My vanilla ice cream recipe is made with just 5 simple ingredients and about 15 minutes of prep time. I combine everything before chilling it in my handy ice cream maker, and the results are silky, smooth, and sweet with just the right amount of vanilla!
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My Easy Ice Cream Recipe
Ever since I became a mom (9 years ago now with my daughter Leah. Seriously, where does the time go?!), I love to create some of my favorite treats from scratch. Now, I’m not one to turn my nose up at store-bought snacks and desserts — hello, I grew up in the 90s — but there is something super satisfying about whipping things up homemade, like my vanilla ice cream recipe.
Not only is it an excuse to experiment in the kitchen, but I can also feel good about what I’m feeding my family. I know exactly what I put into whatever I’m working on… no weird chemicals or artificial flavors to be found!
I actually came up with this easy vanilla ice cream a long time ago. I make it often, and it serves as such a great base for so many other flavors. So, it was about time I typed it all up and shared it here! It’s truly one of the easiest ice cream maker recipes ever.
Looking for more dessert recipes to try? Check out my peanut butter balls, pineapple dump cake recipe, fruit dip, strawberry shortcake crumble, and chess pie recipe too!
Homemade Vanilla Ice Cream Recipe Ingredients
- Heavy Cream – Its high-fat content pretty much guarantees a rich and creamy texture! It also helps prevent the ice cream from becoming too icy.
- Whole Milk – Balances out the heavy cream ever so slightly while also contributing to the liquid base. I like whole milk (it’s what we usually have in the fridge too), but half-and-half or even 2% milk would work.
- Eggs – I know adding eggs to ice cream seems strange, but trust the process! They bind everything together, all while creating a richer, almost custard-like texture.
- Sugar – For sweetness, of course, but sugar also lowers the overall freezing point so the ice cream doesn’t become too hard. Honey or maple syrup are my favorite alternatives.
- Pure Vanilla Extract – Provides the vanilla flavor! I also sometimes use vanilla bean paste instead — it can substituted at a 1:1 ratio.
- Optional Garnish – My kids never say no to colored sprinkles, chocolate jimmies, whipped cream, or maraschino cherries on top!
How to Make Vanilla Ice Cream
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the eggs, sugar, and vanilla extract to a large mixing bowl and whisk them until they’re well combined. Set the bowl aside for now.
STEP TWO: Place a large saucepan over low heat and add the whole milk. When warm, transfer to the egg mixture and whisk to combine.
STEP THREE: Return the mixture to the saucepan and add in the heavy cream. Cook the pan over low heat and stir it with a soft silicone spatula until the sugar dissolves. Remove it from the heat and bring it to room temperature before placing it in the refrigerator to cool for 3 hours.
STEP FOUR: When chilled, add the ice cream mixture to an insulated ice cream bowl and churn according to the directions for about 20-25 minutes.
STEP FIVE: At this point, the ice cream will have the same texture as soft serve. For a harder texture, place the bowl in the freezer for another 2-3 hours. When ready to serve, let it sit at room temperature for 5-10 minutes before serving and enjoy!
Tips for the Best Vanilla Ice Cream Recipe for an Ice Cream Maker
- I use this Cuisinart ice cream maker. It’s budget friendly and works great.
- Heat the egg and milk mixture on low to keep it from curdling. It can go from custard to scrambled eggs very quickly. If it does happen (I’ve been there!), fix it by smoothing it out in a blender.
- Use a silicone spatula for stirring instead of a metal whisk. It will help scrape the bottom and the sides of the saucepan so nothing gets left behind or burns.
- For the smoothest texture, consider straining the ice cream through a fine mesh sieve to remove any clumps before chilling. It’s not required, but it will make a difference.
- The insulated ice cream bowl must be chilled for at least 24 hours before using. I always keep mine in the freezer so it’s ready to go whenever I need it!
- If the ice cream is still too hard to serve after 5-10 minutes on the counter, dip the ice cream scooper in warm water in between each scoop to make things easier.
