The Best (and Easiest) Ice Cream You’ll Ever Make

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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.

The BEST and easiest vanilla ice cream you will ever make! get the recipe at barefeetinthekitchen.com

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.

You only need FIVE ingredients to make the best and easiest homemade ice cream! get the recipe at barefeetinthekitchen.com

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 Ice Cream is like no other! get the recipe at barefeetinthekitchen.com

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.

Homemade Vanilla Ice Cream is like no other! get the recipe at barefeetinthekitchen.com

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.

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

  1. 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.
  2. 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.
  3. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions.
  4. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.

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The Best and Easiest Ice Cream Recipe

The Best (and Easiest) Ice Cream You’ll Ever Make

4.62 from 251 votes
Rich and creamy homemade vanilla ice cream recipe that only requires five ingredients!
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Prep Time: 5 mins
Total Time: 5 mins
Course: Dessert
Servings: 6 servings (about 1.5 quarts)

Ingredients 

  • cups heavy cream
  • cup whole milk
  • ¾ cup sugar
  • 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

Feel free to skip the simmer step and simply whisk everything together, then pour directly into the ice cream maker. The ice cream is absolutely delicious this way, as well as when simmered and chilled first.

Nutrition

Calories: 373kcal · Carbohydrates: 30g · Protein: 3g · Fat: 27g · Saturated Fat: 17g · Cholesterol: 100mg · Sodium: 97mg · Potassium: 119mg · Sugar: 28g · Vitamin A: 1103IU · Vitamin C: 1mg · Calcium: 103mg
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The Best and Easiest Ice Cream Recipe you will ever make! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      Sure. It just won’t be quite as simple or as fluffy. I’ve made ice cream using this method more than once and it always works. Set a timer and don’t miss any of the stirring steps. http://bit.ly/2ulJNKD Enjoy!5 stars

  1. Michelle says

    A very easy and delicious recipe. I don’t cook my mixture, since there are no eggs involved. I have a tabletop ice cream maker.The recipe fits the small unit perfect.5 stars

  2. Tracy says

    This was THE WORST recipe!!! I made the recipe exactly as it stated an after an hour and a half of it churning in the ice cream maker it was still liquid! My family was so upset!1 star

    • Mary says

      How frustrating that must have been! Unfortunately, that isn’t a problem with the recipe, it is an issue with the machine. I make this ice cream at least once a week and it churns and freezes perfectly. Without being in your kitchen, I can’t even guess what must have gone wrong.5 stars

    • Traci Lawson says

      If you happened to use Imitation Vanilla rather than Pure Vanilla Extract as the recipe called for, this could have been your problem. Imitation Vanilla contains Propylyne Glycol, which is an anti-freezing agent. The more you add, the less chance of it freezing. Most people like vanilla so they tend to add extra, which only makes matters worse.

  3. Robert Petersen says

    This is undoubtedly a very delicious sounding recipe. If you do not mind the saturated fat. Here is a little recipe i use that is very tasty indeed. No saturated fat other than what is in an egg.
    1 cup sugar mixed with 1 heaping tbs whole wheat flour then mix an egg in it. Add 1 cup skim milk heat to a mild boil. Add 3 cups of skim milk put it in the machine and let it rip.
    I have to limit myself to two bowls.
    I put the excess in bowls I put in the freezer. I thaw them little in the microwave and enjoy again. Double the recipe for more.

  4. Janet says

    If you use the vanilla bean pod, do you still have to add in the vanilla extract after removing mixture from heat when you add the remaining cream, milk & vanilla , per your instructions? Thank you!

  5. Alfred Kindt says

    We just finished making this, and it IS THE BEST recipe I have ever used. The entire family of 5 LOVED it!5 stars

  6. Fred Thompson says

    I made this last night for a post-cookout desert and it was the best homemade ice cream that I’ve ever had. Very creamy and tasty without the ice milk texture that the old recipe I used to use had. Everyone loved it!5 stars

  7. Amber Lund says

    I noticed you have vanilla extract in the photo, but you use a vanilla pod in the recipe. How do you make this without the vanilla pod? Altho iit would be amazing, i’m sure, to use fresh vanilla, is just mor always affordable for me as we’r know pods are not cheap. Because extract is made with alcohol, how would I incorporate the alcohol based ingredient in with this recipe without compromising the texture?

    • Mary says

      I make this ice cream all of the time, although more frequently with the listed vanilla extract simply because it is more affordable that way. Nothing else needs to be adjusted. Enjoy!

    • Mary says

      The ingredients will easily multiply, but you will need to have a much larger ice cream maker in order to churn that much ice cream all at once. Enjoy!

  8. Sherry Myers says

    I made this recipe last weekend, but it was not enough for my ice cream freezer. I added a can of sweetened condensed milk and 6-1/4 cups of whole milk and it was fabulous! It’s now our family’s favorite ice cream.4 stars

  9. Getrin says

    Hi, can you give me the measurments in grams or ml. I checked few websites but im getting different results. Also is heavy cream like whipping cream? Thank you5 stars

    • Mary says

      Yes, you’ll use heavy whipping cream for this recipe. I don’t use metric measurements, so you’ll need to convert that using one of the online calculators.

  10. EJ says

    If you were going to add fresh fruit to the recipe (say peaches as it is that time of year) would you alter any of the other ratios?

    • Mary says

      The freezing time will depend on your ice cream maker. There’s no universal answer for that. Typically, most machines will churn in less than an hour.

  11. Lita Johnson says

    I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more!!5 stars

  12. Sara says

    I made this yesterday and it’s really good! I am in love with how easy it is. My husband thinks it’s perfect as is but it’s a little rich for me, so I am going to try with more milk and less cream next time. Or maybe half and half? Not sure. I can really taste the heavy cream so maybe just switching the milk and cream amounts in the recipe will give it the lighter taste I’m looking for. 🙂4 stars

    • Mary says

      That should do it. It will be a little less creamy that way, but it sounds like that’s what you’re looking for. (I make it with whatever amount I have on hand some of the time.) Enjoy!

    • Sara says

      I tried with half and half and it was too crumbly after being frozen. Then I just switched the cream and milk amounts and that was perfect! It’s not quite as creamy, like you said, but definitely still creamy and so delicious!5 stars

  13. Anthony Allen says

    Perfect ice cream base! Follow the directions exactly and you won’t get curdling. It keeps well in the freezer, and doesn’t get icy like many homemade ice creams do. Delicious.5 stars

  14. Jamie says

    Would the condistency still be the same if I replaced the milk with almond or coconut milk? I’m trying to make a simple tasty low carb/keto version. I plan on using Monk fruit/erythritol blend to replace the sugar. Thoughts?5 stars

    • Robert says

      I’ve been thinking along the same line, however I have taken a plastic tumbler and filled it with either frozen strawberries or blueberries and poured unsweetened almond or cashew milk over the berries. The milk freezes instantly as it coats berries. Yes, it is somewhat watery, but I love the milk and as the berries melt it is a tasty treat. I was wondering how an ice cream maker might improve the process or whether a blender is all that I need.

  15. Bethany says

    I have used this recipe lots of times now, I love it. I have tried other recipes but they all had a negative about them. But this is now my go to recipe, and I use a super cheap ice cream machine I got online and it works great every time as long as I follow the recipe, as mentioned in other comments you get a different result with small changes.5 stars

  16. Kenneth Wright says

    Can I churn the creamed stuff using a Cuisine Food Processor? If so, at what speed should it be on? And for how long?

    I’m looking forward for your answers soon so I can try out this recipe.
    Thank-You,
    Ken Wright

    • Mary says

      Unfortunately, you won’t be able to churn this isn’t ice cream without an ice cream maker. It needs to freeze as it churns.

    • Mary says

      If you have that style of ice cream maker, yes. The bowl must be frozen in order to chill and churn the ice cream mix.

  17. Karen says

    Can this work with almond milk or coconut milk? How about artificial sweetener? I saw replies to other questions except for this one. Thanks.

  18. Isaac Gearring says

    You can eliminate the sugar and use a can of sweet condensed milk and it will make your ice cream a bigger winner!
    You can also make your own sweet condensed milk by adding 1 cup of sugar and 2 cups of whole milk and simmer for about 10-15 minutes! You must watch it and periodically stir it so that it will not burn on the bottom while simmering! . Near the end of the process add a pinch of baking soda and stir and incorporate for about 1 minute and you will have the best sweetened condensed milk you ever made.
    I hope you try these suggestions! Enjoy5 stars

  19. Kevin says

    Ok, so something went wrong here for me.

    I used lactose free milk and I used liquid sucrolose (12 drops).

    It tasted amazing as a liquid.

    I had to put the mix in the fridge for 24 hours while my bowl had to freeze better.

    Then ran it for about 30 mins

    I had cool whip when it was done. 🙁

    Any ideas?

  20. Christy says

    Not good! Very “icy” does not have the consistency of a smooth and creamy ice cream that you want when you have ice cream!! Do not recommend.1 star

    • Mary says

      I’m so sorry this wasn’t a hit for you, Christy. Is there any chance you substituted the heavy cream with something else? This recipe tends to be a big favorite with most people who try it.

    • Donald Ross says

      Christy,. If you are using to much rock salt and it freezes to fast around the can it will be icey make sure the unit does not bind and runs smoothly for at least 20 mins to 30 mins with a gradual slowing. If it runs to long it’s not cold enough and you need more salt.

  21. Caitlin says

    I’ve made this recipe a handful of times and it’s a huge hit! Sometimes it doesn’t set great and must be frozen in the freezer longer, but I think that’s the problem of my machine, not the recipe. I go a bit light on the sugar, and maybe that affects it, too? But the flavor is divine! 💛💛💛5 stars

    • Mary says

      I’ll get right on that for you, Daniel. Seeing how the advertising pays all business expenses and maintenance costs for this free-to-use website as well as the expenses related to the recipes that I develop and share at no cost whatsoever to you, most people tend to be okay with scrolling a bit and seeing the ads. Have a terrific day.

    • Cindy Rust says

      Enjoyed reading your reply. No matter what there’s always one. Tried your recipe yesterday and the family loved it. Thanks for sharing.5 stars

    • Mary says

      I can’t imagine what went wrong for you, Gale. This recipe has less sugar than most and truly isn’t all that sweet. I’m guessing something might have been measured incorrectly. Hopefully, you’ll find something more to your liking soon.

