Homemade Vanilla Ice Cream Recipe

I scream, you scream, we all scream HOMEMADE ice cream! This sweet treat is rich, creamy, full of vanilla flavor, and super easy to make.

When was the last time you made homemade ice cream? If not this summer, it’s been too long. Split yours making ice creamand make this homemade ice cream recipe stat!

You can buy vanilla ice cream at any grocery store, but it won’t taste as good as the stuff you make yourself. This homemade ice cream is rich and creamy, with an indulgent vanilla flavor that chocolate lovers will love. And the best part? This homemade ice cream recipe is very easy to make. We’re talking 5 ingredients and 15-ish minutes of hands-on preparation. Full disclosure, there are some hands-off parts of this recipe that require a little patience, but once you taste this homemade ice cream, I think you’ll agree that it’s worth every second of the wait. It really is the best summer treat.

Vanilla Ice Cream Recipe Ingredients

My homemade vanilla ice cream recipe starts with 5 basic ingredients:

• heavy cream – This creates a rich ice cream base. For a dairy-free alternative, check this out vegan ice cream recipe!
• whole milk – I don’t recommend replacing it with reduced fat or skim. Whole milk’s higher fat content ensures that homemade ice cream comes out creamy, not icy.
• Cane sugar – For sweetness.
• Vanilla extract – For warm vanilla flavor. If you have vanilla bean paste on hand, this is a fun alternative. This gives the ice cream the same rich vanilla flavor, along with a mottled vanilla bean look.
• And salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Homemade Ice Cream

So, you have your ingredients! Here is my simple way to make ice cream:

First things first! At least 12 hours before you want to make homemade ice cream, freeze the bowl of your ice cream maker. It needs to be completely cooled so that the ice cream is hard.

Next, make the ice cream base. I recommend doing this step everywhere 2 to 24 hours in advance. If you make it less than 2 hours ahead of time, the ice cream won’t be as good as when you stir it.

Combine the cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Heat for 5 minutes, whisking often, until the sugar is completely dissolved and the mixture is hot.

Then, chill the ice cream base. Transfer it to a heatproof bowl, cover, and refrigerate for 2 hours or overnight.

Mixing Homemade Ice Cream

When you are ready to make the ice cream, churn 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 usually churn the ice cream base for 20 to 30 minutes. This Cuisinart Ice Cream Maker is also great.

Storage

Use a spatula to transfer the soft ice cream from the ice cream maker to a quart-size airtight container. If you like, press a piece of plastic wrap or foil on top of the ice cream to prevent ice crystals from forming.

Freeze for at least 2 hours and up to one month. The ice cream is easy to scoop on the first day, but after that, you may need to let it sit at room temperature for a few minutes before you scoop it. It hardens after a long time in the freezer.

What to Serve with Homemade Ice Cream

We love this homemade vanilla ice cream on its own, but it’s also great with other summer desserts. Add a scoop to any of these recipes to take it over the top:

Enjoy!

Homemade Ice Cream

Time allowed to fix: 30 Min

Cooling Time: 2 time

Total Time: 2 time 30 Min

Serving 4 until 8

This homemade vanilla ice cream recipe is the BEST summer treat! With only 5 ingredients, it couldn’t be easier to make. Just remember freeze the bowl of your ice cream maker at least 12 hours in advance you intend to make ice cream. See the post above for mix-in and topping suggestions!

• 1½ cups heavy cream
• 1½ cups whole milk
• ⅔ cup cane sugar
• 2 teaspoon vanilla extract
• ⅛ teaspoon sea ​​salt

• In a medium saucepan, combine cream, milk, sugar, vanilla, and salt. Heat over medium heat, whisking often, for 5 minutes, or until the sugar dissolves and the mixture is hot.

• Pour into a heatproof bowl, cover, and refrigerate for 2 hours or overnight.

• Remove the cooled ice cream base from the refrigerator and mix well. Churn in an ice cream maker according to the manufacturer’s instructions, usually 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.

• Store in an airtight container in the freezer for up to one month. If the ice cream is too hard to scoop straight from the freezer, let it sit at room temperature for a few minutes to soften.