Easy Ice Cream Recipe Variations and Substitutions
- Stir in ¼ cup of mini chocolate chips or chunks into the ice cream during the last 5 minutes of churning to create another classic flavor.
- Before freezing, fold in some strawberry preserves or mashed berries for a fruit swirl. Blueberries, raspberries, or blackberries would also be tasty!
- Cookies and cream is my kids’ favorite flavor — and it’s so easy to make. I simply add about 10 crushed Oreo cookies in the last 5 minutes of churning and voila.
- And my husband Ben and I like salted caramel! It’s a bit more elevated but just as easy. Adding a ¼ cup of caramel sauce and a pinch of sea salt before freezing will achieve the same flavor.
- Peanut butter vanilla ice cream is also incredibly delicious. I like to heat the PB a little and drizzle it into the ice cream machine just before it’s done churning, then serve with Reese’s Pieces on top!
What to Serve with Homemade Ice Cream
This vanilla ice cream is the perfect topper for homemade pie. I usually serve a couple of scoops on top of my peach pie with canned peaches recipe, 4 ingredient peach cobbler, cinnamon roll apple pie, and this simple apple cobbler recipe! And, of course, if my kids are eating it on its own, they love added some whipped cream on top.
Vanilla Ice Cream Recipe FAQs
How much ice cream does this recipe make?
This recipe makes 1 ½ quarts of vanilla ice cream, which is about 6 cups. That’s enough for 6-8 servings, depending on portion size. It’s a great batch size for a small gathering or for keeping in the freezer for a few days’ worth of treats.
Can I double this homemade vanilla ice cream recipe?
Absolutely! If I’m expecting a crowd for my kids’ birthday or the like, I double the recipe so I have enough for about a dozen people. Now, my ice cream maker has a 2-quart capacity, so I churn the two batches separately then store it in my ice cream containers.
How should I store leftover ice cream?
I store ice cream in an airtight container to prevent freezer burn and always add a layer of plastic wrap or parchment paper to the top before closing the lid to keep it fresh. When properly stored, it will be good for about 1-2 weeks.
How do I get homemade ice cream to be creamy?
Using heavy cream and whole milk as a base is a good start — it’s also important to let it chill completely before churning. This allows for a quicker freezing time during the churning process, ensuring it comes out smoother and reducing the chance of ice crystals forming.
More Easy Summer Recipes
Easy Vanilla Ice Cream Recipe
Ingredients
- 2 eggs
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 2 cups heavy cream
- sprinkles or maraschino cherries optional garnish
Instructions
- Whisk together the eggs, sugar, and vanilla extract until well combined. Set the bowl aside.
- In a large saucepan, add the whole milk and warm slowly over low heat.
- Transfer the warmed milk to the egg mixture and whisk them until combined.
- Return the mixture to the saucepan, then add in the heavy cream, and cook over low heat, stirring frequently with a soft silicone spatula until the sugar has dissolved.
- Remove the saucepan from the heat and bring the mixture to room temperature. Place it in the refrigerator to cool for at least 3 hours.
- Pour the chilled liquid into the insulated ice cream bowl and churn according to product instructions for 20 to 25 minutes.
- The ice cream will have a soft-serve texture. If you want a harder ice cream, return the bowl to the freezer and continue freezing it for another 2 to 3 hours.
- When ready to serve, remove the insulated bowl from the freezer and let it sit for 5 to 10 minutes before scooping.
Notes
- Add-in ideas: 1/4 cup mini chocolate chips or chunks, strawberry jelly or mashed berries, crushed Oreos, salted caramel, and peanut butter.
- Heat the egg and milk mixture on low to keep it from curdling.
- Use a silicone spatula for stirring instead of a metal whisk. It will help scrape the bottom and the sides of the saucepan so nothing gets left behind or burns.
- The insulated ice cream bowl must be chilled for at least 24 hours before using. I always keep mine in the freezer so it’s ready to go whenever I need it!
- If the ice cream is still too hard to serve after 5-10 minutes on the counter, dip the ice cream scooper in warm water in between each scoop to make things easier.
- Store in a freezer proof container for 1-2 weeks.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
