Homemade Ice Cream is the quintessential summer treat, isn’t it?
This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste. I’ve been making this ice cream at least once a month for over 5 years now.
Can anyone ever turn down a scoop of rich and creamy vanilla ice cream? This ice cream recipe is the easiest once I make and it’s adaptable for whichever add-ins you’re craving.
I try to keep a stash of crumbled cookies, brownies, and other treats in the freezer so that I can toss in a few handfuls whenever I’m making a fresh batch of ice cream.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
HOMEMADE ICE CREAM
While ice cream is a staple in our freezer year round, the add-in potentials for this particular ice cream are endless. I’ve filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.
I’ve also topped this ice cream with warm chocolate sauce, and my favorite of all this simple berry sauce. There has yet to be a combination that we didn’t love.
I probably don’t even need to mention it, but this Homemade Vanilla Ice Cream is a pretty much dream come true for topping Southern Peach Cobbler, Grandma’s Cherry Flop, an Old Fashioned Apple Crisp, or this Strawberry Rhubarb Crunch.
How To Make Homemade Ice Cream
With just five simple ingredients, you can have this smooth and creamy vanilla ice cream at your fingertips as well.
When I first started making homemade ice cream, I initially followed the recommended recipes and tried several custard-style ice creams. Traditionally, many ice creams begin with an egg custard.
While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream is rich as can be and I quickly found that it just isn’t my thing.
Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs.
I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Homemade Vanilla Ice Cream
This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time.
If I put the mixture together in the morning, refrigerate it, and then churn it in the afternoon, we are easily having this for dessert the same evening.
However, if you are in a rush, you can simply stir everything together cold and pour it into the machine. I can’t deny that simmering it just long enough to dissolve the sugar and then cooling it again does makes it even better.
Truthfully though, I’m impatient about half the time, so I skip the simmer step frequently. This is fantastic ice cream however you make it.
This ice cream works beautifully in every ice cream maker I’ve tried. Hand crank, electric crank, freezer bowl, and ice cream compressor. Homemade Ice Cream turns out great in each one!
(And yes, I may have a wee bit of a thing for ice cream, because I have each of those machines and love them all!)
Ice Cream Recipes
Once you have an ice cream maker in your kitchen, get ready for all the ice cream recipes you can handle.
These recipes for Rocky Road Ice Cream, Cinnamon Ice Cream, Blueberries and Cream Ice Cream, and Cafe con Leche Ice Cream all need to be on your list to try. Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past.
Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
Raspberry Ripple Ice Cream by The View from Great Island and Peanut Butter Ice Cream by Pint Sized Baker both look delicious as well.
Homemade Ice Cream Recipe
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
- Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions.
- Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.
The Best (and Easiest) Ice Cream You’ll Ever Make
Ingredients
- 1¾ cups heavy cream
- 1¼ cup whole milk
- ¾ cup sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise or
- Optional: 2 cups of add-ins – soft brownies, cookies, and blondies work great
Instructions
- Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla extract (if using extract). Stir to combine and chill in the refrigerator.
- When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve. Enjoy!
Notes
Nutrition
{originally published 5/22/18 – recipe notes and photos updated 7/1/21}
Sabrina says
I love this recipe. It’s really easy to make and the family just loves it.
Thanks for sharing.
Mary Younkin says
I’m thrilled to hear that you’re enjoying the ice cream, Sabrina.
Michelle says
Thanks for making this easy. I have my own recipe and yours is almost the same but I left my exact one at home and my mom asked for my homemade ice cream on the hospital. She’ll love this. I can tell by tasting the mix is delicious! Yummmm! Mom will have her ice cream tomorrow.
Mary Younkin says
I’m glad you like it!
Timothy Williams says
The ice cream I made from this turned out absolutely perfect. Thanks!
Mary Younkin says
I’m thrilled to hear that, Timothy!
CHERI' WAGNER says
It turned out fantastic and I am the ice cream connoisseur! I Is it not warm it on the stove I just used a wisk…
However, I did Up a bit with a little bit of my own magic and it turned out even better than I expected…
Add in 1 Lg egg yoke and double up on the vanilla… Oh Yea! It turned out wonderful, absolutely delicious…
C. Wagner
Lake Arrowhead, CA
Mary Younkin says
I’m thrilled that you’re enjoying the ice cream, Cheri!
