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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 have enjoyed this delicious vanilla ice cream three times. Shared it with my daughter and grandchildren. What a major hit. My daughter would like to know if you have a recipe for sugar free vanilla ice cream because she is on the keto diet? Can we substitute the sugar? Thank you for the joy of homemade ice cream!
Katherine Teteak
Hi Katherine, I’m very happy to hear that you are enjoying the ice cream. While I have never tried this myself with alternative sweeteners, there have been a number of comments left by persons who do that with great luck. I’d suggest playing with the recipe a bit. You could start by simply adding the sweetener of your choice to a bit of milk or cream until you know how sweet you want it to be. If it tastes good before churning, it should work well as ice cream.
I want to try this this weekend! I’m wondering if I can double or 1.5 it. Any guess on if a regular 4qt electric ice cream freezer can accommodate? I’m not sure how much the original 6 servings would fill the freezer. Thanks!
You can double the recipe for a 4 quart machine. Happy ice cream making, Lauren!
I am very excited to make this recipe. The serving size says 6. About how much is in each serving?
This makes 6 servings of about 1/2-3/4 cup each, Margie.
How many quarts does this recipe make? I have it set a 6 servings but think I may need to double.
This makes approximately 1.5 quarts, Diana.
Does this recipe do 4 pts as that is what my maker is? Or would I need to double or triple the recipe?
Thanks Cheryl
Hi Cheryl! You’ll want to double the recipe for that size machine. As written, it makes 6 servings or about 1.5 quarts.
I am going make this for our family reunion. Would it be ok to make a day ahead? It said refrigerator until churned but he sisters will never let me forget it if I mess this up….they can be so very cruel LOL
Yes, I always make ice cream in advance. Enjoy!
Do you have advice on how to make this recipe semi-decent without an ice cream maker? Thank you.
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/
Hey! I can’t see anywhere what size maker you used. I know it reads 6 servings but was that done in a 1, 2, or 4 qt maker? Just trying to figure out if I need to double the recipe for my 4 qt ice cream maker.
(If I looked right over it, forgive me! I was lost after the words heavy cream! Ha)
I use a standard 1.5 quart machine, Jenn. You can double this for a 4 quart ice cream maker.
I’ve made vanilla ice cream before — just a “dump & stir” types and the cooked kind — and like you, I don’t care for the custard that tastes like raw eggs to me. I have to say this was the best vanilla I’ve made yet! I didn’t do add-ons yet since it was my first try. Thank you for sharing. I know I will be making this recipe a lot.
I’m thrilled that you love it, Dawn.
I’m excited to try this recipe with my kids this weekend! If we are doing add-ins, should we add those during the turning process, or after turning but before placing in the freezer? We are using mini peanut butter cups. 🙂
Just stir them in as you transfer the ice cream to an airtight container for the freezer, Shannon.
It is truly the best and easiest homemade ice cream. I just add cinnamon and my 2.5 years old son adores it!! He refused to eat any other ice cream! Thank you for this recipe.
I’m so glad that your family is enjoying the ice cream!
Loved the Ice Cream!
I’m glad you’re enjoying the ice cream!
Just experimenting with lemons 5 peels and juice of 1 lemon to start!
See how it goes! Love this recipe! Xx
I’m glad you love the recipe, Helen.
My favorite recipe – a real game changer! Easy to make, creamy and still good a few days later (if it lasts that long).
Glad you’re enjoying it, Sue.
What size ice cream maker. Is the recipe for a 4 quart?
The recipe is written for 1.5 quart machines. You should be able to double or triple it for yours.
How many pints/quarts does this recipe make. It looks so delicious and I can’t wait to make it.
As written, this recipe should make 1.5 quarts of ice cream, Jasmine.
Hi, I would like to make this for ice cream sandwiches. How long after churning will it take to firm up to that consistency?
I usually freeze it overnight, Jasmine.
Easy, creamy and delicious!
I’m happy you enjoyed it, Maureen.
How many quarts does the recipe make? We have a 6 qt freezer.
As written, the recipe makes 1.5 quarts. You should be able to triple it for your machine if you would like, Jennifer.
Can you make this with only heavy cream? Or 1% instead of whole milk? We don’t have whole milk right now.
This will work with any milk, Sheila.