Homemade Vanilla Ice Cream Recipe
Homemade Vanilla Ice Cream is a no-cook, no-condensed milk recipe that you can whip up in just 30 minutes with simple ingredients. It’s the type of treat that can be served with baked desserts, sandwiched between cookies, or enjoyed with a drizzle of chocolate syrup.
Ice cream is one of my not-so-secret pleasures. I love the cold creaminess of it, and with so many flavors to try, I never get tired of it. This homemade vanilla ice cream recipe is particularly good. It’s rich – but not too rich. Follow the directions on your ice cream maker (every appliance is different) but use my ingredients!
What is old-fashioned homemade vanilla ice cream?
Of the many rich ice cream recipes I’ve tried, this homemade vanilla ice cream is by far the BEST and FASTEST because it has lots of eggs, brown sugar and NO wasted time cooking, tempering and cooling.
Eggs, half and half, whipping cream, brown sugar (which makes it so good), regular white sugar, salt, and vanilla are all you need to make this vanilla ice cream. Of course, don’t forget the rock salt and ice for the process of making it.
Why you’ll love this homemade vanilla ice cream recipe
- You can dress this dessert up with fresh fruit, cookies, berry compote, pound cake and more, or enjoy it just like it is.
- It’s the perfect summer dessert that’s super easy to make! The recipe takes about 10 minutes to prepare for a creamy, delicious treat.
- There’s no condensed milk or cooking involved.
- We also LOVE it with brownies!
Ingredients needed to make homemade vanilla ice cream
- Eggs – Beaten. There’s no cooking of eggs in this recipe!
- Half and half – Chilled.
- Whipping cream – Chilled.
- Sugar – Both white and brown sugar.
- Salt – Enhances flavors and balances the sweetness.
- Vanilla – For delicious depth of flavor.
- Ice and rock salt – For the process of making the ice cream.
How to make this homemade vanilla ice cream recipe
Combine the ingredients
- Mix all ingredients together in a large bowl and beat together on medium with a hand mixer or stand mixer for 1-2 minutes.
Follow ice cream freezer directions
- Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt.
Serving
Serve this homemade vanilla ice cream in a bowl garnished with fresh berries, in a cone, or sandwich it between freshly made chocolate chip cookies for a special treat. It’s also great alongside a warm brownie, a slice of Vanilla Texas Sheet Cake Recipe (or another favorite cake), or with a generous drizzle of chocolate syrup.
Sandy’s tips and substitutions:
- Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
- Use quality ingredients: Use good-quality cream and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture. TIP: I buy the ingredients at Costco, especialy when I double the recipe.
- Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
- Best texture and creaminess: Keep the heavy cream chilled until ready to combine with the rest of the ingredients for ultra creamy results.
- Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping.
Variations:
- Spices: Add a touch of cinnamon for a deliciously different touch.
- Fruity twist: Add in strawberries, cherries, or another favorite fruit for a completely different flavored ice cream.
- Extracts: Use almond extract instead of vanilla, if you prefer to make almond ice cream.
- Other add-ins: Chocolate chips, chopped toasted nuts, crumbled cookies, and sprinkles are easy mix-ins for a slightly different ice cream.
- Chocolate: add in cocoa!
- Swirls: Swirl in store-bought or homemade dulce de leche for a caramelized milk flavor. Lemon curd, passionfruit curd, or raspberry curd adds a bright, tart counter-punch to the sweet vanilla.
For more freezer-friendly summer desserts, be sure to try Banana Split Freezer Dessert, Orange Creamsicle Frozen Dessert, or 5-Ingredient Frozen Strawberry Royale Dessert.
More homemade ice cream recipes you may want to try:
- Lemon Curd Ice Cream
- Black Cherry Ice Cream
- Mexican Vanilla Ice Cream
- Strawberry Nutella Ice Cream
- Strawberry Shortcake Ice Cream Recipe
Get the Recipe:
Homemade Vanilla Ice Cream Recipe
Ingredients
- 3 eggs, beaten
- 1 quart half and half
- 1 quart whipping cream
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 tsp. salt
- 2 ½ Tbsp. vanilla
- ice
- rock salt, about 2 cups
Equipment
Instructions
- Mix all ingredients together in a large bowl; beat together on medium speed with a hand mixer or stand mixer for 1-2 minutes.
- Fill the ice cream freezer and make according to appliance directions, adding a lot of ice and rock salt, intermixing it.
Notes
Sandy’s tips:
- Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
- Use quality ingredients: Use good-quality cream and vanilla for this recipe. Make sure to use real cream and not cream substitutes for the best flavor and texture.
- Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
- Best texture and creaminess: Keep the heavy cream chilled until ready to combine with the rest of the ingredients for ultra creamy results.
- Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can I put strawberry in it?
Yes! My mom used to put fresh strawberries in the recipe.
Sandy, Thank You your stories of your mom brougth back beautiful memories of Grandma Thank You again
We are going to try this recipe for Thanks but I wonder if I can make it a day ahead and store in the freezer until desert time.
I would not make ahead. It’s much better made and eaten the same day. However, we do love the leftovers, it’s just better fresh!
Your icecream sounds like the one my mom made but with 6 eggs. Im going to try today using brown sugar and see if anyone can tell the differance. Oh and no-one ever got sick from the raw eggs.
How much does this recipe yield when finished? Half or whole gallon?
Whole gallon! It makes a lot!
Is the brown sugar used in this recipe dark brown or light brown sugar?
You can use either brown sugar!
Just wanted to let you know what a success your recipe was at my church get together last night. There were 3 of us ladies making homemade ice cream, all vanilla, and the one I made, your recipe, won, hands down. It wasn’t a contest, so to speak, but mine was almost completely gone, and the other 2 were barely touched! The brown sugar really makes a difference. Thanks again.
My mother made homemade vanilla ice cream with raw (free-range chickens’) eggs (from a neighbor) for 40 years, and not once did anyone get a food borne illness. I suspect that the eggs being from free-range chickens made the difference (e.g., not being processed from a large chicken “provider”). She never bought eggs from a store until the neighbor’s death, long after I left home for college.
I forgot to get two quarts of heavy whipping cream only go one. May I use more half and half instead?
No, you really need to follow the directions exactly. I do not think modifications with the cream will work. Sorry, Mary!
Ice been trying different ice cream recipes. Your recipe looks like a good one. In looking forward to trying it. I know the raw egg question has been asked more than once. My concern is the food safety of the raw eggs not being cooked. Ice been running restaurants for over twenty years and food safety is important to me. People get food borne illnesses more from there own kitchens and miss handling raw ingredients more than they actually get it from a restaurant which has a very detailed hourly check list. Is it safe to use raw eggs in this recipe? Like I stated I know the question has been asked more than once. I just haven’t seen you answer yes or no but instead you state the custard does not need to be heated.
Been eating this recipe for 55 years! :) This recipe does not call for heating anything. :)
I’ve always been concerned about raw eggs for certain people such as the very young and the very old are more susceptible to problems. There are pasteurized eggs that can be purchased and used if you have those concerns.