I scream, you scream, we all scream for HOMEMADE ice cream! This sweet treat is rich, creamy, full of vanilla flavor and insanely easy to make.
When was the last time you made homemade ice cream? If it wasn’t this summer, it’s been way too long. Grab your ice cream maker and make this homemade ice cream recipe!
You can buy vanilla ice cream at any supermarket, but it will never taste as good as what you make yourself. This homemade ice cream is rich and creamy with a delicious vanilla flavor that even chocolate lovers will love. And the best part? This homemade ice cream recipe is so easy to make. We’re talking 5 ingredients and about 15 minutes of hands-on prep. Full disclosure, there’s a few hands-out of Portions of this recipe require some patience, but once you’ve tried this homemade ice cream, I think you’ll agree that every second of the wait was worth it. It really is the best summer treat.
Ingredients for the vanilla ice cream recipe
My Homemade Vanilla Ice Cream Recipe starts with 5 basic ingredients:
- whipped cream – The rich ice base is created. For a dairy-free alternative, check out this vegan ice cream recipe!
- whole milk – I don’t recommend substituting it with reduced fat or lean fat. The higher fat content of whole milk ensures that the homemade ice cream is creamy and not icy.
- cane sugar – For cutie.
- vanilla extract – For a warm vanilla taste. If you have vanilla bean paste on hand, this is a fun alternative. It gives the ice cream the same rich vanilla flavor plus the appearance of a speckled vanilla bean.
- And salt – So that all the flavors come into their own!
The full recipe with measurements is below.
Q: What about eggs? Some homemade ice cream recipes call for eggs or egg yolks to add richness or thickness to the ice cream. I don’t use them here because omitting this recipe makes it super easy to prepare. And for my money, it’s just as tasty as one with custard!
How to make homemade ice cream
So you have your ingredients! Here is my easy method for making ice cream:
The important things first! At least 12 hours before you want to make homemade ice cream, Freeze the bowl of your ice cream maker. It must be completely chilled for the ice cream to set.
Next, prepare the ice cream base. I recommend doing this step from anywhere 2 to 24 hours in advance. If you do this less than 2 hours in advance, stirring will not thicken the ice cream as nicely.
Combine heavy cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Heat, stirring frequently, until sugar is completely dissolved and mixture is heated through, 5 minutes.
Then let the ice cream base cool down. Place in a heatproof bowl, cover and refrigerate 2 hours or overnight.
Make homemade ice cream
When you are ready to make ice cream, stir the ice cream mixture in your ice cream maker according to the manufacturer’s instructions.
We have the KitchenAid stand mixer ice cream maker attachment (we’re obsessed!) and we typically stir the ice cream base for 20-30 minutes. This Cuisinart ice cream maker is also great.
Note: Immediately after stirring, the ice cream has a soft consistency, similar to soft ice cream. It’s delicious that way, but I like it even better after 2+ hours in the freezer. Then it’s perfect for spooning – great in a waffle, on summer desserts or on its own with toppings!
toppings and variations
This vanilla ice cream is wonderful on its own, but toppings certainly can’t hurt! Here are a few top ideas to get you started:
- Try something fruity such as strawberry compote, blueberry compote or your favorite fresh fruit. Diced bananas, blueberries, and cherries would be good choices.
- Getting crazy. Drizzle with peanut butter or almond butter or sprinkle with toasted almonds or peanuts. Coconut flakes are also a delicious topping!
- Choose chocolate. Chocolate chips are always a great option, but crumbled chocolate chip cookies or pieces of brownie make a super sundae.
- Keep it classic. You can never go wrong with salted caramel sauce, spicy fudge, and/or whipped cream.
Not feeling well? For a different ice cream flavor, immediately after stirring, fold in 2 to 2 1/2 cups finely diced mix-ins into the ice cream. The addition of fresh strawberries makes a wonderful strawberry ice cream, but other fresh fruit, mini chocolate chips, or cookie or brownie sprinkles would be great too.
storage
Using a spatula, fill the soft serve from the ice cream maker into an airtight 1/4 quart container. If you like, press a piece of plastic wrap or foil on top of the ice to prevent ice crystals from forming.
Freeze for at least 2 hours and up to a month. The ice cream is easy to scoop the first day, but after that you may need to let it sit at room temperature for a few minutes before scooping it up. After a long time in the freezer, it will become firmer.
What to serve with homemade ice cream
We love this homemade vanilla ice cream on its own, but it goes great with other summer desserts too. Add a scoop to any of these recipes to top it:
Enjoy!
Homemade Ice Cream
serves 4 till 8
This Homemade Vanilla Ice Cream Recipe is the BEST summertime treat! With only 5 ingredients, the preparation couldn’t be easier. Remember Freeze the bowl of your ice cream maker at least 12 hours beforehand They plan to stir the ice cream. See the post above for suggestions on mixing and topping!
- 1½ cups whipped cream
- 1½ cups whole milk
- ⅔ Cup cane sugar
- 2 teaspoon vanilla extract
- ⅛ teaspoon sea-salt
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In a medium saucepan, combine cream, milk, sugar, vanilla, and salt. Heat over medium-low heat, stirring frequently, for 5 minutes or until sugar has dissolved and mixture is heated through.
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Transfer to a heatproof bowl, cover and refrigerate 2 hours or overnight.
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Remove the chilled ice cream base from the refrigerator and whisk well. Stir in an ice cream maker according to manufacturer’s instructions, usually 20 to 30 minutes. After stirring, the ice cream will be soft. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.
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Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to take straight out of the freezer, let it sit at room temperature for a few minutes to soften.