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}
John says
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 ??
Mary Younkin says
You’ll want to stir them in at the end of the churning process, John.
Janet says
I just finished making a batch of strawberry using your recipe. Delicious. I did add the fruit to the freezer at the beginning.
Mary Younkin says
I’m so glad that you’re enjoying the ice cream recipe, Janet! I bet strawberries were a delicious addition.
Janet says
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.
Mary Younkin says
I’m so happy that you are enjoying the ice cream, Janet!
Tressa says
I love this ice cream! How long can the mix stay in the refrigerator before I churn it?
Mary Younkin says
It will be fine for a day or two without any issues, Tressa.
Sandra says
Can I double this? Or add 50%
Mary Younkin says
This recipe will multiply beautifully, just make sure your machine can handle the larger batches, Sandra.
Sharon Bushouse says
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?
Mary Younkin says
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.
Shelley says
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?
Mary Younkin says
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.
Melissa says
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.
Mary Younkin says
I’m sorry to hear that you didn’t enjoy the ice cream, Melissa. I can’t imagine what went wrong.
Morella Menon says
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.
Mary Younkin says
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.
Jan says
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!!
Mary Younkin says
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.
Katy says
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.
Mary Younkin says
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.
Sue P says
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!
Mary Younkin says
I’m so happy you’re enjoying the ice cream, Sue!
Tim says
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!!
Mary Younkin says
I am so happy to hear that you like the recipe, Tim!
Kelsey says
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!
Mary Younkin says
I’m thrilled that you like the ice cream so much, Kelsey!
Dan Parker says
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
Mary Younkin says
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!
Melinda says
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.
Mary Younkin says
You’ll stir in any additional ingredients when it finishes churning, Melinda.
Debbie M says
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.
Mary Younkin says
I’m thrilled that you like the ice cream, Debbie!
Donna McDonald says
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.
Mary Younkin says
This is a 1.5-quart recipe, so you’ll want to double it for a 4-quart machine.
Mary says
The picture shows vanilla extract, but the recipe shows vanilla beans. How much vanilla extract do you substitute?
Mary Younkin says
I use 1 tablespoon of vanilla extract, Mary.
Mary says
Sorry…i just saw that you had it in the recipe as either. Can’t wait to try it!
Kuan Li Li says
Thanks for sharing the easy recipe. Which ice cream maker would you recommend? Thanks.
Mary Younkin says
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!
Amy says
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!
Mary Younkin says
I’m glad you’re enjoying the ice cream, Amy!
Veronica Geurts says
Hi! I am a low carb person can I substitute almond milk or whole milk?
Mary Younkin says
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.
Mary McCarty says
I made this today. I drizzeled in butterscotch as the ice cream maker was finishing. Delicious!! Thank you for the very easy recipe.
Mary Younkin says
I’m so glad that you like it, Mary!