There is something magical about Homemade Vanilla Ice Cream. This particular recipe is how we remember enjoying home-churned ice cream as kids: light, sweet, and the epitome of summertime goodness. The homemade chocolate sauce puts it over the top.
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🥛 The Ingredients
The simple, familiar ingredients create a rich, creamy base with just the right touch of sweetness and vanilla. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Dairy base: The combination of cream and whole milk gives the ice cream its rich, smooth texture. For a lighter result, you can replace some cream with more milk, though the ice cream will be less creamy.
- Sweetener: Granulated sugar sweetens the base and helps keep the texture scoopable. We haven’t tested sugar substitutes, which may affect the final texture.
- Vanilla: Pure vanilla extract gives the ice cream its classic flavor. Vanilla bean paste or the seeds from a vanilla bean can be used instead.
- Ice and rock salt: These are used to chill the canister in an old-fashioned ice cream maker; they are not mixed into the ice cream.
📌 Tips and Tricks for Perfect Vanilla Ice Cream
- Chill the base well: Refrigerate the mixture for at least 30 minutes, or overnight for the best results. A thoroughly chilled base churns more evenly.
- Follow your ice cream maker’s instructions: Make sure the canister is properly prepared and use the recommended amounts of ice and rock salt.
- Churn until thick: The ice cream should look like soft serve after about 30 minutes. Churning time may vary by machine.
- Freeze to firm up: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours for a scoopable texture.
- Let it soften before serving: If it freezes very firm, leave it at room temperature for a few minutes before scooping.
👩🏼🍳 How To Make Homemade Vanilla Ice Cream
- Step 1: In a large bowl, mix the cream together with the milk, sugar, and vanilla. Whisk until the sugar is mostly dissolved. Chill for 30 minutes, or up to overnight.
- Step 2: Transfer the chilled cream mixture to the canister of your ice cream maker.
- Step 3: Churn the ice cream according to the manufacturer’s instructions, usually about 30 minutes. The ice cream should be soft, but not too thin.
- Step 4: Freeze for at least 4 hours, and then serve!
🍨 How To Serve
- Scoop into bowls or cones and enjoy as is.
- Add a drizzle of homemade chocolate sauce or warm homemade caramel sauce.
- Top with fresh berries, sliced peaches, or another seasonal fruit.
- Serve alongside warm fudge brownies, your favorite fruit pie, or homemade chocolate cake.
- Make a classic ice cream sandwich with bakery-style chocolate chip cookies.
🙋🏽♂️ Frequently Asked Questions
Can I make Homemade Vanilla Ice Cream without an old-fashioned ice cream maker?
This recipe is designed for a traditional ice cream maker, so follow your machine’s directions for the best results.
How long should I chill the base for Homemade Vanilla Ice Cream?
Chill it for at least 30 minutes. Overnight chilling is even better and helps the base churn well.
How long does Homemade Vanilla Ice Cream take to churn?
It usually takes about 30 minutes, though the time can vary depending on your ice cream maker.
How long does Homemade Vanilla Ice Cream need to freeze before serving?
Freeze it for at least 4 hours, or until firm.
🍦More Homemade Ice Cream Recipes
Ready to make the best frozen sweet treat in town? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Vanilla Ice Cream
It just doesn't get more classic than churning up classic, simple, scrumptious homemade ice cream. This recipe is old-fashioned in that it doesn't use an egg custard base. It's simply cream, milk, sugar, and vanilla. Be sure to follow your ice cream maker's manufacturer's instructions. This recipe makes 4 quarts.
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Servings: 12
Calories: 609kcal
Video
Equipment
Ingredients
- 6 cups heavy cream
- 4½ cups whole milk
- 2¼ cups sugar
- 1½ tablespoon vanilla extract
- Ice See NOTES
- Rock salt See NOTES
- chocolate sauce (optional)
Instructions
- Place the canister in the freezer.
- In a large bowl, whisk together the cream, milk, sugar, and vanilla. Whisk until the sugar is dissolved. Place in the refrigerator for 30 minutes (or up to overnight).6 cups heavy cream, 4½ cups whole milk, 2¼ cups sugar, 1½ tablespoon vanilla extract
- Remove the canister from the freezer, and ladle the cream mixture into the canister (you'll probably want to whisk the cream mixture before doing this to help make sure most of the sugar is dissolved).
- Freeze according to the manufacturer's instructions. See NOTES.Ice, Rock salt
- Once the cream mixture is thick, remove and freeze until solid, 3 to 4 hours or overnight. Allow to thaw for about 10 to 20 minutes before serving. Serve with chocolate sauce, if desired.chocolate sauce
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Half and half can be substituted for the milk. We don’t recommend using reduced-fat milk for this ice cream.
If using an old-fashioned “bucket” electric ice cream maker, you’ll want to fill about 6 cups of ice around the filled canister. Then sprinkle on half a cup of rock salt. Repeat until you reach a couple of inches from the top of the bucket. Add another layer of ice and salt if it melts down an inch or two.
The ice cream will keep in the freezer for up to 2 weeks (or longer, but may start to develop freezer burn).
Nutrition
Calories: 609kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 145mg | Sodium: 67mg | Potassium: 253mg | Sugar: 46g | Vitamin A: 1898IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 0.1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
survival race says
So wonderful!
Kris Longwell says
Thank you! We’re glad you enjoyed the ice cream!
papa's games says
I love eating ice cream on rainy days great.
Kris Longwell says
Us too!
Lynn says
I made the vanilla ice cream and the chocolate sauce today, both were delicious! I enjoy watching your videos!
Kris Longwell says
Hi Lynn! Yay!!! The perfect summer sweet treat! We are thrilled you made both the ice cream and the chocolate sauce! Thank you so so much for sharing and for the great review! That means the world to us!! Please stay in touch! All the best, Kris & Wesley
driving directions says
The rock salt plays a crucial role in freezing the ice cream.
Kris Longwell says
Indeed!
Danny Jones says
The best
Kris Longwell says
Thank you, Danny! And we agree…nothing much better than homemade vanilla ice cream!! Stay in touch!
Donna says
Hey there!
If I cut this in half, once it’s mixed can I just freeze it in a loaf pan?
Kris Longwell says
Hi Donna! You can definitely cut the recipe in half. Churn in your ice cream maker, as directed, and then transfer to your loaf pan and add to the freezer. Probably would be a good idea to cover to prevent freezer burn! Let us know if you make it and how it turns out!