Super creamy and smooth with a little hint of vanilla, this old fashioned vanilla ice cream is the best recipe around! Homemade vanilla ice cream pairs wonderfully with any warm summer evening.
Why you’ll love this recipe:
This Old Fashioned Vanilla Homemade Ice Cream recipe with simple ingredients is a super simple dessert to make and even better to eat! It’s sure to become a summer staple in your home.
This is an easy vanilla ice cream recipe to start with. It is super simple and uber creamy and smooth without using raw eggs for the ice cream base. It’s the best vanilla ice cream for making ice cream freezes, ice cream cones, or to eat after an easy summer meal at family gatherings.
Ingredients Notes:
- Cream base: To get the perfect cream base, you will want a combination of heavy cream and whole milk (preferably no skim milk to keep the ice cream extra creamy)
- Sugar: All you will need is regular white sugar for this recipe
- Vanilla: You can use regular vanilla extract, or for even stronger vanilla flavor, you can use vanilla paste
- Salt: Simple kosher salt will work great with this easy ice cream recipe
How to Make Old Fashioned Homemade Vanilla Ice Cream:
Mix ingredients:
- Whisk all ingredients together until sugar dissolves in a mixing bowl.
Use an ice cream machine:
- Pour the ice cream mixture into the bowl of an ice cream machine.
Put in the freezer:
- Freeze according to the ice cream maker’s instructions.
- After the ice cream is made, transfer the batch of homemade ice cream to an airtight container, cover tightly, and freeze the bowl or container .
Serve ice cream:
- When ready serve with your favorite toppings.
Storage Instructions
Fridge: Store this original recipe in an airtight container. Old Fashioned Homemade Vanilla Ice Cream is good for up to 6 weeks in the freezer.
Homemade Vanilla Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup sugar
- 2 teaspoon vanilla
- pinch of salt
Equipment
Instructions
Notes
- Crushed up Oreo
- Hot fudge
- Melted peanut butter
- Crushed up graham crackers
- Mini marshmallows
- Strawberry syrup
- Caramel
- Whip cream
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Frequently Asked Questions for Making Homemade Ice Cream Recipes:
You can make this recipe without using an old-fashioned ice cream maker or Kitchen Aid ice cream maker and use a freezer bowl and churn ice cream, but for the best ice cream in the quickes time, you will want to use one as it could take a while to get the right texture for good homemade ice cream.
To keep this homemade vanilla ice cream recipe simple, we chose to keep this a cream-based ice cream instead of a creamy custard base ice cream with egg yolks. Plus, when making an egg base ice cream, you will need lots of eggs to get the right consistency.
Save your carton of eggs for breakfast the next day and keep this creamy ice cream simple.
For the best results, yes, you should pre-freeze the ice cream maker bowl. It will help make this old-fashioned homemade vanilla ice cream perfectly.
If the ice cream is too soft, add it back to the freezer to try refreezing it. If the ice cream is too icy, try putting the ice cream into a food processor and adding a little milk from your milk jugs to add a bit of liquid to help churn the ice cream.
Oooh! I’m pinning this. We just got an iceless ice cream machine from a friend. You don;t need rocksalt or fresh ice, you just keep the canister stored in your freezer. It works like a charm! I’ll suprise my husband with this tonight with a peanut butter syrup and peanut butter cup crumble. Thanks for the inspiration!
This looks yummy and simple, but how does it compare to batters made with egg yolks? And how did it get so yellow without them?
We are always trying different kinds of Homemade ice cream recipes. Some with eggs and some without. We like them all! The vanilla adds some color to this vanilla ice cream.
It’s quiet easy. let’s try it <3
While this does taste ok, we felt it tasted more like cool whip than ice cream, and a pricey version at that. My husband wants it for his pumpkin pie on Thanksgiving so it won’t go to waste but this did not come out as hoped or expected.
How long doesn’t it take to freeze?
You will want to freeze it for about 2 hours.
This was so easy and delicious! Thank you!
