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}
William George Dunbar says
I do not have an ice cream maker. How can I make ice cream without one? Is double cream (thick) heavy cream as mentioned in the recipe.
I tried whipping it with sweet condensed milk and then freezing it – but it is solid!
Mary says
There are methods for making ice cream without a machine, but this isn’t a recipe that works for that method. I’m sorry that I can’t be more helpful with that particular method.
Jessica Manzo says
To make my homemade ice cream recipe without an ice cream machine, you start by whipping up 1 pint cold heavy cream for about 2-3 minutes until the cream forms soft peaks. Once whipped, you add in 1 can condensed milk. Both ingredients should be very cold when combined so that they come together in a perfect marriage. Add in 1 tsp vanilla extract, which is optional, at this stage and whip until you have stiff peaks, about 2-3 minutes. Vanilla extract supports the sweetened condensed milk in keeping your ice cream scoopable after it freezes. The alcohol found in extracts keeps the ice cream from freezing hard and makes it soft enough to scoop into your favorite bowl.
James Sullivan says
I’ve made it twice and the family loves it.
Mary Younkin says
I’m so glad that you are enjoying the ice cream, James!
Connie says
What size is your ice cream maker?
Mary Younkin says
There are a few links above to my actual ice cream makers. They are 1.5 QTs.
sam says
who is the owner of this website
he or she is a good baker .
Mary Younkin says
I’m so glad that you’re enjoying the recipes, Sam!
geoff bentley says
can this recipe be used in the kitchen aid ice cream maker?
Mary Younkin says
That should work fine, Geoff.
Ginevra Held says
This is simply the absolute best ice cream recipe EVER
easy peasy and delicious
We have been making Matcha Ice Cream
So glad we don’t have to make a custard base
or even heat up the ingredients and then wait for them to cool down !!!!!!
THANK YOU
Mary Younkin says
I’m glad you like the ice cream so much. Ginerva!
cheryl says
You talk about Phillidelphia cheese but it’s not in the ingredients?hmmmm
Mary Younkin says
Hi Cheryl! This is Philadelphia style ice cream. (As explained above – this means the ice cream is made without eggs or a custard base.) There is no cream cheese in the recipe.
sam says
thx for the ice cream recipe because I’m doing an essay about ice cream and I will make it when i come home
sam says
I am 12 years old and I make it for my brothers and sister I also have 14 siblings they all say that I am a good baker
Gael says
Wow, Sam that’s incredible! It is such a good feeling to cook for others, isn’t it! Your family is lucky <3
Deanna says
How does this ice cream recipe freeze?
Mary Younkin says
When you pour the ice cream mixture into the machine, it will freeze as it churns.
Jessica says
How long does it typically take to freeze while churning? I froze the tub that goes in the ice cream machine, and have had it churning for about 20 minutes now and it’s still super liquidy. Any tips?
Mary Younkin says
It can take anywhere from 25-55 minutes depending on the machine. It’s hard to guess, Amanda.
Sherri says
Thank you Mary! I bought a vintage ice cream maker at a thrift store hoping to recreate my favorite childhood memories, your simple ice cream recipe made all my dreams come true! * the vanilla bean was worth the investment even though it cost more than the ice cream maker.
Mary Younkin says
I am SO happy that you love the ice cream, Sherri!
Belinda says
This recipe works in an electric ice cream maker ? Thank you I’m going to try it just need to see how much more needs to be added to suggested ingredient amounts
Mary Younkin says
Yes, I make this ice cream in my electric ice cream maker, Belinda.
LISA HERRING says
I have a 6qt hand churn ice cream maker. Should I 4x the recipe? Thx!
Mary Younkin says
I’d probably just triple it to be sure it all fits. The machines are rarely exact. Happy ice cream eating!
Christina says
I will be trying soon
Mary Younkin says
I hope you love it, Christina!
Tessie Holley says
Can sugar substitutes be used
Mary Younkin says
I’ve never tried this with any sugar substitutes, Tessie. However, if you scroll through the comments, you may see where others have adapted the recipe in different ways.
Alicia NOLA says
I’m new to ice cream making. I decided to try your recipe. Oh yummy! I’m glad I did try it. Even though I am new to ice cream making I varied the recipe slightly. I have several flavors of dessert salts, one is Espresso salt…I used that and also added a bit of instant espresso powder. Just before the churning time was up I added chopped chocolate…. so yummy and creamy. Thank you for posting this recipe.
Mary Younkin says
I love that variation. It sounds delicious, Alicia. I’m glad you liked the ice cream!
Jumper says
This recipe makes no sense:
“This ice cream is dead simple. Stir everything together in a saucepan, simmer, Stir, Chill and Freeze;”
OR
“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.”
I get that you are probably an ‘artsy’ person; but what’s the actual method???
Mary Younkin says
Hi Jumper, you made me grin. I couldn’t be less artsy if I tried. However, you may use either method that you described. You may also follow the shortcut method described at the bottom of the recipe: Just stir everything together and pour it directly into the machine. Happy ice cream making!
shane forwood says
GDAY MARY
thank u for the recipes, my mouth was watering as I read through the ingredients, got that, got that, even I should be able to make this “easy recipe”, ok now how to do it, put all ingredients as per, where and what is an ice cream maker, I thought that was what i was doing, simple, easy ice cream, not dump everything in a machine, if I wanted to do that, I would BUY ice cream. I wanted to make ICE CREAM as they did BEFORE A MACHINE DOES IT, otherwise, would read the instructions on theICE CREAM machine instead of wasting time reading a “homemade recipes” article
sorry rather disappointed
Regards Shane
Mary Younkin says
Hey Shane, you can make this ice cream in an electric machine or an old fashioned hand crank ice cream maker with rock salt. However you choose to make it, you’ll just need to follow the manufacturer’s instructions.
Rach says
Shane, all ice cream, absolutely all of it, whether made at home or bought at a store, must be churned in a container surrounded by ice in order to freeze from its liquid form. There are electric ice cream churns (called “ice cream machines”) or hand-cranked churns if you’re really feeling like a pioneer and want to give your arm a workout. But without putting the ingredients in a churn, there will be no ice cream, only liquid cream.
Gina Streed says
Wow seen some negative Nellie’s on here.. we absolutely loved your recipe for the ice cream. Tastes wonderful and was very simple to follow. Had to double it and and everyone still wanted more.. Thanks for sharing.
Mary Younkin says
I’m thrilled that you are enjoying the ice cream, Gina!
Patty says
Is this for a 4 or 6 quart freezer? Six servings? How bid are servings?
Mary Younkin says
This is a recipe for a 1.5 QT ice cream maker. It’s 4-5 servings, depending on size, Patty.
CHarity says
Can’t wait to try this recipe! If I was to make this for a 6qt machine how many times would I need to double the recipe? Thanks for posting!
Mary Younkin says
I would probably quadruple the recipe. Enjoy!