Homemade Vanilla Ice Cream
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My homemade vanilla ice cream only requires six ingredients, plus an optional splash of alcohol to achieve the ideal consistency. No eggs necessary, and no time spent cooking or tempering the base—just whisk everything together, then chill, churn, and freeze! Pair with cherry compote or homemade caramel sauce. Serve over slices of strawberry galette or a Nutella brownie. Or, enjoy a scoop or two in its purest form. Made with two kinds of vanilla, this classic ice cream flavor also tastes perfectly vanilla-y, all by itself.
Notable Ingredients
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%. You can increase the proportion of cream to milk, but don’t reduce it. Cream’s high fat content creates the thickest, creamiest scoop.
- Whole Milk – For maximum creaminess, use whole milk for the ice cream base, rather than skimmed or fat free. I have not tested this recipe with plant-based milk.
- Granulated Sugar – Granulated sugar sweetens the ice cream base, and reduces the freezing point, preventing the formation of ice crystals and ensuring that the ice cream stays soft, smooth, and scoopable.
- Vanilla – I’ve used a combination of vanilla bean paste and good-quality vanilla extract. (In lieu of vanilla bean paste, you can use the scrapings of two vanilla pods.) Vanilla is the key flavor here, so avoid cheap imitation flavorings. For top-quality vanilla products, I recommend the Nielsen-Massey brand, but Simply Organic, Taylor & Colledge and Rodelle also make high-quality vanilla bean pastes. And once you’ve stocked up on vanilla, you can use it to make your own homemade vanilla pudding, too!
- Alcohol – Store-bought ice creams contain stabilizers and emulsifiers to inhibit freezing. In this recipe, alcohol (I usually use vodka, but rum also works) serves a similar purpose, preventing rock-solid ice cream to make scooping easier. Avoid strong-tasting alcohols, unless you want to influence the flavor of the ice cream. Vanilla vodka or bourbon would work nicely in this recipe, especially if paired with Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. If you do not consume alcohol, you can omit it. However, the ice cream will freeze more solidly and may require additional softening time before it’s ready to serve. It might also have a icier, less smooth consistency.
Recommended Tools and Equipment
- Ice Cream Maker – I’ve designed this vanilla ice cream recipe for churning in an ice cream maker. For an entry-level machine, I recommend the Cuisinart 1.5 quart ice cream maker. I personally own two of these!
- Stirring and Scooping Tools – To combine the ingredients for the base, you’ll also need a wire whisk. A flexible rubber spatula works best for transferring the chilled base into the ice cream maker, and from ice cream maker to storage container after churning. (Never use a metal spoon to scrape the bowl of an ice cream maker; metal-on-metal can damage the delicate interior.) And don’t forget an ice cream scoop for serving!
Homemade Vanilla Ice Cream
- Total TimeAbout 16 hours (including chilling/freezing time)
- YieldAbout 950 grams (2 pints) 1x
A homemade vanilla ice cream recipe made with milk and cream, and flavored with real vanilla beans.
Ingredients
420 milliliters whipping cream (1 3/4 cups)
180 milliliters whole milk (3/4 cup)
150 grams granulated sugar (3/4 cup)
2 teaspoons vanilla bean paste, or the scrapings of 2 vanilla pods
1 teaspoon good-quality vanilla extract
1 teaspoon vodka or vanilla vodka (optional, to prevent freezing)
1/4 teaspoon fine sea salt
Instructions
In a large bowl, whisk together cream, milk, and granulated sugar. Whisk until sugar dissolves.
Whisk in vanilla bean paste, vanilla extract, vodka (if using), and fine sea salt.
Cover bowl and refrigerate for at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour chilled base into ice cream maker, with base frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
Scoop ice cream into a freezer-safe container. Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 5 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 20 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Ice Cream Maker
How to Enjoy Homemade Vanilla Ice Cream
While I love making creative ice cream flavors with lots of add-ins, nothing beats the versatility of vanilla. You can use homemade vanilla bean ice cream to make milkshakes, ice cream sundaes, or a banana split. Serve it with a drizzle of homemade caramel sauce or warm blueberry or cherry compote. Scoop it over brownies and pair with homemade hot fudge sauce for a brownie sundae, or sandwich between cookies for an impromptu ice cream sandwich. I also love topping a slice of cake, pie, or apple galette with this vanilla ice cream to create a rustic summer dessert.
Make-Ahead and Storage Suggestions
To store: You can store homemade vanilla ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop. I often use pint or quart-size plastic food storage containers to store my homemade ice cream. You can also scoop it into reusable ice cream containers, or disposable cardboard pint containers.
Other Homemade Ice Cream Recipes You Might Enjoy:
S’mores Ice Cream Recipe
Oreo Ice Cream Recipe
Coconut Ice Cream Recipe
Chocolate Strawberry Ice Cream Recipe
Mango Ice Cream Recipe
Peanut Butter Ice Cream Recipe with Reese’s
Peppermint Ice Cream Recipe
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecufold on Instagram. I always love to see what you’re making!
