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}
Amy says
This is the best ice cream recipe I’ve ever tried in my maker. It’s delicious and it doesn’t get super hard if left in the freezer more than 12 hours! I wanted to try chocolate by just adding cocoa powder but discovered I didn’t have enough. I used Starbucks hot cocoa and left out the sugar. I’ll let you know how it turns out!
Mary Younkin says
I’m so happy you’re enjoying the ice cream, Amy!
Andy says
Can you use this vanilla ice cream recipe and turn it into coffee ice cream? I was wondering if you could because your coffee recipe required eggs.
Mary Younkin says
I’m thinking about how you could do that, Andy. I would try combining 3/4 cup of brewed espresso (or very strong coffee) with 2 cups of heavy cream. (You’ll use that instead of the milk / cream listed in this recipe.) With the heavy cream, it should be plenty rich still. Let me know how that works for you!
Madeline says
I absolutely love this recipe. I have tried 5 different types and swear this one is the best. The ice cream tastes lighter and not as thick and creamy. Today I tried something different and LOVED it. I melted down a Lindort chocolate bar 95% cocoa. Added olive oil and 2 tablespoons of powdered sugar. Put it on a tray with wax paper flat. And used that as flaky chocolate chips in peppermint ice cream! Soo delicious!
Mary Younkin says
I love how creative we can be with ice cream flavors, Madeline! that sounds delicious.
Devin says
I am self quarantining and was going to make this but I don’t have any heavy cream 😫 is there a way to work around this?
Mary Younkin says
If you happen to have half and half in the house, you can use half and half for BOTH the milk and the cream. However, if you do not have half and half, you can make a version of “ice milk” with milk alone. There are also recipes here for custard based ice cream that requires milk and eggs vs cream.
Christina says
I would love to try this as I have all of the ingredients, but I do not have an ice cream maker. Is there a way to make this recipe without one?
Mary Younkin says
There is a link in the post above for how to make ice cream without a machine, Christina. Enjoy!
Sharon says
How much cocoa powder do you need to put in for chocolate ice cream?
Mary Younkin says
You’ll want to follow a recipe for chocolate ice cream, Sharon. Unfortunately, just adding cocoa powder won’t work quite the same way. There are a few chocolate ones here to choose from.
Alpaslan Sarioglu says
I added 1/4 cup Cacao powder and it turned out great!
Mary Younkin says
I’m so glad that you loved the ice cream!
Francine says
Hi Mary, Thanks for the ice cream post! I’ve made ice cream in a hand crank machine as a kid (that mom made the mix for) and recently have been experimenting with a Cuisinart Ice Cream maker – with very mixed results. I can’t wait to try your simple recipe *without* the custard – which may be the reason for my failures…
Mary Younkin says
I hope that you love it, Francine!
Aubre says
Does the milk have to be whole milk? Will it work with 1% or 2%?
Mary Younkin says
As long as you have the heavy cream, you can use whichever milk you have on hand, Aubre.
dawn yoselowitz says
can i make this with heavy cream instead of heavy whipping cream? is there a difference? i see in your pic the container says heavy whipping but in your instructions it just says heavy cream.
Mary Younkin says
Yes, you can use either one, Dawn.
BRANDON BUTLER says
How much ice cream does this rexipe make. I believe I have a 2 quart electric maker. Thanks
Mary Younkin says
I make this recipe in my 1.5QT machine, Brandon.
Jackie says
I’ve made this recipe but the ice cream is too hard to scoop. How can I make it so it wouldn’t be too hard.
Mary Younkin says
It sounds like the freezer is set very cold. This is a scoopable ice cream straight from the freezer for me, Jackie. I would let it rest on the counter for a few minutes before serving, or adjust the temp in the freezer by a couple of degrees.
Pearl says
I agree. We’ve made it twice and it’s so smooth and scoopable, unlike a different recipe we used before. We put the ice cream into little individual sized portions in small used yogurt jars and eat right out of the freezer! So delicious! Thank you so much for the recipe!
Mary Younkin says
I’m so glad that you like it, Pearl!
Jerilyn Ross says
BEST Ice Cream ever! Trying to find things for kids to make, during this period. They both love cooking and watching your videos, very inspiring. I’m so glad the associates at our local market recommended you.
Feel free to send updates, always looking for something fresh and new!
JR
Mary Younkin says
I’m so happy that you like the ice cream, Jerilyn!
Breanna says
This did not turn into ice cream in my little maker 🙁 it never got thick. Any one else have this problem?
Mary Younkin says
It sounds like it either didn’t churn long enough or the ice cream bowl wasn’t frozen long enough? The mixture itself should have frozen.
ANTRANETTE TATUM says
Mine never harden either. Wonder why flavor was good. I put the liquid mixer in the freezer maybe it will freeze.
Mary Younkin says
That’s very odd. Hopefully it hardened enough to enjoy from the freezer.
Jenelle says
What is the purpose of using sea salt?
Can regular table salt work?
Mary Younkin says
This will work fine with table salt. You’ll want to use half as much though, as the grains are finer.
Shelly says
This the best recipe I have used. The ice cream is delicious. It is very simple. I don’t have vanilla beans but used vanilla from Mexico ( I think is the best vanilla). Thanks for sharing the recipe!
Mary Younkin says
I’m so glad that you’re enjoying the ice cream, Shelly!
Cat Spyropoulos says
I used a vanilla extract I got from Mexico too. I have to agree with you that it’s the best vanilla! Each time I go or a friend goes I always request vanilla.
Mary Younkin says
I’m glad you like the ice cream, Cat!
George says
This is the best recipe ever for homemade ice cream. If there were infinite stars I’d do all of them.
Mary Younkin says
Awe! I love hearing that you are enjoying the ice cream, George!
Cat Spyropoulos says
This is exactly what I needed! I was looking for an elggless ice cream since I’m pregnant, this one is a keeper even past my pregnancy. It’s oh so quick and easy to make, you just have to prepare a bit in advanced and remember to put the ice cream maker in the freezer. I have the Kitchen Aide attachment and it requires to be in the freezer for 8 to 12 hours. I did it the quicker way by whisking all of the ingredients together and put it into the ice cream maker. I was pleasantly surprised when it had the vanilla taste of a store bought version. It’s just the right balance of vanilla and sweetness. My only small complaint was that after a few bites it left me with a fat film on the roof of my mouth. Maybe cooking it takes that away? Anyway, I will definitely make this again because it’s just so good!
Autumn says
This looks delicious! Have you ever tried subbing agave for the sugar? I have a family member who can’t have refined cane sugar, and I’m wondering if this would work with agave. Any thoughts?
Mary Younkin says
I haven’t tried that myself, Autumn. It’s worth a try though.
Charn says
Made it but added the stuff my mom used cause we are from the Caribbean and didnt have time to get the custard lol. Since i am home wid my boys and they keep asking for ice cream and said u know what we will use the ice cream machine and yall will make ur own. They had fun doing it and i even made for my husband who is a diabetic and added the ginger he was like from now on u will be making it every 2wks lol. Thank you so much for sharing
Mary Younkin says
I’m so glad you like the ice cream, Charn!
Haley says
I’ve made this Ice cream with no add in and I love it.! If I were to add say Oreos would I add it before or after churning?
Mary Younkin says
I stir in Oreos at the very end when it is done churning, Haley.