Homemade Ice Cream is the quintessential summer treat, isn’t it?
This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste. I’ve been making this ice cream at least once a month for over 5 years now.
Can anyone ever turn down a scoop of rich and creamy homemade vanilla ice cream? This ice cream recipe is the easiest once I make and it’s adaptable for whichever add-ins you’re craving.
I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I’m making a fresh batch of ice cream.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
HOMEMADE ICE CREAM
While homemade ice cream is a staple in our freezer year round, the add-in potentials for this particular ice cream are endless. I’ve filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.
I’ve also topped this homemade ice cream with warm chocolate sauce, and my favorite of all this simple berry sauce. There has yet to be a combination that we didn’t love.
I probably don’t even need to mention it, but this Homemade Vanilla Ice Cream is a pretty much dream come true for topping Southern Peach Cobbler, Grandma’s Cherry Flop, an Old Fashioned Apple Crisp, or this Strawberry Rhubarb Crunch.
How To Make Homemade Ice Cream
With just five simple ingredients, you can have this smooth and creamy homemade vanilla ice cream at your fingertips as well.
When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard.
While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream is rich as can be and I quickly found that it just isn’t my thing.
Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs.
I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made.
Homemade Vanilla Ice Cream
This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time.
If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having this for dessert the same evening.
However, if you are in a rush, you can simply stir everything together cold and pour it into the machine. I can’t deny that simmering it just long enough to dissolve the sugar and then cooling it again does makes it even better.
Truthfully though, I’m impatient about half the time, so I skip the simmer step frequently. This is fantastic ice cream however you make it.
This ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl, and ice cream compressor. Homemade Ice Cream turns out great in each one!
(And yes, I may have a wee bit of a thing for ice cream, because I have each of those machines and love them all!)
Ice Cream Recipes
Once you have an ice cream maker in your kitchen, get ready for all the ice cream recipes you can handle.
These recipes for Rocky Road Ice Cream, Cinnamon Ice Cream, Blueberries and Cream Ice Cream, and Cafe con Leche Ice Cream all need to be on your list to try.
Raspberry Ripple Ice Cream by The View from Great Island and Peanut Butter Ice Cream by Pint Sized Baker both look delicious as well.
Homemade Ice Cream Recipe
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
- Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions.
- Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
The Best (and Easiest) Ice Cream You'll Ever Make
Ingredients
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
- Optional: 2 cups of add-ins - soft brownies, cookies, and blondies work great
Instructions
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer's instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
Notes
Vivian Cowan Anderson says
Here’s the problem with this recipe: I decided to use it to make my first ever homemade ice cream because it appealed to my preference for simplicity, which requires 5 ingredients or so, and because I was deeply suspicious of the recipes from the manufacturer. My plan was to use the ice cream over peach cobbler I am making tonight.
However, when it finished, it was taken from me by my family, who ate it all immediately and began clamoring for more, like baby birds. So I had to make a double batch next. Thanks, this recipe is a keeper! Vivian
Mary Younkin says
I’m so happy that it was a hit, Vivian!
Deborah says
Hi Mary , do i need to add vanilla bean paste if i am adding musk flavouring , debbie
Mary Younkin says
I have never used musk flavoring, Deborah. I’d add the flavoring and taste it and then determine if you want to add vanilla.
Jasper says
I have a cuisunart ice cream maker with a freezer bowl that you freeze for 24 hours then connect to the motor of the machine and pour in the ingredients. I live in Canada and it is -25 Celsius (-13 f) outside. Instead of freezing the bowl in my household freezer, can I freeze it outside instead, or would that make the bowl to cold to make good, creamy, Ice cream.
Mary Younkin says
Honestly, I have no idea, Jasper. I don’t know of any reason it would harm the bowl though and the ice cream should be fine. If it were me? I’d go ahead and just set it outside to freeze, if your temps are consistently that cold. The bowl does need to stay frozen for a minimum of 15 hours. And you will want to wait to take it out of the “freezer” until you’re ready to pour in the ice cream mix.
Mon says
Thank you for this recipe, it looks delicious!
Please can you clarify at which point do you add the cookies etc?
Mary Younkin says
You’ll stir in the additional ingredients at the end of the churning process, Mon.
Mon says
Thank you ever so much! 😊
Sindy says
Hi, how long should the mixture be whisked before adding to ice cream machine?
Mary Younkin says
Just enough to combine it, Sindy. Happy ice cream making!