Are you looking for a rich and creamy vanilla ice cream recipe? This classic vanilla ice cream recipe comes together with just a handful of ingredients and an ice cream maker. It is rich, creamy, luscious, and incredibly simple to make.
It's time to dust off that ice cream maker and put it to use to make rich, creamy vanilla ice cream. Not only is homemade vanilla ice cream the ultimate dessert on a warm summer night, with the help of an ice cream maker, it is exceptionally easy (and fun) to make!
Reasons to Love This Homemade Vanilla Ice Cream
- Easy Process. While you may think making homemade ice cream is complicated, it is incredibly simple! You only need 4 ingredients and an ice cream maker. In fact, this recipe is easy enough that even the kids can help make this frosty treat.
- Quality Control. What sets this vanilla ice cream recipe apart is everything that it is NOT. This recipe is made without eggs, stabilizers, high fructose corn syrup, and preservatives
- Rich and Creamy. The slow churning process of the ice cream maker, makes this Vanilla Ice Cream richer and creamier than store-bought!
Ingredients for Vanilla Ice Cream
- Milk: Be sure to use whole milk or half and half for the creamiest, richest ice cream. I have had success using 2% milk, but skim milk will not produce creamy ice cream.
- Heavy Cream: Be sure to use heavy whipping cream, not a product labeled whipping cream.
- Vanilla Extract: Do not use imitation vanilla extract, there is no substitute for pure vanilla extract.
- Sugar: Granulated sugar is best for this recipe. Use ¾ cup to 1 cup of sugar. I find ¾ cup perfect, but if you like things REALLY sweet, use a full 1 cup of sugar.
How to Make Vanilla Ice Cream Using an Ice Cream Maker
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Freeze the Base of the Ice Cream Maker
The hardest part about making homemade ice cream is that you have to remember to place the base of your ice cream maker in the freezer for 12 hours BEFORE making this ice cream recipe. I stash my ice cream base in my deep freezer at all times so that it is always ready to go. However, I realize that the majority of you may not have space to do so, so be sure to think ahead when making ice cream using an ice cream maker.
Prepare the Ice Cream Base
The base of the ice cream is made by heating milk, sugar, and cream in a saucepan over medium heat until the sugar is fully dissolved. Be sure to whisk frequently and don't let the mixture come to a boil, to prevent the milk from scalding.
Add Vanilla
Wait to add the vanilla extract or vanilla beans until after heating the ice cream base. Adding it before will cause the vanilla flavor to evaporate and dull the overall flavor of the ice cream.
Chill the Ice Cream Base
Before adding the vanilla ice cream base to the ice cream maker, it needs to be fully chilled. I recommend transferring the mixture to a large glass measuring cup, as this will make the ice cream mixture so much easier to pour into the ice cream maker. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
Churn the Vanilla Ice Cream
When ready to churn the ice cream, remove the frozen base from the freezer and assemble the machine. Turn the ice cream machine on and then pour the cream mixture into the base of the ice cream maker, and churn according to the manufacturer's directions, for 20 to 25 minutes.
Serve or Store
Once the ice cream is softly frozen, serve immediately as soft-serve ice cream or transfer the mixture to an airtight, freezer-safe container and freeze for 2 to 3 hours, until hardened and scoopable.
No Ice Cream Maker?
The purpose of an ice cream maker is to incorporate air into the cream, keeping it light and fluffy as it freezes. To try to just freeze this mixture in a freezer-safe container works, but will not give you creamy, light ice cream. If you don't have an ice cream maker, I suggest using my recipe for No-Churn Ice Cream.
Serving Suggestions
Nothing beats a scoop of homemade ice cream and the options for serving are endless. Below are a few of my favorites!
- Serve a scoop or two of this homemade vanilla ice cream with Homemade Chocolate Syrup and Homemade Whipped Cream.
- Homemade Vanilla Ice Cream completes recipes like Peach Crisp, Apple Crisp, or Peach Cobbler.
- After the ice cream is churned, mix in brownie bites, cookie dough, cookie chunks, or berries, and then freeze until solid for deliciously flavored ice cream.
- Top a slice of Hot Milk Cake or Texas Sheet Cake with a scoop of vanilla ice cream and be transported back to your grandma's kitchen.
- Make a killer brownie sundae by starting with a warm Homemade Brownie, then topping with Chocolate Syrup and Whipped Cream.
- Use Homemade Vanilla Ice Cream to make Homemade Drumstick Ice Cream Cones.
- Nothing quite beats serving Apple Crisp, Baked Apples, or Dutch Apple Pie with a scoop of ice cream.
More Frozen Dessert Recipes
- Homemade Fudgesicles
- Watermelon Granita
- Frozen Yogurt Bark
- No-Churn Ice Cream
- Drumstick Ice Cream Cones
If you enjoyed this recipe for Homemade Vanilla Ice Cream, I would love for you to leave a comment and a review below.
Vanilla Ice Cream
Ingredients
- ¾-1 cup white sugar see note
- 2 cups heavy whipping cream
- 2 cups whole milk
- 2 teaspoons pure vanilla extract
Instructions
- Place the base of your ice cream maker into the freezer for at least 12 hours before preparing the homemade ice cream mixture.
- In a medium saucepan, whisk together the milk, sugar, and cream. Heat over medium-low heat, until the sugar is dissolved and the mixture is just warm to the touch. Do NOT allow the mixture to come to a boil.
- Transfer the warm cream to a large heat-safe glass measuring cup and stir in the vanilla extract.
- Place the cream mixture into the refrigerator and chill thoroughly for at least 2 hours or overnight.
- When ready to churn the ice cream, remove the frozen base from the freezer and assemble the machine.
- Turn the ice cream machine on and then pour the cream mixture into the base of the ice cream maker, and churn according to the manufacturer's directions, which is typically for 20 to 25 minutes.
- Once the ice cream is softly frozen, serve immediately as soft serve ice cream or transfer the mixture to an airtight, freezer-safe container and freeze 2 to 3 hours, or until hardened and scoopable.
- Homemade Ice Cream will keep for 1 month in the freezer in an airtight container. To prevent ice crystals, place a layer of wax paper or plastic wrap directly over the ice cream and then top with the container’s lid.
Kara
This didn't disappoint! Ridiculously easy, and so delicious!
Kristen Chidsey
I love hearing that Kara! Thanks for sharing!
Laura Reese
You had me at four ingredients! It was so easy to make! We will be doing it again and again. Delicious.
Kristen Chidsey
This recipe really is so easy! I love hearing you enjoyed Laura!
Jessica
This was absolutely DELICIOUS! Super easy to make too. My kids are already asking when they can have it again. Thank you!
Kristen Chidsey
Sounds like your kids enjoy this ice cream as much as mine 🙂 Love hearing that!
Theresa
YUM!!