    • Mary says

      I’m at a loss as I’ve never heard that before this week, Lee. This is a very popular recipe and I’ve made it myself at least a hundred times. I’ve tried many of the no-churn homemade ice cream recipes that do taste a bit like frozen whipped cream, but this certainly isn’t one of those. Did you whip the heavy cream before adding it in? Did you simmer the cream mixture? Is it possible you changed something else?

  22. Sue says

    Not sure about the vanilla i. It says to add with the cream and sugar but at the end it says to add vanilla again?

  23. dukesmama says

    Definitely the easiest ice cream Ive made– no cooking and straining a custard. It was a tad sweet as others commented and also a bit icy after it was in freezer for a couple of hours. But right out of the maker is wasn’t. Overall I would make this again as it it easy (I didn’t cook it and I used extract not the pod). I think it’s way better to mix something in it (choc chips, cookies, etc) or drizzled with fudge, It didn’t have enough depth on it’s own.4 stars

  24. Ally says

    I made two batches of ice cream today. One custard base and this one. I’m SO impressed with this mix already. Super creamy and was so much easier/ quicker than the custard. And I mixed it with a fresh raspberries swirl through it, delicious! My husband wouldn’t even wait till it froze properly. Am keeping this recipe handy!5 stars

  25. Jason says

    How much does this make? I’m horrible at estimating so I double recipes alot and end up with too much.

  26. Michelle says

    Ive looked everywhere for a basic vanilla ice cream recipe. This is a wonderful recipe. Thank you for sharing it with the world.5 stars

  27. Laura Ream says

    Is there a difference in heavy cream and heavy whipping cream. I used heavy whipping cream and the ice cream tasted like frozen butter.

    • Mary says

      Heavy cream actually has a slightly higher fat content than heavy whipping cream, but they can be used almost interchangeably. That said, I can’t imagine what went wrong for this recipe to taste like butter. It’s rich, but nowhere near that rich. Did you substitute any other ingredients, Laura?

    • Mary says

      Hi Loretta, I haven’t tried those substitutions myself, but if you read through the comments, you’ll see where many other people have. I hope that helps!

  28. William George Dunbar says

    I do not have an ice cream maker. How can I make ice cream without one? Is double cream (thick) heavy cream as mentioned in the recipe.

    I tried whipping it with sweet condensed milk and then freezing it – but it is solid!5 stars

    • Mary says

      There are methods for making ice cream without a machine, but this isn’t a recipe that works for that method. I’m sorry that I can’t be more helpful with that particular method.

    • Jessica Manzo says

      To make my homemade ice cream recipe without an ice cream machine, you start by whipping up 1 pint cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in 1 can condensed milk. Both ingredients should be very cold when combined so that they come together in a perfect marriage. Add in 1 tsp vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.

  29. Ginevra Held says

    This is simply the absolute best ice cream recipe EVER
    easy peasy and delicious
    We have been making Matcha Ice Cream
    So glad we don’t have to make a custard base
    or even heat up the ingredients and then wait for them to cool down !!!!!!
    THANK YOU5 stars

    • Mary Younkin says

      Hi Cheryl! This is Philadelphia style ice cream. (As explained above – this means the ice cream is made without eggs or a custard base.) There is no cream cheese in the recipe.

  30. sam says

    thx for the ice cream recipe because I’m doing an essay about ice cream and I will make it when i come home5 stars

  31. sam says

    I am 12 years old and I make it for my brothers and sister I also have 14 siblings they all say that I am a good baker5 stars

    • Gael says

      Wow, Sam that’s incredible! It is such a good feeling to cook for others, isn’t it! Your family is lucky <3

    • Jessica says

      How long does it typically take to freeze while churning? I froze the tub that goes in the ice cream machine, and have had it churning for about 20 minutes now and it’s still super liquidy. Any tips?

  32. Sherri says

    Thank you Mary! I bought a vintage ice cream maker at a thrift store hoping to recreate my favorite childhood memories, your simple ice cream recipe made all my dreams come true! * the vanilla bean was worth the investment even though it cost more than the ice cream maker.5 stars

  33. Belinda says

    This recipe works in an electric ice cream maker ? Thank you I’m going to try it just need to see how much more needs to be added to suggested ingredient amounts

    • Mary Younkin says

      I’ve never tried this with any sugar substitutes, Tessie. However, if you scroll through the comments, you may see where others have adapted the recipe in different ways.

  34. Alicia NOLA says

    I’m new to ice cream making. I decided to try your recipe. Oh yummy! I’m glad I did try it. Even though I am new to ice cream making I varied the recipe slightly. I have several flavors of dessert salts, one is Espresso salt…I used that and also added a bit of instant espresso powder. Just before the churning time was up I added chopped chocolate…. so yummy and creamy. Thank you for posting this recipe.5 stars

  35. Jumper says

    This recipe makes no sense:

    “This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze;”

    OR

    “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.”

    I get that you are probably an ‘artsy’ person; but what’s the actual method???

    • Mary Younkin says

      Hi Jumper, you made me grin. I couldn’t be less artsy if I tried. However, you may use either method that you described. You may also follow the shortcut method described at the bottom of the recipe: Just stir everything together and pour it directly into the machine. Happy ice cream making!

  36. shane forwood says

    GDAY MARY
    thank u for the recipes, my mouth was watering as I read through the ingredients, got that, got that, even I should be able to make this “easy recipe”, ok now how to do it, put all ingredients as per, where and what is an ice cream maker, I thought that was what i was doing, simple, easy ice cream, not dump everything in a machine, if I wanted to do that, I would BUY ice cream. I wanted to make ICE CREAM as they did BEFORE A MACHINE DOES IT, otherwise, would read the instructions on theICE CREAM machine instead of wasting time reading a “homemade recipes” article
    sorry rather disappointed
    Regards Shane1 star

    • Mary Younkin says

      Hey Shane, you can make this ice cream in an electric machine or an old fashioned hand crank ice cream maker with rock salt. However you choose to make it, you’ll just need to follow the manufacturer’s instructions.

    • Rach says

      Shane, all ice cream, absolutely all of it, whether made at home or bought at a store, must be churned in a container surrounded by ice in order to freeze from its liquid form. There are electric ice cream churns (called “ice cream machines”) or hand-cranked churns if you’re really feeling like a pioneer and want to give your arm a workout. But without putting the ingredients in a churn, there will be no ice cream, only liquid cream.

  37. Gina Streed says

    Wow seen some negative Nellie’s on here.. we absolutely loved your recipe for the ice cream. Tastes wonderful and was very simple to follow. Had to double it and and everyone still wanted more.. Thanks for sharing.5 stars

  38. CHarity says

    Can’t wait to try this recipe! If I was to make this for a 6qt machine how many times would I need to double the recipe? Thanks for posting!

  39. Katie says

    Looks delicious! Do you think I could add crushed fruit to the mix (strawberries or peaches), or would it ruin the consistency?

    • Mary Younkin says

      I typically add a fruit swirl or other add ins to this recipe after churning. You can add fruit during the process, but the other ingredients will need to be tweaked a bit. There are a few peach ice cream and strawberry ice cream recipes on this website though. It might be worth checking those out, Katie!

  40. Noelle says

    This is simply wonderful! I used this recipe today when I used our electric ice cream maker for the first time. I’ll be using it again!5 stars

  41. Kristina says

    This was delicious and easy! Kids and I love it!! And I made it with vanilla extract, didn’t have the bean. It was fantastic. Thank you!5 stars

    • Mary Younkin says

      This recipe (as written) requires an ice cream maker. You could try a different method for freezing it, but I can’t speak to how well that will work, Cheryl.

  42. Alicia says

    I’ve had an ice cream machine for the last couple of years and have only been making the recipes from the booklet that came with it. I am excited to try your recipes! One quick question. For the life of me, I can’t seem to find heavy cream in my area. All I can find is heavy *whipping* cream. I see in the picture on this article that you are using heavy whipping cream. Is there a difference in your ice cream making? Are they interchangeable? Looking forward to trying your basic vanilla recipe this weekend!

    • Mary Younkin says

      The two heavy creams are interchangeable in most ice cream recipes! There is a slight difference in the amount of fat, but I use them equally for ice cream. Just buy whichever one is easiest to find. Happy ice cream making, Alicia!

  43. Gratefulmama says

    I just wanted to thank you for making it so easy for our family to enjoy home made ice cream.
    The ice cream machine was passed down to us by a friend, and (and I know this may sound like a world few Americans live in), but we have not had the means to take our little ones out for ice cream, or even buy at the store. They have been such troupers about this! When the machine landed in our hands, we ran out and bought the heavy cream, and we just surprised them with this. They measured and stirred, and watching them do this felt like the best day of my life.
    They made real ice cream!5 stars

  44. Maggie says

    Hi Mary. Your recipe sounds delicious and I can’t wait to try it out. Just a small query. What’s the fat content of “heavy cream”? I wonder if I can use “double cream” here in the U.K. Thanks in anticipation:)5 stars

    • Mary Younkin says

      Hi Maggie! You can substitute double cream. I’d add slightly less of it and a bit more milk to balance it out. Heavy cream is typically 30-36% fat.

    • Maggie says

      Marvelous! Thanks so much for your prompt response, Mary😇! Have a nice day😊!

  45. Kamiel Choi says

    Thank you for a great and simple recipe I use with my daughter (7) to experiment with what happens if you freeze cream vs. milk (the hypothesis being delicious icecream)… Could you replace vanilla with cinnamon or strawberry syrup or would that be too crude a method?5 stars

    • Mary Younkin says

      I think it’s worth a try, Kamiel. I think you might need higher amounts of the alternate extracts vs the vanilla, in order to flavor it. I have a cinnamon ice cream on the site that it a big favorite. And there are a couple of strawberry ice cream recipes here too that I’d recommend trying for a richer flavor. I’m glad you like the recipe!

  46. Ashley Judd says

    Could you chill the custard overnight or would that be to long ? I am thinking of making this for a family barbecue as well as some of your other recipes.

    • Mary Younkin says

      There are several chocolate ice cream recipes on this site, Martha. I’d try one of those before trying to turn this recipe into a chocolate one. Enjoy!

  47. George says

    I found a great little (small sized) freezer bowl type ice cream maker for our RV. We would love to make ice cream while glamping. If I make this ahead of time and seal it up up in those vacuum bags, how long do you think this would last in the fridge? I’d guess at least a week.

