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

Easy Vanilla Ice Cream Recipe

Samantha Erb
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!
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time / Churn Time 6 hours 25 minutes
Total Time 6 hours 40 minutes
Course Desserts
Cuisine American
Servings 6 servings
Calories 383 kcal

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.

Nutrition

Calories: 383kcalCarbohydrates: 21gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 149mgSodium: 58mgPotassium: 159mgSugar: 21gVitamin A: 1311IUVitamin C: 0.5mgCalcium: 111mgIron: 0.3mg

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.

Tried this recipe?Let us know how it was!