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}
Andrew Heltsley says
I’m going to scout camp and plan to use this recipe for an ice cream contest (modified into a cocoa/cayenne concoction, of course) We leave Monday morning and the contest is Monday night. Have you ever mixed this, chilled and waited a day or two to freeze? In other words, if I make it Saturday night or Sunday morning and transport as a liquid, will it be fine to stir and freeze Monday?
Thanks!
Mary Younkin says
As long as you keep it nice and cold, that will work nicely. Good luck, Andrew!
Peggy says
I made this to go on your Southern Peach Cobbler recipe. I doubled quantities except for the vanilla bean to fill our ice cream freezer. It was delicious. I used organic whipping cream from grass fed cows and organic whole milk from grass fed cows. One of our guests commented that this ice cream didn’t leave a fatty film in his mouth. I don’t know if it was the heating process or the organic grass fed cream and milk that made the difference, but I will make it again using the same products. Thank you!
Mary Younkin says
I am so happy you love the ice cream, Peggy!
Sherri says
Easy and delicious
Mary Younkin says
I’m thrilled that you’re enjoying the ice cream, Sherri!
Fran Bowen says
What if you cant afford to buy an ice cream maker?
Mary Younkin says
Then stick around, Fran, because I’ll be giving a few away in the next couple of weeks!
Christal says
I was wondering, I see it says it makes 6 serving, roughly how big is a serving? I want to use this while we are camping but we have a group of 11 going and at least 3 of them can eat a lot. Thanks in advance
Mary Younkin says
It’s a 1.5-quart recipe, so six smallish servings. The average serving is “supposed” to be 1/2-cup, so it’s roughly based on that. My family of five easily polishes off a batch. If you want bigger servings, I’d plan on three batches.
Jen says
I have a 4qt ice cream maker. Rather than do 3 batches, can I triple the ingredients and do the process one time?
Mary Younkin says
Absolutely, Jen. That should work nicely!
Christal says
Thank you so much this will help a bunch
Jo says
Love how simple this is – and how quickly it comes together. Because of this recipe, all summer we have been doing homemade ice-creams – justifying my ice cream bowl that takes up space and in the past 10 years has only ever made sorbet twice – now makes ice cream weekly! This has also inspired us to look for other easy recipes too. Thank you so much for sharing,
Mary Younkin says
I love hearing this, Jo!
Dianne says
So delicious! Our new go-to for our machine! We’ve tried other ice cream recipes that were too sweet, or not flavorful enough, but this recipe hits the mark!
Mary Younkin says
I’m so very happy to hear that you’re enjoying the ice cream, Dianne!
Colim says
Just taken my old Gaggia gelteria out of the cupboard, and will give this recepi a try…Will let you know how it goes….
Sharon says
Just purchased an ice cream maker today and tomorrow I will be making this wonderful simple ice cream recipe. Going to add nuts on top with chocolate. Wow, my mouth is watering. Thank you for the wonderful recipe.
Mary Younkin says
Enjoy!
Staci says
I’m wanting to make banana ice cream. Can I use this recipe? And how many banana’s and when do I put them in?
Mary Younkin says
You can either puree the bananas or chop them small and stir them in at the very last, Staci.
Margarette says
My 9 year old and I made ice cream for the first time…..this recipe is not only easy but it literally is the best tasting! We did cut back on the sugar a tad bit. Thank you so much for sharing this with all of us! God bless you!😀
Mary Younkin says
I am so glad you’re enjoying the ice cream recipe, Margarette!
DOROTHY M CHENJERAI says
your recipes are simple and easy to follow,keep up
Mary Younkin says
I’m happy to hear that you’re enjoying the recipes, Dorothy!
Niki says
I love this recipe! I’ve used it to make praline and caramel, vanilla, and fresh mint chip. The only thing is that it leaves a greasy finish on my lips and tongue. Am I doing something wrong? Is all the fat in (in the heavy cream and whole milk) necessary? Thanks!
