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I have a well-established love of ice cream, with over 150 ice cream recipes here on the website, and yet I still make this simple ice cream recipe at least once a month. There’s a reason why we call this the easiest (and best!) ice cream you will ever make or taste.
How To Make Homemade Ice Cream
Can anyone ever turn down a scoop of rich and creamy homemade ice cream? With just a handful of ingredients, this vanilla ice cream is beyond easy to make and it’s adaptable for whichever add-ins you’re craving.
While ice cream is a staple in our freezer year round, the add-in potentials for this particular ice cream are endless. I’ve filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.
I have tried many ice cream recipes with many levels of difficulty, but my husband has deemed this recipe his favorite! Thank you so much for your hard work! I love the endless possibilities!
I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I’m churning a batch of ice cream.
I’ve also topped this ice cream with warm chocolate sauce, salted caramel sauce, or my favorite of all, this simple berry sauce. There has yet to be a combination that we didn’t love.
Homemade Ice Cream Recipe
When I first started making homemade ice cream, I initially followed recipes for traditional custard-style ice creams. And while a custard base does make for an amazing ice cream, don’t get me wrong, custard ice creams tend to be rich as can be.
And I quickly found that most custard ice creams just aren’t my thing. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
The Ice Cream That Changed Everything
When I discovered Philadelphia-style ice cream, it was a complete game changer. You’ll need just 5 ingredients to make this ice cream: cream, milk, sugar, vanilla, and salt.
Philadelphia style ice cream is simply ice cream made with no eggs. I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
How To Make Ice Cream
This ice cream is dead simple. Just combine some cream, milk, sugar, a pinch of salt, and a splash of vanilla in a saucepan. Give it a stir and bring the mixture to a simmer.
Then cool, chill, and churn; less than 10 minutes of actual prep time. If I put the mixture together in the morning, refrigerate it, and then churn it in the afternoon, we will happily scoop this ice cream into bowls or cones for dessert the same evening.
Want To Make It Even Easier?
If you are in a rush, you can simply stir everything together cold and pour it into the machine. I can’t deny that simmering it just long enough to dissolve the sugar and then cooling it again does make it even better.
Truthfully though, I’m impatient most of the time, so I skip the simmer step frequently. This is fantastic ice cream, however you make it.
The ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl, and ice cream compressor are all terrific options, but don’t worry, you can make ice cream without a machine too!
Ice Cream Recipes
Once you have an ice cream maker in your kitchen, get ready for all the ice cream recipes you can handle. Two kinds of chocolate and real cream make this the best and easiest homemade chocolate ice cream. The deliciously rich chocolate flavor of this recipe comes from the combination of both cocoa powder and melted chocolate chips.
Strawberry Ice Cream is an old-fashioned favorite made simply with strawberries, sugar, cream, and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.
Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past. Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
This creamy, rich Blueberry Ice Cream is filled with chunks of dark chocolate that will melt in your mouth. Oh, my friends, make this. You won’t regret it – and I’m willing to bet that you’ll fall in love with it at first bite. I know I did.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
The Best (and Easiest) Ice Cream You’ll Ever Make
Ingredients
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise
Instructions
- Pour 1 cup of the cream into a saucepan and add the sugar and salt. If using a vanilla bean, scrape the seeds of the bean into the mixture and then add the vanilla pod to the saucepan.
- Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Whisk to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk the mixture again, and pour it into the ice cream maker. Churn according to the manufacturer's instructions.
- Serve immediately or transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/22/18 – recipe notes and photos updated 9/14/25}
This recipe is excellent and I admit that I do not follow it exactly, but do kind of follow the ratios. I use corn syrup and a very good bourbon. I also will add my chocolate chip and pecan cookies made with almond flour to it at times. The questions and replies are very helpful.
I’m so glad it’s been helpful, Rick.
What is the purpose of the Corn Syrup, please?
Looks delicious and I want to try it
,Are these American measur s? I am in the UK and would like to be certain I have it right!
Yes, these are American measuring cups.
you have to make sure to use ice or snow and salt to make the slush clod
same ratio with powdered sugar worked perfect.
Good to know, Mary!
Hi, I was wondering how long you have to chill the mixture for before you churn it. Do have a recommended time? Also, should I put it in the freezer to chill or the refrigerator?
