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I have a well-established love of ice cream, with over 150 ice cream recipes here on the website, and yet I still make this simple ice cream recipe at least once a month. There’s a reason why we call this the easiest (and best!) ice cream you will ever make or taste.
How To Make Homemade Ice Cream
Can anyone ever turn down a scoop of rich and creamy homemade ice cream? With just a handful of ingredients, this vanilla ice cream is beyond easy to make and it’s adaptable for whichever add-ins you’re craving.
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 have tried many ice cream recipes with many levels of difficulty, but my husband has deemed this recipe his favorite! Thank you so much for your hard work! I love the endless possibilities!
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 churning a batch of ice cream.
I’ve also topped this ice cream with warm chocolate sauce, salted caramel sauce, or my favorite of all, this simple berry sauce. There has yet to be a combination that we didn’t love.
Homemade Ice Cream Recipe
When I first started making homemade ice cream, I initially followed recipes for traditional custard-style ice creams. And while a custard base does make for an amazing ice cream, don’t get me wrong, custard ice creams tend to be rich as can be.
And I quickly found that most custard ice creams just aren’t my thing. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
The Ice Cream That Changed Everything
When I discovered Philadelphia-style ice cream, it was a complete game changer. You’ll need just 5 ingredients to make this ice cream: cream, milk, sugar, vanilla, and salt.
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!
How To Make Ice Cream
This ice cream is dead simple. Just combine some cream, milk, sugar, a pinch of salt, and a splash of vanilla in a saucepan. Give it a stir and bring the mixture to a simmer.
Then cool, chill, and churn; 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 will happily scoop this ice cream into bowls or cones for dessert the same evening.
Want To Make It Even Easier?
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 make it even better.
Truthfully though, I’m impatient most of the time, so I skip the simmer step frequently. This is fantastic ice cream, however you make it.
The ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl, and ice cream compressor are all terrific options, but don’t worry, you can make ice cream without a machine too!
Ice Cream Recipes
Once you have an ice cream maker in your kitchen, get ready for all the ice cream recipes you can handle. Two kinds of chocolate and real cream make this the best and easiest homemade chocolate ice cream. The deliciously rich chocolate flavor of this recipe comes from the combination of both cocoa powder and melted chocolate chips.
Strawberry Ice Cream is an old-fashioned favorite made simply with strawberries, sugar, cream, and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.
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.
This creamy, rich Blueberry Ice Cream is filled with chunks of dark chocolate that will melt in your mouth. Oh, my friends, make this. You won’t regret it – and I’m willing to bet that you’ll fall in love with it at first bite. I know I did.
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!
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
Instructions
- Pour 1 cup of the cream into a saucepan and add the sugar and salt. If using a vanilla bean, scrape the seeds of the bean into the mixture and then add the vanilla pod to the saucepan.
- 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). Whisk to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk the mixture again, and pour it into the ice cream maker. Churn according to the manufacturer's instructions.
- Serve immediately or transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/22/18 – recipe notes and photos updated 9/14/25}
I haven’t made this yet but it looks great. Could I add a little vegetable glycerin to prevent freezing too hard? We don’t eat it all right away.
This ice cream won’t freeze too firm to scoop, Karly. I’ve never tried adding glycerin.
I do not have an ice cream maker. Any alternative ideas how I can do this manually.
Yes, you need an ice cream maker to make this ice cream as directed. However, you can use the “Ice Cream In A Bag” method listed near the bottom of this post for a no-churn alternative: https://barefeetinthekitchen.com/ice-cream-makers/
I don’t have an ice cream maker, do I need one? What would be an alternative?
Yes, you need an ice cream maker to make this ice cream as directed. However, you can use the “Ice Cream In A Bag” method listed near the bottom of this post for a no-churn alternative: https://barefeetinthekitchen.com/ice-cream-makers/
Can I make this without an ice-cream maker?
You need an ice cream maker to make this ice cream as directed. However, you can use the “Ice Cream In A Bag” method listed near the bottom of this post for a no-churn alternative: https://barefeetinthekitchen.com/ice-cream-makers/
I have no ice cream churn machine…..will this still work with beating?
How much does this make? I have a 2 quart ice cream maker. Thanks!
This recipe makes about 1.5 QT, Nikki. Enjoy!
