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}
Mia Melo says
I bought a small 1 quart ice cream maker from a thrift store and this was the 1st recipe I tried. Excellent!!! It’s simple, creamy, and just plain perfect! Thanks, Mary 🙂
Mary Younkin says
Love that, Mia. You scored a good find there.
Lisa says
After trying this I won’t be buying ice cream at the store anymore. It was so easy to make and it was about the best vanilla ice cream I’ve ever tasted. My family wholeheartedly agrees. Thank you!
Mary Younkin says
Thank you, Lisa. And I agree completely.
Megan says
Omg lol
Annette Allen says
I just want to know if I can use a substitute for the sugar since I can’t have sugar. Thanks
Mary Younkin says
I am not familiar with a good substitute.
coraline says
You can replace sugar with allulose and it works great in ice creams. Don’t try to do it with erythritol as this sugar substitute will crystalize. How it works with xylithol I cannot tell you, because I never used it..
Greg Casto says
I just made it with Xylitol and it was amazing! Praise the Lord
Mary Younkin says
Good to note. Thank you for sharing, Greg.
Mel D says
At your local Walmart in the baker’s section there are all sorts of wonderful sugar substitutes. Try monkfruit. Its even good for baking, just read your labels.It’s a bit pricey but I put it in everything from cookies to my coffee .
Karl Schneider says
I use honey.
Erica says
Hello! Excited to try your recipe! Would this work well with date sugar?
Mary Younkin says
I honestly have not tried it with date sugar.
Lar Matt says
We enjoy this recipe and use it often. Lately we have experimented with using monk fruit (a zero calorie sweetener) and find the recipe adapts well. We use 1/2 cup of monk fruit instead of sugar and the ice cream is very good. Monk fruit will dissolve in liquid but needs to be heated slightly to encourage it to dissolve. Thank you for sharing this great recipe!
Mary Younkin says
Thank you for sharing those tips, Lar.
Belinda Toornburg says
Made this last night with my kitchen aid ice cream attachment. This is the first recipe I tried with my new attachment and it was super simple and yummy!
Mary Younkin says
That is awesome, Belinda. Be careful the homemade ice cream obsession is a slippery slope. I just made a new dark chocolate version I hope to share soon!
Diamond says
Get rid of the milk & put it all in a cup: (heavy whipping cream, dash of salt strawberries chopped, dash of vanilla extract,& add sugar) with tight light lid or mason jar. (TEST THE CUP TO MAKE SURE LID IS ON CORRECT/ NO LEAKING).Then shake for 5 min & freeze for at least three hours. U can make butter with this just no sugar & vanilla extract.
Mary Younkin says
Sure, if you want, go for it, Diamond.
Sara Thompson says
Ann I do believe the reviews are for ice cream, we do not need your thoughts on the author. If you do not like the site jump to one of the other 100 ones. Thanks Mary your pretty patient that’s for sure.
Ann Seymour says
Why do we need your life biography for a simple recipe, all around rating -5
Mary Younkin says
There is a super handy “Jump to Recipe” button at the top of every post. Feel free to use it, Ann.
miss V says
sounds like someone has melted, go back to the freezer!
KC says
You can jump straight to the recipe. It’s at the beginning Ann.
Jill says
So easy! And you can add any flavour you want. I made a coffee flavoured one using chicory essence.
Ann Wiseman says
Question: how much ice cream does this recipe typically produce? A quart, a gallon? Thank you and if I missed this my apologies.
Mary Younkin says
It should make about a quart, Ann.
Kellie says
I’m totally in love with your recipes. They look yummy and pretty much of them are very delicious. I’m glad I came across your web site.
Mary Younkin says
Awww – you are the sweetest, Kellie. I am so glad you found my site! Happy cooking to you!
Lynn Batson says
I work for a nursing home, in the activity department, and tried this recipe adding bananas. It could have used more bananas but the guys thought it was a great treat. I, also, had to triple the recipe to accommodate about 120 residents. The recipe triple easily. This weekend we are making, in triplicate, 4 churns of homemade cherry. We are expecting 140 residents to have some. Thank you!!!!!! Lynn
Mary Younkin says
That is awesome, Lynn. Bless you, for brightening their day with a homemade ice cream treat.
Miranda M. says
If you dissolve Stevia in liquid first then you can use it. And it won’t crystallize.
Mary Younkin says
I have not tried that, Miranda. But hopefully, your tip will help someone. Thank you for sharing.
Carol West says
AMAZING we added strawberries to make it a fun color and add taste. My 2 little girls loved the pink ice cream it turned out to be. It was so much fun making it, I totally suggest this recipe!
Mary Younkin says
Thank you so much, Carol. I love that you all enjoyed it.
Walter White says
Dude, I don’t need your life story. Basic intro, ingredients, instructions. That’s all I need
Mary Younkin says
Feel free to use that handy “Jump to Recipe” button located at the top of every page.
Sara Thompson says
Then Walter go find one of the other 100 ice cream recipes. These reviews are for ice cream and I do believe your review has nothing to do with ice cream. Thank you Mary! Can not wait to try this one.
P J Keenum says
When do you add the “add-ins”, if using any?
Mary Younkin says
I like to wait until the end and layer them in the container I am scooping the ice cream into.
Liem says
Wow
Mary Younkin says
Glad to hear you like the ice cream, Liem!
Bobbie says
U use a machine for the ice cream, what to do if not using machine, Cheers from NZ
Mary Younkin says
Here are the directions for making ice cream without a machine: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Bobbie says
I have just read a couple of unneeded comments, its a shame humans need to be so opinionated when its of a negative nature, freedom of choice does actually mean they are not compelled to read what is written.
I have searched a number of ice cream methods this evening, yours looks to be the easiest and most simple, the best thing is they’re not loaded with sugar, i’m going to try tomorrow with Stevia. Thanks for your efforts getting your ideas to us way Down Under in New Zealand.
Mary Younkin says
I hope that you love the ice cream, Bobbie. I’ve never made it with stevia, so let me know how it turns out!