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}
Ginny says
Just made this for my best friend’s Birthday tonight. Wow! It’s amazingly delicious and simple. I started this morning so it didn’t get a chance to sit overnight but can’t imagine how it could be better. Perfect consistency. And the best vanilla flavor. Again…Wow! This is a keeper
Mary Younkin says
I am so glad that you loved the ice cream, Ginny! Happy birthday to your friend, and happy cooking to you in the future!
Castle says
Mary, what an amazing recipe.
It’s so disappointing to read peoples negative comments. If they don’t want to read the bio then skip to the recipe there’s a simple button.
You’ve handled it very professionally and kindly.
Mary Younkin says
If nothing else, the internet can be a source of amusement, can’t it? I hope you love the ice cream as much as we do!
Lori E Furman says
I love this recipe the way it is. I’ve used it and exchanged some chocolate sauce in place of equal amount of cream and it’s also amazing. When I make rich blends like the chocolate, I add two to four egg yolks to the simmer process and sieve them into the rest for mixing. It’s decadent. The perfect base recipe for so many options.
Mary Younkin says
I’m so happy to hear that you’re enjoying the ice creams so much, Lori!
RASPIDO PEIRCE says
THIS WAS A GOOD WAY OF MAKING ICE CREAM THANK U FOR TEACHING ME
Mary Younkin says
You are so very welcome! Enjoy the ice cream.
Dandy says
I love this ice cream … WOW 🤯… Kaboom….
Mary Younkin says
I’m so happy that you’re enjoying the ice cream!
Rohaan says
The recipe and everything is really good and this isn’t a bad comment its just that its kinda hard to make it if you don’t have a ice cream machine, this recipe is supposed to be homemade but its just a little difficult. If u do have an Ice cream machine then thats great but its different when u dont have one. Again this recipe is very good and with an Ice cream machine its great! Tysm!
Mary Younkin says
You are welcome, Rohaan. If you find yourself craving ice cream later, you could try this no machine ice cream.
Random Kid says
I love this recipe it works super well. I also loved how you got to change how many people you wanted to serve. Keep up the good work!
Mary Younkin says
I’m so glad you’re enjoying the ice cream!
Cyndi says
I’ve been wanting to try making homemade ice cream! Could you share any recommendations for ice cream machines to buy?
Mary Younkin says
Sure, Cyndi! I’ve talked about some of my favorites here: https://barefeetinthekitchen.com/ice-cream-makers/. Check it out, and let me know if you have any questions. Enjoy the ice cream!
Kelly says
Thanks for this simple recipe. I used it for my elementary school class in special Ed for science. Definitely a favorite lesson. Smiles all around and complete attention. We skipped simmering though for safety reasons. Delicious and fun!
Mary Younkin says
You’re welcome, Kelly! I’m so glad your class loved the ice cream.
Quita says
Made this for the 2nd time today. 1st was peach schnapps, 2nd was caramel. Both were a hit. Soooo easy! Thanks for the recipe!
Mary Younkin says
I’m so happy to hear that you’re enjoying the ice cream!
Beth says
Hi! I have a question! The gauntlet was thrown: “Mom! Can you make vanilla fudge swirl?” It’s your ice cream but with veins of fudge topping swirled through it. Any suggestions? (I WILL win against them…🤣😂🤣)
Mary Younkin says
Hi, Beth! If you’ve tried mixing in toppings before, this recipe should let you add fudge without issue. If you’re looking for more desserts, this chunky monkey ice cream recipe features swirled chocolate and bananas. I hope everyone loves the ice cream.
Robyn Blakely says
Sorry, no.
You just can’t get the texture unless you make the crème anglaise for the base. This wasn’t as bad as ice milk but it’s not ice cream texture.
Mary Younkin says
Sorry you weren’t a fan of the ice cream, Robyn! Different people prefer different textures.
Julie says
If you don’t like the recipe just move along. The same recipe can perform differently for different cooks.
Scott Wright says
what about the ice and salt surrounding the canister for my electric maker?
Mary Younkin says
Whether or not you’ll need ice and salt depends on the type of ice cream maker you have, Scott. You’ll want to follow the manufacturer’s instructions for churning the ice cream.
Jane says
Love this ice cream, we made on our family camping trip with the grandkids, the only thing I did different I slightly warmed the cream in the microwave for 45 seconds to dissolve the suffer and salt, then put the mixture in jars in the cooler with ice. But we also made it like when we were kids and put this mixture in a small coffee can taped shut put that can in a big coffee can with ice and rock salt, and all the kids took turns shaking up the can and an hour and a half we had ice cream.
Mary Younkin says
I’m so glad the ice cream has been a hit over time, Jane, and that it brought back memories. I hope everyone continues to enjoy the recipe in the future. Happy cooking.
Jacqueline says
Almond milk winner!
This recipe is amazing and delicious, we had cream, but were out of milk, so I used almond milk in place and it was so creamy and delicious!!
Thank you for sharing!
Mary Younkin says
You are welcome, Jacqueline. Glad to see that you were able to adapt the recipe to work with what you had, and that the ice cream was such a success. Enjoy!
Jessica says
Delicious and so easy! I skipped the stove top part and just mixed in a cup of powdered sugar with the milk. I have a small Cuisinart maker with the freezer bowls so I split the mixture between the two of them and added Reese’s cups to one and some leftover frozen ganache to the other…..you could do anything with this I’ve cream! Thanks for the recipe!
Mary Younkin says
You are welcome, Jessica! I’m glad you were able to make the recipe work for you. Enjoy the ice cream!
Becky says
I have a 4qt nostalgia maker just wondering what the yield is on your recipe. Ty.
Mary Younkin says
Hi, Becky! This recipe yields 1.5 quarts of ice cream.
Jenny says
This is the absolute BEST and creamy homemade ice cream ever! I’ve made it doing the simmer step and without and both are amazing! Making 2 batches for our 4th of July party this weekend
Mary Younkin says
I’m so glad you love the ice cream, Jenny!
Dw says
For a one gallon maker should I double this recipe?
Mary Younkin says
Hello! You can double this recipe in a one gallon maker. Enjoy the ice cream!
Lisa says
This is a fantastic ice cream recipe. Thanks for sharing.
Mary Younkin says
You are welcome, Lisa. Enjoy the ice cream!