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 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.
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HOMEMADE ICE CREAM
While 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 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 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.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
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, refrigerate it, and then churn 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
Nutrition
Rick Faulkner says
This recipe is excellent and I admit that I do not follow it exactly, but do kind of follow the ratios. I use corn syrup and a very good bourbon. I also will add my chocolate chip and pecan cookies made with almond flour to it at times. The questions and replies are very helpful.
Mary Younkin says
I’m so glad it’s been helpful, Rick.
jenny says
Looks delicious and I want to try it
,Are these American measur s? I am in the UK and would like to be certain I have it right!
Mary Younkin says
Yes, these are American measuring cups.
Mary R Otto says
you have to make sure to use ice or snow and salt to make the slush clod
Mary R Otto says
same ratio with powdered sugar worked perfect.
Mary Younkin says
Good to know, Mary!
Anonynous says
Hi, I was wondering how long you have to chill the mixture for before you churn it. Do have a recommended time? Also, should I put it in the freezer to chill or the refrigerator?
Mary Younkin says
I just chill it in the refrigerator until it has cooled from the stove. If you are just stirring the ingredients together and not simmering them, you can churn it immediately.
Alex says
Made this today and it is delicious. Thanks for sharing.
Mary Younkin says
I’m glad you like it!
miranda says
i don;t’ know but i think that the lack of instructions on the actual ice cream method would be way more better here?!? i got ready to make this and lo and behold i have to have rock salt and ice and freeze the ice cream canister in advance. none of which i have on hand during the corona isolation. what the heck. need to include that part please!
Mary Younkin says
Hi Miranda, I’ve never heard of a machine that requires both rock salt and a frozen canister. There are countless kinds of ice cream makers and I couldn’t possibly include instructions for each maker. That said, I have used most kinds and would be happy to help you figure it out if you would like to let me know which kind of machine you are using.
Russ B says
Will this recipe still give the same consistency if using a sugar substitute? Have you ever tried that?
Mary Younkin says
Readers have left comments that it will work, but I haven’t tried it myself, Russ.
Nel says
Seems easy enough. Mixed ingredients together in a quart container and put it in the fridge to use later. I’m only commenting because it is way too sweet for me. Will try 1/2c sugar next time.
Mary Younkin says
It will work nicely with less sugar as well, Nel.
Amy Moreno says
I have made this recipe 3 times and I love the simplicity. I don’t cook the sugar and it still taste great. I have played around with decreasing the sugar and it tastes good with a 1/2c of sugar.
Mary Younkin says
I’m thrilled that you are enjoying the ice cream, Amy!
Gretchen says
Here’s a crazy question. I would love to make lavender honey ice cream (it’s complicated) by using this base….How would I do that? (I have lavender extract, not lavender flowers). Thanks in advance
Mary Younkin says
I have no idea, Gretchen. That isn’t something I’m familiar with.
Dexter says
Good stuff, keep it up mam!🤟🤟🤟
Mary Younkin says
I’m glad you like the ice cream, Dexter!