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}
Katherine Teteak says
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
Mary Younkin says
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.
Lauren Steidl says
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!
Mary Younkin says
You can double the recipe for a 4 quart machine. Happy ice cream making, Lauren!
Margie says
I am very excited to make this recipe. The serving size says 6. About how much is in each serving?
Mary Younkin says
This makes 6 servings of about 1/2-3/4 cup each, Margie.
Diana W. says
How many quarts does this recipe make? I have it set a 6 servings but think I may need to double.
Mary Younkin says
This makes approximately 1.5 quarts, Diana.
Cheryl says
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
Mary Younkin says
Hi Cheryl! You’ll want to double the recipe for that size machine. As written, it makes 6 servings or about 1.5 quarts.
Tina says
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
Mary Younkin says
Yes, I always make ice cream in advance. Enjoy!
Savannah Sparks says
Do you have advice on how to make this recipe semi-decent without an ice cream maker? Thank you.
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/
Jenn says
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)
Mary Younkin says
I use a standard 1.5 quart machine, Jenn. You can double this for a 4 quart ice cream maker.
Dawn L says
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.
Mary Younkin says
I’m thrilled that you love it, Dawn.
Shannon says
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. 🙂
Mary Younkin says
Just stir them in as you transfer the ice cream to an airtight container for the freezer, Shannon.
Δήμητρα Κοντομίχου says
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.
Mary Younkin says
I’m so glad that your family is enjoying the ice cream!
Ashwini says
Loved the Ice Cream!
Mary Younkin says
I’m glad you’re enjoying the ice cream!
Helen says
Just experimenting with lemons 5 peels and juice of 1 lemon to start!
See how it goes! Love this recipe! Xx
Mary Younkin says
I’m glad you love the recipe, Helen.
Sue says
My favorite recipe – a real game changer! Easy to make, creamy and still good a few days later (if it lasts that long).
Mary Younkin says
Glad you’re enjoying it, Sue.
Traci Koch says
What size ice cream maker. Is the recipe for a 4 quart?
Mary Younkin says
The recipe is written for 1.5 quart machines. You should be able to double or triple it for yours.
Jasmine says
How many pints/quarts does this recipe make. It looks so delicious and I can’t wait to make it.
Mary Younkin says
As written, this recipe should make 1.5 quarts of ice cream, Jasmine.
Jasmine says
Hi, I would like to make this for ice cream sandwiches. How long after churning will it take to firm up to that consistency?
Mary Younkin says
I usually freeze it overnight, Jasmine.
Maureen says
Easy, creamy and delicious!
Mary Younkin says
I’m happy you enjoyed it, Maureen.
Jennifer says
How many quarts does the recipe make? We have a 6 qt freezer.
Mary Younkin says
As written, the recipe makes 1.5 quarts. You should be able to triple it for your machine if you would like, Jennifer.
Sheila says
Can you make this with only heavy cream? Or 1% instead of whole milk? We don’t have whole milk right now.
Mary Younkin says
This will work with any milk, Sheila.