  48. Christine Brown says

    This is easiest yet. Basic is 3 ingrediamts. No churning, no machine necessary. 2 C. (pint) heavy whipping cream. 1 can 14oz sweetend condensed milk. 2 tspns pure vanilla extract. Make sure whipped cream is very cold. Can even freeze your bowl. Whip the cream w/electric mixer on med high/high until stiff peaks form. Pour sweetened condensed milk into large bowl. Add vanilla. Can use the bean or van. bean paste, your preference, but pure is best. Scoop sm. spoonful of whipped cream into s.cond. milk mixture combine throughly, then gently fold in rest of whipped cream just until combined. Do not over mix. Pour into 9X5 metal loaf pan or suitable container with lid. Cover tightly w/plastic wrap or aluminum foil & place in freezer. Freeze 8 hrs & then serve. Creamy, sweet, rich, vanilla ice cream. No fuss no muss. Add ins (to sw.cond.milk mix,) no problem. Great for us on a tight budget w/o a machine!4 stars

    • Mary Younkin says

      The recipe and full ingredient list is at the bottom of the page, Bob. That’s standard on most blogs these days, so just scroll down to the bottom, if that’s all you need. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search enginges that all relevant information has been provided – sometimes even more than some people might need/want.

  49. Nicole says

    We just made this icecream today!! It is amazing!! So creamy and delicious. Definitely a keeper. Thanks so much for sharing!5 stars

  50. Angie says

    I made this 6/22/19 i followed the directions but could not get it to freeze while churning was wanting to make for july 4 recipe had great flavor just could not get to freeze …..please help

    • Mary Younkin says

      That sounds like an issue with the ice cream maker, Angie. Is it possible the bowl wasn’t fully frozen? Or it didn’t churn long enough?

  51. Diana says

    Thanks so much for sharing this recipe. I tried it with my Kitchen Aid mixer frozen ice cream bowl, and it worked beautifully. After 20 mins of churning, the ice cream had the consistency of soft-serve. Then chilling it in the deep freeze overnight made it perfectly hard and scoop-able. The flavor is delicious.5 stars

  52. Kim Koogler says

    Wondering if you would double this batch for the standard 4 qt Ice Cream maker?
    Just wasn’t sure how much this recipe yields.

    • Mary Younkin says

      I’ve never made ice cream bars, so I can’t say for certain. You can certainly freeze the liquid the way you do for popsicles. But if you want it to have the texture of ice cream, I’d churn it and then scoop it into the molds. I hope that helps, Brittney!

  53. Mary Simpson says

    Sounds wonderful. Can I add fresh pureed fruit to this recipe & if so when do I add it? Thanks!!! Will be perfect for the 4th of July.

  54. Sara B. says

    I have yet to try this, but would like to bring it to a Fourth of July party tomorrow. Would it be an issue if I made the ice cream mixture today and then had it in the fridge for 18-24 hrs before churning?

    I’m excited to try your recipe as it sounds delicious and simple!

  55. Marianne says

    I just quadrupled your recipe. I haven’t turned it into ice cream yet but the mixture tastes wonderful. I will be making three batches with the mixture; vanilla, cookie dough and mulberry. I made the mulberry sauce last night by heating up a simply syrup and fresh mulberries from our tree then blending it all together. I’m excited to see how it all ends up.5 stars

  56. Missy Talbert says

    I will never use this recipe again! It was runny and not ice cream at any level of tasting! Very, very disappointed !

    • Mary Younkin says

      I’m sorry to hear that it didn’t turn out for you, Missy. I can’t imagine what went wrong, as pretty much any combination of ingredients should churn and freeze for you in a properly working ice cream machine.

  57. marilyn cruger says

    This is the most delicious ice cream. I waited 24 hrs before serving the ice cream, it was perfection!
    I used pure vanilla and didn’t heat and chill the base. As long as the base is cold you’re good to go.

    • Sean M says

      While I haven’t actually tried this myself, I feel as though any negative comments are refuatable in some way. The instructions are so simple, if the ice cream comes out the wrong consistency, it’s likely user error. Looks like a great recipe and I’ll gladly try it sometime.

    • Mary Younkin says

      I agree, Sean. However, it’s still frustrating when things don’t work out, right? I LOVE this simple recipe and fortunately, it works out beautifully for the majority of the people who make it.

  58. John says

    Grew up in South Carolina hand churning with the inclusion of tree ripened peaches. If using a “new fangled” electric churn, when should the peaches be added ??

    • Janet says

      I just finished making a batch of strawberry using your recipe. Delicious. I did add the fruit to the freezer at the beginning.

    • Janet says

      I made 6 quarts of strawberry ice cream for an anniversary reception (60 years) for my parents. Used this recipe again. It was a hit! I had folks coming back for seconds and thirds. But I won’t name names.

  59. Sharon Bushouse says

    I made some ice cream last nite and was not at all happy with the results. It was a custard type. After freezing , machine, and freezing again in freezer, I tried some and it left a coating on the roof of my mouth like butter or grease. What would cause that?

    • Mary Younkin says

      So, you made a different recipe? Custard style ice creams are much richer and they can do that if they’re too rich – the cream actually can turn a bit like butter. For me, a Philadelphia style or egg-free recipe like this one is perfect.

    • Shelley says

      I followed the recipe and it was buttery and coated the roof of my mouth. I used heavy whipping cream. What did I do wrong?

    • Mary Younkin says

      It’s possible that it was churned too long and turned the cream to butter, but I honestly haven’t had that happen. I’m not sure how that could happen.

  60. Melissa says

    This did not turn out well at all. I followed recipe exactly and it was not creamy and had a weird texture. The vanilla flavor was good but overall did not turn out well.2 stars

  61. Morella Menon says

    Wonderful recipe and so easy. Thank you.
    I need to make it with dextrose instead of sugar.
    Would this work?
    I make fructose free ice cream with eggs, but never this simple recipe.

    • Mary Younkin says

      I imagine it will work, if you use dextrose in other ice cream recipes. However, I can’t say for certain, as I’ve never tried that myself. Let me know how it works for you.

  62. Jan says

    I just made this and it’s the best ice cream I’ve ever made! I cut the sugar by 1/4 cup and added a tablespoon of brown sugar (because I read that from another recipe). I did not cook I just poured it in the freezer and in about 35 minutes it was perfect. My ice cream usually melts quickly and sometimes icy. This was scoopable! Thanks for the recipe!!

    • Mary Younkin says

      I am absolutely THRILLED that you love the ice cream recipe so much! I’ll have to try adding a tablespoon of brown sugar next time I make this. I bet it’s delicious that way too, Jan.

  63. Katy says

    This recipe is not sweet enough for ice cream. Tastes like frozen milk. I added a can of sweetened condensed milk and 1/2 cup of additional sugar.

    • Mary Younkin says

      I don’t even know how to reply to this, Katy. If you followed the recipe, it should’ve tasted like ice cream. I’m guessing that something might have been missed in the initial steps.

  64. Sue P says

    This has become my “go to” ice cream recipe. Since I generally decide to make it on the spur of the moment, I use 3 cups of half and half which I always seem to have. Perfect every time. Thanks for sharing!5 stars

  65. Tim says

    This IS one of the BEST homemade ice cream recipes I have ever made. It was fantastic! Follow the recipe and it’ll turn out great! This is the first recipe I have made without eggs and I will look no further! I’m going to play with it now using artificial sweetners, fruit, etc., but this ill remain my base recipe. THANK YOU!!5 stars

  66. Kelsey says

    I never leave reviews but I had to with this recipe. This vanilla ice cream is sooo yummy and fresh tasting! I used vanilla extract because vanilla beans are crazy expensive and I was worried it wouldn’t taste as authentic but it is so delicious!! Would be really good with fresh fruit mixed in too!5 stars

  67. Dan Parker says

    I made this before and it was wonderful! Can can you add cocoa powder to make chocolate ice cream? If so what are the next steps5 stars

    • Mary Younkin says

      Just adding cocoa powder won’t result is the smoothest or creamiest ice cream, Dan. But there are several awesome chocolate ice cream recipe on the site. I recommend checking them out!

  68. Melinda says

    At what stage would you add in other ingredients to the vanilla ice cream such as fresh fruit or chocolate chips? Same time you add the mixture to the machine or mid way through the churning process or at the end.

  69. Debbie M says

    Just made this for the first time. Excellent! So quick and easy to mixup. Have had the KitchenAid ice cream bowl for a few months and have tried several non custard recipes looking for the one. This is the best one yet. Did do the simmer step, silky smooth. Churned for exactly 20 min. Just mixed up a second batch to cool overnight and churn tomorrow.5 stars

  70. Donna McDonald says

    OK… quick question… I have a 4 qt. ice cream maker. I see 6 servings – how does that translate into volume? I actually have (2) 4 qt. machines and want to make 1 vanilla, and 1 chocolate batch. I coordinate a Youth Center, and want to have an end of summer ‘Chillin’ event for the kids – many of whom have never experienced homemade ice cream. I guess my question really is; Will this recipe make a gallon of ice cream? Thanks so much.

  71. Mary says

    The picture shows vanilla extract, but the recipe shows vanilla beans. How much vanilla extract do you substitute?

    • Mary Younkin says

      I’ve linked to a few of my favorite machines in the article, but it really depends on what you’re looking for. Let me know if you have any questions!

  72. Amy says

    It was delicious and so easy!
    We used a small cuisinart freezer and it took about 20 min. It was enough for 6 portions.
    Thank you!

    • Mary Younkin says

      If I understand correctly, you want to substitute almond milk for the whole milk? That should work fine. However, the sugar in the recipe is going to have enough carbs to outweigh any benefit from the milk substitution.

  73. Mary McCarty says

    I made this today. I drizzeled in butterscotch as the ice cream maker was finishing. Delicious!! Thank you for the very easy recipe.5 stars

  74. Andrew Heltsley says

    I’m going to scout camp and plan to use this recipe for an ice cream contest (modified into a cocoa/cayenne concoction, of course) We leave Monday morning and the contest is Monday night. Have you ever mixed this, chilled and waited a day or two to freeze? In other words, if I make it Saturday night or Sunday morning and transport as a liquid, will it be fine to stir and freeze Monday?

    Thanks!

