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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}
Do you have to always freeze the ice cream maker bowl
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.
Can this work with almond milk or coconut milk? How about artificial sweetener? I saw replies to other questions except for this one. Thanks.
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! Enjoy
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?
I have no idea, Kevin. I’ve never worked with those ingredients.
iS THERE ANY WAY TO MAKE ICE CREAM WITHOUT AN ICECREAME MAKER? IF SO PLEASE LET ME KNOW
There are several ways to make ice cream without a machine. This recipe looks delicious: https://www.lovefromtheoven.com/chocolate-chunk-ice-cream/ Traditional recipes will require a machine though.
I love your blog!
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.
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.
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.
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! 💛💛💛
Changing the sugar will affect the churn for sure, but it should always firm up in the freezer. Enjoy!
Very creamy and decadent! I did the no cook wisk method and it was excellent. This recipe is a keeper.
I’m so glad you enjoyed the ice cream, Laura!
could you pad your recipes with more filler please? i don’t think you fit enough ads in this one.
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.
Enjoyed reading your reply. No matter what there’s always one. Tried your recipe yesterday and the family loved it. Thanks for sharing.
I’m so happy to hear that you enjoyed the ice cream, Cindy!
Way too much sugar in this recipe. Tasted like frozen whipped cream. I would not make again.
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.
This tastes like frozen whipped cream. Would not recommend
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?
that sounds amazing to me 😉
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?
You can add it either place. I’ll correct the recipe, Sue. Thanks!
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.
I’m glad you liked it!
This was great. I added Oreos and the result was very creamy and delicious! Thank you!
I love this ice cream with Oreos, Jon!
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!
I’m thrilled that you’re enjoying the ice cream so much, Ally!
How much does this make? I’m horrible at estimating so I double recipes alot and end up with too much.
This makes enough ice cream to fill a standard 1.5 QT ice cream maker.
Do you have a nondairy icecream or is this the only one
This is everyone’s favorite non dairy ice cream recipe, Evelyn!
Ive looked everywhere for a basic vanilla ice cream recipe. This is a wonderful recipe. Thank you for sharing it with the world.
I’m thrilled that you like it, Michelle.
Is there a difference in heavy cream and heavy whipping cream. I used heavy whipping cream and the ice cream tasted like frozen butter.
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?
can this be made with sweeteners????????
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!