This homemade vanilla ice cream recipe is a timeless treat that balances simplicity with deliciousness.
With just five wholesome ingredients, it offers a rich, creamy texture without unnecessary additives or preservatives found in many store-bought varieties.
Classic Homemade Vanilla Ice Cream
Equipment
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup cane sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine sea salt
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup cane sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- Combine and Warm Ingredients: In a medium saucepan, pour in the heavy cream and whole milk. Add the cane sugar, vanilla extract, and sea salt. Place the pan over low to medium heat and stir frequently with a whisk until the sugar has completely dissolved and the mixture is warm but not boiling, about 5 minutes. This process helps blend the flavors and ensures a smooth base.
- Chill the Ice Cream Base: Remove the saucepan from heat and transfer the mixture into a heat-resistant bowl. Cover it tightly with plastic wrap or a lid, then refrigerate for at least two hours or preferably overnight. This chilling step is crucial to develop the flavors and prepare the mixture for churning.
- Prepare for Churning: Once thoroughly chilled, give the ice cream base a good whisk to re-incorporate any settled ingredients and achieve a uniform texture. Pour the mixture into the frozen bowl of your ice cream maker, following the machine’s guidelines.
- Churn the Ice Cream: Operate your ice cream maker for 20 to 30 minutes, or until the mixture thickens and reaches a soft-serve consistency. This slow churning incorporates air and prevents ice crystals, resulting in a creamy texture.
- Freeze for Firmness: Transfer the freshly churned ice cream into an airtight container. Seal it well and place it in the freezer for an additional 2 to 4 hours to firm up. Before serving, if the ice cream is too hard, let it sit at room temperature for a few minutes to soften slightly.
Notes
- Freezer Prep: For best results, freeze your ice cream maker bowl for at least 12 hours before starting to churn. This ensures optimal freezing conditions.
- Storage: Keep the finished ice cream in a sealed container in the freezer for up to one month. Proper storage prevents ice crystals and preserves flavor.
- Customization Tip: Feel free to add your favorite mix-ins (like chocolate chips, nuts, or fruit) during the last 5 minutes of churning for added texture and flavor.
- Serving Suggestion: Letting the ice cream soften slightly before scooping makes serving easier and enhances the creamy mouthfeel.
The use of whole milk and heavy cream provides beneficial fats that promote satiety and support brain health, while the moderate sugar content keeps it indulgent yet approachable.
Free from artificial flavors and stabilizers, this recipe is a fantastic option for everyday enjoyment or special occasions.
Its ease and quick preparation make it perfect for meal prep, allowing you to craft a fresh dessert anytime.
Plus, customizing mix-ins and toppings lets you tailor it to your tastes or dietary preferences, making this recipe versatile and satisfying.
Must-Have Tools for Perfect Results
Ice Cream Maker Bowl
This is essential for freezing and churning the ice cream base into smooth, creamy perfection. Beyond this recipe, it’s perfect for making frozen desserts at home, saving money and controlling ingredients.
Medium Saucepan
Ideal for gently warming and dissolving sugar in the cream mixture, ensuring an even texture. A versatile piece, it’s a staple for sauces, soups, and many other cooking needs.
Heatproof Bowl
Used to chill the ice cream base safely after heating. Its durable material can withstand temperature changes, making it perfect for mixing, baking prep, or even serving.
Whisk
Helps blend ingredients smoothly and aerate mixtures when needed. A basic but indispensable tool for sauces, batters, and dressings, ensuring a lump-free, consistent texture.
Airtight Container
Keeps the finished ice cream fresh and prevents freezer burn. It’s useful for storing leftovers, meal preps, or any perishable food items securely.
Chef’s Secrets for Creamy Perfection
Achieving ultra-smooth, creamy homemade ice cream begins with mastering a few small but important steps.
First, don’t skip the gentle warming process—dissolving the sugar completely in the milk and cream mixture ensures the base is silky and cohesive.
Be careful not to let it boil, as overheating can alter the texture. Chilling the mixture thoroughly before churning is essential; a cold base freezes faster in the ice cream maker, leading to a smoother, more scoopable final result.
For an even richer flavor, consider letting the base chill overnight. Always make sure your ice cream maker’s bowl is fully frozen—ideally for 12 to 24 hours—before use.
And finally, resist over-churning; stop once the texture is thick and creamy. Over-processing can cause iciness as the mixture warms.
Creative and Delicious Serving Suggestions
While this classic vanilla ice cream is perfectly delicious on its own, it’s also a versatile base for a variety of decadent desserts.
Pair it with warm fruit cobblers, brownies, or pies to create an irresistible hot-and-cold contrast.
For a lighter option, serve it in a dish with fresh summer berries and a sprinkle of granola for added crunch. Hosting a gathering?
Set up an ice cream bar with toppings like crushed cookies, chocolate chips, caramel drizzle, and chopped nuts.
You can even turn it into milkshakes or ice cream sandwiches. Because its flavor is simple and pure, it plays well with both bold and subtle additions.
Smart Storage Tips for Freshness
To keep your homemade ice cream fresh and flavorful, transfer it immediately into an airtight, freezer-safe container after churning.
Smooth the surface and press a piece of parchment paper or plastic wrap directly onto the surface before sealing—this helps prevent ice crystals from forming.
Store the container in the coldest part of your freezer (usually the back) and avoid frequently opening and closing the lid, as temperature fluctuations can affect texture.
Properly stored, your ice cream will keep well for up to a month. If it becomes too firm, simply leave it at room temperature for 5 to 10 minutes before scooping.
Top Questions About This Recipe
1. Can I use low-fat milk instead of whole milk?
While you can technically substitute low-fat milk, the ice cream will be less rich and creamy. Whole milk provides the right balance of fat for a smooth texture and satisfying mouthfeel. Using lower-fat milk may lead to a more icy consistency.
2. Do I need an ice cream maker?
An ice cream maker yields the best texture, but you can make this recipe without one by freezing the mixture and stirring every 30 minutes for 2–3 hours. However, the result will be less creamy compared to a machine-churned version.
3. Can I add other flavors to the base?
Absolutely! You can infuse the milk with split vanilla beans, coffee, or even herbs like mint during the warming step. Just strain the mixture before chilling. You can also add mix-ins like chocolate chips or swirls during the last minutes of churning.
4. Why is my ice cream icy instead of creamy?
Icy texture is often caused by insufficient fat content, not chilling the base enough, or an under-frozen ice cream bowl. Make sure to use full-fat ingredients and let the base chill thoroughly before churning in a fully frozen bowl.
5. How long should I churn the mixture?
Most machines take 20 to 30 minutes. Stop churning when the texture resembles soft-serve ice cream. Over-churning can introduce too much air or cause the mixture to melt, leading to iciness after freezing.