  75. Peggy says

    I made this to go on your Southern Peach Cobbler recipe. I doubled quantities except for the vanilla bean to fill our ice cream freezer. It was delicious. I used organic whipping cream from grass fed cows and organic whole milk from grass fed cows. One of our guests commented that this ice cream didn’t leave a fatty film in his mouth. I don’t know if it was the heating process or the organic grass fed cream and milk that made the difference, but I will make it again using the same products. Thank you!5 stars

  76. Christal says

    I was wondering, I see it says it makes 6 serving, roughly how big is a serving? I want to use this while we are camping but we have a group of 11 going and at least 3 of them can eat a lot. Thanks in advance

  77. Jo says

    Love how simple this is – and how quickly it comes together. Because of this recipe, all summer we have been doing homemade ice-creams – justifying my ice cream bowl that takes up space and in the past 10 years has only ever made sorbet twice – now makes ice cream weekly! This has also inspired us to look for other easy recipes too. Thank you so much for sharing,5 stars

  78. Dianne says

    So delicious! Our new go-to for our machine! We’ve tried other ice cream recipes that were too sweet, or not flavorful enough, but this recipe hits the mark!5 stars

  79. Colim says

    Just taken my old Gaggia gelteria out of the cupboard, and will give this recepi a try…Will let you know how it goes….5 stars

  80. Sharon says

    Just purchased an ice cream maker today and tomorrow I will be making this wonderful simple ice cream recipe. Going to add nuts on top with chocolate. Wow, my mouth is watering. Thank you for the wonderful recipe.5 stars

  81. Staci says

    I’m wanting to make banana ice cream. Can I use this recipe? And how many banana’s and when do I put them in?5 stars

  82. Margarette says

    My 9 year old and I made ice cream for the first time…..this recipe is not only easy but it literally is the best tasting! We did cut back on the sugar a tad bit. Thank you so much for sharing this with all of us! God bless you!😀5 stars

  83. Niki says

    I love this recipe! I’ve used it to make praline and caramel, vanilla, and fresh mint chip. The only thing is that it leaves a greasy finish on my lips and tongue. Am I doing something wrong? Is all the fat in (in the heavy cream and whole milk) necessary? Thanks!5 stars

    • Mary Younkin says

      This can happen when you overchurn the ice cream, or sometimes just because the cream can turn to butter. Some ice cream makers do this much more easily than others. I’ve found it most common with freezer bowl machines, as the liquids close to the bowl freeze faster and form that layer of frozen ice cream faster.

    • Niki says

      That is the exact kind I have. I think I may be using this recipient enough to invest in a different machine! Thanks!

    • Jennifer says

      We had the same issue with a compressor ice cream machine. It was our first attempt. How do you know when to stop churning?

    • Mary Younkin says

      I just look at the ice cream to determine it, Jennifer. Most compressor machines I’ve seen have clear lids to help with that. (The ones I’ve used have all shut off automatically when the ice cream finishes churning.)

  84. Sue Thorson says

    I didn’t have whole milk, just 2%. So I adjusted by using 2 cups heavy cream and 1 cup 2% milk. It seemed to come out fine. It is a little sweet. What would happen if I cut the sugar to, let us say, 2/3 cup? It was delicious, however. I used a new Cuisinart Ice-21, my first time ever using it, followed the instructions exactly. Took a bit under 20 minutes to freeze enough to transfer to ice cream container. Can you, yourself, detect a difference when you heat the cream and dissolve the sugar first? Side-by-side comparison: could you tell the difference? Thanks!!4 stars

    • Mary Younkin says

      Yes, side by side comparison, the sugar melts into the cream more smoothly when heated. That said, knowing that, I rarely heat it. I stir everything together and pour it into the machine immediately 95% of the time now.

      I’ve made this with 2/3 cup sugar many times in the past. I often change it up depending on the add-ins I’m tossing into the ice cream or if I just don’t want it quite so sweet. It works nicely with slightly reduced sugar.

    • Sue Thorson says

      What about the 2% milk situation? Could I use 2% in place of the whole milk, leaving the recipe just the same as written otherwise?

  85. Kim says

    We’ve made this recipe about 6 times already. We’ve double it before as well. We substituted heavy whipping cream for half and half and found we like it best. There is no film on the roof of your mouth with the half and half. Love it and will use this as a go to always.5 stars

  86. Fay says

    Thanks for this recipe! I made a batch of plain vanilla and it was great. I’m going to give it a try with black raspberry, I’ll let you know how it goes.5 stars

    • Fay Worrilow says

      I made the black raspberry and it was also very good. I’d like to make another batch, chocolate this time. How much cocoa would you recommend?5 stars

    • Mary Younkin says

      There are a few different chocolate ice cream recipes on this website. If you search “chocolate ice cream” you can check them all out. To be honest, I wouldn’t recommend simply adding cocoa to this one. I don’t think it will work quite the same way. I do love my chocolate!

  87. Jessica Versen says

    One of my favorite homemade ice cream recipes. I often make it for my family and they just love it :-). I get inspired by your wonderful recipes and the gorgeous images you make help a lot too. By the way, do you know if this recipe can be made into a gluten free version,? I would really like to try and make a gluten free version of this delicious vanilla ice cream, as one of our kids is gluten intolerant.

    Thanks a lot in advance!

  88. Bill says

    In this recipe, have you tried substituting sweetened condensed milk instead of sugar? That would eliminate the simmering over the stove. If so, how much?

    • Mary Younkin says

      Hi Bill! As I mentioned in the post, I often make this without the simmering step. I’m sure it would work with condensed milk, but I can’t speak to how much you’ll need.

  89. Rachel says

    This reminds me of breyer’s vanilla before Unilever bought it and ruined it! Its the first time I’ve made eggless ice cream that gets cooked on the stove. And wow, properly dissolving the sugar is KEY! It makes such a huge difference. Just mixing it together and throwing it in the ice cream maker wont cut it.5 stars

  90. Tracy says

    Yum! We used this recipe as a base then added 1 mashed banana, 3/4 C cacao powder and a few generous scoops of chunky peanut butter to make banana, chocolate, peanut butter ice cream. Yum.5 stars

  91. Lisa Voorhees says

    I am making this ice cream as I’m writing. In the past when I have made homemade ice cream and place in the freezer it becomes so hard to scoop! Will this recipe do the same? I have heard if you put a small amount of vodka as its churning it will prevent this from happening. Do you know if that will work? Just not sure if I should try or if you have another suggestion besides leaving on counter to soften and melt. I guess i just want it to have a nice consistency. Like real ice cream not a milk ice cube.

  92. Melissa says

    I came across this when searching for a quick and easy vanilla ice cream recipe and boy did it deliver! Reminded me of icedream soft serve from Chick fil a! Thanks for sharing this great recipe!5 stars

  93. Ginger Bell says

    Fabulous! I don’t care for custard either, and since I use Aguave syrup instead of sugar I just put all the ingredients together and turned on the compressor ice cream machine. Great! We made turtle sundaes….hot fudge, caramel, nuts & whipped cream. Thank you! I wanted something really good and equally easy and fast to make because we make ice cream often.

  94. Mary says

    If you don’t have an ice cream maker then you can’t make it and I read nearly the whole long article before I realized.

    • amber says

      based it off this recipe. altered to fit i the glass dish. 2 cups heavy whipping cream, 2 cups half and half cream, 1 cup sugar, 2-3 tsp vanilla or ½ a vanilla bean, 1/8 tsp salt. — In a chilled 13×9 inch glass flat casserole dish, Combine until sugar is dissolved using a hand mix. Chill 20-30 mins, starting to ice up, hand mix again don’t overdo it or will end up tasting like sweet butter. Freeze again 20-30 mins. Beat again. Now (fold in or layer in 2 layers and on top add Any mix of 2 cups diced Soft brownies & candy bars or Short bread & White chocolate, Chocolate cookies & caramel. Oreo & cream cheese, and or Drizzle Chocolate, Strawberry, any preserve syrup mix with some Cream to prevent became a solid rock. Diced cream cheese and any refrozen fruit is great to.

  95. Teresa says

    THIS WAS SOOOO GOOD! MADE as directed with the simmering step – It dissolves the sugar and OH-MY-GOODNESS!! YUMMO!! Thank you!!5 stars

  96. Michelle says

    This is up there with “best” and certainly wins as “easiest.” I’m sharing with picky eaters so just made plain vanilla, once my guests are gone, I will try with modifications 🙂

    • Mary Younkin says

      I have no idea how that might work, Jean. I’ve never tried it myself, but if you scan the comments, you’ll see some alternatives that others have tried.

  97. SoozAnn says

    Hi Mary…

    Just wanted to know if almond milk will work with this recipe? I have friends that are lactose intolerant and would love to make them some…But today I am going to use whole chocolate milk for this recipe…maybe throw in a little chocolate syrup….can’t wait to try it…

    Thanks ;o)

    • Mary Younkin says

      You definitely won’t have the same creaminess without heavy cream. You could make an “ice milk” using almond milk, but it really won’t work the same way. If you enjoy coconut, there is a dairy-free coconut ice cream recipe here on the site that many people love.

  98. Fay Worrilow says

    Hello sweet friends! Yesterday I had so.e friends over for lunch, I had made this delicious ice cream and mixed in Oreo cookies. I served it in a martini glass garnished with Oreo crumbs and an Oreo cookie. It was wonderful! I wish I had gotten a picture, but I was too busy. Thank you, thank you for this recipe!

  99. Jennifer cox says

    For the longest I had an ice cream machine sitting in my closet. I decided to give it a try and chose your receipe. This is the best vanilla ice cream I have ever made. It’s a keeper forever. Sorry, no more store bought ice cream for me. Thank you.5 stars

  100. Sweetoholic says

    This recipe looks simple to make. My hubby wants root beer ice cream. Anyone half any recommendations on how to change this recipe up. Do I leave out the vanilla extract entirely and use Watkins Root beer extract? How much Watkins Root beer extract would I use. Thanks in advance for any suggestions. 😃

  101. Ann says

    I want to make this lactose free. Could I use 1/2 & 1/2 instead of heavy cream? I found lactose free whole milk and lactose free 1/2 & 1/2 but I cannot find lactose free heavy cream.

    • Mary Younkin says

      Hi Ann, you can make this with 100% half and half, but not a mix of milk and half and half. Even the half and half on it’s own won’t be quite as thick as with the cream, but it should work – I’ve used traditional half and half to make it in the past. Alternatively, you can use coconut cream to make this recipe, IF you like coconut.

  102. Marsha Maxwell says

    Thanks so much for this recipe! I’ve made it many times. I usually don’t heat the mixture to dissolve the sugar. I put it in a blender bottle like you would use for protein shakes and mix it up that way.

    • Mary Younkin says

      I think some people have tried that with varying results. You might want to scroll through some of the comments to see how it worked out for them. I’ve never tried it myself, Loren.

