Of all the foods that make me feel most nostalgic of childhood summers, homemade ice cream is #1. This easy vanilla ice cream recipe is a summer staple and a must have for topping fruit crisps, eating with summer berries, topping brownies, or enjoying all on it’s own. The best part is that it only requires a few simple ingredients, and there’s no cooking involved. Of all the amazing ice cream recipes I love to make, this is the one I make the most. It takes less than 60 seconds to prepare and you can add in absolutely anything to customize it! Since this ice cream is not made with a custard base with eggs, it will get harder than traditional store-bought ice cream after frozen overnight. Let sit out at room temp to soften to the perfect scoopable consistency!
Ingredients Needed
The following is just a quick overview of ingredients and process- scroll to the end (or use jump-to-recipe button) for the full printable recipe.
- Heavy Cream
- Whole milk
- Sugar – I do more or less sugar depending on what I’m adding into my ice cream. If I’m going to swirl in caramel or candy for example, I’ll make the base a little less sweet. If I’m adding in tart fruit or leaving it plain, I do a little more.
- Vanilla
- Salt – just a pinch!
How to make easy no-cook Vanilla Ice Cream
- Mix cream, milk, sugar and vanilla in a bowl and stir until sugar dissolves.
- Have your at-home ice cream maker ready and churn according to directions.
- Once your ice cream is firmed up in your machine, you’ll want to transfer it to a freezer-safe container to firm up a little more.
- You can eat it plain as-is, OR add some add-ins!
Add-Ins
You can mix in any add-ins at the very end of churning by just dropping them into your machine but I usually prefer to mix in by hand. Usually as I transfer my ice cream from the machine to a freezer container, I layer in add-ins like this caramel or berry sauce below: a layer of ice cream, then swirl in some toppings, then another layer of ice cream, toppings, repeat. I feel like everything gets evenly distributed that way and instead of getting mashed into the ice cream and kind of pulverized, you get gorgeous, white, ice cream with pockets and ribbons of flavor.
Other add-in ideas: crushed cookies, candy bars, extracts, brownie or cheesecake chunks, sprinkles, toasted nuts, marshmallows, mashed fruit etc.
Ice Cream Machines
If you’re in the market for an ice cream machine, here are 4 I’ve owned and recommend.
- KitchenAid Ice Cream Attachment: If you already have a Kitchenaid Mixer, you can purchase an ice cream attachment. It’s a bowl you pre-freeze and then a special paddle.
- Cuisinart 1.5 quart: This entry level Cuisinart is a tried and true favorite. At under $100 it’s an affordable, reliable option that churns out great ice cream.
- Cuisinart 2 quart: This is a step up from #2. With a few more options and a larger capacity, you can make larger batches of ice cream, which is nice.
- Breville Compressor: This pricy machine won’t be the best choice for everyone, but it’s the one I use the most. While the canister is the smallest capacity of all these options, it’s a compressor so there is never a need to pre-freeze the container. It can instantly super cool ice cream for quick ice cream on the fly. It’s a large and heavy machine, but if you have a place to store it and you want to be able to make ice cream on a moments notice, it might be a good option for you. (Note: The current listed price on Amazon is way more than I paid for mine. If you’re interested in this option, shop around!)
Easy Homemade Vanilla Ice Cream
Ingredients
- 2 cups heavy cream or regular cream
- 1 cup whole milk
- ½-¾ cups sugar see note
- 1 tablespoon vanilla extract
- 1 pinch salt
- Add-in options of your choice
Instructions
- Whisk all ingredients together and stir until sugar is dissolved. Start with 1/2 cup sugar and feel free to add more to taste.
- Process according to your ice cream machine directions. If desired, add toppings or add-ins in the last minute of churning. TIP: Instead of adding add-ins to the ice cream maker itself, I like to sometimes layer them into my container as I'm transferring my ice cream to a freezer-safe container to firm up.
- When ice cream is done churning it will be the consistency of soft serve. Transfer to an airtight container (these are my favorite for ice cream) and store in the freezer for at least a couple hours to help it firm up.
- If ice cream has been frozen for an extended period of time, overnight for example, it will need to sit out at room temp to soften to scooping consistency. Depending on the ambient temperature in your home, plan for 15-30 minutes.
Notes
- Adjust sugar content to your liking. I add more or less sugar depending on what I’m adding in.
- -Hand mix in crushed cookies, sprinkles, nuts, cheesecake crumbles, fruits, etc.
- -Mash fresh fruit in a bowl with a little sugar or a spoonful of coordinating fruit jam and then layer in swirls in the freezer container.
- -Layer in swirls of caramel, chocolate, or fruit sauce in freezer container.
- – Add extracts to your liking.
Questions & Reviews
I doubled the recipe. Instead of the whole milk and sugar, I replaced it wth sweetened condensed milk (2 cans since I doubled the recipe.
One of my takes on the recipe now is to add 1 tbsp of espresso powder.
This has become a staple in our home. We no longer buy ice cream from the store. This recipe is so easy and adaptable, you can add all the things to it to make whatever flavor your heart desires or you can keep it classic and it’s just as good!
this is the best ice cream of all time
I have a KitchenAid Ice Cream maker attachment for my stand mixer. I love it! It was inexpensive and works well! I store it in my deep freezer so it’s ready whenever I want to whip up a batch of home made ice cream.
Awesome! We did heat the milk mixture to help the sugar dissolve and used vanilla bean paste. We never buy store bought again. This was quick and easy. Thanks for the recipe!