I’m intending making this ice cream this morning but what sugar do you use? I’m in the UK so granulated or castor (which is a bit finer)?
I use granulated sugar, Kathy.
Thank you Mary, the ice cream is amazing! I usually make a custard based ice cream but it’s a bit of a faff. This was a breeze to make and tastes wonderful! I can’t wait to experiment with other flavours and additions!
I’m so glad you’re enjoying it, Kathy!
How long am I suppose to chill it?
You’ll churn it according to your ice cream manufacturer’s directions, Lily. Typically 45-60 minutes.
When it says to chill it after simmering, how long does it need to be chilled in the fridge.
It needs to chill until the mixture is cold, Erin. So, if you quick chill it in the freezer, maybe an hour. Otherwise, it will probably need a few hours in the fridge.
LOVE IT! I have never put the mixture back into the fridge before adding to the ice cream maker. I also have never whipped it with a electric mixer before adding it to the ice cream maker. And will be 100% doing it again. It froze faster and is super light and fluffy, looks like frosting or whipped cream but tastes like ice cream. I did add like 1/2 cup of creamer to the saucer mixture after it was removed from the heat.
I’m so glad that you love the ice cream, Madeline!
Can I substitute half-and-half for this recipe? One of my family members is lactose intolerant. I found a lactose free half-and-half, but couldn’t find any lactose free heavy cream. Thanks for sharing the recipe!
While I haven’t tried that myself, it’s worth a shot. You’ll want to use ALL half and half for both the cream and the milk in this recipe in order to have it thick and creamy enough. Good luck!
Tried it, and it worked great! I just had to reduce the sugar (only added 1/2 cup) because the lactose free half-and-half was already sweet. Thanks for the advice, Mary!
This is my perfect ice cream! I have made it many times over the last few months and it never fails.
I’m so happy to hear that you love it, Nina!
Isn’t there any substitute for heavy cream?!
You can use canned coconut milk or coconut cream. You can skip the cream entirely and just use milk for both liquids. However, without the cream, you will have “ice milk” vs ice cream. It won’t be nearly as creamy.
Pls will like to know the recipe for making commercial icecream
How long should I churn for? My mixture didn’t thicken very much even though I churned it for about 35 mins at least ( started with 15 mins) It has set very soft in the freezer
It depends on which kind of machine you have, Angela. Hopefully, it firmed up in the freezer.
What do you do with the Philadelphia cream cheese. I didn’t see it in the directions. Did i miss something? Also, will this recipe provide a rich creamy texture like store bought anilla ice cream. Any assistance would be greatly appreciated. Thanks!
There isn’t any cream cheese in this ice cream recipe, Lauren. Yes, this will be creamy ice cream like store-bought.
Hi,
Do I have to use ice cream machine to make it? Is there a way not to use ice cream maker?
Thank you!
An ice cream machine is the same as an ice cream maker. It’s just two different words for the same thing, Luba.
Will it work if all ingredients are put in a blender and then the freezer? Or is an icecream maker/machine mandatory?
Unfortunately, it will not work without churning the ingredients in an ice cream machine. The mix needs to be freezing as it churns, Divya.
Very much enjoyed making and eating this. I had an Easter egg that I had forgotten about (!) and broke it up in to small pieces of chocolate throwing it in to ice cream maker before final freezing part and it worked a treat! I intend to throw smarties or pieces or broken chocolate bars like mars, etc in next time! I like this a lot as a base to experiment with, so thanks for sharing!
I’m so glad that you’re enjoying the ice cream, Jackie.
What a great idea, Jackie. Theo’s is a phenomenal chocolatier in Seattle, and I’m eager to make this with one of their Coconut-Curry chocolate bars broken into it. I’m also going to try making a vegan version, using coconut cream instead of the dairy liquid. I’ll let you both know how they turn-out!!
That sounds delicious, Catherine!
What size ice cream maker is the recipe written for? How should I scale it for a 1 pint ice cream maker? I just received one and can’t wait to try it
I use a 1.5QT machine, Joanne. I’d recommend trying a 1/4 batch of the recipe just to see how it works in the smaller machine.
I followef your recipe, mine tuned hard like a brock? Why?
It should have been scoopable from the freezer, Tim. I’m guessing that your freezer is set very cold. Do you know what temperature you have it at?