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}
karly says
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.
Mary Younkin says
This ice cream won’t freeze too firm to scoop, Karly. I’ve never tried adding glycerin.
Juliana Oibi says
I do not have an ice cream maker. Any alternative ideas how I can do this manually.
Mary Younkin says
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/
Ava says
I don’t have an ice cream maker, do I need one? What would be an alternative?
Mary Younkin says
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/
Shirley says
Can I make this without an ice-cream maker?
Mary Younkin says
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/
Christine Heaps says
I have no ice cream churn machine…..will this still work with beating?
Nikki says
How much does this make? I have a 2 quart ice cream maker. Thanks!
Mary Younkin says
This recipe makes about 1.5 QT, Nikki. Enjoy!
Kathy says
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)?
Mary Younkin says
I use granulated sugar, Kathy.
Kathy says
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!
Mary Younkin says
I’m so glad you’re enjoying it, Kathy!
Lily says
How long am I suppose to chill it?
Mary Younkin says
You’ll churn it according to your ice cream manufacturer’s directions, Lily. Typically 45-60 minutes.
Erin says
When it says to chill it after simmering, how long does it need to be chilled in the fridge.
Mary Younkin says
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.
Madeline says
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.
Mary Younkin says
I’m so glad that you love the ice cream, Madeline!
Priya says
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!
Mary Younkin says
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!
Priya says
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!
Nina Reich says
This is my perfect ice cream! I have made it many times over the last few months and it never fails.
Mary Younkin says
I’m so happy to hear that you love it, Nina!
Sugareaterd5 says
Isn’t there any substitute for heavy cream?!
Mary Younkin says
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.
Didi Rai says
Pls will like to know the recipe for making commercial icecream
Angela Udy-Mackinnon says
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
Mary Younkin says
It depends on which kind of machine you have, Angela. Hopefully, it firmed up in the freezer.
Lauren Embers says
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!
Mary Younkin says
There isn’t any cream cheese in this ice cream recipe, Lauren. Yes, this will be creamy ice cream like store-bought.
Luba says
Hi,
Do I have to use ice cream machine to make it? Is there a way not to use ice cream maker?
Thank you!
Mary Younkin says
An ice cream machine is the same as an ice cream maker. It’s just two different words for the same thing, Luba.
Divya says
Will it work if all ingredients are put in a blender and then the freezer? Or is an icecream maker/machine mandatory?
Mary Younkin says
Unfortunately, it will not work without churning the ingredients in an ice cream machine. The mix needs to be freezing as it churns, Divya.
Jackie says
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!
Mary Younkin says
I’m so glad that you’re enjoying the ice cream, Jackie.
Catherine says
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!!
Mary Younkin says
That sounds delicious, Catherine!
Joanne says
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
Mary Younkin says
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.
Tim says
I followef your recipe, mine tuned hard like a brock? Why?
Mary Younkin says
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?