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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}
Can I use 2 cups of fresh fruit instead of brownies
If you chop or smash the fruit small, it should work nicely, Phyllis.
Do you add the mix-ins after it comes out of the ice cream maker and before putting it in the freezer? If you put the mix-ins in before churning do they fall to the bottom of the canister during churning?
The ice cream won’t churn the same way if you add the mix ins early, Kelly. You can stir them into the soft-serve ice cream when it finishes churning.
Can I use powdered milk instead of heavy cream??
Unfortunately, this won’t work the same way with powdered milk and without heavy cream.
what is the yield on this recipe?
This recipe makes 1.5 quarts, Pam.
I’ve been making homemade ice cream for almost 4 decades. Every now and again, I experiment with a new recipe to see if i can make it better.
This one was a HUGE waste of time, effort and money. First, the flavor, or lack thereof. I followed the recipe to the letter, simmering and all. Tasted like frozen milk. Couldn’t taste the vanilla or sugar at all. It was thick, I’ll give it that, but it took over 3 hours in my ice cream machine to solidify. Normally, its a 30-45 minute process if that. After two hours, I finally put it in the sink, packed the sink with ice, a little over an hour later, it finally set up. Thought maybe the vanilla extract and sugar had seperated and sunk to the bottom, but nope, all the way from the top to bottom was flavorless. Would have been better off putting some milk in the freezer for an hour.
Don’t waste your time with this one.
Hey Chris, I can not even imagine what went wrong. Did you chill the mix before adding it to the machine? How did the machine even churn for 3 hours? Freezer bowl machines thaw within an thaw, a crank machine would’ve required endless ice and salt, and my freezer compressor would have shut off at the hour mark. Sorry to hear this wasn’t for you.
I couldn’t disagree more. This recipe was the best I have found and everyone that tries it wants the recipe! We love it…a keeper!
I’m so glad that you are enjoying the ice cream, Joy.
Hi, can i use normal whipping cream or evaporated milk instead of heavy cream?
Hi Carmen, whipping cream will work fine. I don’t recommend evaporated milk.
How many servings?
This recipe makes 1.5 quarts, so about 5-6 servings.
An I use 2 % milk and heavy whipping cream…I missed up and didn’t buy whole milk
It will be fine with 2% milk, Sara. Enjoy!
Hey making this now for the 4th of July I changed it up a bit and used scm instead of sugar heavy cream and yogurt instead of milk I will let you know how it turns out it tasted great before hand lol wish me luck
It turned out great so creamy I added no favoring some people are allergic
I’m thrilled that you are enjoying the ice cream, Vickie.
I hope it turned out great for you, Vickie!
how big of a difference does the simmering make?
It will be a little bit creamier, Abby. However, I very rarely take time for that step. 99% of the time I just stir it together and pour it into the machine.
I have problems with lactose and dairy and only use lactose free milk. Can I make this ice cream with lactose-free whole milk alone because they don’t sell lactose free heavy cream or half-and-half? Or will it be just an icy mess? Nut milks or coconut milk is out — Allergies!
My suggestion would be to try a custard base ice cream recipe with egg yolks in it for thickening and creaminess. Unfortunately, you will wind up with an ice milk (which can still be tasty, but definitely not super creamy) if you don’t have a cream in there for thickening.
Best ice cream ever! It was my first time making ice cream and everyone loved it! No topping required.
I’m thrilled that you enjoyed it, Joy.
Just made this. Actually doubled the recipe. It is delicious and super easy. Added crushed butterfingers. We’ll definitely make again. I can already think of endless add ins.
I’m so glad that you liked it, Nancy.
Easy…tasty, 2 batches was enough for 10 people with left overs
That’s awesome, Chris. I’m glad you enjoyed it!
The ice cream was perfect! We just had it with “patriotic” cupcakes. Thanks so much!!
I’m so glad that you’re enjoying the ice cream, Sandee.
Have made it using vanilla bean.. today with the tablespoon of vanilla … delicious! Easy! Thanks!
Happy to hear that you love the ice cream, Kathy.
Not too sure what happened. I’ve made ice cream before in my at home churner, so I do know how to make it. Unfortunately this recipe never came together properly when just putting the ingredients in cold. It looked like applesauce and didn’t come together anymore than that.
That sounds like a problem with the ice cream maker, Madalyn. Was the bowl completely frozen (is it that kind of machine)?
Great recipe! I didn’t know about the Philly vs. French style, but happy to not add eggs and the extra step of cooking them to a certain temp. This recipe is super simple and I am making my second and third batch as I type.
That’s awesome, Teresa. I’m glad you’re enjoying the ice cream.
My favorite ice cream recipe. Light and fresh! I stopped buying ice cream – it just does not compare!
I’m so glad that you like the ice cream, Jeanne.
Super easy and Delicious Ice Cream!
It is my staple for family dinners.
I’ve added strawberries, mixed berries, peaches, and a little root beer extract to it at different times. Of course it’s amazing as just vanilla also. Currently have some vanilla churning right now.
Always turns out amazing and a huge hit in our family!
I’m glad you’re enjoying and making the recipe your own, Ashley.
Made this for the 4th.little confused do you fill the canister the rest of the way with whole milk?
You only need to use the ingredients in the recipe list, Helen. If you have a larger machine, you can double the recipe.
Delicious
So glad you’re enjoying the ice cream, Jack.