Easy Vanilla Ice Cream Recipe

Ice cream insert bowl with homemade vanilla ice cream in it. Old fashioned scoop is lifting a serving out of the insert.

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My vanilla ice cream recipe is incredibly creamy and easy to make with just a few simple ingredients. It comes out rich, smooth, and full of classic vanilla flavor — and is the perfect dessert for birthdays, cookouts, and more!

Prep Time5

Cook Time10

Chill Time / Churn Time6 25

Total Time6 40

Course: Desserts

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Samantha Erb

Equipment

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.

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