This Vanilla Ice Cream is the best of the best. With only four ingredients, it comes together in just a few minutes for the perfect sweet scoop to satisfy your cravings.
I’ve been making this homemade vanilla ice cream for over 12 years, and its always a huge hit with my family and all our friends. There is nothing quite like the simple pleasure of homemade vanilla ice cream. It’s a classic treat that is loved by all ages – and the best part about this ice cream is you don’t need to worry about eggs, or cooking the mixture! Find out all our tips and tricks below to help you get started on your homemade ice cream journey!
Reader Lisalia says “I love ice cream and I am always looking for new recipes to try. This vanilla ice cream was simply perfect! I also used a vanilla bean and scraped some of the seeds in this mixture. It turned out so pretty and had that classic vanilla flavor!” ★★★★★
Why you’ll love this Vanilla Ice Cream Recipe
This vanilla ice cream is seriously so simple to make. To keep things simple this ice cream is a no custard base (which means no eggs, and no cooking involved) It’s only four ingredients, and a couple minutes of hand stirring, and your work is all done. (Unless you don’t use an ice cream maker of course.)
Ingredients for Homemade Vanilla Ice Cream
All you need to make this homemade vanilla ice cream is
- milk – the creamiest ice cream will come from using the fattiest cow’s milk available, like whole milk.
- granulated sugar
- heavy cream – use heavy cream for the creamiest ice cream. You can substitute half and half for less calories, but also a less rich ice cream
- vanilla extract – use real vanilla extract for the best vanilla flavor, or you can use vanilla bean paste
How to make Homemade Ice Cream with Machine
- Freeze the bowl of your 2 Quart ice cream maker for at least 12 hours, or until frozen solid. When the bowl is shaken you don’t want to hear any liquid sloshing around. If your bowl is not fully frozen the ice cream will not be able to freeze enough in the machine.
- Add the milk and sugar to a large mixing bowl and stir them together for a couple minutes to help the sugar granules dissolve. The sugar does not need to fully dissolve, as it will continue to in the ice cream mixer.
- Add in the heavy cream and vanilla extract and stir it into the milk and sugar mixture.
- Pour the mixture into a prepared ice cream maker bowl. Run the ice cream machine for about 25 to 30 minutes, according to the manufactures instructions. You want the ice cream to be thickened, kind of like a soft serve ice cream consistency. It will not freeze fully in the machine.
- Scoop the ice cream into a container with a lid, or cover it with plastic wrap. Place it in the freezer overnight, or for at least 6 hours for a hand-scooped ice cream texture.
Vanilla Ice Cream Tips and Tricks:
- Vanilla Bean: For an even stronger vanilla flavor use a vanilla bean, by scraping out the beans in 1 vanilla bean pod. You can also substitute vanilla bean paste for the flavor of vanilla beans without the extra effort. You’ll want 1 Tablespoon of vanilla bean paste
- Pre-freeze the ice cream machine bowl! Don’t forget to put your ice cream machine bowl in the freezer at least 12 hours before churning your ice cream. That means you do need to plan to make this recipe ahead of time. *If your freezer has room, leave the bowl in the freezer to use whenever you want homemade ice cream
- Mix Ins: If you want to add mix-ins into your ice cream, cut them to be about 1/2 inch in size or smaller. Add them to the ice cream maker the last5 minutes of churning time.
- Creaminess: For the creamiest ice cream do not substitute the whole milk or heavy cream for lower fat ingredients. If you substitute for a lower fat milk, or half and half your ice cream will be less creamy, and a little more icy.
Homemade Vanilla Ice Cream Recipe Substitutions
There are a couple possible substitutes you can use based on what you have on hand, so let’s get into the details.
- Save Calories. You can use a lower fat milk, or half and half instead of whole milk and cream for less calories, but it will also result in a less creamy, and rich ice cream
- Vanilla. For an even fuller vanilla flavor substitute the vanilla extract for vanilla bean paste, or scrape your own vanilla bean pod.