  103. Jemma says

    Southern cook here…made lots of homemade ice cream over my 48 years of family life. I used your recipe on Thanksgiving day with an electric maker (salt and ice). My entire family thanks you for the best ice cream recipe ever. I doubled your recipe and put the leftover in my freezer. After being frozen for a week it still was scoopable! Huge plus with me. I used a vanilla bean pod and I truly think this makes a huge difference in taste. Yeah they are expensive but so worth it. Seriously, I was so impressed with this recipe after saving it to several sites and bookmarks I printed out a copy and put it in my safe!!!
    TY again!!!5 stars

  104. Catha says

    I made this Gelato and we fell in love . It’s so easy to make and delicious too. I will definitely be making it my go to recipe for gelato. 5+ stars.5 stars

  105. Denise says

    OMG! This is THE best and easiest recipe for vanilla ice cream in the world! I’ve shared it with my whole family and they agree. Stays soft and scoopable for days! Thank so much. Keep up the good work 🥰😁5 stars

  106. Karen Reynolds says

    When do you add the optional ingredients? We are wanting to add peanut butter. The original vanilla was wonderful!5 stars

    • Mary Younkin says

      I’m so glad that you like the recipe, Karen! You’ll stir in the optional add-ins at the end of the churning process. I typically stir them in by hand or layer them in, as I’m transferring the ice cream to a freezer storage container.

  107. Julie says

    When do I add in the extras? I was thinking of making this recipe, and adding peanut butter cups. Do I add them before or after the ice cream is made in the churn? Thank you!

  108. Vivian Cowan Anderson says

    Here’s the problem with this recipe: I decided to use it to make my first ever homemade ice cream because it appealed to my preference for simplicity, which requires 5 ingredients or so, and because I was deeply suspicious of the recipes from the manufacturer. My plan was to use the ice cream over peach cobbler I am making tonight.

    However, when it finished, it was taken from me by my family, who ate it all immediately and began clamoring for more, like baby birds. So I had to make a double batch next. Thanks, this recipe is a keeper! Vivian5 stars

  109. Jasper says

    I have a cuisunart ice cream maker with a freezer bowl that you freeze for 24 hours then connect to the motor of the machine and pour in the ingredients. I live in Canada and it is -25 Celsius (-13 f) outside. Instead of freezing the bowl in my household freezer, can I freeze it outside instead, or would that make the bowl to cold to make good, creamy, Ice cream.

    • Mary Younkin says

      Honestly, I have no idea, Jasper. I don’t know of any reason it would harm the bowl though and the ice cream should be fine. If it were me? I’d go ahead and just set it outside to freeze, if your temps are consistently that cold. The bowl does need to stay frozen for a minimum of 15 hours. And you will want to wait to take it out of the “freezer” until you’re ready to pour in the ice cream mix.

  110. morgan says

    This ice cream is wonderful! Super easy and has become my go-to vanilla. It stays nice and soft too, even after freezing. I’ve made it many times as is, but I can’t wait to try it with some add-ins next!5 stars

  111. Tiffany fulton says

    Hello.. i was wondering if i could make this without an ice cream machine? If so what are the steps?
    Thank you!

    • Mary Younkin says

      Here’s a method I’ve used in the past, Tiffany. Stir together the ice cream mixture, then chill it over an ice bath. Pour the mixture into a baking dish or shallow freezer-safe pan. Place in the freezer for about an hour. Check the mixture after about an hour and as the edges start to freeze, stir it well to break up any frozen sections. I typically use a whisk for the initial stirrings. Continue to check every 30-40 minutes, stirring vigorously as it is freezing. Keep checking periodically and stirring while it freezes to ice cream consistency. This process usually takes 3-4 hours. Cover with a lid or transfer to an airtight container once it is soft serve consistency.

  112. Tammy says

    My family and I simply love this recipe!!! Can frozen fruit be added to this recipe, and if so, when is it added? I have an electric ice cream maker, where after it’s done, you take out of the stainless steel part and store in freezer to harden.

    Thank you,
    Tammy

    • Mary Younkin says

      You’ll want to crush the fruit a bit to avoid having rock hard chunks, but once it’s crushed or chopped very small, you can stir it in at the end before putting it in the freezer, Tammy.

  113. Fleda McCoy says

    i am a fan of different your recipes, also have read this article of different machines! Grand kids love them all! Have you made any of these with Splenda or non-sugar sweetener’s? Do you know if they would work the same Or have the same creamy consistency?

  114. Andrea says

    Can I make a double batch and have it turn out the same? It doesn’t seem like a single batch would net very many servings.

  115. Catherine says

    This is a wonderful ice cream and will still taste creamy after a few days in the freezer. (But you need a lot of self control to let it sit there) We added mint chocolate bits and cherries and the ice cream was better than anything we ever attempted to make at home and even better it doesn’t require all the fuzz with an egg based ice cream. Thank you Mary!5 stars

  116. Ms. Hadley says

    I love how simple this recipe is.. It’s also delicious, smooth and creamy, but not too rich. My hubby’s favorite flavor is HD Vanilla Swiss Almond, so I by the dark chocolate covered almonds and crunch them up as an add it! He loves it. We have also been making the strawberry with the vanilla recipe and adding strawberry “chunky” purée. Thanks for sharing youR recipes. My dusty old ice cream maker has never been busier.5 stars

  117. Rick says

    Love it. Best and easiest recipe EVER. I personally used ½cup of sugar. And im happy i did so. Also instead of vanilla i added 1cup of frozen raspberrys using a blender on them. I had to ressist the urge to just drink the mixture without freezing it.
    Thank you very much!

  118. Bryce says

    Perhaps I missed it, but what is the capacity of the ice cream freezer this recipe is made for? I have an older 2 Qt. White Mountain Ice Cream Freezer that works great…. Thanks for the recipe!

  119. Carl says

    5 minutes of scrolling then I get the recipe. Why does every recipie I look for have to be a so long before I get to the recipie, sheesh.

    • Mary Younkin says

      Hi Carl, the recipe and full ingredient list is at the bottom of the page. There’s even a handy Jump To Recipe button that makes is super easy to find. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search enginges that all relevant information has been provided – sometimes even more than some people might need/want.

    • Francine says

      I have the same pet peeve, Carl., but my gratitude for having access to online recipes outweighs the inconvenience. And it’s NOT just one, it is ALL online recipes… So Mary’s answer makes a lot of sense.

  120. Angela says

    Could you use half and half rather than heavy cream? I know it want be as creamy but that all I currently have!

  121. rachel frampton says

    I’ve been wanting to try homemade ice cream, but I don’t know how to make one. I never knew that a Philadelphia ice cream is an ice cream that is made with no eggs, that was interesting, maybe I could try making one.

  122. Makena says

    Hi! As I’m currently in my house and can’t go out to buy whole milk, I’m wondering if low-fat milk would also work fine for this recipe? Would the consistency be too runny? Thanks!

    • Mary Younkin says

      Unfortunately, that won’t work the same way, Val. You could probably try Cool Whip in a “no churn” ice cream recipe, but I don’t have one here.

  123. Amy says

    This is the best ice cream recipe I’ve ever tried in my maker. It’s delicious and it doesn’t get super hard if left in the freezer more than 12 hours! I wanted to try chocolate by just adding cocoa powder but discovered I didn’t have enough. I used Starbucks hot cocoa and left out the sugar. I’ll let you know how it turns out!

  124. Andy says

    Can you use this vanilla ice cream recipe and turn it into coffee ice cream? I was wondering if you could because your coffee recipe required eggs.

    • Mary Younkin says

      I’m thinking about how you could do that, Andy. I would try combining 3/4 cup of brewed espresso (or very strong coffee) with 2 cups of heavy cream. (You’ll use that instead of the milk / cream listed in this recipe.) With the heavy cream, it should be plenty rich still. Let me know how that works for you!

  125. Madeline says

    I absolutely love this recipe. I have tried 5 different types and swear this one is the best. The ice cream tastes lighter and not as thick and creamy. Today I tried something different and LOVED it. I melted down a Lindort chocolate bar 95% cocoa. Added olive oil and 2 tablespoons of powdered sugar. Put it on a tray with wax paper flat. And used that as flaky chocolate chips in peppermint ice cream! Soo delicious!

  126. Devin says

    I am self quarantining and was going to make this but I don’t have any heavy cream 😫 is there a way to work around this?

    • Mary Younkin says

      If you happen to have half and half in the house, you can use half and half for BOTH the milk and the cream. However, if you do not have half and half, you can make a version of “ice milk” with milk alone. There are also recipes here for custard based ice cream that requires milk and eggs vs cream.

  127. Christina says

    I would love to try this as I have all of the ingredients, but I do not have an ice cream maker. Is there a way to make this recipe without one?

  128. Francine says

    Hi Mary, Thanks for the ice cream post! I’ve made ice cream in a hand crank machine as a kid (that mom made the mix for) and recently have been experimenting with a Cuisinart Ice Cream maker – with very mixed results. I can’t wait to try your simple recipe *without* the custard – which may be the reason for my failures…

  129. dawn yoselowitz says

    can i make this with heavy cream instead of heavy whipping cream? is there a difference? i see in your pic the container says heavy whipping but in your instructions it just says heavy cream.

  130. Jackie says

    I’ve made this recipe but the ice cream is too hard to scoop. How can I make it so it wouldn’t be too hard.

    • Mary Younkin says

      It sounds like the freezer is set very cold. This is a scoopable ice cream straight from the freezer for me, Jackie. I would let it rest on the counter for a few minutes before serving, or adjust the temp in the freezer by a couple of degrees.

    • Pearl says

      I agree. We’ve made it twice and it’s so smooth and scoopable, unlike a different recipe we used before. We put the ice cream into little individual sized portions in small used yogurt jars and eat right out of the freezer! So delicious! Thank you so much for the recipe!5 stars

  131. Jerilyn Ross says

    BEST Ice Cream ever! Trying to find things for kids to make, during this period. They both love cooking and watching your videos, very inspiring. I’m so glad the associates at our local market recommended you.

    Feel free to send updates, always looking for something fresh and new!

    JR5 stars

  132. Breanna says

    This did not turn into ice cream in my little maker 🙁 it never got thick. Any one else have this problem?

