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}
Lisa says
I am going to try this recipe, it seems so easy. Do you have to use whole milk or will 2% work?
Mary Younkin says
2% should be fine, Lisa. Happy ice cream making!
Bec says
Amazing!
Mary Younkin says
So glad you love the cake, Bec!
Angie says
I made this 6/22/19 i followed the directions but could not get it to freeze while churning was wanting to make for july 4 recipe had great flavor just could not get to freeze …..please help
Mary Younkin says
That sounds like an issue with the ice cream maker, Angie. Is it possible the bowl wasn’t fully frozen? Or it didn’t churn long enough?
angie says
i churn for 40 min twice but i did not freeze the bowl i will try to freeze the bowl
Diana says
Thanks so much for sharing this recipe. I tried it with my Kitchen Aid mixer frozen ice cream bowl, and it worked beautifully. After 20 mins of churning, the ice cream had the consistency of soft-serve. Then chilling it in the deep freeze overnight made it perfectly hard and scoop-able. The flavor is delicious.
Diana says
PS I used skim milk instead of whole. The skim worked fine, imo. .
Mary Younkin says
I’m so glad you’re enjoying the ice cream, Diana!
cooky crum says
gonna give it a try thanks 🙂
Mary Younkin says
I hope you love it!
Kim Koogler says
Wondering if you would double this batch for the standard 4 qt Ice Cream maker?
Just wasn’t sure how much this recipe yields.
Mary Younkin says
It will work nicely when doubled for a 4QT machine, Kim.
Flojo says
Truely happy I found this ice cream recipe. It is awesome.
Mary Younkin says
I’m glad you’re enjoying it, Flojo
Brittney says
Do you think this needs to be in a ice cream maker before putting into ice cream bar molds?
Mary Younkin says
I’ve never made ice cream bars, so I can’t say for certain. You can certainly freeze the liquid the way you do for popsicles. But if you want it to have the texture of ice cream, I’d churn it and then scoop it into the molds. I hope that helps, Brittney!
Linda buie says
Do you have to use a vanilla bean or could I use just plain pure vanilla extract?
Mary Younkin says
Yes, you can use either form of vanilla, Linda.
Simon Chait says
Simple clear instructions…….an inspiration for this first timer. (Widower)
Mary Younkin says
I hope you love the ice cream, Simon!
Mary Simpson says
Sounds wonderful. Can I add fresh pureed fruit to this recipe & if so when do I add it? Thanks!!! Will be perfect for the 4th of July.
Mary Younkin says
I would stir in the fruit at the very end as you’re adding it to a freezer safe container, Mary.
Mary S says
Are the add-ins added when before you churn or after??
Mary Younkin says
You’ll add in the extras when it finishes churning, Mary.
Runa says
Is it possible to make this ice cream without an ice cream maker?
Mary Younkin says
This is not a recipe you can make without an ice cream maker, Runa.
Sara B. says
I have yet to try this, but would like to bring it to a Fourth of July party tomorrow. Would it be an issue if I made the ice cream mixture today and then had it in the fridge for 18-24 hrs before churning?
I’m excited to try your recipe as it sounds delicious and simple!
Mary Younkin says
The ice cream mixture will keep nicely in the fridge until you’re ready to churn it, Sara.
Marianne says
I just quadrupled your recipe. I haven’t turned it into ice cream yet but the mixture tastes wonderful. I will be making three batches with the mixture; vanilla, cookie dough and mulberry. I made the mulberry sauce last night by heating up a simply syrup and fresh mulberries from our tree then blending it all together. I’m excited to see how it all ends up.
Mary Younkin says
All of those versions sound delicious, Marianne!
Missy Talbert says
I will never use this recipe again! It was runny and not ice cream at any level of tasting! Very, very disappointed !
Mary Younkin says
I’m sorry to hear that it didn’t turn out for you, Missy. I can’t imagine what went wrong, as pretty much any combination of ingredients should churn and freeze for you in a properly working ice cream machine.
marilyn cruger says
This is the most delicious ice cream. I waited 24 hrs before serving the ice cream, it was perfection!
I used pure vanilla and didn’t heat and chill the base. As long as the base is cold you’re good to go.
Mary Younkin says
I’m thrilled to hear that you enjoyed the ice cream, Marilyn!
Tina Surface says
Can you use 2% milk?
Mary Younkin says
Yes, you can use 2% milk, Tina. It won’t be quite as creamy, but it’s still delicious that way.
Sean M says
While I haven’t actually tried this myself, I feel as though any negative comments are refuatable in some way. The instructions are so simple, if the ice cream comes out the wrong consistency, it’s likely user error. Looks like a great recipe and I’ll gladly try it sometime.
Mary Younkin says
I agree, Sean. However, it’s still frustrating when things don’t work out, right? I LOVE this simple recipe and fortunately, it works out beautifully for the majority of the people who make it.
Beverley Penkin says
I made the ice cream, so easy and its delicious ! Thanks so much
Mary Younkin says
I’m so happy you’re enjoying the ice cream, Beverley.