Vanilla Ice Cream Recipe Variations
This vanilla ice cream is so delicious because it’s got the perfect vanilla flavor bursting in every bite. But it also makes a fun ice cream base if you want to try adding different mix ins.
You could mix in some:
- chopped brownies
- pretzels
- chocolate chunks
- candy bar pieces
- nuts
- coconut
- fresh fruit
For the best results add them into the ice cream maker about 5 minutes before the ice cream is done mixing.
How to serve Homemade Vanilla Ice Cream
After the ice cream is done mixing in the ice cream maker, you’ll have more of a vanilla soft serve type consistency. So I like to freeze my ice cream in the freezer to make it a little harder and more scoopable. I recommend freezing it for 6 hours, or overnight, before serving.
Storing leftover Vanilla Ice Cream
It should stay good in the freezer in an airtight container for 1 to 2 weeks without any loss in flavor or texture changes.
You can of course top the ice cream with your favorite ice cream toppings after it’s all done and ready to eat as well. Some of my favorites are hot fudge, caramel sauce, and of course sprinkles.
This creamy vanilla ice cream is the perfect thing to scoop up on a hot summer day.
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Homemade Vanilla Ice Cream Recipe
Ingredients
- 1 1/2 cups whole milk
- 1 cup white sugar
- 2 1/2 cups heavy whipping cream
- 1 TBS pure vanilla extract
Equipment
- Large Mixing Bowl
Instructions
- Add milk and sugar to a large mixing bowl. Stir together for about 2 minutes to help the sugar granules dissolve.
- Stir the heavy cream and vanilla extract into the mixture.
- Pour mixture into the prepared ice cream maker bowl.
- Run ice cream maker according to manufactures instructions. Run for 25 to 30 minutes till ice cream is nice and creamy throughout, like a soft serve consistency.
- Scoop ice cream into a 1.5 quart container, cover with plastic wrap, and place in the freezer for 6 hours, up to overnight for a more hand scooped ice cream.
Video
Nutrition
Recipe first posted on May 22, 2011. Photos updated on June 7, 2019.
Joan says
Amazing! And so easy. I will never buy vanilla ice cream again.
Debbie says
Can I use this recipe without ice cream maker and after 4 hrs can I blend ice cream quickly again and continue to freeze?
Aimee says
I haven’t tried that method for this recipe so I can’t say. I’ve heard with that method you need to stir it every hour or so.
Rachel says
Hi! Making ice cream now, but will this work with the ice/rock salt ice cream makers? Your post and comments say to freeze the container and not use ice & salt… just wondering(a bit late lol) if my ice cream will flop
Aimee says
It should work great! It’ll just be more of a soft serve consistency if you don’t freeze it for additional time. 🙂
Kayla T. says
I’m wondering if maybe Aimee has an ice cream maker that is just a freezing bowl churn without a place or need for ice and salt. For an ice and salt churn, you will most likely need the ice and salt. It doesn’t seem like just freezing the mixing container would be cold enough for long enough. I’ve only made ice cream with our ice and salt churn a few times, but it seems like even the beginning temperature of the ice makes a difference.
Aimee says
This is a recipe for an ice cream machine with a freezer bowl, but you can use an old fashioned ice cream machine, you just need to prep your machine as called for, and churn as called for. The ice cream base should churn in any machine as long as you’re running the ice cream maker according to its directions.
Judy Fleming says
Trying it tonight, sound so easy with all the comments for guidance. Thanks so much for sharing!!
Aimee says
Hope you love it!
Laura says
Can you specify the size of the ice cream maker for the ingredients you’ve listed? I have a 2 quart machine and I’m wondering if those are the right amounts. Thank you!
Aimee says
I use a 2qt ice cream maker as well.
Emily says
Making your vanilla ice cream recipe right now. Took a taste when checking the consistency and it is delicious. Just a few more minutes before I add some chocolate chips then into the freezer. Can’t wait for dessert tonight!😋🍨. I also made your peach ice cream recipe and it was soooo good and super easy to make thanks!
Cindy Floyd says
This is the best and easiest homemade vanilla ice cream I’ve ever had. The flavor is great. One thing I especially loved was after freezing it it was still soft and easy to scoop out!
