dessert. It’s perfect for those who find traditional ice cream recipes too heavy.
Benefits of Half and Half Ice Cream
- Lighter texture than heavy cream versions
- Easier to find in stores than heavy cream
- Lower fat content but still creamy
- Works in no-churn and churned recipes
Ingredients and Smart Substitutes
The magic of this ice cream with half and half no heavy cream recipe lies in balancing ingredients:
Essential Ingredients
- Half and half – the star ingredient
- Whole milk – boosts creaminess
- Granulated sugar – for sweetness and texture
- Vanilla extract – classic flavor
- Salt – enhances all flavors
Looking for more ice cream recipes? Check out our complete guide to homemade ice cream with all our favorite variations.
Optional Additions
- Corn syrup – prevents ice crystals
- Egg yolks – for custard-style richness
- Stabilizers (guar gum) – improves texture
Step-by-Step Instructions
Making mason jar ice cream without heavy cream is simpler than you think:
1. Prepare Your Base
Whisk together half and half, whole milk, and sugar until fully dissolved. The sugar is crucial – it lowers the freezing point for scoopable texture.
2. Chill Thoroughly
Refrigerate your mixture for at least 4 hours (overnight is better). Cold ingredients churn faster and produce smaller ice crystals.
3. Churn Properly
Pour into your ice cream maker and churn according to manufacturer’s instructions. The mixture should thicken to soft-serve consistency.
For more expert tips on homemade ice cream heavy whipping cream alternatives, visit our comprehensive guide.
Tips for Perfect Texture
Without heavy cream’s high fat content, these tricks ensure creamy results:
Texture Boosters
- Add 1 tbsp vodka or liqueur (alcohol doesn’t freeze)
- Use 1/4 tsp xanthan gum as stabilizer
- Include 2 tbsp corn syrup or honey
Avoiding Icy Texture
- Chill mixture thoroughly before churning
- Don’t overfill your ice cream maker
- Freeze in shallow containers for faster setting
Delicious Flavor Variations
This base recipe adapts beautifully to countless flavors. Try these popular twists:
Chocolate Half and Half Ice Cream
Whisk in 1/2 cup cocoa powder with the sugar. Melted chocolate adds extra richness.
Strawberry Cheesecake
Swirl in strawberry jam and graham cracker crumbs after churning.
Mint Chip
Add 1 tsp peppermint extract and fold in chopped chocolate.
Ready to Try Half and Half Ice Cream?
This ice cream with half and half no heavy cream recipe proves you don’t need heavy whipping cream for delicious homemade ice cream. The result is lighter yet still creamy, with endless flavor possibilities.
Pin your favorite variations on Pinterest to save for later!
How to Make Ice Cream with Half and Half (No Heavy Cream)
Making homemade ice cream doesn’t require heavy cream—half and half works just as well! This lighter alternative still delivers a rich, creamy texture while cutting down on fat. Here’s how to make delicious ice cream using half and half:
Ingredients:
- 2 cups half and half
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Whisk sugar into half and half until fully dissolved.
- Stir in vanilla and salt.
- Pour into an ice cream maker and churn according to manufacturer’s instructions.
- Freeze for 4+ hours before serving.
Do You Need Heavy Cream to Make Ice Cream?
Heavy cream isn’t mandatory for homemade ice cream! While it adds richness, substitutes like half and half, whole milk, or even coconut milk work well. The key is balancing fat and sugar for the right texture. Here’s why heavy cream isn’t essential:
- Lower-fat alternatives: Half and half (10-12% fat) still freezes smoothly with proper churning.
- Egg yolks as stabilizers: Custard-based recipes use yolks to mimic cream’s thickness.
- Sweeteners and additives: Sugar, corn syrup, or guar gum improve texture without heavy cream.
Mason Jar Ice Cream Without Heavy Cream
No ice cream maker? No problem! Whip up single-serving mason jar ice cream using half and half:
Ingredients:
- ½ cup half and half
- 1 tbsp sugar
- ¼ tsp vanilla
- 1 pint-sized mason jar with lid
Instructions:
- Combine all ingredients in the jar, seal tightly, and shake for 1 minute.
- Freeze for 45 minutes, then shake vigorously again.
- Repeat freezing/shaking 3-4 times until creamy.
- Freeze for 2 hours before eating.
Why Half and Half Works for Ice Cream
Half and half (a blend of milk and cream) contains enough fat (10-12%) to create a smooth consistency when churned. For best results:
- Chill the mixture thoroughly before churning.
- Add 1 tbsp corn syrup or vodka to reduce iciness.
- Use an ice cream maker for optimal aeration.
Flavor Variations
Customize your half-and-half ice cream with these add-ins:
- Chocolate: Mix in ¼ cup cocoa powder.
- Strawberry: Blend ½ cup pureed strawberries.
- Coffee: Add 1 tbsp instant espresso.
Tips for Creamier Texture
Without heavy cream’s high fat content, try these tricks:
- Replace ¼ cup half and half with canned coconut milk.
- Use 2 egg yolks for a custard base.
- Fold in whipped aquafaba (chickpea brine) before freezing.
Common Questions
Can I use milk instead of half and half?
Yes, but add 1 tbsp melted butter per cup of milk to boost fat content.
How long does homemade ice cream last?
Up to 2 weeks in an airtight container, though best eaten within 5 days.
Why is my ice cream icy?
Not enough fat or sugar. Fix it by adding 1 tbsp corn syrup next time.
Final Thoughts
Heavy cream isn’t a must for decadent ice cream—half and half delivers similar results with less fat. Whether using an ice cream maker or a mason jar, these recipes prove you don’t need heavy cream to enjoy homemade frozen treats!
