Make your own vanilla sauce from 5 ingredients

Die Vanille-Sauce schmeckt herrlich nach Vanille und ist schön sämig auch ohne Ei.
The vanilla sauce tastes deliciously of vanilla and is beautifully creamy even without egg.

Vanilla sauce is a nice Topping for the most diverse types of ice cream. It goes well with Chocolate ice cream, but also fruit varieties like Cherry Ice Cream or Strawberry ice cream. In the cold season also very tasty with waffles, booklets, yeast dumplings or apple strudel.

So that the sauce can be stored longer and there is no risk of salmonella, this is a Recipe without egg.

It's in only 10 minutes prepared and can be stored in the refrigerator for 1 week in any case, if you have worked cleanly.

In einem Schraubglas hält sich die Vanille-Sauce im Kühlschrank mindestens eine Woche.
The vanilla sauce will keep in a screw-top jar in the refrigerator for at least a week.

Ingredients vanilla sauce

6 portions

Berchtesgadener Land BGL Haltbare Bio-Alpenmilch 3,5% Fett (6 x 1000 ml)
Price: € 13.84 (€ 2.31 / l) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
BGL Feinster Bio-Schlagrahm Demeter mind. 32% Fett
BGL Feinster Bio-Schlagrahm Demeter mind. 32% Fett*
by Milchwerke Berchtesgadener Land Chiemgau
Price: € 23.27 (€ 19.39 / kg) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
RUF Bio Speisestärke, reine Maisstärke, ideal für lockeres Gebäck, zum Binden von Soßen und Frucht-Kompott, glutenfrei und vegan
Price: € 2.29 (€ 5.72 / kg) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
Reformhaus Rohrohrzucker Bio, 1 kg
Reformhaus Rohrohrzucker Bio, 1 kg*
by Reformkontor GmbH & Co KG
Price: € 4.99 (€ 4.99 / kg) Jetzt auf Amazon kaufen* Preis inkl. MwSt., zzgl. Versandkosten
Zuletzt aktualisiert am 17. July 2024 um 1:31 . Wir weisen darauf hin, dass sich hier angezeigte Preise inzwischen geändert haben können. Alle Angaben ohne Gewähr.


Preparation time approx. 10 minutes

  • Mix the starch with a few spoonfuls of cold milk in a bowl until completely dissolved without lumps.
Die Stärke in ein paar Esslöffeln kalter Milch auflösen.
Dissolve the starch in a few tablespoons of cold milk.
  • Heat the remaining milk in a pot with the sugar.
  • Add the pulp of the vanilla bean and the bean itself and continue to heat, stirring, until just before boiling.
Vanillemark und Schote in den Topf zur Milch geben.
Add the vanilla pulp and the pod to the milk in the pot.
  • Remove the pot from the plate.
  • Whisk in the starch dissolved in milk.
Die aufgelöste Stärke in die warme Milch einrühren.
Stir the dissolved starch into the warm milk.
  • Return the pot to the heat and bring to a boil, stirring once.
Die Vanille-Sauce dickt durch das Erhitzen sehr schnell ein.
The vanilla sauce thickens very quickly when heated.
  • Allow the sauce to cool a little and meanwhile shake the cream well (the container should be tight or not yet open for this) or froth the cream with a milk frother. Alternatively, this step can also be omitted.
  • Add the appropriate amount of cream to the saucepan with the milk-vanilla mixture and stir well. If lumps form, heat again while stirring.
Am Ende die aufgeschĂĽttelte Sahne dazugeben und unterrĂĽhren.
At the end add the shaken cream and stir in.

The sauce serve immediately or else warm in a clean container and store in the refrigerator.

Eine herrlich sämige Vanille-Sauce, die in nur 10 Minuten aus 5 Zutaten hergestellt werden kann.
A deliciously creamy vanilla sauce that can be made from 5 ingredients in just 10 minutes.

Tips Vanilla Sauce

  • Why you should only use real vanilla and everything you need to know you can read in my Articles about vanilla and vanillin read up.
  • First, cut the vanilla bean lengthwise with a sharp knife. Make sure that you do not cut it completely, but only the outer wall. Then scrape out the vanilla pulp with a spoon handle (see picture below).

Das Vanillemark mit einem Löffelstiel aus der Schote herauskratzen. Im Bild ist eine besondere Vanilleschote (Vanille bleue) zu sehen, daher wirkt das Mark sehr feucht.
Scrape the vanilla pulp out of the pod with a spoon handle. The picture shows a special vanilla pod (Vanille bleue), therefore the pulp appears very moist.
  • If you are missing the yellowish hue of the egg version, you can add a pinch of turmeric. Or you can use brown sugar, e.g. Raw cane sugar*. This results in a light beige shade.
  • Simply leave the vanilla pod in the vanilla sauce. This way it releases even more flavour. With time, the vanilla taste becomes more and more intense.

More Sauces that are quick and easy from a few ingredients can be made yourself, you will also find on my site, including various Caramel sauces, Chocolate sauce or Strawberry sauce.

I especially like vanilla sauce with Peach ice cream or Cassis ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *