Name: Homemade Vanilla Ice Cream
Prep time: 10 min
Total time: PT-488376H42M48S
Cuisine: American
Ingredients: 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; 2 tsp pure vanilla extract; Pinch of salt

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Homemade vanilla ice cream is one of those desserts that never goes out of style. It’s creamy, smooth, and rich with the deep aroma of vanilla, making it the perfect treat on a warm day—or really, any day. I love how customizable and nostalgic it is. Whether I serve it solo or layered with sauces and toppings, this ice cream is always a hit in my home.

Why You’ll Love This Recipe

I make this recipe over and over again because it’s:

Simple and foolproof – only five ingredients and minimal prep.
Creamy and rich – thanks to the balance of heavy cream and whole milk.
Customizable – I can toss in fresh berries, chocolate, nuts, or swirl in caramel.
Preservative-free – no stabilizers or artificial flavors, just real ingredients.
Satisfyingly nostalgic – it reminds me of classic ice cream shop flavors made fresh at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

heavy cream
whole milk
granulated sugar
vanilla extract
pinch of salt

Directions

I whisk together the heavy cream, whole milk, sugar, and a pinch of salt in a large mixing bowl until the sugar is fully dissolved.
I stir in the vanilla extract and mix until everything is smooth.
I chill the mixture in the fridge for at least 2 hours—or overnight if I’m prepping ahead.
I pour the cold mixture into my ice cream maker and churn it according to the manufacturer’s instructions, usually around 20 to 30 minutes.
When it reaches a soft-serve consistency, I transfer it to an airtight container.
I freeze it for an additional 2 to 4 hours for a firmer texture before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Chill time: 2 hours
Churn/freeze time: 30–45 minutes
Total time: about 2 hours 45 minutes

Variations

I use vanilla bean paste or real vanilla pods for an extra gourmet touch.
I add mix-ins like chocolate chips, cookie dough, or fruit purees during the last few minutes of churning.
I sub in coconut cream and almond milk to make it dairy-free.
I reduce the sugar slightly or use a natural sweetener like honey or maple syrup for a lighter version.
I swirl in caramel, jam, or peanut butter before freezing for a flavor twist.

Storage/Reheating

Storage: I store my ice cream in an airtight container in the freezer for up to 2 weeks.
To prevent ice crystals, I press a layer of plastic wrap or parchment directly onto the surface before sealing the container.
Reheating: There’s no reheating needed, but if the ice cream is too firm straight from the freezer, I let it sit at room temperature for 5–10 minutes before scooping.

FAQs

Can I make vanilla ice cream without an ice cream maker?

Yes. I can use a no-churn method with whipped cream and condensed milk or the freezer bag method, but the texture may be less creamy than machine-churned versions.

What kind of vanilla is best for ice cream?

I prefer pure vanilla extract or vanilla bean paste. Real vanilla pods are great too, especially if I want those beautiful little specks throughout the ice cream.

Why does my homemade ice cream turn icy?

Usually, the base wasn’t chilled enough or there’s too much water content in the ingredients. I always chill the base well and store it tightly sealed to prevent ice crystals.

Can I use low-fat milk instead of whole milk?

I can, but the ice cream will be less creamy. The fat in whole milk and heavy cream helps create that luscious texture, so I try not to cut too much fat out.

Conclusion

Homemade vanilla ice cream is a timeless treat that I’ll never get tired of making—or eating. It’s simple, pure, and infinitely customizable, making it a staple in my freezer all year round. Once I got the hang of it, I found it even more rewarding than buying it from the store. From summer BBQs to cozy indoor desserts, this vanilla ice cream recipe always delivers.