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}
Katie says
Looks delicious! Do you think I could add crushed fruit to the mix (strawberries or peaches), or would it ruin the consistency?
Mary Younkin says
I typically add a fruit swirl or other add ins to this recipe after churning. You can add fruit during the process, but the other ingredients will need to be tweaked a bit. There are a few peach ice cream and strawberry ice cream recipes on this website though. It might be worth checking those out, Katie!
Noelle says
This is simply wonderful! I used this recipe today when I used our electric ice cream maker for the first time. I’ll be using it again!
Mary Younkin says
I’m so happy that you’re enjoying the ice cream, Noelle!
Gary Rogers says
Does this ice cream receipe turn rock hard after freezing?
Mary Younkin says
Hi Gary, this ice cream does not freeze solid. It’s scoopable from the freezer.
Kristina says
This was delicious and easy! Kids and I love it!! And I made it with vanilla extract, didn’t have the bean. It was fantastic. Thank you!
Mary Younkin says
I’m thrilled that you liked it so much, Kristina!
Cheryl Schultz says
How do I make this if I don’t have an ice cream maker to churn it??
Mary Younkin says
This recipe (as written) requires an ice cream maker. You could try a different method for freezing it, but I can’t speak to how well that will work, Cheryl.
Alicia says
I’ve had an ice cream machine for the last couple of years and have only been making the recipes from the booklet that came with it. I am excited to try your recipes! One quick question. For the life of me, I can’t seem to find heavy cream in my area. All I can find is heavy *whipping* cream. I see in the picture on this article that you are using heavy whipping cream. Is there a difference in your ice cream making? Are they interchangeable? Looking forward to trying your basic vanilla recipe this weekend!
Mary Younkin says
The two heavy creams are interchangeable in most ice cream recipes! There is a slight difference in the amount of fat, but I use them equally for ice cream. Just buy whichever one is easiest to find. Happy ice cream making, Alicia!
Kelvin l Turner says
Yummy yummy
Gratefulmama says
I just wanted to thank you for making it so easy for our family to enjoy home made ice cream.
The ice cream machine was passed down to us by a friend, and (and I know this may sound like a world few Americans live in), but we have not had the means to take our little ones out for ice cream, or even buy at the store. They have been such troupers about this! When the machine landed in our hands, we ran out and bought the heavy cream, and we just surprised them with this. They measured and stirred, and watching them do this felt like the best day of my life.
They made real ice cream!
Mary Younkin says
I am SO happy to hear that you’re enjoying the ice cream recipe!
Maggie says
Hi Mary. Your recipe sounds delicious and I can’t wait to try it out. Just a small query. What’s the fat content of “heavy cream”? I wonder if I can use “double cream” here in the U.K. Thanks in anticipation:)
Mary Younkin says
Hi Maggie! You can substitute double cream. I’d add slightly less of it and a bit more milk to balance it out. Heavy cream is typically 30-36% fat.
Maggie says
Marvelous! Thanks so much for your prompt response, Mary😇! Have a nice day😊!
Kamiel Choi says
Thank you for a great and simple recipe I use with my daughter (7) to experiment with what happens if you freeze cream vs. milk (the hypothesis being delicious icecream)… Could you replace vanilla with cinnamon or strawberry syrup or would that be too crude a method?
Mary Younkin says
I think it’s worth a try, Kamiel. I think you might need higher amounts of the alternate extracts vs the vanilla, in order to flavor it. I have a cinnamon ice cream on the site that it a big favorite. And there are a couple of strawberry ice cream recipes here too that I’d recommend trying for a richer flavor. I’m glad you like the recipe!
Ashley Judd says
Could you chill the custard overnight or would that be to long ? I am thinking of making this for a family barbecue as well as some of your other recipes.
Mary Younkin says
Yes, you can absolutely chill the custard overnight if you want to prep it in advance, Ashley.
Liza Alderete says
Made this ice cream recipe and it’s easy and it the flavor is fantastic!
Mary Younkin says
So glad to hear that you enjoyed the ice cream, Liza!
Roger says
Can you use better stevia glycerite for the sugar
Mary Younkin says
I have no idea how that might work, Roger. I’ve never used it myself.
Martha Greenwood says
How can I make this into chocolate flavored?
Mary Younkin says
There are several chocolate ice cream recipes on this site, Martha. I’d try one of those before trying to turn this recipe into a chocolate one. Enjoy!
Norma Abremski says
How much does this recipe make. I may need to increase recipe for 4 quarts
Mary Younkin says
I would double it, Norma. Enjoy the ice cream!
George says
I found a great little (small sized) freezer bowl type ice cream maker for our RV. We would love to make ice cream while glamping. If I make this ahead of time and seal it up up in those vacuum bags, how long do you think this would last in the fridge? I’d guess at least a week.
Mary Younkin says
It should be good for as long as the ingredients would normally last. I don’t think a week would be a problem, George.
Christine Brown says
This is easiest yet. Basic is 3 ingrediamts. No churning, no machine necessary. 2 C. (pint) heavy whipping cream. 1 can 14oz sweetend condensed milk. 2 tspns pure vanilla extract. Make sure whipped cream is very cold. Can even freeze your bowl. Whip the cream w/electric mixer on med high/high until stiff peaks form. Pour sweetened condensed milk into large bowl. Add vanilla. Can use the bean or van. bean paste, your preference, but pure is best. Scoop sm. spoonful of whipped cream into s.cond. milk mixture combine throughly, then gently fold in rest of whipped cream just until combined. Do not over mix. Pour into 9X5 metal loaf pan or suitable container with lid. Cover tightly w/plastic wrap or aluminum foil & place in freezer. Freeze 8 hrs & then serve. Creamy, sweet, rich, vanilla ice cream. No fuss no muss. Add ins (to sw.cond.milk mix,) no problem. Great for us on a tight budget w/o a machine!
Peggy says
How much does this ice cream yeild?
Helpful to know with recipe.
Mary Younkin says
It’s 5-6 servings, depending on size. I use a 1.5 QT machine to make this recipe, Peggy.
Bob says
Too many ads. Couldn’t find the ingredient list.
Mary Younkin says
The recipe and full ingredient list is at the bottom of the page, Bob. That’s standard on most blogs these days, so just scroll down to the bottom, if that’s all you need. I do my best to provide as much information as possible to avoid the multitude of questions that tend to be inevitable for many recipes, this also helps tell Google and other search enginges that all relevant information has been provided – sometimes even more than some people might need/want.
Nicole says
We just made this icecream today!! It is amazing!! So creamy and delicious. Definitely a keeper. Thanks so much for sharing!
Mary Younkin says
I’m so happy you’re enjoying it, Nicole!