Homemade Vanilla Ice Cream

This homemade vanilla ice cream is smooth, creamy and easy to make with a rich vanilla flavor. I scream, you scream, we all scream for ice cream because it’s truly the best summer treat!

This vanilla ice cream is perfect to scoop into cone or serve in a bowl! Make it more indulgent by making it into a Reese’s ice cream or s’mores ice cream.

The Best Homemade Ice Cream

One of my favorite frozen desserts to make during the summer is homemade vanilla ice cream. It’s the perfect refreshing treat to cool off with on a hot day, or when you’re craving a sweet treat.

This recipe is super easy to make with only 5 ingredients and 5 minutes of prep! It’s just as creamy as the old-fashioned version, but requires less work because there is no eggs or simmering on the stovetop beforehand. You will need an ice cream maker but if you don’t have one make this no churn ice cream instead.

Vanilla Ice Cream Recipe Ingredients

This homemade ice cream recipe made in an ice cream maker only needs a few simple ingredients to get started!

Find the full printable recipe with specific measurements below.

• Heavy cream: This gives the ice cream a rich flavor. Avoid over-churning the ice cream or the heavy cream will taste more buttery than cream.
• Whole milk: The mixture of the cream and milk gives a richer blend of flavor as well as a creamy and soft texture.
• Sugar: Every ice cream needs that extra sweetness! Sugar is just that for this recipe.
• Salt: Balancing out the flavors gives it a nice boost of salty and sweet flavor.
• Vanilla extract: Added for flavor and tints the soft ice cream to a creamy color.

How to Make Homemade Ice Cream

Before starting to make this homemade vanilla ice cream recipe, prep your ice cream machine according to package directions. Some machines require you to freeze the bowl first and for others, you will need to have ice and rock salt.

Next, make your ice cream base by combining heavy cream, milk, sugar, salt, and vanilla in a bowl. Chill ice cream mixture in the refrigerator while waiting for the ice cream maker bowl to freeze.

When you’re ready to make the ice cream, pour the mixture into your ice cream maker bowl and follow manufacturers directions for churning. I typically churn the ice cream for 25-30 minutes.

Homemade ice cream in a machine will have a soft, creamy texture immediately after churning. For scoopable ice cream, store in an airtight container in the freezer for a few hours then add to a bowl or cone and enjoy!

Tips for Making Homemade Ice Cream

Here are some easy tips to follow to make the best homemade vanilla ice cream with a machine every time!

• Freeze the bowl. Most ice cream makers require that you freeze the bowl the night beforehand, so don’t forget! It needs to be COLD before getting started.
• Full-fat ingredients. Using whole milk and heavy whipping cream makes a world of a difference. The higher fat content creates a super creamy and rich result. Trust me, it’s worth the extra calories!
• Churning time. It usually takes my Cuisinart ice cream maker about 20 minutes to churn the mixture. Each homemade ice cream machine is different, your’s may take more or less time. When the mixture resembles frozen yogurt, it’s ready. Don’t over-churn your homemade ice cream in an ice cream maker!
• Vanilla bean. Pure vanilla extract tastes delicious, but if you want to ramp up the flavor, try using vanilla bean paste instead.
• When to add mix ins. This recipe also tastes delicious with your favorite toppings mixed into the vanilla base. Churn your homemade vanilla ice cream with machine until it’s reached the consistency of frozen yogurt, then mix in the extras.
• Plan time to freeze. For a consistency that’s scoop-able and firm, you’ll want to freeze the mixture for at least a few hours. If you like soft serve, you can enjoy it immediately after churning.
• Scooping. Run your ice cream scoop under hot water before scooping the dessert out of the container.
• Doubling. You’ll end up with about 1.25 quarts of ice cream when making this recipe. Double the recipe for a larger amount, although you’ll need to make 2 separate batches and freeze your ice cream machine between batches.

Storage Instructions

After churning the ice cream, I love to pour the mixture from the ice cream maker into a bread loaf pan to store. I find it’s a perfect size and is super easy to scoop out of.

You can use any container, just make sure to cover it with a lid or wrap it tightly with plastic wrap to reduce freezer burn. It will stay fresh in the freezer for up to 3 months. When ready to enjoy, let thaw on the counter for a few minutes and then scoop with an ice cream scoop.

More Frozen Treats

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