I just chill it in the refrigerator until it has cooled from the stove. If you are just stirring the ingredients together and not simmering them, you can churn it immediately.
Made this today and it is delicious. Thanks for sharing.
I’m glad you like it!
i don;t’ know but i think that the lack of instructions on the actual ice cream method would be way more better here?!? i got ready to make this and lo and behold i have to have rock salt and ice and freeze the ice cream canister in advance. none of which i have on hand during the corona isolation. what the heck. need to include that part please!
Hi Miranda, I’ve never heard of a machine that requires both rock salt and a frozen canister. There are countless kinds of ice cream makers and I couldn’t possibly include instructions for each maker. That said, I have used most kinds and would be happy to help you figure it out if you would like to let me know which kind of machine you are using.
Will this recipe still give the same consistency if using a sugar substitute? Have you ever tried that?
Readers have left comments that it will work, but I haven’t tried it myself, Russ.
Seems easy enough. Mixed ingredients together in a quart container and put it in the fridge to use later. I’m only commenting because it is way too sweet for me. Will try 1/2c sugar next time.
It will work nicely with less sugar as well, Nel.
I have made this recipe 3 times and I love the simplicity. I don’t cook the sugar and it still taste great. I have played around with decreasing the sugar and it tastes good with a 1/2c of sugar.
I’m thrilled that you are enjoying the ice cream, Amy!
Here’s a crazy question. I would love to make lavender honey ice cream (it’s complicated) by using this base….How would I do that? (I have lavender extract, not lavender flowers). Thanks in advance
I have no idea, Gretchen. That isn’t something I’m familiar with.
Good stuff, keep it up mam!🤟🤟🤟
I’m glad you like the ice cream, Dexter!
It was ok but it was basically whipped cream I should’ve realized I will not be using this again it tasted good but its nothing like ice cream
Did you churn and freeze it, Anna? It shouldn’t have tasted like whipped cream.
Hi can I double the recipe with less sugar?
If your machine is big enough, it will double nicely. I’ve reduced the sugar to 1/2 cup per recipe without any issues.
Love how easy it is and how also how playable it is I have made this about a dozen times and love every time how it comes out perfectly I have added peppermint and chocolate chips and coconut right now I am testing out cocoa I had to add a tiny bit more sugar as I added way too much cocoa powder but I will see how it works but also how it worked for my ice cream maker that didnt have instructions lol
I’m glad you’re enjoying the ice cream so much, Jill!
Easy to make in the ice cream maker. Prep time is quick and I like that this recipe doesn’t call for corn starch. Tastes like classic vanilla ice cream.
I’m so glad you liked it, Jonathan.
I use this recipe consistently playing around with the sugar and using half n half instead of heavy cream at times. It’s always good. I also use a heaping tablespoon of condensed milk as well and it makes a wonderful flavor. The vanilla makes a difference as I make my own. Using store bought immatation just doesn’t cut it for me.
I’m so glad you like the ice cream, Michelle!
do I need an ice-cream maker
To make this recipe as written, yes, but there are links above with directions for making it without a machine. Enjoy!
Hey Mary,
Any way to reduce the carbs in the ice cream recipe? Maybe using coconut milk instead of whole? Just got my ice cream maker yesterday and ready to try it out!
I’ve never tried to reduce the carbs, Kay. Happy ice cream making!
This was the hit of our Mother’s Day dinner, the best! Family and friends are getting anxious about egg recipes, people worry about egg allergies plus I now have a family member who is allergic to eggs. 5 desserts were brought and my ice cream was the only one eaten. Thank goodness I can still be responsible for ice cream. That is my responsibility at every family event and end of school year BBQ. Thank you for sharing. Highly recommended 100%!
I am thrilled that the ice cream was a hit, Doris!
I keep a can of evaporated milk in my refrigerator and the base of my ice cream maker in the freezer. Mix in blender on lowest speed 1 can evap. milk + 1/3 c sugar, pinch salt, whatever flavoring….vanilla, lemon juice, chocolate powder, instant coffee, etc. PLUS 1 Tbsp whatever alcoholic beverage goes with your flavoring (This acts as a sort of anti-freeze so it is not too hard to scoop after final freezing.)
If you want lumpy things in it, add them as you transfer to container for final ripening.