The Best Homemade Vanilla Ice Cream Recipe You’ll Ever Need

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There’s nothing quite like a bowl of homemade ice cream on a hot summer day. It’s cool, refreshing, and bursting with flavor. Plus, making your own ice cream lets you control the ingredients, ensuring a smooth, creamy texture and the perfect amount of sweetness. This recipe for homemade vanilla ice cream is incredibly easy to follow, requiring minimal ingredients and no fancy equipment. So ditch the store-bought tubs and whip up a batch of this delightful treat!


Homemade Vanilla Ice Cream Recipe
Homemade Vanilla Ice Cream Recipe

2 cups heavy cream

  • 1 cup whole milk
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

  • Instructions:

    1. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves. Do not let the mixture boil.

    2. Temper the Eggs (Optional): In a small bowl, whisk together two large egg yolks. While whisking continuously, slowly drizzle a small amount of the hot cream mixture into the egg yolks. This process, called tempering, helps prevent the eggs from scrambling when added to the hot liquid. Once you’ve incorporated a bit of the hot cream, slowly whisk the tempered egg yolks back into the main saucepan.

    Note: This step is optional, but it can help you achieve a richer, smoother ice cream. If you skip tempering the eggs, simply add them directly to the hot cream mixture and whisk vigorously.

    3. Cook Until Thickened: Continue to cook the mixture over medium heat, stirring occasionally, until it thickens slightly and coats the back of a spoon. This will take about 5-7 minutes. Do not let the mixture boil.

    4. Cool and Flavor: Remove the pan from heat and stir in the vanilla extract and salt. Let the mixture cool completely at room temperature for about 1 hour, then refrigerate for at least 4 hours, or overnight for best results.

    5. Churn the Ice Cream: Once the mixture is chilled, churn it according to your ice cream maker’s instructions. This will take about 20-25 minutes.

    6. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

    Nutrition Facts (per serving):

    Calories: 350

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 80mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 5g

  • Note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.


    This homemade vanilla ice cream recipe is a summertime staple. It’s easy to make, requires minimal ingredients, and delivers a delicious flavor sure to please everyone. So next time you’re craving a cool and refreshing treat, ditch the store-bought stuff and whip up a batch of this delightful homemade ice cream!

    Frequently Asked Questions (FAQs)

    1. Can I use skim milk instead of whole milk?

    Yes, you can use skim milk in this recipe. However, the ice cream will have a slightly lighter texture and less richness.

    2. Do I need an ice cream maker?

    While an ice cream maker will definitely give you the smoothest and creamiest results, it is possible to make ice cream without one. The “no-churn” method involves whipping heavy cream and condensed milk together, then freezing the mixture. However, this method can result in a slightly icier texture.

    3. How can I add other flavors to this recipe?

    Once you have the basic vanilla ice cream recipe down, you can easily experiment with different flavors. Try adding in a teaspoon of instant coffee for a mocha ice cream, a tablespoon of cocoa powder for chocolate, or a handful of chopped fresh fruit like strawberries or blueberries.

    4. How long can I store homemade ice cream?

    Homemade ice cream will keep for up to 2 weeks in the freezer in an airtight container. However, the longer it sits, the crystals may start to form, giving it a slightly icier texture.

    5. My ice cream is too icy! What went wrong?

    There are a couple of reasons why your ice cream might be icy. First, make sure you churned it according to your ice cream maker’s instructions. Second, the mixture might not have been chilled completely before churning. Finally, if you didn’t temper the eggs (optional step), this could also contribute to an icier texture.