This post may contain affiliate links. Please read our disclosure policy.
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 love how easy this is and how delicious! I made it with my grandgirls (2 & 4 yo) and they loved it too. Thank you for helping me make sweet memories.
You are welcome, Diana. I’m glad you and your grandgirls are enjoying the ice cream.
Hi Mary,
Is this recipe suitable to eat right after churned or does it need to go into the container and put into the freezer? Was planning on taking the pre-made mixture on a camping trip.
Thank you!
You can just pour the mixture into a jar and stash it in the cooler until you’re ready to churn it, Terri. Have a great camping trip!
Mary,
Can you eat the ice cream right after being churned(or is it too liquid)or does it need to go into the freezer for further set up? Will be using a hand churn. Thanks.
David
That will depend on your machine and how firm it churns. Most of the time you can eat the ice cream straight from the machine for a soft-serve consistency. If you prefer it firmer and more scoopable, you’ll want to transfer it to an airtight container and freeze for a couple of hours being serving.
We’ve always eaten ours right after it’s churned! We never freeze between churning and serving. 🙂 Then we just freeze whatever is left after we eat it.
True, the best i have made.
I’m thrilled that you’re enjoying the ice cream, Minnie.
Can I double this recipe?
Yes, this recipe doubles nicely for a larger machine.
Making our 5th batch of the summer! My kids’ new favorite and great activity while being stuck at home 😉
So glad that you like the ice cream, Kandi!
This is my go to recipe for vanilla ice cream. Also I use this for Teaberry ice cream. 1 tsp vanilla extract and 1 1/2 tsp teaberry flavor. Being I’m from Pa coal region, Schuylkill county(school kill) is the best way to say schuykill lol. You can’t get this ice cream anywhere outside of our county. I have teaberry plants here if you know where to pick them. I Love your recipe and come back to make my ice cream every time. Thank you so much for sharing your recipe.
I’m so glad you’ve made the recipe your own, Robin. I’ve never tasted anything with teaberry flavor. It sounds interesting!
This recipe was very easy and super creamy taste and texture! I loved it! Thank you!!! My grandkids are coming this weekend and we will definitely be making more! 🙂
I’m so glad that you’re enjoying the ice cream, Brigette!
Yummy yummy
I’m glad you’re enjoying the ice cream!
I loved the simplicity!
I’m so glad that you like the ice cream, Patricia.
First time making ice cream and this turned out perfectly!
I’m so glad you like the ice cream!
Hi. Do you know if this recipe will work with non pasteurized cream and milk? Thanks.
It should work just fine, Sandy!
Great recipe. Yum yummy!
But why does the recipe say 5 mins. This took me 2 hours to heat, cool, and churn.
I’m glad you’re enjoying the ice cream, Sam. There is about 5 minutes hands-on time required for this recipe. That’s why it’s listed that way.
Are the nutrition values at the bottom per each serving (6 servings) or per entire batch?
The nutritional information is per serving, Brandy. Enjoy!
This is what i like to call orgasmic icecream. You know when you taste something so delicious you can’t help but moan? Yes. This IS the best and easiest Icecream I’ve ever made. I will NEVER make custard icecream again
I kept reading the recipe thinking i missed some steps because it seemed to easy. Its so delicious, my husband may propose again . LOL THANK YOU
Thanks for the grin. I’m thrilled that you love the ice cream!
I got an ice-cream machine as I wanted one for a long time. And then I tried a vanilla ice cream, but so many steps and egg yolks. What would I do with all these whites? I like meringues but honestly… I got discouraged doing ice-crem. After a rather long search on the internet I found your receipe, it is so much simpler, and it tastes so great. Thank you very much!
I’m so happy to hear that you’re enjoying the ice cream, Catheline!
You are amazing
Well, thanks! I am glad you enjoyed the ice cream, Arlene.
Haven’t ever made homemade ice cream, but remember it from my childhood, delicious! Next I will triple the recipe, it was amazing.
I am so happy that you like the ice cream, Cathy!
No rating because I have not made it yet however I have questions. How come no egg yolks or failing that corn starch. Most recipes I have read require 1 or the other. Why the salt. Thanks for your awaited reply.
Hi Robert, the salt in most desserts is there to enhance the flavors. This recipe requires no egg yolks or corn starch. I’ve been making it for years and it’s a solid favorite.
So easy and fun! My friends loved it and so did I. Sadly my sister did not like it
I’m glad you liked the ice cream, Ella.
I like it very much but to hard
If your freezer firms it up too much to scoop, just let it sit for a few minutes before scooping, Fellen.