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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}
Which sugar substitute would work best, to cut the carbs for diabetics? Thanks!
I’m not familiar with sugar substitutes for ice cream. If you have one you typically like for baking, it should work here.
Regarding natural sugar alternatives to refined white sugar, I would invite you to try Lakanto monk fruit sweetener. We use it as a sugar substitute in everything and it cooks and tastes like the other stuff.
Tastes delicious, but mind wouldn’t freeze. Opted not to simmer and I still have liquid after an hour and a half spinning in my ice cream maker. Suggestions to thicken it?
It sounds like there might be an issue with your ice cream maker, Ashlee. If it’s a freezer bowl-style machine, it may have warmed up too much. Ice cream mixtures do not need to be thickened, even plain milk will churn in an ice cream maker if the machine is working properly.
Hi, I just got an ice cream maker and was wondering how to incorporate add-ins (like you mentioned brownies, or chocolate, or anything else) without it being fully blended with the ice cream? I will try this recipe soon hopefully.
You’ll want to gently fold them in, or layer them into an airtight container by sprinkling each scoop of churned ice cream with the add ins as you transfer the ice cream to the freezer container. If you add them to the machine while churning, they’ll be broken down and fully blended by the churning.
I’ve just received an ice cream maker and my first attempt produced something akin to frozen milk. Probably because I used Half and Half for the cream and 2% milk. Disappointing. My second attempt was with 35% whipping cream (the highest fat content available in my area) and whole milk. It was somewhat better but still didn’t taste or have the texture of ice cream. What am I doing wrong? I have followed your instructions to a tee. It tastes ok but not as good as store bought.
Thanks for sharing the recipe. I’d like to give it one more try.
It sounds like you might be craving a custard-style ice cream like this one: https://barefeetinthekitchen.com/cinnamon-ice-cream-custard-style-recipe/ (You can skip the cinnamon here for classic vanilla ice cream.) I love Philadelphia style ice creams (made without eggs – just cream and milk) but you might prefer the richer custard varieties. Happy ice cream making!
you did not say how long it has to sit in there
Sit in where? You’ll want to churn it until it is finished churning. Or place it in the freezer until ready to serve it.
I have an Il Gelataio ice cream machine & I make this often. Rave reviews & so easy.
Glad to hear you’ve been loving the ice cream, Sandra!
Hi! Can you replace the heavy cream with half and half? If so, would the measurements remain the same?
Hi, Grace. I wouldn’t recommend using half and half as a substitute. While you could theoretically replace the heavy cream and milk with an equal amount of half and half, the consistency still wouldn’t be quite the same.
How does ice cream get firm without eggs or Junket?
Hi, Genny! This is a Philadelphia-style ice cream, meaning that it’s made without eggs. It will still thicken when churned, but it won’t have quite the same consistency, if that’s what you’re asking. This is a light, fluffy ice cream. Happy cooking!
We love homemade ice-cream but didn’t like the fuss if tempering and seperating eggs so we gave this a try.
It worked out beautifully. Liked it so much we made a second batch.
It doesn’t have the “Custardy” flavour the eggs give ice-cream but because it uses 35% cream it’s still very rich and creamy. So much better than nasty store bought ice-cream.
I’m so glad you’re enjoying the ice cream, Paula!
I add a splash of almond extract and a pinch or expresso powder and reduce the sugar to 1/2 cup and my kids are crazy for it! This week I’m going to try adding in homemade cookie dough
I’m so glad you like the ice cream, Isabel!
Was so easy to make❤ our first time…….was OOOOOOOH SOOOOOOOOOOOOOO GOOOOOOOOOOOD!❤just plain vanilla
Glad to hear that you’re loving the ice cream so much, Terri.
I made this for the first time last night, and it was a hit. It was so creamy and delicious! Bonus points because it is so easy to make! Thank you for the recipe.
You’re welcome, Kelli! I’m happy to hear that you’re loving the ice cream.
Wow thanks for this amazing recipe. Worked first go. I did put the step with the sugar and desolate in the cream. Super easy. My family said it’s the best ice cream they have ever had. So thank you for sharing. I will be trying more of your recipes.
I’m glad you enjoyed the ice cream, Chris!
This doesn’t seem like it makes much. Can you double the recipe with the same results?
If you have a larger ice cream maker, you can double or even triple the recipe exactly as written. Standard ice cream makers today tend to be about 1.5 quarts and that’s the size this recipe will fill.
OMG! Best homemade ice cream recipe I’ve ever tried. It even freezes well and can be scooped out after a few days. Usually homemade ice creams are hard as a rock if you try to store any leftovers.
I’m thrilled to hear that you love it, Kathy!
We made this last night in our hand-crank ice cream maker. It was really easy, and took no time at all to make. This is a creamy yet light ice cream. We didn’t add anything to it, just plain old vanilla ice cream and served it in waffle bowls. I doubled the recipe thinking the original might not be enough for 5 people, even though it states 6 servings. We had plenty leftover to put in the freezer, not so much my intention, I just wanted to make sure we had enough. Yes, we will make it again! May cut back some on the sugar, as it is pretty sweet, but simply delish!
I’m so happy to hear it was a hit for you, Jill.
I LIKE ICE CREAM IS RICK
Can you use Eagle Brand Milk as an addition or substitute?
You don’t need condensed milk in this recipe. You can certainly use it to make ice cream, but as it’s already sweetened milk, it isn’t a good addition to this recipe as written.
I want to use this recipe to make homemade vanilla ice cream, but my nostalgia maker makes 4 quarts which is an gallon. I’m terrible at fractions, I really don’t how much each ingredient I need to make a gallon. How much of each ingredient to make 4 quarts (gallon) ice cream?
Just double the recipe, Aliesha. You can also make it exactly as written for 6 servings. That will work fine in the larger machine.
This is a great recipe! Quick question: can I use nondairy cream and non dairy milk? I have grandkids who are dairy intolerant. Thanks.
That should work fine, Mary.