Doesn’t say how much it makes.
It will serve about 4-6 people. It just depends on how big your servings are.
Every tried this with chocolate milk?
Why am I not seeing the amounts for the ingredients? I see the ingredients listed and the directions for mixing them all together, but no amounts for each ingredient.
Hi Linda. I went out to check the recipe, and the ingredients are not listed. We will work on fixing this post. Here are the ingredient amounts –
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt
Hopefully we’ll have it up and running soon. Thanks for the heads up!
I don’t see direction without an icecream mechine?
They were referring to another ice cream recipe that we have. Here is the link. https://www.sixsistersstuff.com/recipe/no-churn-birthday-cake-protein-ice-cream/
I tried this tonight, as written. NO luck! It never got thick or even a frozen consistency. I rechecked the ingredients and I made it as written.
I was hoping for a recipe for homemade vanilla ice cream made with eggs cause they make the outcome a lot creamier. Can you pls send me one with eggs?
Thank you,
Jan
I made this ice cream in my ice cream maker and even though I followed the recipe it didn’t end up like ice cream. All I got was a runny mix and when frozen had ice through it. I have tried this recipe twice using a different ice cream maker each time and got the same result each time. Won’t do it a third time.
I made it last night to go on my peach blackberry pie & it was really good. So fast!!!
Wow,great stuff
Same here never got thick, wasn’t happy at all.
Could you please recommend ice cream machines that are good quality?
The recipe I see calls for 1 cup whole milk, but you have listed 2 cups whole milk here. Which is it suppose to be? Would really like to try this but not with this difference in milk amounts. Thanks for clarifying this.
It’s supposed to be 2 cups of whole milk.
We made it yesterday and just did 1 cup of whole milk and it turned out great. It was very creamy and thickened up nicely after being in the freezer for a little over 2 hours.
There are so many and the price range varies. Here is a good one that’s not too expensive. You can find some for a few hundred dollars. This one is only around 50 dollars. https://amzn.to/3cUiKve
This recipe was great! I’m allergic to eggs so I’ve been searching for ice cream recipes that tastes great and are safe for my allergy needs. I mixed as directed and used my Cuisinart stand mixer and ice cream attachment. “Churned” on setting 3 for about 20 minutes and this thickened up to a creamy soft serve consistency. Put it in ice cream containers for about 1.5 hours and it has firmed up. Great tasting right out of the mixer and after freezing for a bit. Thanks!
So the instructions say 2 cups milk but in the above comment you said 2 cups milk. Which is correct?
2 cups whole milk.
Trying to figure out how big to make this recipe to fill a 6 quart ice cream maker. It would be helpful to know the actual yield of the recipe in quarts or cups as opposed to how many servings.
I love this recipe. I believe it is the B BEST vanilla ice cream I have had. Super easy. Thanks for sharing!
This is my go-to recipe! Always requested at events & holidays : ) The recipe is super easy to build onto too w/ different flavors & add-ins.
Can I use 2% milk
We follow the recipe as directed for the creamiest ice cream possible. You could possibly sub it for the whole milk, but I wouldn’t sub 2% for whipping cream.
Hello, thanks for the recipe. I’m getting a 4qt ice cream maker and need to know how many qts of ice cream the recipe makes and if I’d need to double it or not. Thanks!:)
This recipe makes about 2 quarts of ice cream. You can try doubling it for a 4qt ice cream maker. Please let us know how it turns out!
I loved it on July 20 I made this it turned out great it did freeze great don’t know why everybody complained about it it was my favorite ice cream I’m going to use this recipe from now on so thank you so much for sharing
2 c. Heavy cream plus 2 c. Whole milk overflows my ice cream maker and is soupy. 1 c of whole milk w/2 c. Heavy cream works perfectly.
I made this is my Whynter icecream machine and it made the ingredients into icecream but as it melts very fast it becomes liquidy before you can remove all of it out of the churning bowl. The flavor is nice but it needs something to keep it “thicker”?