  133. Shelly says

    This the best recipe I have used. The ice cream is delicious. It is very simple. I don’t have vanilla beans but used vanilla from Mexico ( I think is the best vanilla). Thanks for sharing the recipe!5 stars

  134. Cat Spyropoulos says

    This is exactly what I needed! I was looking for an elggless ice cream since I’m pregnant, this one is a keeper even past my pregnancy. It’s oh so quick and easy to make, you just have to prepare a bit in advanced and remember to put the ice cream maker in the freezer. I have the Kitchen Aide attachment and it requires to be in the freezer for 8 to 12 hours. I did it the quicker way by whisking all of the ingredients together and put it into the ice cream maker. I was pleasantly surprised when it had the vanilla taste of a store bought version. It’s just the right balance of vanilla and sweetness. My only small complaint was that after a few bites it left me with a fat film on the roof of my mouth. Maybe cooking it takes that away? Anyway, I will definitely make this again because it’s just so good!5 stars

  135. Autumn says

    This looks delicious! Have you ever tried subbing agave for the sugar? I have a family member who can’t have refined cane sugar, and I’m wondering if this would work with agave. Any thoughts?

  136. Charn says

    Made it but added the stuff my mom used cause we are from the Caribbean and didnt have time to get the custard lol. Since i am home wid my boys and they keep asking for ice cream and said u know what we will use the ice cream machine and yall will make ur own. They had fun doing it and i even made for my husband who is a diabetic and added the ginger he was like from now on u will be making it every 2wks lol. Thank you so much for sharing5 stars

  137. Haley says

    I’ve made this Ice cream with no add in and I love it.! If I were to add say Oreos would I add it before or after churning?

  138. Cheryl says

    Hi Mary,

    I have just made your vanilla ice cream, but it has turned out very soft!! I did use raw castor sugar instead of white sugar, would this have made a difference? Or does it get harder once placed in the freezer in an air tight container for a few hours? I use a Cuisinart Ice cream maker.

    • Jani says

      Same thing happened to me. I’ll leave it overnight in the freezer and see how it turns out.

  139. Wayne Callen says

    Hi Mary, made your vanilla ice cream, per recipe, delicious, added chips to blend, best ever. Thank you, Wayne5 stars

  140. Tom says

    I can barely read the site as there are so many ads that pop in and out. It is a shame as I was going to share this with my chemistry class so they could make ice cream from home.
    : (

    • Mary Younkin says

      Hi Tom, if you’re pulling this recipe up on a desktop, there shouldn’t be any ads in the content of this post. On both mobile devices and on desktop, there’s also a handy Jump To Recipe button at the top of the page. I hope that helps! (For what it’s worth, there aren’t any “pop up or pop in and out” ads on this website. If you happen to see one, please send me a screenshot! Thanks!)

  141. John kid says

    I have to agree with a previous comment. It’s a decent recipe but all the ads are an absolute nightmare. Imagine watching a tv show and 22 minutes of it is ads and 8 minutes contains actual content. I did “skip to recipe” but considering How many recipes are out there, I’d rather just not deal with the eye sore / annoyance at all. I appreciate you Mary, but I’d find another platform.

    • Mary Younkin says

      Hi John, feel free to find a different website with free recipes or just buy a cookbook. I provide the recipes at no charge whatsoever to my readers and the advertising makes it all possible. I wish you only the best, friend!

    • Mary Younkin says

      Honestly? At this point, anywhere you can find them, is going to be a good find these days. Vanilla has been hard to find at any kind of great price for a few years now. I’m sorry that I can’t be more helpful! I’ve had good success with eBay purchases in the past, for what that’s worth. I recommend reading the reviews and don’t buy “extract grade” beans if you’re wanting them to cook with. Extract grade beans are terrific for making extract, but they will not produce many seeds when you split them to scrape them.

  142. Karine says

    Looks very yummy!
    Seeing as I don’t want to go out and only have 1% milk, could I try 2 cups of cream and one cup of milk? I will keep in mind that it may not come out exactly the same but trying to limit outings in these weird times!
    Looking forward to trying the recipe!

  143. Judi Patterson says

    Hi, Judi here. During this time of social distancing we are not going to the big grocery stores. I live on an island with no grocery store so I need to get creative. I can get 1/2 and 1/2 not heavy cream. Can I use this instead of the combination of milk and heavy cream. Look forward to you reply.

    • Mary Younkin says

      Yes! You can use half and half for the full recipe. It will be a tiny bit less creamy, but it absolutely works and I’ve done that myself, Judi.

  144. Kristin says

    Does the kind of milk you use matter a lot? We only drink skim milk, so I’d rather not have to go out and buy whole milk if I can avoid it

  145. Esme says

    Too many ads? Waa-waa! FIRST WORLD PROBLEM, for sure. Seriously, complainers – look somewhere else and move on. Are you paying for this recipe? No. Constructive criticism about the actual recipe, like confusing typos or missing instructions, or you just didn’t like it, might be welcomed by some authors but they probably don’t need technical “advice.” If looking at some ads is really a “total nightmare” for you, you are having a charmed life. Let the rest of us enjoy looking for recipes.

  146. Suzanne says

    Made my first batch last week. I had some caramel chips that I added at the end of the churning along with some heath bar toffee chips. My husband loved it! I made a double batch just now, it’s cooling in the fridge to churn for later.
    I use cream and half-and-half in mine substituting the half-and-half for the milk. Comes out terrific! I Hope the second batch is as good as the first! Thank you for the recipe!!!

  147. Tora says

    Thanks for the recipe, finally have a reason to use my ice cream maker without all the fuss over eggs. Tomorrow is my designated shopping day before we go back into lockdown and I will definitely be trying this recipe. Will let you know how it works out. Thanks again.

    • Tora says

      Finally tried the recipe this morning. Put the bowl to freeze last night but didn’t prep the mixture (was feeling extra lazy lol). Woke up early and prepared the mixture (straight mix, no fire) and used the machine. I used frozen strawberries and a little less on the sugar. It was so good; my sister loved it. | just know any flavor I use will work and can’t wait to try others. One thing I learned is to crush the strawberries rather than chip them up so it blends in more. I’m already thinking of ways to tweak it for tropical flavors using our local fruits and coconut milk. This is one of the best recipes for homemade ice cream I’ve come across so thank you for sharing. I see an ice cream social in my Brigade future.
      FYI: I didn’t come across the ad problem as I only got 2 on the screen and they weren’t blocking the content in any way. Thanks for your hard work and for providing us with recipes that help during this stressful time.5 stars

  148. Jennifer Mcivor says

    Just made this today. Amazing! Wonderful taste, perfect creamy texture! Printed it off and added it to my recipe book. It will be a new staple in our freezer! Thank you for creating and sharing this recipe, it has been such a treat to my family! Blessings to you!5 stars

  149. C Nessling says

    This ice cream is amazing. The texture is perfect unlike other recipes I have tried. My family loved it. My son in law raved about it. I used a real vanilla bean which is pricey but worth it. I’ve tried other recipes but this will be my go to from now on. Thank you. I did transfer to another container and froze overnight.

  150. Cynthia says

    I have the Nostalgia ice cream maker that you mention in your Ice Cream Maker Review. I’d like to try this recipe but was wondering what the measurements would be for my ice cream maker. My calculations would be to base it on 16 – 8oz. servings. Would that be correct?

    Thanks in advance.

  151. karly says

    I haven’t made this yet but it looks great. Could I add a little vegetable glycerin to prevent freezing too hard? We don’t eat it all right away.

  152. Kathy says

    I’m intending making this ice cream this morning but what sugar do you use? I’m in the UK so granulated or castor (which is a bit finer)?

    • Mary Younkin says

      It needs to chill until the mixture is cold, Erin. So, if you quick chill it in the freezer, maybe an hour. Otherwise, it will probably need a few hours in the fridge.

  153. Madeline says

    LOVE IT! I have never put the mixture back into the fridge before adding to the ice cream maker. I also have never whipped it with a electric mixer before adding it to the ice cream maker. And will be 100% doing it again. It froze faster and is super light and fluffy, looks like frosting or whipped cream but tastes like ice cream. I did add like 1/2 cup of creamer to the saucer mixture after it was removed from the heat.5 stars

  154. Priya says

    Can I substitute half-and-half for this recipe? One of my family members is lactose intolerant. I found a lactose free half-and-half, but couldn’t find any lactose free heavy cream. Thanks for sharing the recipe!

    • Mary Younkin says

      While I haven’t tried that myself, it’s worth a shot. You’ll want to use ALL half and half for both the cream and the milk in this recipe in order to have it thick and creamy enough. Good luck!

    • Priya says

      Tried it, and it worked great! I just had to reduce the sugar (only added 1/2 cup) because the lactose free half-and-half was already sweet. Thanks for the advice, Mary!5 stars

  155. Nina Reich says

    This is my perfect ice cream! I have made it many times over the last few months and it never fails.5 stars

    • Mary Younkin says

      You can use canned coconut milk or coconut cream. You can skip the cream entirely and just use milk for both liquids. However, without the cream, you will have “ice milk” vs ice cream. It won’t be nearly as creamy.

  156. Angela Udy-Mackinnon says

    How long should I churn for? My mixture didn’t thicken very much even though I churned it for about 35 mins at least ( started with 15 mins) It has set very soft in the freezer

  157. Lauren Embers says

    What do you do with the Philadelphia cream cheese. I didn’t see it in the directions. Did i miss something? Also, will this recipe provide a rich creamy texture like store bought anilla ice cream. Any assistance would be greatly appreciated. Thanks!

  158. Luba says

    Hi,
    Do I have to use ice cream machine to make it? Is there a way not to use ice cream maker?
    Thank you!

    • Divya says

      Will it work if all ingredients are put in a blender and then the freezer? Or is an icecream maker/machine mandatory?

    • Mary Younkin says

      Unfortunately, it will not work without churning the ingredients in an ice cream machine. The mix needs to be freezing as it churns, Divya.

  159. Jackie says

    Very much enjoyed making and eating this. I had an Easter egg that I had forgotten about (!) and broke it up in to small pieces of chocolate throwing it in to ice cream maker before final freezing part and it worked a treat! I intend to throw smarties or pieces or broken chocolate bars like mars, etc in next time! I like this a lot as a base to experiment with, so thanks for sharing!5 stars

    • Catherine says

      What a great idea, Jackie. Theo’s is a phenomenal chocolatier in Seattle, and I’m eager to make this with one of their Coconut-Curry chocolate bars broken into it. I’m also going to try making a vegan version, using coconut cream instead of the dairy liquid. I’ll let you both know how they turn-out!!

  160. Joanne says

    What size ice cream maker is the recipe written for? How should I scale it for a 1 pint ice cream maker? I just received one and can’t wait to try it

    • Mary Younkin says

      It should have been scoopable from the freezer, Tim. I’m guessing that your freezer is set very cold. Do you know what temperature you have it at?

  161. Catherine says

    Hello! I’d like to mention that, if you have a KitchenAid stand-mixer, their ice cream maker attachment works wonderfully for making home-made ice cream!

