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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}
Grew up in South Carolina hand churning with the inclusion of tree ripened peaches. If using a “new fangled” electric churn, when should the peaches be added ??
You’ll want to stir them in at the end of the churning process, John.
I just finished making a batch of strawberry using your recipe. Delicious. I did add the fruit to the freezer at the beginning.
I’m so glad that you’re enjoying the ice cream recipe, Janet! I bet strawberries were a delicious addition.
I made 6 quarts of strawberry ice cream for an anniversary reception (60 years) for my parents. Used this recipe again. It was a hit! I had folks coming back for seconds and thirds. But I won’t name names.
I’m so happy that you are enjoying the ice cream, Janet!
I love this ice cream! How long can the mix stay in the refrigerator before I churn it?
It will be fine for a day or two without any issues, Tressa.
Can I double this? Or add 50%
This recipe will multiply beautifully, just make sure your machine can handle the larger batches, Sandra.
I made some ice cream last nite and was not at all happy with the results. It was a custard type. After freezing , machine, and freezing again in freezer, I tried some and it left a coating on the roof of my mouth like butter or grease. What would cause that?
So, you made a different recipe? Custard style ice creams are much richer and they can do that if they’re too rich – the cream actually can turn a bit like butter. For me, a Philadelphia style or egg-free recipe like this one is perfect.
I followed the recipe and it was buttery and coated the roof of my mouth. I used heavy whipping cream. What did I do wrong?
It’s possible that it was churned too long and turned the cream to butter, but I honestly haven’t had that happen. I’m not sure how that could happen.
This did not turn out well at all. I followed recipe exactly and it was not creamy and had a weird texture. The vanilla flavor was good but overall did not turn out well.
I’m sorry to hear that you didn’t enjoy the ice cream, Melissa. I can’t imagine what went wrong.
Wonderful recipe and so easy. Thank you.
I need to make it with dextrose instead of sugar.
Would this work?
I make fructose free ice cream with eggs, but never this simple recipe.
I imagine it will work, if you use dextrose in other ice cream recipes. However, I can’t say for certain, as I’ve never tried that myself. Let me know how it works for you.
I just made this and it’s the best ice cream I’ve ever made! I cut the sugar by 1/4 cup and added a tablespoon of brown sugar (because I read that from another recipe). I did not cook I just poured it in the freezer and in about 35 minutes it was perfect. My ice cream usually melts quickly and sometimes icy. This was scoopable! Thanks for the recipe!!
I am absolutely THRILLED that you love the ice cream recipe so much! I’ll have to try adding a tablespoon of brown sugar next time I make this. I bet it’s delicious that way too, Jan.
This recipe is not sweet enough for ice cream. Tastes like frozen milk. I added a can of sweetened condensed milk and 1/2 cup of additional sugar.
I don’t even know how to reply to this, Katy. If you followed the recipe, it should’ve tasted like ice cream. I’m guessing that something might have been missed in the initial steps.
This has become my “go to” ice cream recipe. Since I generally decide to make it on the spur of the moment, I use 3 cups of half and half which I always seem to have. Perfect every time. Thanks for sharing!
I’m so happy you’re enjoying the ice cream, Sue!
This IS one of the BEST homemade ice cream recipes I have ever made. It was fantastic! Follow the recipe and it’ll turn out great! This is the first recipe I have made without eggs and I will look no further! I’m going to play with it now using artificial sweetners, fruit, etc., but this ill remain my base recipe. THANK YOU!!
I am so happy to hear that you like the recipe, Tim!
I never leave reviews but I had to with this recipe. This vanilla ice cream is sooo yummy and fresh tasting! I used vanilla extract because vanilla beans are crazy expensive and I was worried it wouldn’t taste as authentic but it is so delicious!! Would be really good with fresh fruit mixed in too!
I’m thrilled that you like the ice cream so much, Kelsey!
I made this before and it was wonderful! Can can you add cocoa powder to make chocolate ice cream? If so what are the next steps
Just adding cocoa powder won’t result is the smoothest or creamiest ice cream, Dan. But there are several awesome chocolate ice cream recipe on the site. I recommend checking them out!
At what stage would you add in other ingredients to the vanilla ice cream such as fresh fruit or chocolate chips? Same time you add the mixture to the machine or mid way through the churning process or at the end.
You’ll stir in any additional ingredients when it finishes churning, Melinda.
Just made this for the first time. Excellent! So quick and easy to mixup. Have had the KitchenAid ice cream bowl for a few months and have tried several non custard recipes looking for the one. This is the best one yet. Did do the simmer step, silky smooth. Churned for exactly 20 min. Just mixed up a second batch to cool overnight and churn tomorrow.
I’m thrilled that you like the ice cream, Debbie!
OK… quick question… I have a 4 qt. ice cream maker. I see 6 servings – how does that translate into volume? I actually have (2) 4 qt. machines and want to make 1 vanilla, and 1 chocolate batch. I coordinate a Youth Center, and want to have an end of summer ‘Chillin’ event for the kids – many of whom have never experienced homemade ice cream. I guess my question really is; Will this recipe make a gallon of ice cream? Thanks so much.
This is a 1.5-quart recipe, so you’ll want to double it for a 4-quart machine.
The picture shows vanilla extract, but the recipe shows vanilla beans. How much vanilla extract do you substitute?
I use 1 tablespoon of vanilla extract, Mary.
Sorry…i just saw that you had it in the recipe as either. Can’t wait to try it!
Thanks for sharing the easy recipe. Which ice cream maker would you recommend? Thanks.
I’ve linked to a few of my favorite machines in the article, but it really depends on what you’re looking for. Let me know if you have any questions!
It was delicious and so easy!
We used a small cuisinart freezer and it took about 20 min. It was enough for 6 portions.
Thank you!
I’m glad you’re enjoying the ice cream, Amy!
Hi! I am a low carb person can I substitute almond milk or whole milk?
If I understand correctly, you want to substitute almond milk for the whole milk? That should work fine. However, the sugar in the recipe is going to have enough carbs to outweigh any benefit from the milk substitution.
I made this today. I drizzeled in butterscotch as the ice cream maker was finishing. Delicious!! Thank you for the very easy recipe.
I’m so glad that you like it, Mary!