Patty says
Raw eggs can be risky. Bacteria may be an issue.
Jorjean Murphy says
So easy! So delicious! I opted not to simmer the sugar and cream and it turned out perfect. So creamy. My first batch was with Oreos mixed in, but I know the options are endless. I know I will make this again and again.
Mary Younkin says
I’m so glad you like the ice cream, Jorjean!
NoBody says
Absolutely outstanding! The best vanilla ice cream I have ever tasted. I doubled the recipe and substituted one of the 3/4 cup of white sugar with brown sugar, and added an extra tblsp of vanilla extract. Most excellent!
Mary Younkin says
I’m so happy to hear that you’re enjoying the ice cream!
alison cusenbary says
I’ve made this recipe several times and it’s so delicious and super fast and easy to throw the ingredients together
Mary Younkin says
I’m thrilled that you are enjoying the ice cream, Alison!
Kim says
I love vallian ice cream to.
Tammyoeo says
This ice cream is spot on with vanilla flavor! I followed the recipe except I used vanilla bean paste. I am standing here enjoying a cup of it while my second batch is currently churning. Thanks so much for sharing this recipe!
Mary Younkin says
I’m glad you’re enjoying the ice cream, Tammy!
Elizabeth E Dercksen says
Can you make it using lactose free hall and half, instead of cream and milk? 🤷♀️
Mary Younkin says
I haven’t tried that, Elizabeth. I’m guessing it would work, though it might not be as creamy. I’ve had success making it with canned full-fat coconut milk as well.
Janice Divers says
Wonderful!
I added a half a pound of grape leaves and six raw onions. Just great!
Mary Younkin says
oh my gosh, I’m laughing so hard. If this is actually supposed to be a comment on this ice cream recipe, that’s a heck of a variation, Janice.
Laura Irving says
This is not ice cream. Tried it wasted a vanilla bean.
Mary Younkin says
Uhm, did you churn it, Laura? It’s literally heavy cream, milk, and sugar. I’m not sure what else you’re looking for in a bowl of ice cream. Feel free to make a custard-style recipe with egg yolks if that’s more your style: https://barefeetinthekitchen.com/homemade-vanilla-ice-cream/
Jim says
My Grandmother made this for years and kept it in the fridge. My grandfather loved to drink it before bed.
Mary Younkin says
Now THAT is a bedtime treat, Jim!
Iyagbe Isioma says
You are good
Mary Younkin says
I’m glad you’re enjoying the ice cream!
Mary says
Five stars is for your patience on some of these comments. 🤦🏻♀️
Sounds like a great recipe which I’m making now. Thanks Mary
Mary Younkin says
Thanks for the grin. I hope you love the ice cream!
Maryann says
I have no ice-cream machine. How can I make it ?
Mary Younkin says
Here are the step by step directions: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Elaina says
My one question is at which stage should you add the add-ons? Before or after churning?
Nicole says
Hi. I made this recipe and love it. Although it always turns out soupy (but freezes nice) my bowls been frozen for 24 hours at least in the cold deep freeze I also put the batter in the fridge over night and in the freezer a bit. I’m using the heaviest whipping cream which is 33% here and homo milk. Just wondering if imnthe only one with this problem. I have the kitchenaid mixer attachment. Thanks for the recipe.
Ri Fu says
THANK YOU for this recipe – it is absolutely delightful. I’ve tried other recipes from other sites and they were NOT all good. This one is simple and easy to make. I was able to tinker around with it to make some uniquely delicious flavors (like Margarita, kahlua brownie, and peach-pineapple) w/out losing the deliciousness of the original recipe.
Anna says
This was a hit in our house. If I want to add fruit pulp how much should I add and does the cream/ milk proportion change??? Also I wanted to make orange I cream by adding orange juice and pulp how much should I add. Thanks
Connie says
Perfect! I added a teaspoon of cinnamon and it was delicious.