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.
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 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. Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past.
Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
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
{originally published 5/22/18 – recipe notes and photos updated 7/1/21}
Mommasan says
Which sugar substitute would work best, to cut the carbs for diabetics? Thanks!
Mary Younkin says
I’m not familiar with sugar substitutes for ice cream. If you have one you typically like for baking, it should work here.
TheWiseOwl says
Regarding natural sugar alternatives to refined white sugar, I would invite you to try Lakanto monk fruit sweetener. We use it as a sugar substitute in everything and it cooks and tastes like the other stuff.
Ashlee says
Tastes delicious, but mind wouldn’t freeze. Opted not to simmer and I still have liquid after an hour and a half spinning in my ice cream maker. Suggestions to thicken it?
Mary Younkin says
It sounds like there might be an issue with your ice cream maker, Ashlee. If it’s a freezer bowl-style machine, it may have warmed up too much. Ice cream mixtures do not need to be thickened, even plain milk will churn in an ice cream maker if the machine is working properly.
Sarah S says
Hi, I just got an ice cream maker and was wondering how to incorporate add-ins (like you mentioned brownies, or chocolate, or anything else) without it being fully blended with the ice cream? I will try this recipe soon hopefully.
Mary Younkin says
You’ll want to gently fold them in, or layer them into an airtight container by sprinkling each scoop of churned ice cream with the add ins as you transfer the ice cream to the freezer container. If you add them to the machine while churning, they’ll be broken down and fully blended by the churning.
Mimi says
I’ve just received an ice cream maker and my first attempt produced something akin to frozen milk. Probably because I used Half and Half for the cream and 2% milk. Disappointing. My second attempt was with 35% whipping cream (the highest fat content available in my area) and whole milk. It was somewhat better but still didn’t taste or have the texture of ice cream. What am I doing wrong? I have followed your instructions to a tee. It tastes ok but not as good as store bought.
Thanks for sharing the recipe. I’d like to give it one more try.
Mary Younkin says
It sounds like you might be craving a custard-style ice cream like this one: https://barefeetinthekitchen.com/cinnamon-ice-cream-custard-style-recipe/ (You can skip the cinnamon here for classic vanilla ice cream.) I love Philadelphia style ice creams (made without eggs – just cream and milk) but you might prefer the richer custard varieties. Happy ice cream making!
Eric says
you did not say how long it has to sit in there
Mary Younkin says
Sit in where? You’ll want to churn it until it is finished churning. Or place it in the freezer until ready to serve it.
Sandra says
I have an Il Gelataio ice cream machine & I make this often. Rave reviews & so easy.
Mary Younkin says
Glad to hear you’ve been loving the ice cream, Sandra!
Grace says
Hi! Can you replace the heavy cream with half and half? If so, would the measurements remain the same?
Mary Younkin says
Hi, Grace. I wouldn’t recommend using half and half as a substitute. While you could theoretically replace the heavy cream and milk with an equal amount of half and half, the consistency still wouldn’t be quite the same.
Genny Gallegos says
How does ice cream get firm without eggs or Junket?
Mary Younkin says
Hi, Genny! This is a Philadelphia-style ice cream, meaning that it’s made without eggs. It will still thicken when churned, but it won’t have quite the same consistency, if that’s what you’re asking. This is a light, fluffy ice cream. Happy cooking!