Pull out your ice cream maker and treat yourself to a batch of rich, homemade vanilla ice cream. This easy, eggless recipe yields a creamy, full-flavored ice cream that’s perfect on its own or paired with pies, crisps, cookies, and fruit. You can also customize it with your favorite mix-ins for a personalized touch.
Why You’ll Love This Recipe
- Simple ingredients. Just five common pantry items make an outstanding homemade vanilla ice cream.
- Better than store-bought. Making it at home lets you control the quality of dairy and vanilla so the flavor is fresher and more pronounced.
- Creamy texture. Full-fat milk and heavy cream give the ice cream a smooth, rich mouthfeel.
- Customizable. The classic vanilla base pairs beautifully with chocolate chips, fruit, cookie pieces, nuts, or candy.
- Perfect finishing touch. A scoop of this ice cream elevates warm desserts like crisps, pies, skillet cookies, and more.
Ingredient Notes
- Heavy cream: Use heavy cream for the richest, creamiest result.
- Whole milk: Whole milk keeps the texture smooth and full-bodied; avoid low-fat milks for best results.
- Sugar: Granulated sugar sweetens and balances the dairy; adjust slightly to taste if needed.
- Vanilla bean paste: Vanilla paste or scraped vanilla seeds provide a deep, aromatic vanilla flavor. Vanilla extract can be used in a pinch but the paste or whole beans give the best results.
- Sea salt: A small pinch enhances the vanilla and balances the sweetness.
See the recipe card below for exact measurements and full directions.
Recipe Variations
Mix-ins: Fold in about 1 cup of mix-ins just before transferring the churned ice cream to the freezing container. Good options include chocolate chips, chopped nuts, crushed cookies, candy pieces, or small pieces of fresh fruit like strawberries or raspberries.
Toppings: Finish scoops with hot fudge, caramel sauce, whipped cream, fruit compote, chocolate shavings, sprinkles, or a maraschino cherry for a classic sundae.
Ice cream sandwiches: Spread the ice cream between two cookies and freeze the assembled sandwiches until firm. Chilling the cookies first makes assembly easier.
How to Make Homemade Vanilla Ice Cream
- Combine the heavy cream, whole milk, granulated sugar, vanilla bean paste, and a pinch of sea salt in a medium saucepan over medium heat.
- Warm the mixture while whisking occasionally until the sugar dissolves and the mixture is warm but not boiling, about 4–6 minutes.
- Remove from heat, transfer to a heatproof bowl, cover, and chill in the refrigerator for at least two hours, or until fully cold.
- Pour the chilled base into the frozen bowl of an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency—typically around 20–30 minutes.
- If you’re adding mix-ins, fold them in now. Transfer the ice cream to a lidded container, press plastic wrap directly onto the surface to prevent ice crystals, seal the container, and freeze for at least 3 hours or ideally overnight to firm up.
Expert Tips
- Freeze the ice cream bowl ahead of time. For best texture, freeze the ice cream maker bowl overnight or as long as the manufacturer recommends.
- Use full-fat dairy. Full-fat milk and heavy cream produce a richer, more scoopable ice cream.
- Prefer vanilla paste or beans. Vanilla bean paste or the seeds from a whole vanilla bean yield the most flavorful and visually appealing vanilla flecks. High-quality vanilla extract works but is less intense.
- Chill thoroughly. Make sure the ice cream base is completely cold before churning to improve texture and speed up the churning process.
Make Ahead and Storage Tips
Make ahead: Prepare the ice cream base on the stovetop, cool it, and store it covered in the refrigerator for up to 24 hours before churning.
Storage: Store the finished ice cream in an airtight container in the freezer for up to two weeks for best flavor and texture. Over time the flavor diminishes and ice crystals may form.
Recipe FAQ
Can I make this without an ice cream maker?
Yes. After chilling the base, pour it into a shallow pan and freeze. Stir vigorously every 20–30 minutes with a spatula to break up ice crystals until the mixture thickens, then freeze until firm. The texture will be a bit less smooth than churned ice cream, but still delicious.
Can I double the recipe?
Yes, you can double it as long as your ice cream maker’s bowl can accommodate the increased volume. The base expands as it churns, so leave room for air incorporation.
Should homemade ice cream include eggs?
That depends on the style you prefer. French-style recipes use egg yolks to make a custard base that is richer and silkier. This recipe follows the American-style, which is eggless and tends to be slightly lighter yet still creamy.
Related Recipes
If you enjoyed this vanilla ice cream, consider trying other homemade frozen treats like ice cream cake, no-churn chocolate ice cream, hot fudge sauce, or freshly whipped cream to pair with your scoops.
Did you love this recipe? If so, please leave a rating and a comment in the recipe card area below — feedback helps improve the recipe and makes it easier for others to find.
Homemade Vanilla Ice Cream
Yield: 12 servings
Prep Time: 25 mins • Cook Time: 5 mins • Chilling Time: 6 hrs • Total Time: 6 hrs 30 mins
Equipment
- Medium saucepan
- Ice cream maker (frozen bowl or machine per manufacturer directions)
- Heatproof bowl
- Lidded container for freezing
Ingredients
- 1 ¾ cups (420 ml) heavy cream
- 1 ¼ cups (300 ml) whole milk
- ⅔ cup (133 g) granulated sugar
- 1 Tablespoon (15 ml) vanilla bean paste or the seeds scraped from 1 vanilla bean
- Generous pinch of sea salt
Instructions
- Freeze the bowl for your ice cream maker according to the manufacturer’s instructions if it isn’t already frozen.
- In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla paste, and sea salt. Warm over medium heat, whisking occasionally, until the sugar dissolves and the mixture is warm but not boiling (about 4–6 minutes).
- Pour the warm mixture into a heatproof bowl, cover, and refrigerate until completely chilled, at least two hours.
- Pour the chilled base into the frozen bowl of your ice cream maker and churn according to the machine directions until it reaches a soft-serve texture (around 20–30 minutes).
- Fold in any mix-ins if desired. Transfer the churned ice cream to a lidded container, press plastic wrap onto the surface to prevent ice crystals, seal, and freeze for at least 3 hours or overnight for best texture.
- Scoop and serve with your favorite toppings.
Notes
Storage: Store in an airtight container in the freezer for up to two weeks for optimal flavor and texture.
Mix-ins: Add about 1 cup of mix-ins such as chocolate chips, chopped nuts, crushed cookies, or fruit.
Vanilla: Vanilla bean paste or scraped vanilla seeds give the best results; pure vanilla extract can be used but is less intense.
Nutrition (per 1/2 cup)
Calories: 170 kcal • Carbohydrates: 11 g • Protein: 2 g • Fat: 13 g • Saturated Fat: 8 g • Sugar: 11 g • Sodium: 19 mg
Author: Haley D Williams
Course: Dessert • Cuisine: American