  162. Sha says

    Made this recipe the other night with the kids and we absolutely loved it. It was so good and easy to make that we made it again. The second time, we skipped the simmering and it was still good. Will be making this again real soon! Thanks for sharing!5 stars

  163. Ralph Kirby says

    I made two double batches of this ice cream yesterday. I added strawberry jam/purse to one and added two tablespoons of instant coffee to the other one and they turned out great. It is the best non custard ice cream base I have found. The flavor is incredible. I used the heating method and used my old fashioned ice cream churn for this ice cream. Will make many more batches this summer. Thank you for this great recipe.5 stars

  164. Katie says

    So excited to try this out! I have a 4 quart ice cream maker. How many quarts does this recipe yield as it is written?

    • Mary Younkin says

      You honestly don’t need an egg, but if you would like to add one, you’ll need to cook it with the cream on the stove. Happy ice cream making!

  165. Donna says

    How much does this make? Wondering if I need to double this recipe. We have a 4 qt electric freezer..

    • Mary Younkin says

      There are several chocolate ice cream recipes here on the site, Brittany. I’d recommend looking at one of those. Happy ice cream making!

  166. hannah says

    I don’t have an ice cream maker but I really want to make ice cream for my dads birthday! Would this recipe work without one?

  167. Terri L Puckett says

    Making this ice cream today and I have question. I doubled the recipe because I have a 4 qt freezer but the recipe as stated above doesn’t go the fill line on my freezer. Do I add milk to get to the fill line or just freeze it as the doubled recipe states with no extra added milk?

    • Mary Younkin says

      Definitely do not add milk, Terri. The mixture will increase in size quite a bit while churning. For a 4QT machine, you’ll be a little shy of full with a doubled recipe. Tripling the recipe would likely overfill the machine.

  168. Connie Stegall says

    How much will it increase once frozen?
    I doubled the receipe but it’s barely 1/2 of my 4qt.

  169. Heidi Perry says

    Oh man. So, so good! My first time making ice cream and this recipe made me look like a genius to my friends and family!5 stars

  170. Maggie says

    This is the best ice cream!!! I have been making it since last summer, usually adding the same stuff and it’s always good…..I am now the official ice cream maker of the family and everyone want’s me to bring my ice cream!! At Christmas I made it with egg nog instead of cream and man oh man, it was out of this world good!!! Even the kids ate it up!! Thanks again for the fabulous recipe!!!5 stars

  171. Andi says

    We made this with some left over whipping cream and it was delicious! The ice cream freezer didn’t work so we did the mixer/freezer method and it worked just as well. I’m curious to try adding cocoa and perhaps a touch more sugar to counteract the cocoa and see if it can be modified to make chocolate ice cream.5 stars

  172. Alissa says

    When do you add the add-ins? I wanted to add brownies and caramel. Should I do that when the ice cream maker is done, before the freezer?

  173. Jasmin says

    Omg It is like summer like right now like this is the best like delicious ice cream like in the World5 stars

  174. Lana Phillips says

    This is absolutely the best (and easiest) vanilla ice cream ever. We substitute Swerve for the sugar and it’s still super awesome every time! We’ve tried the recipe with some peppermint extract to make mint chocolate chip ice cream and it was equally as good as plain vanilla. This is a keeper recipe and very simple.5 stars

  175. Elizabeth Boot says

    Love the ice cream but it was far too sweet for me. Would it be ok to leave out some sugar or would that ruin the consistency? I added some coffee to it when I had taken it from the freezer to taste and it did supress the very sweet taste Will try with less sugar next time Certainlynthe easiest recipe I have ever tried !!! PS Coffee ice cream is actualy my favourite so was not much of a sacrifice !4 stars

    • Mary Younkin says

      I adore coffee ice cream as well. You can reduce the sugar a good bit without sacrificing flavor or texture. I typically reduce it when I know that I’ll be adding sweet ingredients at the end or when I’m making it to top a cobbler or something like that.

  176. Debra Krause says

    Hello. Can. I. Get. The. Recipes. Sent. To. My. Address. Is
    Debbie. Krause. (edited by moderator to remove address) Would. Be. Happy. To. Get. It. In. The. Mail
    Yours truly love recipes Debra Krause

    • Mary Younkin says

      You bet, Lori. There are several chocolate ice cream recipes on the website. Just search “chocolate ice cream” in the search bar or go to the recipe index to see all 60+ ice cream recipes.

  177. Bob says

    Cool recipe! Pretty excited to try it! One suggestion to the article though. It really did hurt my head with how many times the word “homemade” is in this. Maybe in the title and a couple more times but not almost every paragraph4 stars

  178. Tim O’Malley says

    This recipe is a hit. Too bad about Bob’s comments. “You said homemade too many times”. You handled that like a pro, Mary.5 stars

  179. Katherine Teteak says

    I have enjoyed this delicious vanilla ice cream three times. Shared it with my daughter and grandchildren. What a major hit. My daughter would like to know if you have a recipe for sugar free vanilla ice cream because she is on the keto diet? Can we substitute the sugar? Thank you for the joy of homemade ice cream!
    Katherine Teteak5 stars

    • Mary Younkin says

      Hi Katherine, I’m very happy to hear that you are enjoying the ice cream. While I have never tried this myself with alternative sweeteners, there have been a number of comments left by persons who do that with great luck. I’d suggest playing with the recipe a bit. You could start by simply adding the sweetener of your choice to a bit of milk or cream until you know how sweet you want it to be. If it tastes good before churning, it should work well as ice cream.

  180. Lauren Steidl says

    I want to try this this weekend! I’m wondering if I can double or 1.5 it. Any guess on if a regular 4qt electric ice cream freezer can accommodate? I’m not sure how much the original 6 servings would fill the freezer. Thanks!

  181. Cheryl says

    Does this recipe do 4 pts as that is what my maker is? Or would I need to double or triple the recipe?
    Thanks Cheryl

  182. Tina says

    I am going make this for our family reunion. Would it be ok to make a day ahead? It said refrigerator until churned but he sisters will never let me forget it if I mess this up….they can be so very cruel LOL

  183. Savannah Sparks says

    Do you have advice on how to make this recipe semi-decent without an ice cream maker? Thank you.

  184. Jenn says

    Hey! I can’t see anywhere what size maker you used. I know it reads 6 servings but was that done in a 1, 2, or 4 qt maker? Just trying to figure out if I need to double the recipe for my 4 qt ice cream maker.
    (If I looked right over it, forgive me! I was lost after the words heavy cream! Ha)

  185. Dawn L says

    I’ve made vanilla ice cream before — just a “dump & stir” types and the cooked kind — and like you, I don’t care for the custard that tastes like raw eggs to me. I have to say this was the best vanilla I’ve made yet! I didn’t do add-ons yet since it was my first try. Thank you for sharing. I know I will be making this recipe a lot.5 stars

  186. Shannon says

    I’m excited to try this recipe with my kids this weekend! If we are doing add-ins, should we add those during the turning process, or after turning but before placing in the freezer? We are using mini peanut butter cups. 🙂

  187. Δήμητρα Κοντομίχου says

    It is truly the best and easiest homemade ice cream. I just add cinnamon and my 2.5 years old son adores it!! He refused to eat any other ice cream! Thank you for this recipe.5 stars

  188. Helen says

    Just experimenting with lemons 5 peels and juice of 1 lemon to start!
    See how it goes! Love this recipe! Xx

  189. Sue says

    My favorite recipe – a real game changer! Easy to make, creamy and still good a few days later (if it lasts that long).5 stars

  190. Jasmine says

    Hi, I would like to make this for ice cream sandwiches. How long after churning will it take to firm up to that consistency?5 stars

  191. Sheila says

    Can you make this with only heavy cream? Or 1% instead of whole milk? We don’t have whole milk right now.

  192. Josephine says

    I’m going to make raspberry swirled ice cream, and I was wondering how early I should add the raspberry sauce so it doesn’t just mix in.

  193. Jude says

    Love this maddely…double the ingredients and make it often….have some going right now for father’s day!😉😜😋😋😋😋😋

  194. Dank Arnesh's says

    Me and my brother tried to make this during lockdown and it was truly amazing. So easy to understand and make.5 stars

    • Mary Younkin says

      Hi Sue. That isn’t something that I do. There are a number of online conversion calculators though and you can copy and paste the ingredient list into them.

  195. Jaime says

    How far in advance should we make it before consumption? The last few years we’ve tried to make home made ice cream for 4th of July but it always fails, is too melted.

  196. Nicole says

    Thank you for this amazingly simple recipe! We just made our first batch of ice cream in our new Cuisinart. We skipped the simmering and it turned out perfectly! Looking forward to checking out more of your recipes. I think buying ice cream at the store is a thing of the past for us!5 stars

  197. Diana W says

    Thanks so much for posting! Going to try this tomorrow! Have some frozen strawberries to add for this. Hubby and I can’t wait to try. 🙂5 stars

  198. Heather says

    I can’t wait to make this! I just bought a 4 quart ice cream machine. Can just triple this recipe? thanks!

    • Mary Younkin says

      This recipe, as written, makes 1.5 quarts of ice cream, so tripling it might be too much. You’d want to double it for your machine, Heather.

  199. Laura says

    Fantastic recipe. In the UK so I used 2 x 300ml double cream, then refilled 300ml empty cream pot 3/4 full with granulated sugar, and simmered this mix along with the ground sea salt, I then ‘washed out’ the residual sugar stuck to the inside of the pot with 300ml whole milk and added (after simmering) along with further 300ml cream and tablespoon vanilla extract before cooling.5 stars

  200. Kim says

    This is by far the best ice cream we’ve ever tasted. I’ve made Oreo from this and PB Nutella cookies and cream. So easy!5 stars

  201. Spencer Scott says

    It’s not often that a claim of a great AND easy recipe is actually true. This recipe is just what it claims to be. Simply delicious and deliciously simple. This is my go-to recipe for sure. Thank you!5 stars

  202. Laura says

    This recipe is perfect! I have tried others and will no longer bother. I can change the flavor with delicious add ins (such as Ghiradelli brownies!). So very good and I never bother simmering. It is also delicious using coconut sugar or part monk fruit for my daughter who loves low glycemic treats.5 stars

  203. Danielle says

    This is a delicious recipe. I have made it several times in the past few months with different mix ins. Have you ever made it with 2% milk instead of whole milk?5 stars

  204. NorthUmpquaGirl says

    I hadn’t had homemade ice cream since I was a kid and this recipe took me back to my childhood! SO yummy! I made it with a vanilla bean pod and it was so good!I will be making this again and again! Thank you!5 stars

  205. Kelly J Martin says

    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?

