When was the last time you made homemade ice cream? If it wasn’t this summer, it was wayyy too long ago. Break out your ice cream maker, and make this homemade ice cream recipe stat!
You can buy vanilla ice cream at any grocery store, but it’ll never taste as good as the stuff you make yourself. This homemade ice cream is rich and creamy, with an indulgent vanilla flavor that even chocolate aficionados will love. And the best part? This homemade ice cream recipe is so easy to make. We’re talking 5 ingredients and 15-ish minutes of hands-on prep. Full disclosure, there are a few hands-off parts of this recipe that require some patience, but once you taste this homemade ice cream, I think you’ll agree that every second of waiting was worth it. It really is the best summer treat.
Homemade ice cream recipe ingredients
Vanilla Ice Cream Recipe Ingredients
My homemade vanilla ice cream recipe starts with 5 basic ingredients:
Heavy cream – It creates the rich ice cream base. For a dairy-free alternative, check out this vegan ice cream recipe!
Whole milk – I don’t recommend replacing it with reduced fat or skim. Whole milk’s higher fat content ensures that the homemade ice cream comes out creamy, not icy.
Cane sugar – For sweetness.
Vanilla extract – For warm vanilla flavor. If you happen to have vanilla bean paste on hand, it’s a fun alternative. It gives the ice cream the same rich vanilla flavor, plus a speckled vanilla bean appearance.
And salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Q: What about eggs? Some homemade ice cream recipes call for eggs or egg yolks to make the ice cream richer or thicker. I don’t use them here because leaving them out makes this recipe ultra-simple to prepare. And for my money, it’s just as delicious as one with a custard base!
Heavy cream, milk, sugar, vanilla, and salt in saucepan with whisk
How to Make Homemade Ice Cream
So, you have your ingredients! Here’s my simple method for how to make ice cream:
First thing’s first! At least 12 hours before you want to make homemade ice cream, freeze the bowl of your ice cream maker. It needs to be fully chilled in order for the ice cream to firm up.
Next, make the ice cream base. I recommend doing this step anywhere from 2 to 24 hours in advance. If you do it less than 2 hours ahead, the ice cream won’t thicken as nicely when you churn it.
Combine the cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Warm for 5 minutes, whisking often, until the sugar is fully dissolved and the mixture is warmed through.
Then, chill the ice cream base. Transfer it to a heatproof bowl, cover, and chill for 2 hours or overnight.
Homemade ice cream in ice cream maker
Churning Homemade Ice Cream
When you’re ready to make ice cream, churn the ice cream mixture in your ice cream maker according the manufacturer’s instructions.
We have the KitchenAid stand mixer ice cream maker attachment (we’re obsessed!), and we typically churn the ice cream base for 20 to 30 minutes. This Cuisinart Ice Cream maker is also great.
