Homemade Vanilla Ice Cream

This Homemade Vanilla Ice Cream is so much better than store-bought! Just four ingredients create a rich, smooth, creamy ice cream with the perfect amount of vanilla flavor.

I didn’t know ice cream could get better until I started making it homemade. Seriously. And this Homemade Vanilla Ice Cream is the perfect introduction into the world of homemade ice cream.

You must make this homemade vanilla ice cream recipe if you have an ice cream machine. After 25 minutes, rich, creamy ice cream is ready for the freezer. It’s the perfect base for a huge variety of different ice cream flavors. 

It’s just as creamy and delicious as store-bought ice cream. But since this recipe uses simple ingredients, you’ll taste the difference. Whether you’re an experienced ice cream maker or this is your first time, you will love this incredible recipe. 

Why You’ll Love Homemade Vanilla Ice Cream

• Simple and quick. You need 4 basic ingredients and a few quick minutes to whip this ice cream up.
• Perfect flavor. This homemade ice cream is rich, sweet, and creamy and infused with just the right level of vanilla flavor.
• Customizable. Serve this ice cream plain or add in your favorite mix-ins.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Milk and Cream: We’re using a combination of whole milk and heavy cream as the base for our ice cream. I don’t recommend any milk or cream substitutes. You need all of that fat to create the richest flavor and creamiest texture.
• Sugar: To sweeten, of course!
• Vanilla Extract: I recommend pure vanilla extract to keep it simple but still add authentic vanilla flavor. If you’re looking for a recipe using whole vanilla bean, check out my vanilla bean ice cream recipe instead.

How to Make Homemade Vanilla Ice Cream

This homemade ice cream takes just a few minutes to mix up! The hardest part is waiting for it to freeze! Here’s a summary of the recipe:

• Step One: Combine milk and sugar using your mixer at low speed. Stir in table cream and vanilla.

• Step Two: Transfer the mixture to an ice cream maker, then churn for 25 minutes.
• Step Three: Transfer to a freezer-safe container and freeze for at least 2 hours.

Equipment Needed

These kitchen tools will help you make this recipe.

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• Ice cream maker – I used a Cuisinart Pure Indulgence Ice Cream Maker.
• Ice cream scoop
• Mixer
• Ice cream containers for freezer

What to Serve with Vanilla Ice Cream

While you can totally serve this vanilla ice cream plain, it sure is fun to dress it up with all your favorite toppings! Try it topped with hot fudge sauce, butterscotch sauce, chopped nuts, whipped cream, fresh berries, strawberry sauce, chocolate shavings, you name it.

It’s also perfect served plain next to a warm serving of winter cherry cobbler or apple crisp or in a rootbeer float! 

Variations and Substitutions

• Make chocolate ice cream. Mix in about a tablespoon or so of cocoa powder. 
• Use different sweeteners. Sweeten the creamy vanilla ice cream with corn syrup. 
• Use another extract. Try caramel extract or coconut extract for a different flavor.

Add-Ins

I love to keep this vanilla ice cream plain and simple, but you can totally customize and play around with add-ins and flavors. Here are just a few ideas:

• Brownie bits
• Chopped cookies or Oreos
• Chopped candy bars
• Sprinkles
• M&Ms
• Chocolate chips

Storage Instructions

Homemade ice cream can be stored in an airtight container in the freezer for up to 2 months. 

When you’re ready to serve, set the ice cream out on the counter for 10 minutes or so to let it soften just a bit.

Recipe Tips and Tricks

• Use full fat ingredients. Full fat milk and cream are key for the best texture. I don’t recommend subbing them out for anything else.
• Churn it well. Plan for 25 minutes of churning time so the ice cream is nice and creamy.
• Leave plenty of time to freeze. I list a minimum of 2 hours, but I recommend longer to make sure the texture of the ice cream is just right. I usually shoot for 6 hours of freezing time before serving.
• Store in the back of the freezer. Ice cream stored in the back of the freezer tends to last longer since it’s not as affected by the temperature changes as you open and close the door.

Does Vanilla Ice Cream Need Eggs?

Nope! While there are a lot of recipes that create a custard base using egg, I don’t find it necessary. This homemade vanilla ice cream comes out perfectly rich, smooth, and creamy without the added ingredient. 

How to Make It Not Icy

If you over-churn the ice cream, ice crystals might form on the cream. Only churn the ice cream for 25 minutes to prevent this from happening. If your ice cream develops ice crystals, all you have to do is set it on the counter for 10 minutes, then mix it up again. This will melt the ice and mix it up again. 

How to Make It Thicker 

The easiest way to thicken ice cream is to add thickening agents like cornstarch, gelatin, or tapioca starch. Add just a little bit and mix it up before adding more. 

Why Do Some Ice Cream Recipes Use Rock Salt? 

Rock salt lowers the freezing and melting point of the moisture in the ice cream. This helps the ice cream to stay creamy as it freezes. But with our recipe, you don’t need the salt because it freezes smoothly. 

Homemade Ice Cream Recipes

• Strawberry Ice Cream
• Reese Ice Cream
• Mint Chocolate Chip Ice Cream
• Maple Pecan Ice Cream
• Toasted Marshmallow Ice Cream
• Dairy Free Banana Ice Cream
• Caramel Crunch Ice Cream Sundae

You’ll also like this Ice Cream Pie and Orange Sherbet.

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