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}
Diana says
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.
Mary Younkin says
You are welcome, Diana. I’m glad you and your grandgirls are enjoying the ice cream.
Terri Batchelder says
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!
Mary Younkin says
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!
DAVID DODGE says
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
Mary Younkin says
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.
Tara says
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.
Minnie Grunewald says
True, the best i have made.
Mary Younkin says
I’m thrilled that you’re enjoying the ice cream, Minnie.
Vickie says
Can I double this recipe?
Mary Younkin says
Yes, this recipe doubles nicely for a larger machine.
Kandi B says
Making our 5th batch of the summer! My kids’ new favorite and great activity while being stuck at home 😉
Mary Younkin says
So glad that you like the ice cream, Kandi!
Robin says
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.
Mary Younkin says
I’m so glad you’ve made the recipe your own, Robin. I’ve never tasted anything with teaberry flavor. It sounds interesting!
Brigette R Seely says
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! 🙂
Mary Younkin says
I’m so glad that you’re enjoying the ice cream, Brigette!
M Nilsson says
Yummy yummy
Mary Younkin says
I’m glad you’re enjoying the ice cream!
Patricia says
I loved the simplicity!
Mary Younkin says
I’m so glad that you like the ice cream, Patricia.
LPM says
First time making ice cream and this turned out perfectly!
Mary Younkin says
I’m so glad you like the ice cream!
Sandy Tetreault says
Hi. Do you know if this recipe will work with non pasteurized cream and milk? Thanks.
Mary Younkin says
It should work just fine, Sandy!
Sam says
Great recipe. Yum yummy!
But why does the recipe say 5 mins. This took me 2 hours to heat, cool, and churn.
Mary Younkin says
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.
Brandy says
Are the nutrition values at the bottom per each serving (6 servings) or per entire batch?
Mary Younkin says
The nutritional information is per serving, Brandy. Enjoy!
Sunbeam says
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
Mary Younkin says
Thanks for the grin. I’m thrilled that you love the ice cream!
catheline says
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!
Mary Younkin says
I’m so happy to hear that you’re enjoying the ice cream, Catheline!
Arlene says
You are amazing
Mary Younkin says
Well, thanks! I am glad you enjoyed the ice cream, Arlene.
Cathy says
Haven’t ever made homemade ice cream, but remember it from my childhood, delicious! Next I will triple the recipe, it was amazing.
Mary Younkin says
I am so happy that you like the ice cream, Cathy!
Robert Gorham says
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.
Mary Younkin says
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.
Ella says
So easy and fun! My friends loved it and so did I. Sadly my sister did not like it
Mary Younkin says
I’m glad you liked the ice cream, Ella.
fellen says
I like it very much but to hard
Mary Younkin says
If your freezer firms it up too much to scoop, just let it sit for a few minutes before scooping, Fellen.