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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 made this and added fresh, pitted cherries and chocolate pieces. Good but the chocolate was too hard. Next batch I used just the cherries and it was much better; drizzled with hot fudge it was delicious.
I’m happy to hear that you’re enjoying the ice cream, Linda!
Hi!
I am curious if you would be able to describe the flavor diff between the simmer and non-simmer recipe instructions please? If that makes any sense! lol I’m just curious if there’s any huge advantage to simmering. I know you did say both are delicious (which I know gotta be true lol), but we were just trying to figure out the reason behind the simmer. 😉 Thank you so much in advance!
PS: Forgive my rambling please!
The flavor is exactly the same, however the simmered and cooled recipe is a tiny bit smoother and more creamy. That said, I almost never take the time or effort to simmer it these days and I love it without that step.
My first time making Ice cream. I tried a few recipes with a shopping list of ingredients and they didn’t work. This is the best tasting and fastest recipe. We love it👍
I am so happy that you love it, Patricia!
Does this work well in larger batches also?
Yes, this recipe multiplies nicely for larger ice cream makers, Joy.
Our ice cream freezer gets here on Saturday and I am so excited. I know you can put brownies, cookie dough, etc. mix-ins but can you also put fruit mix-ins into this recipe (i.e., bananas, peaches, or strawberries)?
Thank you!
Kimberly
Yes, you can mix in fruits, but you’ll want to smash them a good bit to prevent having solid icy chunks in your ice cream.
I am from Philadelphia. I am so glad you are a fan of our egg-less ice cream . Can’t wait to try your recipe.
I hope that you love it, Kim.
How much ice cream does this receipe yield?
This recipe makes about 1.5QT, Karen.
Hi.
Is it possible to make the ice cream without an ice cream machine? Well, it is not a thing here to own an ice cream machine. 😅😅😅
Hi Juanita, if you do not have an ice cream maker, you can pour the ice cream mixture into a shallow glass or metal pan. Once the mixture is in the bowl, store it in the coldest part of your freezer until almost firm, but still soft enough to be stirred – about 2 hours. At the 2 hours mark, mix the ice cream with a spoon or hand mixer every 30 minutes for an additional 2 hours. This helps aerate the ice cream and makes for fluffy, creamy ice cream.
Has anyone tried to sweeten with honey? Would you just use the same amount of honey for the sugar?
I’ve never tried making ice cream with honey, Nichole.
This looks so yummy! Is it possible to make it keto? 🤔
I’ve never tried it myself, Deni, but if you look through the comments you’ll find other people who’ve had success with alternative sweeteners.
what the he’ll are you talking about? What is a pic you didn’t put pod in recipe.
The recipe states that you can use a vanilla bean pod OR vanilla extract OR vanilla paste. I make it all three ways depending on the ingredients that I have available in the house.
@????????
Looks like this simple recipe is too complex for you. Vanilla comes in many forms, anyone with a cooking common sense would know that.
easy like 123…small number of ingredients to work with.
I’m so glad that you are enjoying the ice cream, Judy!
Thanks so much–just bought an ice cream maker, and was online, looking for a recipe that I can add fruit to, or coffee, etc. This one looks perfect! One question–if you are out of cream, can you just use evaporated milk? I do this for quiche, but don’t know about ice cream.
Thanks also for your beautiful pictures and very clearly communicated instructions! I will be back for more.
You “can” make it that way, Dixie. However, it won’t be nearly as creamy and the resulting product will be closer to an “ice milk” vs traditional ice cream. Enjoy!
Thanks so much for your prompt reply. I actually preferred the old ice milk you used to be able to find in the supermarkets, and can’t find anymore. So I’ll probably try it that way.
Enjoy!
Mine never got to the texter ice cream suppose to be. Was in the ice cream maker over hour and half and being checked on ever 30 mins. It taste good just had to have milkshakes instead.
Hi Sam, that sounds like there may be an issue with the ice cream maker. What kind of machine are you using?
Hi do you have a video for the ice-cream please thanks
I do not right now, Colleen. It is in the works.
I didn’t see where you add the salt. Is it to the mixture before cooling in the fridge?
Thanks,
Andrea
The salt is added with all of the other ingredients, Andrea. Happy ice cream making!
Swapped the milk for buttermilk and it was delicious! Great recipe, thanks for sharing ☺️
So glad you like the ice cream, Bree!
The texture is the best, soft and creamy.
I’m so glad that you like the ice cream, Justina.
Well i just mixed up your recipe for ice cream havent churn yet but iill update when im done
I hope that you love the ice cream, Edward.
This is the best! So creamy! I loved it!! Such an amazing summer treat! Looks so delicious and it’s an easy recipe! I’ll be trying this as soon as the weather warms up!
I’m so glad that you like it, Emily!
how can I make this without an ice cream maker?
Hi Holly, if you do not have an ice cream maker, you can pour the ice cream mixture into a shallow glass or metal pan. Once the mixture is in the bowl, store it in the coldest part of your freezer until almost firm, but still soft enough to be stirred – about 2 hours. At the 2 hours mark, mix the ice cream with a spoon or hand mixer every 30 minutes for an additional 2 hours. This helps aerate the ice cream and makes for fluffy, creamy ice cream.
To go through all that, just go buy your favorite icecream. It’s so much easier to invest in an icecream maker. You wont regret that decision.