Lauraine says
This ice cream is delicious and so easy!! I modified it slightly. I didn’t have whole milk so I used 1 1/4 cup 2% milk plus 1/4 cup of heavy whipping cream. I also added about 1/4 tsp of coconut flavoring, and 2 tbs vodka to prevent formation of crystals. Ice cream came out so smooth and delicious.
Roger says
This was my first attempt to make ice cream using a Cuisinart Ice Cream maker. Nothing but rave reviews from the family. Now onto Chocolate for my next project.
Aimee says
Yay! I’m so glad to hear it!! You also need to try our strawberry ice cream as that’s super good, and popular 🙂
Lisalia says
I love ice cream and I am always looking for new recipes to try. This vanilla ice cream was simply perfect! I also used a vanilla bean and scraped some of the seeds in this mixture. It turned out so pretty and had that classic vanilla flavor!
Nellie Tracy says
Great recipe for a classic. Love it!
Aimee says
Thanks! So glad you loved it!
Jessica Kupferman says
I figured out the soft serve thing!! She mentions heavy whipping cream in the recipe but elsewhere she mentions heavy cream. But they are separate! Heavy cream is heavier and has a totally different consistency. I think the whipping is a mistake.
Aimee says
That’s so strange, our grocery stores just sell “Heavy Whipping Cream” and that is what I buy and use. As far as I can find online heavy cream and heavy whipping cream both contain at least 36% or more milk fat, but there is also whipping cream/light whipping cream apparently, which is only 30% and you won’t want to use. At least here in Utah I don’t think any groceries sell that. Sorry if that confused you – you’ll want the heavy stuff!
Sion Goff says
I want to make chocolate vanilla icecream. According to the mentioned ingredients, how much chocolate should I use? Please guide.
Aimee says
Chocolate is a pretty strong flavor, so you won’t really taste the vanilla as much. But you could try adding some cocoa powder to the recipe, I’d start with 1/2 cup and test the flavor of the liquid then add more as needed.
Kathleen Scherrman says
I made this tonight and it seemed too sweet to me. If I reduced the sugar would I have to reduce one of the other ingredients too?
Aimee says
You should just be able to reduce the sugar. I wouldn’t go less than 1/2 cup, probably stick around 3/4 cup. You could also try adding a dash of salt to counter balance the sweetness.
Emily says
I followed your recipe, but when I went to churn it, it remained a liquid? What am I doing wrong?
Aimee says
Did you have your ice cream maker freezer bowl in the freezer For at least 12 hours before?
Emily says
Yes, it was in the freezer for 24 hours
Aimee says
That’s so weird then, did it seem frozen through? Was your machine churning around? It takes about 25-35 minutes to fully churn, and then it’s still a soft serve. Did you make any subs with the milk or heavy cream?
Susan Weisbarth says
I have the Cuisinart Ice Cream maker too. The trick is to use the freezer bowl immediately after you take it out of the freezer. If you wait for more than 3-5 minutes, the ingredients wont freeze. Do everything ahead of time and it should work perfectly. I made the vanilla ice cream tonight and it made delicious ice cream. Just have to freeze it now so it wont be soft serve. Hope this helps!
Susan Weisbarth says
I have a Cuisinart Ice Cream maker too and the trick is to use the freezer bowl almost immediately after you take it out of the freezer. Even waiting 5-10 minutes will cause the ice cream to be more like liquid slush. I made vanilla tonight and it was perfect. Delicious and the right consistency. Put it in the freezer for tomorrow.
Lisa Ramsey says
Can you tell me what brand name ice cream maker you used?
Aimee says
I have a Cuisinart 2 quart ice cream maker
Debbie says
Sounds good
Ashwini says
Loved them!
danadu101 says
Did you know that you can make ice cream by slicing a banana, freezing it, and then throwing it in a food processor or a blender until it is smooth? I've done it, and the consistency comes out just like soft serve ice cream… it's delicious! We like to add peanut butter or hot fudge, because i'm not super fond of banana..but if you use a fresh banana, it's not super banana-y