Ever get that itch for dessert, but the store-brand tubs just feel sad and… kinda full of weird stuff? Same. This ice cream recipe is honestly my go-to. Sometimes you don’t want to wrestle with complicated fancy gadgets or mysterious ingredients. Nah, you want something classic, creamy, and impossible to mess up. If you’ve ever wondered how folks get that from-scratch taste at home, let’s just say it’s shockingly simple. Oh, and if you’re already planning your next sweet treat (chocolate chip cookie dough, anyone?), check out this bomb chocolate chip cookie dough ice cream cake or for a totally different vibe, chicken broccoli rice casserole for dinner before your scoop.
Table of Contents
Vanilla Ice Cream Recipe Ingredients
Before we get into the how-to, let’s get your pantry straight. For this easy vanilla ice cream recipe, you won’t need much. That’s my favorite part. I keep this stuff around all the time (so ice cream emergencies don’t catch me off-guard).
Okay, here’s what you’ll need:
- 2 cups heavy cream (literally, don’t swap this or it just won’t work right)
- 1 cup whole milk (I’ve tried with 2 percent… but nope, whole milk wins)
- 3/4 cup sugar (honestly, sometimes I bump it down to 2/3 cup if I’m feeling “healthier”)
- Pinch of salt (just a smidge, trust me)
- 1 1/2 tablespoons vanilla extract (or scrap a vanilla bean if you’re feeling extra)
- Optional: 4 egg yolks (for a French-style base, but to keep it easy let’s skip ’em for now)
Simple, right? Seriously, most recipes call for a bunch of stuff you don’t need. (Don’t even talk to me about corn syrup.)
How to Make Homemade Ice Cream
Right, let’s get honest here – if you have an ice cream maker, life’s easier. If not, no sweat. I’ll tell you both ways, and neither involves a PhD in science.
If you’ve got an ice cream maker:
- Whisk together cream, milk, sugar, salt, and vanilla in a big bowl until the sugar looks totally dissolved. Patience, grasshopper.
- Pour in the machine, let it churn away for 20-25 minutes. (Or however long your model says. Go fold laundry or something.)
- It’s ready when it’s soft-serve texture. Scoop it into a freezer-safe container and let it firm up for a few hours.
No machine? Chill, you can do this. Pour the mixture into a shallow, freezer-safe dish. Every 45 minutes or so (honestly, just whenever you remember), give it a big, determined stir with a spoon or fork. Do that until it’s scoopable – takes about three hours, give or take.
“I never thought homemade ice cream could be this easy! Made it last Sunday and my kids basically licked the bowl clean. Thanks for the lifesaver recipe!” — Jenna C.
Toppings & Variations
Okay, here’s where this easy vanilla ice cream recipe hits five-star restaurant territory. Because vanilla is basically a sweet blank canvas. Me? I’ll raid the pantry and toss on whatever I find. Or, try one of these when you want to get wild:
- Crushed cookies (Oreos, Nilla Wafers, heck—graham crackers!)
- Fresh fruit (berries in summer? YES.)
- Warm caramel or chocolate sauce (sloppy but glorious)
- Toasted nuts or sprinkles (kids love sprinkles, make it rain)
But let’s get weirder. Sometimes I swirl in a couple spoonfuls of peanut butter, or crumble salty pretzels for an epic sweet-salty vibe. If you’re in the mood for a peanut-buttery upgrade, you have to check out this snickers reeses cookie dough ice cream.
What to Serve with Homemade Ice Cream
You can totally eat it straight from the bowl (no judgment here), but sometimes you want a Little Something Extra. Got friends coming over? Here’s what works like magic:
- Sandwiched between cookies, brownies, or even on top of warm pie
- A scoop next to easy homemade rice cake (surprisingly perfect, trust me)
- Alongside a classic spice cake with cream cheese frosting
- Melted slightly over grilled peaches or bananas (sounds fussy, actually ridiculous easy)
People go wild for ice cream floats too. Just pour over some fizzy cream soda or root beer – pure nostalgia.
Storage
Let’s keep it real – homemade ice cream never lasts long at my place. But if you manage not to devour it all, here’s how to save the rest. Tuck it in an airtight container. Press plastic wrap straight to the surface before sealing the lid (that keeps freezer funk and frostbite away). Homemade vanilla ice cream keeps its best vibe for about a week, but honestly, it’s still edible much longer. After two weeks the texture gets kinda…meh, but my spouse still eats it anyway. If yours turns icy, just leave it on the counter for a few minutes before scooping. Oh! And always use a dry spoon when serving – water is not your ice cream’s friend.
Common Questions
Can I make easy vanilla ice cream recipe without an ice cream machine?
Totally. Just freeze the mixture in a shallow dish, stirring every so often so it doesn’t get all icy and weird.
Do I need to use heavy cream?
Yes, unless you want something less creamy and way more disappointing.
Is this easy vanilla ice cream recipe gluten-free?
Yep! Just don’t add any baked mix-ins that ruin it for gluten-free folks.
Can I make this with non-dairy milk?
It works okay with full-fat coconut milk, but it’s not quite as creamy. Worth a shot if dairy’s not for you.
How long does homemade ice cream really last?
About a week is best for the good texture. After that, it’s safe but not as dreamy.
Let’s Be Real – You Need to Try This
So there you have it. This easy vanilla ice cream recipe turns humble kitchen stuff into a bowl of pure happiness. You don’t need fancy equipment. You barely even need patience. And if you ever get tired of plain vanilla (honestly, that sounds impossible), flip through the Homemade Vanilla Ice Cream Recipe – Love and Lemons or see the wild ideas in 32 Best Ice Cream Recipes—How to Make Homemade Ice Cream for more inspiration. Nothing beats the pure joy of scooping something you made from scratch. If you’re a fan of keeping things as simple as possible, you should totally check out The Best (and Easiest) Homemade Ice Cream – Barefeet in the Kitchen too. Go grab a spoon and show everyone your five-star dessert skills!
Homemade Vanilla Ice Cream
Ingredients
Ice Cream Base
- 2 cups heavy cream Do not substitute for best results.
- 1 cup whole milk 2 percent milk does not work.
- ¾ cup sugar Can reduce to 2/3 cup for a healthier option.
- 1 pinch salt A small amount enhances flavor.
- 1 ½ tablespoons vanilla extract Can use a vanilla bean for extra flavor.
- 4 egg yolks optional For a French-style base, skip for simplicity.
Instructions
Preparation
- In a large bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until sugar is completely dissolved.
- If using an ice cream maker, pour the mixture into the machine and churn for 20-25 minutes until soft-serve texture.
- Transfer to a freezer-safe container and freeze for a few hours to firm up.
- If not using an ice cream maker, pour mixture into a shallow freezer-safe dish and stir every 45 minutes until it reaches scoopable consistency, about three hours.
