Vanilla Ice Cream, Philadelphia Style


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Vanilla Ice Cream, Philadelphia Style recipe by Barefeet In The Ktichen

Did you know that Philadelphia style ice cream is simply ice cream made with no eggs? I tried a couple of impressively rich ice creams (made with eggs) last summer that my family just loved. However, we are not used to ice creams that rich, so they are not frequently made in my home. Besides, I’ll be honest, I really like to make things simpler and not more complicated in the kitchen wherever possible.

This recipe is hands down, the BEST simple vanilla ice cream I have ever made. I’ve made this recipe both cooked and uncooked. If you are really in a rush, you can simply stir everything together cold and pour it into the machine.

However, simmering it just long enough to dissolve the sugar and then cooling it again truly makes it even better. So, that is how I usually make it.

Stir, Simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having this for dessert the same evening.

For this batch of ice cream, I tossed in chopped chunks of Dark Chocolate Coconut Blondies as soon as the ice cream was finished in the machine. I loved the combination of flavors and I will definitely be keeping a few extra blondies from future batches chopped and waiting in the freezer for just this purpose.

Vanilla Ice Cream, Philadelphia Style recipe by Barefeet In The Ktichen

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Vanilla Ice Cream, Philadelphia Style

Recipe from and with thanks to The Perfect Scoop
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  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 1 vanilla bean split in half lengthwise
  • 3/4 teaspoon vanilla extract
  • Optional: 2 cups of add-ins - soft brownies cookies and blondies work great


  • 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. Freeze according to the manufacturer's instructions.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue/the view from great island says

    Ice cream was one of the last hold outs for me— a decadent food that didn't really tempt me all that much. That's all changed since I've been seeing so many amazing ice cream recipes on the blogs I read, I am now officially ice cream crazy.

  2. Jenn says

    Although egg does make ice cream more custard-y, I love making ice creams without them… there's just no risk of having scrambled eggs that way! Plus, it can be just as creamy and decadent, that is for sure! This looks AMAZING!

  3. Reeni says

    I like this type of ice cream too! And you can't go wrong with a good vanilla – I might be in the minority but I prefer it over chocolate. The blondies sound delectable in here!

  4. Becki's Whole Life says

    I agree with you, Mary, on keeping things simple with the ice cream (and life in general:-).) When I finally get my ice cream maker out I will make this recipe first. Also, what a great idea chopping up the blondie and putting it in here. Oh yum, this sounds like the perfect dessert!

  5. Annette says

    This looks so good. All those chunks of goodies in the ice cream. I think I will dig out my ice cream maker bowl and stick it in the fridge tonight. I am hungry for ice cream now.

  6. Marie says

    I have not made this yet but plan to do so today. Do I really need BOTH the vanilla bean and the vanilla extract?