Introduction
Nothing beats the creamy, classic taste of homemade vanilla ice cream! This easy recipe brings the comforting sweetness of real vanilla to your kitchen — no fancy equipment required. It’s rich, smooth, and tastes so much better than store-bought. Perfect for family desserts, celebrations, or a cozy movie night treat!
Description
This Easy Homemade Vanilla Ice Cream is a luscious blend of milk, cream, sugar, and vanilla, creating a creamy and dreamy dessert that melts perfectly in your mouth. You can make it with or without an ice cream maker, and it’s endlessly customizable with your favorite toppings or mix-ins.
Ingredients
(Makes about 1 quart / 4 cups of ice cream)
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon pure vanilla extract (or 1 vanilla bean, scraped)
A pinch of salt
(Optional for extra creaminess)
2 egg yolks (for a custard-style version — see tips below)
Instructions
🧊 Without an Ice Cream Maker:
Mix the Base:
In a large bowl, whisk together the cream, milk, sugar, vanilla, and salt until the sugar dissolves completely.
Chill:
Cover the mixture and refrigerate for at least 2–3 hours (or overnight) until very cold.
Freeze:
Pour the mixture into a shallow, freezer-safe container. Freeze for 30–45 minutes.
Whisk or Blend:
Once the edges start to freeze, stir or whisk vigorously to break up ice crystals. Return to freezer.
Repeat:
Continue stirring every 30 minutes for about 2–3 hours until it reaches a smooth, creamy consistency.
Serve or Store:
Once fully frozen, scoop into bowls or cones and enjoy! Store leftovers in an airtight container.
🍳 With an Ice Cream Maker:
Combine all ingredients in a mixing bowl.
Stir until the sugar dissolves completely.
Pour into your ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
Transfer to a freezer container and freeze until firm.
Tips
Use quality vanilla: Pure vanilla extract or a real vanilla bean makes a big flavor difference.
Richer texture: For custard-style ice cream, whisk 2 egg yolks with sugar and gently heat with the milk before adding cream and vanilla.
Prevent ice crystals: Add 1 tablespoon of corn syrup or a splash of vodka for smoother texture.
Soft serve tip: Let the ice cream sit at room temperature for 5 minutes before scooping.
Variations
🍫 Chocolate Chip: Stir in mini chocolate chips or chunks during the final mix.
🍓 Strawberry Swirl: Fold in strawberry puree or jam before freezing.
☕ Coffee Vanilla: Add 1 tablespoon of instant coffee granules to the base
🍪 Cookies & Cream: Mix in crushed Oreos or chocolate cookies.
🍯 Honey Vanilla: Replace part of the sugar with honey for a floral sweetness.
Correction (for common mistakes)
Ice cream too icy? Mix or churn more often during freezing — it helps break ice crystals.
Too hard to scoop? Let it soften at room temperature for 5–10 minutes.
Too sweet? Reduce sugar slightly or add a touch more salt.
Too soft? Freeze longer or ensure your freezer is at least −18°C (0°F).
Enjoy!
Scoop your homemade vanilla ice cream into a bowl, drizzle with chocolate syrup or caramel, and top with fresh fruits or nuts. Every bite is creamy, velvety, and bursting with pure vanilla flavor — a timeless classic made with love at home! 🍦💛