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}
morgan says
This ice cream is wonderful! Super easy and has become my go-to vanilla. It stays nice and soft too, even after freezing. I’ve made it many times as is, but I can’t wait to try it with some add-ins next!
Mary Younkin says
I’m so glad you love the ice cream, Morgan!
KiOhmA says
Mak By my first ever batch of ice cream right now- thanks a lot!
Mary Younkin says
I’m so glad you like the ice cream!
maddy says
horrible tips. make this more simple
Mary Younkin says
As noted in the recipe, Maddy, feel free to skip the simmer step and simply whisk everything together, then pour directly into the ice cream maker. The ice cream is absolutely delicious this way, as well as when simmered and chilled first. It’s about the easiest ice cream you could possibly make.
Troll Crusher says
Meanie.
Crushing the troll crusher says
Shush
Tiffany fulton says
Hello.. i was wondering if i could make this without an ice cream machine? If so what are the steps?
Thank you!
Mary Younkin says
Here’s a method I’ve used in the past, Tiffany. Stir together the ice cream mixture, then chill it over an ice bath. Pour the mixture into a baking dish or shallow freezer-safe pan. Place in the freezer for about an hour. Check the mixture after about an hour and as the edges start to freeze, stir it well to break up any frozen sections. I typically use a whisk for the initial stirrings. Continue to check every 30-40 minutes, stirring vigorously as it is freezing. Keep checking periodically and stirring while it freezes to ice cream consistency. This process usually takes 3-4 hours. Cover with a lid or transfer to an airtight container once it is soft serve consistency.
Tammy says
My family and I simply love this recipe!!! Can frozen fruit be added to this recipe, and if so, when is it added? I have an electric ice cream maker, where after it’s done, you take out of the stainless steel part and store in freezer to harden.
Thank you,
Tammy
Mary Younkin says
You’ll want to crush the fruit a bit to avoid having rock hard chunks, but once it’s crushed or chopped very small, you can stir it in at the end before putting it in the freezer, Tammy.
Fleda McCoy says
i am a fan of different your recipes, also have read this article of different machines! Grand kids love them all! Have you made any of these with Splenda or non-sugar sweetener’s? Do you know if they would work the same Or have the same creamy consistency?
Mary Younkin says
I’m not familiar with alternative sweeteners for ice cream, Fleda. I’m glad the recipes have been helpful!
Daniel Marsh says
Will this recipe fit in a 1.5 quart ice cream machine.
Mary Younkin says
Yes, that’s the size I use, Daniel.
Andrea says
Can I make a double batch and have it turn out the same? It doesn’t seem like a single batch would net very many servings.
Mary Younkin says
Yes, the recipe multiplies nicely, Andrea.
Suzette says
I have fresh cream but no vanilla beans…could I use vanilla extract instead?
Mary Younkin says
Yes, Suzette. As outlined above, vanilla beans will work fine.
Catherine says
This is a wonderful ice cream and will still taste creamy after a few days in the freezer. (But you need a lot of self control to let it sit there) We added mint chocolate bits and cherries and the ice cream was better than anything we ever attempted to make at home and even better it doesn’t require all the fuzz with an egg based ice cream. Thank you Mary!
Mary Younkin says
I am so excited that you love the recipe this much, Catherine! Happy ice cream making.
Ms. Hadley says
I love how simple this recipe is.. It’s also delicious, smooth and creamy, but not too rich. My hubby’s favorite flavor is HD Vanilla Swiss Almond, so I by the dark chocolate covered almonds and crunch them up as an add it! He loves it. We have also been making the strawberry with the vanilla recipe and adding strawberry “chunky” purée. Thanks for sharing youR recipes. My dusty old ice cream maker has never been busier.
Mary Younkin says
oh! I bet it’s amazing both of those ways, Ms. Hadley! I’m glad you are enjoying the ice cream.
Rick says
Love it. Best and easiest recipe EVER. I personally used ½cup of sugar. And im happy i did so. Also instead of vanilla i added 1cup of frozen raspberrys using a blender on them. I had to ressist the urge to just drink the mixture without freezing it.
Thank you very much!
Mary Younkin says
I bet that was delicious with the berries, Rick!
Bryce says
Perhaps I missed it, but what is the capacity of the ice cream freezer this recipe is made for? I have an older 2 Qt. White Mountain Ice Cream Freezer that works great…. Thanks for the recipe!
Mary Younkin says
That will work nicely, Bryce!
Carl says
5 minutes of scrolling then I get the recipe. Why does every recipie I look for have to be a so long before I get to the recipie, sheesh.
Mary Younkin says
Hi Carl, the recipe and full ingredient list is at the bottom of the page. There’s even a handy Jump To Recipe button that makes is super easy to find. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search enginges that all relevant information has been provided – sometimes even more than some people might need/want.
Francine says
I have the same pet peeve, Carl., but my gratitude for having access to online recipes outweighs the inconvenience. And it’s NOT just one, it is ALL online recipes… So Mary’s answer makes a lot of sense.
Mary Younkin says
I appreciate the kind words, Francine.
Susan says
My Lord this was delicious and SO much easier than the cooked custard base I usually use. Thank you!
Mary Younkin says
I’m absolutely thrilled that you like the ice cream so much, Susan!
Angela says
Could you use half and half rather than heavy cream? I know it want be as creamy but that all I currently have!
Mary Younkin says
Yes! Just use half and half in place of both the milk and the cream, Angela. It won’t be quite as rich, but it works!
rachel frampton says
I’ve been wanting to try homemade ice cream, but I don’t know how to make one. I never knew that a Philadelphia ice cream is an ice cream that is made with no eggs, that was interesting, maybe I could try making one.
Mary Younkin says
I hope you like the ice cream, Rachel!
Cindy Young says
Thank u for making it so easy!
Mary Younkin says
I’m so glad it was helpful, Cindy!
Makena says
Hi! As I’m currently in my house and can’t go out to buy whole milk, I’m wondering if low-fat milk would also work fine for this recipe? Would the consistency be too runny? Thanks!
Mary Younkin says
As long as you have cream to use with it, it will be fine, Makena.
Val says
Might sound silly but can I use cool whip instead of heavy cream? I dont have heavy cream on hand.
Mary Younkin says
Unfortunately, that won’t work the same way, Val. You could probably try Cool Whip in a “no churn” ice cream recipe, but I don’t have one here.