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}
Bonnie says
This is the only vanilla recipe that I need. It is SO easy and SO good!! Hubby loves Reese Cups so I cut a few up and add while it’s churning. My ice cream maker is one of the most used small appliances in our house, and this is my go-to recipe. Thanks for sharing!
Mary Younkin says
I’m so happy to hear that you’re enjoying the ice cream, Bonnie!
Susie says
Crazy question, could I use fat free creamer instead of heavy cream, Thank you
Mary Younkin says
While technically, you can churn and freeze just about any milk based products, this would likely result in something closer to an ice milk product than an ice cream. The fats in heavy cream contribute to the creamy final texture.
Jonna Tatum says
New to this page. Excited!
Mary Younkin says
I hope you enjoy the recipes, Jonna!
Barbara Rishar says
FANTASTIK RECIPE! For keto users, substitute whole milk with plain almond milk (1 carb/ cup), instead of regular sugar, I used 1/2 cup of Allulose sweetener and 1 tsp of granulated espresso powder. That recipe is spot on. Thank you for simplifying my life.
Mary Younkin says
I’m thrilled you love it!
Carla says
Good conversion, but I’ve recently found Date sugar. It is Keto friendly, but also full of fiber, which makes it a little off for some people because it doesn’t dissolve. So it’s better to use in smoothies, yogurt, and would be great in ice cream.
Bambi Lutrick says
Best vanilla ice cream… and sooooo easy🥰
Mary Younkin says
I’m glad you liked it!
Andrea says
Does it matter the quart size of maker for this recipe
Mary Younkin says
This recipe makes approximately 1.5 quarts. You can multiply as needed for your machine.
Melissa says
I noticed you put add in’s as cookies and such. Can I add in strawberries?
Mary Younkin says
Sure thing, Melissa. You’ll want to smash them a bit or chop them very small to avoid having icy chunks.
Wes drudge says
👍💓
Liz says
Hi, can half and half be used instead of heavy cream?
Mary Younkin says
You can replace both the milk and the cream with half and half. The resulting ice cream won’t be as rich, but ice cream made with just half and half will work.
Peg says
Delectable. First batch was a tad sweet. Second batch I’m going to reduce sugar to 1/2 cup
Mary Younkin says
I’m glad the ice cream was a hit, Peg.
Trey says
You never said when to add the 1/8 tsp of seasalt so I added it with the heavy cream and mixed well. That must not be right because my family said it’s disgusting. Where am I going wrong?
Mary Younkin says
That should be the right time to add the sea salt. I’m not sure what might have happened, Trey; sorry to hear the family wasn’t thrilled with the recipe.
Laura says
I made this vanilla ice cream and it was delicious! I will be making it again. My family is a fan of hazelnut. Do you think it’s be ok to add hazelnut butter before churning? I was thinking maybe a half a cup. Do you have experience in adding nut butters?
Mary Younkin says
I do not, Laura. If you decide to try it, let me know how it turns out! Glad you’re loving the ice cream.
Cookie says
Can I use almond milk or condensed milk?
Mary Younkin says
Unfortunately, I haven’t tried that for this recipe, Cookie.
Colleen Roseberry says
I would like to try this recipe. I have a 4 quart electric ice cream maker. Would I need to double this recipe?
Colleen
Mary Younkin says
You can double the recipe for a 4 qt machine, Colleen.
Amy says
Can I put strawberries in the ice cream mixture?
Mary Younkin says
I recommend smashing them well to avoid icy chunks. Happy ice cream making!
Brandi says
I love this recipe! I am brand new to making ice cream. I made this and froze it. When I pulled it out of the freezer 2 days later, it’s consistency has changed and it froze much harder than traditional ice cream. Is there a trick to keeping it more like ice cream? Thank you!
Mary Younkin says
Hmmm that doesn’t typically happen. Is it still scoopable? The temp of the freezer can affect how firmly it freezes, but if you had store-bought ice cream in there as well, it should definitely not be firmer than those. Did you by chance change any ingredients? Or adjust the percentage of milk vs cream? The lower the fat content, the more firmly it will freeze.
Richard says
She makes it so simple
Mary Younkin says
I’m glad you’re enjoying the ice cream, Richard!
MsAngie says
Just tried this today. It was delicious!
Mary Younkin says
I’m glad it’s a win for you!
Steve Hicks says
Made this for a church function, easy and impressive…everyone loved the ice cream. I did the no simmer, and instead of whisking I used a hand blender. Will definitely use this again…..and again…..and again
Mary Younkin says
YAY! I’m happy to hear it.
Marjorie Roach says
Hello when you mention you did ‘no simmer’ exactly what did you mean ?you did not heat to dissolve sugar with milk or/and cream?
I do not own an ice rearm making machine, but I do have a kitchen aid machine with balloon whisk. You said you used a hand mixer which is why I am asking as I’ve tried twice to make ice cream first time was ok ish second was a complete waste of ingredients!! I’d so much appreciate your advice thank you if you can
Regards
Mary Younkin says
Hi Marjorie, “no simmer” is what is mentioned at the bottom of the recipe card. You can stir the ingredients and pour them into your ice cream maker. You don’t need a kitchenaid. However, if you want to make a no-churn ice cream (without an ice cream maker) you can follow these instructions: https://barefeetinthekitchen.com/ice-cream-without-a-machine/ I hope that helps!
liz says
are you using actual heavy cream or heavy WHIPPING cream as shown in the picture.. We just started making ice cream and I’ve been using the heavy whipping cream, but wondering if heavy cream will work as well??
Mary Younkin says
Both will work, Liz. I use whichever I have on hand, as heavy cream and heavy whipping cream are technically the same thing. The confusion lies in the fact that they’re sold by different brands under two different names. Heavy cream must contain at least 36 percent milk fat and both products do that. However, with some brands they might have a very slightly different % of milk added. I have never noticed a difference between the two when making ice cream.