Mary Younkin says
This can happen when you overchurn the ice cream, or sometimes just because the cream can turn to butter. Some ice cream makers do this much more easily than others. I’ve found it most common with freezer bowl machines, as the liquids close to the bowl freeze faster and form that layer of frozen ice cream faster.
Niki says
That is the exact kind I have. I think I may be using this recipient enough to invest in a different machine! Thanks!
Jennifer says
We had the same issue with a compressor ice cream machine. It was our first attempt. How do you know when to stop churning?
Mary Younkin says
I just look at the ice cream to determine it, Jennifer. Most compressor machines I’ve seen have clear lids to help with that. (The ones I’ve used have all shut off automatically when the ice cream finishes churning.)
Jane Michaud says
do you have any idea what a vanilla bean cost? Space
Mary Younkin says
You bet I do, Jane. That’s why there is a vanilla extract alternative listed in the recipe, Jane. When I find a great deal and can stock up and have them on hand I use the vanilla bean (and it’s been a LONG time since that has happened).
Jessica says
Costco usually has the best deal on vanilla beans
Mary Younkin says
Thanks for the tip, Jessica!
Tanya says
How much does this make? 6 servings of what size?
Mary Younkin says
This makes about 1.5 quarts, Tanya. So, the servings will vary depending on size.
Sue Thorson says
I didn’t have whole milk, just 2%. So I adjusted by using 2 cups heavy cream and 1 cup 2% milk. It seemed to come out fine. It is a little sweet. What would happen if I cut the sugar to, let us say, 2/3 cup? It was delicious, however. I used a new Cuisinart Ice-21, my first time ever using it, followed the instructions exactly. Took a bit under 20 minutes to freeze enough to transfer to ice cream container. Can you, yourself, detect a difference when you heat the cream and dissolve the sugar first? Side-by-side comparison: could you tell the difference? Thanks!!
Mary Younkin says
Yes, side by side comparison, the sugar melts into the cream more smoothly when heated. That said, knowing that, I rarely heat it. I stir everything together and pour it into the machine immediately 95% of the time now.
I’ve made this with 2/3 cup sugar many times in the past. I often change it up depending on the add-ins I’m tossing into the ice cream or if I just don’t want it quite so sweet. It works nicely with slightly reduced sugar.
Sue Thorson says
What about the 2% milk situation? Could I use 2% in place of the whole milk, leaving the recipe just the same as written otherwise?
Kim says
We’ve made this recipe about 6 times already. We’ve double it before as well. We substituted heavy whipping cream for half and half and found we like it best. There is no film on the roof of your mouth with the half and half. Love it and will use this as a go to always.
Mary Younkin says
I’m so happy you’re enjoying the ice cream, Kim!
Frieda Dickson says
My freezer is for 4 quarts. Is it possible to make 1 quart of ice cream in a 4 quart freezer?
Mary Younkin says
Yes, that should work fine, Frieda. It will depend on the machine, but I’ve had good luck making smaller batches that way.
Christina says
This is a fantastic Recipe! Thanks for sharing!
Mary Younkin says
I’m so glad you like it, Christina!
Al says
Do you have to use sea salt ad why?
Mary Younkin says
Kosher salt will work fine.
Fay says
Thanks for this recipe! I made a batch of plain vanilla and it was great. I’m going to give it a try with black raspberry, I’ll let you know how it goes.
Mary Younkin says
I’m so happy you’re enjoying the ice cream, Fay!
Fay Worrilow says
I made the black raspberry and it was also very good. I’d like to make another batch, chocolate this time. How much cocoa would you recommend?
Mary Younkin says
There are a few different chocolate ice cream recipes on this website. If you search “chocolate ice cream” you can check them all out. To be honest, I wouldn’t recommend simply adding cocoa to this one. I don’t think it will work quite the same way. I do love my chocolate!