    • Mary Younkin says

      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.

  206. chris says

    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.

    • Mary Younkin says

      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.

    • Joy C says

      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!

  207. Vickie says

    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

    • Mary Younkin says

      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.

  208. Dana B. says

    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!

    • Mary Younkin says

      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.

  209. Joy Corrigan says

    Best ice cream ever! It was my first time making ice cream and everyone loved it! No topping required.5 stars

  210. Nancy Bailey says

    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.

    • Madalyn says

      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.3 stars

  211. Teresa says

    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.5 stars

  212. Jeanne says

    My favorite ice cream recipe. Light and fresh! I stopped buying ice cream – it just does not compare!5 stars

    • Ashley says

      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!5 stars

  213. Helen says

    Made this for the 4th.little confused do you fill the canister the rest of the way with whole milk?

  214. Christine says

    Just to clarify,
    Is this recipe meant to be used with an ice cream churner? Or can I mix the once cream base, chill, and then freeze?

    I know the churner will add bubbles and make it creamier consistency.

    We are finding our ice cream maker is taking longer than 1 he to start looking a little bit like melted-soft serve consistency.
    *Note: I lost the manual to my Elite ice cream maker and it has been awhile since we made ice cream.

    • Ann says

      I had the same question. I read: “ If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having this for dessert the same evening.”Nuthatch made me think you could skip churning/machine and just put directly in the freezer as an alternative. I’ll try it again because the base is delicious!

  215. Laura says

    How long can you keep the simmered mixture in the fridge before putting it in the ice cream machine to churn?

  216. DENISe says

    This was great! Loved it with our Cuisinart Ice Cream maker. We thought it tasted a lot like soft serve from Dairy Queen!5 stars

  217. SM says

    Not even close to the easiest way to make ice cream. How about “Quick & Tasty Ice Cream” instead?

    Hi, Mary.
    I had to page down and down and down through random conversation, repetition, and ads just to finally get to the actual recipe! There were even links to other recipes before we ever got to the one that should have been at the top of the page!
    This makes me leery of buying your cookbooks; I’d be unhappy buying a recipe book that was actually a memoir.

    I don’t know why so many people have been copying this style, but it is outdated and inconsiderate to readers. If someone needs to tell their story, they should do that. Yay! A recipe isn’t required to make people read it.

    If a person really wants to provide their story with a recipe, the recipe should come first and the reading material after, especially if it’s long., if the link is billed as *a recipe*.
    Best wishes on your endeavors.2 stars

    • Mary Younkin says

      The recipe and the full ingredient list is always provided at the bottom of the page, as is standard with every free recipe website these days. Just scroll down to the bottom of the post, if that’s all you need. And if you aren’t interested in scrolling through the post, feel free to make use of the handy “jump to recipe” button at the top of the post. In the past, when I’ve tried providing the recipe at the top of the page, the number of people asking questions about the recipe multiplied exponentially, as most never scrolled down to see where things had already been answered. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search engines that all relevant information has been provided – sometimes even more than some people might need/want. Best wishes to you as well.

    • Pam says

      What is wrong with you?
      You have trouble reading, huh?
      Was that why the “story” part a challenge?
      You are rude and comment was unnecessary, and not helpful to anyone.

      Go set yourself in the corner and think about your behavior
      And NO icecream for you today either

      I cant wait to make this “best and easiest icecream” with my Grandson
      The narration got me motivated to save this recipe for his upcoming visit 😉

    • Cheryl says

      Well I’m glad sm asked her question as I have often wondered the same thing when looking up recipes online. And thank you Mary for answering because now I understand why people do it this way and I will not be so annoyed in the future. I just came across this so have not tried it yet. I am diabetic so will be using stevia instead of sugar. I hope it turns out.

  218. Dana B. says

    Thank you for your response on the lactose free question. I’d like to add another question, you said I need something to thicken it, and since I can’t use cream because there isn’t lactose free, could it somehow work if I used lactose free Greek yogurt that I’ve seen in the store? Could that work like a frozen yogurt instead of like an ice cream? The Greek yogurt and whole milk combo or just the Greek yogurt?

  219. Barb says

    Love it! I the only thing I changed was half & half because I didn’t have whole milk. We also put in 2 tablespoons of Jack Daniels. So good!5 stars

  220. Afton Parker says

    I’ve tried a ton of ice cream recipes (I have three ice cream recipe books 😂) and this one was perfect. I like custard but I prefer standard, it’s just too rich and creamy for me. This was perfect and delicious!! Just sent the link to my family.5 stars

  221. Donna Morris says

    Looking for the old vanilla ice cream receipe my mom started on the stove in a pan and then poured I into the mixerI can put into an cranked by hand. I have an electric ice cream mixer, but no Receipe for the vanilla. Can you help!

  222. El says

    Than you so much for sharing this recipe. I just got the ice cream bowl attachment for my Kitchen Aid mixer. This is the first time I have ever made homemade ice cream. It was delicious and so easy. I will definitely be making this again and again!5 stars

  223. Becky Null says

    This is my go to recipe now! I’ve used it to make rocky road, blueberry, lavender and ricotta, and tonight pistachio. Thank you so much for sharing!5 stars

  224. Nat says

    Can’t wait to try this tonight! Have you made root beer ice cream with this recipe? Do you have a recommendation for how much root beer extract you’d use? Would you decrease the amount of vanilla? Thanks!

  225. Ellie says

    This has become my go-to vanilla ice cream recipe! My entire family loves it and it couldn’t be easier to whip up.5 stars

    • Mary Younkin says

      While you can make ice cream without cream, the result will be ice milk. If you haven’t tried it before, it’s quite icy and not very creamy at all. Alternatively, you can try a traditional ice cream recipe made with cooked eggs to form a custard base.

  226. Kay says

    Way way way too much commentary crap before finally getting to the recipe. Why not just give the ingredients, directions, and let us decide whether we want to read the rest of your bull? I won’t even try this stupid recipe.1 star

    • Mary Younkin says

      Hi Kay, the recipe and the full ingredient list is always provided at the bottom of the page, as is standard with every free recipe website these days. Just scroll down to the bottom of the post, if that’s all you need. And if you aren’t interested in scrolling through the post, feel free to make use of the handy “jump to recipe” button at the top of the post. In the past, when I’ve tried providing the recipe at the top of the page, the number of people asking questions about the recipe multiplied exponentially, as most never scrolled down to see where things had already been answered. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes. This also helps tell Google and other search engines that all relevant information has been provided – sometimes even more than some people might need/want. (While I have a policy of publishing all comments, and untested recipe ratings as well, I do not permit comments with language or ugliness. I’ve edited your comment to remove ugly language, because you caught me in the moment when I felt the need to address this – once again.) Best wishes to you in the future.

    • kara says

      Wow, Mary,
      I am impressed with your ability to maintain professionalism in light of unnecessarily harsh comments. I for one appreciate reading the information provided before a recipe. It gives me the ability to see how a person vetted out the recipe and any possible troubleshooting to watch out for before I attempt it. So from probably 99.9% of your readers thank you for the work you put into recipe testing and answering ALL the questions even those which are mean spirited.

    • Lynn says

      You are too kind! Sorry you had to respond and monitor someone with such an ugly disposition.
      For the Kays out there…
      If your not here for the content simply move on. Otherwise be thankful for this fabulous resource that you are using for FREE.5 stars

    • Mary Younkin says

      Hi G, What kind of machine were you using? If it was a freezer bowl, it will only stay cold for about 45 minutes and then it will thaw. If the mixture didn’t freeze in that time period, the bowl would’ve warmed at that point. My guess is that there is a problem with the machine that you used. Pretty much any liquid mixture will freeze, given an hour in a properly functioning ice cream machine.

  227. Kyra says

    Thank you so much for the recipe. It’s currently being made! First time I have ever made ice cream and now I’m mad it took this long!

  228. Yolond says

    This is delicious!! Made it also adding different things like homemade Raspberry thick syrup, and made into to Raspberry Ripple. Adding chunks of fudgeos, oreos, and chocolate wafers. Rippled homemade thick caramel sauce, and it was also delicious. Strawberries and bananas work great also. I squished the bananas, put them in a put and caramelized them as in David Lebovit’s Carmelized Banana Ice Cream, and added chopped strawberries. DELICIOUS. It was great just with the bananas or just with strawberries also.This recipe is so easy and versatile, and TASTY!!!! Love it!5 stars

  229. James says

    Mmmm, nice easy recipe for my hand crank maker! Starting to gain weight lol. Thank you! When you speak of whole milk, are you referring to 2% milk?5 stars

  230. Alice Simi Kim says

    I You are doing a great job.
    Please help me send healthy recipes like 5 and recipe for convalescent. Thank you5 stars

    • Mary Younkin says

      There are over 1500 recipes here, Alice. If you check out the recipe index, I’m sure you’ll find plenty of recipes that fit your needs there.

  231. Janeen says

    Hi,
    Is there a specific amount of time that the mixture should chill in the refrigerator? (or temperature that it should chill to?) I haven’t had much experience making homemade ice cream and want to be sure it turns out right. :o)

  232. Gena Stoves says

    I’ve been making homemade ice cream for years and years. This is the best vanilla I have ever made. Even my picky husband loved it!5 stars

  233. Derris says

    Hi Mary, This looks so good! I also am a Huge ice cream lover ❤🍦 My question is about the vanilla. I don’t normally have beans on hand – they’re pretty darn expensive – is it ok to just use extract?

  234. Catieg says

    Can you use lowfat milk or cream? Will that chsnge the consistency too much? Also can you use monk fruit in replace of the sugar?

    • Mary Younkin says

      I haven’t tried using monk fruit myself. Lowfat milk or cream will not work the same way; it won’t be as creamy. It should freeze just fine, though.

  235. Vickie Black says

    I teach cooking classes in my home to kids from ages 9-18. This recipe fits my ice cream maker and we skip the “simmer” stage. It is creamy and they love the flavor. Thanks for posting this recipe. VB5 stars

  236. Jane says

    Hi Mary
    Can I use this as a base for chocolate ice cream. Add cocoa powder and eliminate the vanilla extract ?
    I am making my second batch of vanilla as I am typing this. Excellent recipe! Everyone loved it.

  237. Stephanie R says

    The ice cream was so good and so easy to make. I made it for my dad’s 86th birthday and it was a hit. Thanks!!5 stars

  238. Jeanette says