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}
Linda says
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.
Mary Younkin says
I’m happy to hear that you’re enjoying the ice cream, Linda!
Reverend Kimber Alexander says
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!
Mary Younkin says
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.
Patricia Holder says
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👍
Mary Younkin says
I am so happy that you love it, Patricia!
Joy says
Does this work well in larger batches also?
Mary Younkin says
Yes, this recipe multiplies nicely for larger ice cream makers, Joy.
Kimberly B says
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
Mary Younkin says
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.
Kim says
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.
Mary Younkin says
I hope that you love it, Kim.
Karen Schirrmacher says
How much ice cream does this receipe yield?
Mary Younkin says
This recipe makes about 1.5QT, Karen.
Juanita says
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. 😅😅😅
Mary Younkin says
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.
Nichole says
Has anyone tried to sweeten with honey? Would you just use the same amount of honey for the sugar?
Mary Younkin says
I’ve never tried making ice cream with honey, Nichole.
Deni says
This looks so yummy! Is it possible to make it keto? 🤔
Mary Younkin says
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.
???????? says
what the he’ll are you talking about? What is a pic you didn’t put pod in recipe.
Mary Younkin says
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.
Anna Maria Venturini says
@????????
Looks like this simple recipe is too complex for you. Vanilla comes in many forms, anyone with a cooking common sense would know that.
judy kowlessar says
easy like 123…small number of ingredients to work with.
Mary Younkin says
I’m so glad that you are enjoying the ice cream, Judy!
Dixie Dweller says
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.
Mary Younkin says
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!
Dixie Dweller says
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.
Mary Younkin says
Enjoy!
Sam says
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.
Mary Younkin says
Hi Sam, that sounds like there may be an issue with the ice cream maker. What kind of machine are you using?
Colleen says
Hi do you have a video for the ice-cream please thanks
Mary Younkin says
I do not right now, Colleen. It is in the works.
Andrea says
I didn’t see where you add the salt. Is it to the mixture before cooling in the fridge?
Thanks,
Andrea
Mary Younkin says
The salt is added with all of the other ingredients, Andrea. Happy ice cream making!
Bree says
Swapped the milk for buttermilk and it was delicious! Great recipe, thanks for sharing ☺️
Mary Younkin says
So glad you like the ice cream, Bree!
Justina says
The texture is the best, soft and creamy.
Mary Younkin says
I’m so glad that you like the ice cream, Justina.
Edward A miguez says
Well i just mixed up your recipe for ice cream havent churn yet but iill update when im done
Mary Younkin says
I hope that you love the ice cream, Edward.
emily says
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!
Mary Younkin says
I’m so glad that you like it, Emily!
holly says
how can I make this without an ice cream maker?
Mary Younkin says
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.
Chan A. says
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.