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...
This is the best ice cream I’ve ever made and the only recipe I’ll use from now on!
Made this tonight! So yummy! This is the first recipe we tried in the new (to us) ice cream maker. The boys were so excited :) Ice cream maker only fits two quarts, so I scaled the recipe down to 2/3 the original and it worked great. Thanks for sharing! ❤️
Love this recipe! Made it twice now. I cut the liquids down to 3 cups of each in order to fit my 2 quart, very old icecream maker. Also, this time, I cut the sugar down to 2/4 cup each of sugar and used Dutch cocoa. (Less sugar was nice) Didn’t need to finish off to the top but with maybe a 1/4 cup milk. Anxious to try the vanilla. If I wanted to make strawberry, how much strawberry would you use. I was thinking of 1/2 cup of strawberry puree. Thanks!
Yes, that would be perfect. Strawberries are amazing!
I’m having a hard time finding pasteurized eggs in store. Do you think it would be ok to use liquid eggs sold in cartons? I hear those are all pasteurized? I’m just afraid they are more egg white and missing the yoke.
I can’t recommend that, because I haven’t recipe tested it. Sorry!
Of the many rich recipes I’ve tried (including Alton Brown’s very good one), this is by far the BEST and FASTEST because it has lots of eggs, brown sugar and NO wasted time cooking, tempering and cooling. I was one of the many who had reservations about raw eggs, however all eggs in the US are supposed to be pasteurized. I went ahead and took the nervous nerd step of tracking down a carton of eggs which specifically stated “pasteurized” on the carton and had a stamp on each egg. This recipe really works! I also doubled it, making a little over a gallon, but this leftover doesn’t last long!
Yes, NO cooking! I love it, too! Been in our family for 50+ years!
omygoodness, I am almost in tears…..
My Mom made the BEST ice cream (my favorite was banana or peach or vanilla or…..) and it had eggs but wasn’t cooked, like this one. A couple of differences: she didn’t use brown sugar and she used one can of EVAPORATED milk and whipping cream then whole milk to the “fill” line on the canister. Mom went to glory 20 years ago. I had a copy of the recipe but my husband (in charge of the ice cream freeze & who absolutely loves the recipe) misplaced it after the last batch. AAAARRRGGGGHHHHH! My sisters didn’t have copies either so we’ve been in a slight panic, being summer and all. So I found your recipe and, yes, almost in tears…why? my Mom’s name: Millie
God is good, yes?
That is amazing! thanks for sharing!
Ive made this recipe probably 5- 6 times this summer its fantastic.gonna try to make some with banana flavoring added today.well see how it turns
This was the best and creamiest homemade ice cream I have ever tasted!! My kids loved it and said they don’t even want to go back to the store bought!! (I don’t even buy cheap store bought because I don’t want my kids eating corn syrup and preservatives) Also, it scooped out great after being in the deep freeze. It wasn’t rock hard and I didn’t have to wait for it to halfway melt before I could scoop it.
too bad you can’t put on your recipe how much ice cream it makes.
this recipe makes 2 1/2 – 3 quarts!
Great recipe
Do u have one for vegetarian
Lazzina