Homemade Vanilla Ice Cream

Homemade vanilla ice cream is a classic dessert made from simple, wholesome ingredients. With its rich, creamy texture and the pure, comforting taste of vanilla, it’s the perfect treat for warm weather or anytime you crave a sweet, frozen indulgence.

Why You’ll Love This Recipe

• Simple and wholesome – Made with just a few everyday ingredients.
• Incredibly creamy – Thanks to the perfect balance of cream and milk.
• Pure vanilla flavor – Real vanilla extract or beans deliver a rich taste.
• Perfect base – Enjoy it as-is or customize with your favorite mix-ins.
• Better than store-bought – Fresher, richer, and more satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract (or seeds from 1 vanilla bean)
• Pinch of salt

Directions

1. In a medium mixing bowl, combine the heavy cream, milk, sugar, vanilla, and salt.
2. Whisk until the sugar is fully dissolved.
3. Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
5. For soft-serve texture, enjoy immediately. For firmer ice cream, transfer to an airtight container and freeze for 2–4 hours.

Servings and Timing

• Servings: 6–8
• Prep Time: 10 minutes
• Chill Time: 2 hours
• Churn Time: 25 minutes
• Freeze Time (optional): 2–4 hours
• Total Time: 2 hours 35 minutes (with freezing)

Variations

• Vanilla Bean: Use 1 whole vanilla bean instead of extract for a richer flavor.
• No-Churn Version: Whip 2 cups heavy cream to stiff peaks, fold in a can of sweetened condensed milk and 2 teaspoons vanilla extract, then freeze.
• Stracciatella: Drizzle melted chocolate into the churning ice cream to create chocolate flakes.
• Fruit Swirl: Fold in a fruit compote or jam just before freezing.
• Cookie Dough or Candy Mix-ins: Stir in your favorite chopped treats at the end of churning.

Storage/Reheating

• Storage: Store in an airtight container in the freezer for up to 1 month.
• Serving Tip: Let sit at room temperature for 5–10 minutes before scooping for the best texture.
• Prevent Ice Crystals: Press a layer of parchment or plastic wrap directly on the surface of the ice cream before sealing.

FAQs

Can I make this without an ice cream maker?

Yes. Try a no-churn method using whipped cream and sweetened condensed milk, then freeze.

What’s the difference between this and custard-style ice cream?

Custard-style includes egg yolks, which create a richer and denser texture. This version is egg-free and lighter.

Can I use only heavy cream?

You can, but it will be richer and higher in fat. A mix of cream and milk gives a balanced texture.

Can I use alternative sweeteners?

Yes. You can substitute honey, maple syrup, or agave, though the texture and flavor may change slightly.

How long should I chill the base?

At least 2 hours is ideal. Overnight chilling enhances flavor and texture.

Can I add alcohol?

Yes, adding 1–2 tablespoons of vodka or bourbon can help keep the texture soft. Avoid overdoing it, as too much alcohol prevents freezing.

What type of vanilla is best?

Pure vanilla extract or vanilla bean paste delivers the most authentic flavor. Avoid imitation vanilla if possible.

Why is my ice cream icy?

Too much water (from low-fat milk), insufficient churning, or poor storage can cause iciness. Use full-fat ingredients and airtight containers.

Can I double the recipe?

Yes, as long as your ice cream maker has the capacity to handle a larger batch.

Can I make it dairy-free?

Yes, substitute full-fat coconut milk or a combination of plant-based milk and dairy-free cream alternatives.

Conclusion

Homemade vanilla ice cream is a timeless treat that’s incredibly easy to make and endlessly customizable. With just a few ingredients and a bit of patience, you can enjoy a creamy, flavorful dessert that’s better than anything from the store. Whether served alone, in a sundae, or with pie, this classic always delights.

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