Made with just 6 ingredients and no fancy machine, this Homemade Vanilla Ice Cream recipe is way better than store-bought! After weeks of testing and perfecting the balance between rich custard and light whipped cream, this ice cream recipe has an ultra-creamy texture and delicious flavor that’s perfect every single time. It takes just 25 minutes of hands-on prep time and freezes into the dreamiest scoop! Whether you’re making it for weekend BBQs, birthdays, or late-night cravings, this recipe for homemade ice cream will become your go-to!
Table of Contents
The Best Homemade Ice Cream Recipe
This homemade vanilla ice cream is rich, creamy, and full of classic vanilla bean flavor. We start with a custard base made from eggs, milk, and sugar. Then, we fold it into soft peaks of whipped cream for a light, airy texture.
You don’t need any fancy equipment, and there’s no churning involved. Just prep, chill, freeze, and come back to a delicious dessert waiting for you!
Why You’ll Love This Recipe
- 25 Minute Prep – The rest is chill time, so you can let the freezer do all the hard work.
- Ultra-Creamy, Scoopable Texture – It tastes even better than your local ice cream shop!
- No Artificial Flavors – Just real vanilla, eggs, milk, and cream.
- Customizable – Experiment with mix-ins, swirls, and fun toppings.
- Perfect for Summer – Tried and tested, this recipe is loved by both kids and adults. It’s the perfect way to cool off on a hot day!
You’ll Also Love: Strawberry Swirl Cheesecake Ice Cream
Ingredients
All you need are 6 easy-to-find ingredients!
- Heavy Whipping Cream – Forms the base, creating a rich, custard-like flavor and consistency. If needed, you can substitute coconut cream to keep this recipe dairy-free.
- Whole Milk – You can use low-fat milk or dairy-free milk, but your ice cream won’t be as creamy or flavorful.
- Egg Yolks – These act as an emulsifier, binding all the ingredients, creating a decadent taste and luxurious consistency.
- Granulated Sugar – Adds sweetness.
- Vanilla Extract – You can also use vanilla bean paste for an even stronger vanilla flavor.
- Fine Sea Salt – Don’t skip this! A little goes a long way to enhance the rest of the ingredients and helps the ice cream freeze.
How to Make Ice Cream
This homemade vanilla ice cream is better than any store-bought version you’ll ever taste. It’s SO good! Here’s how to make it:
1. Simmer the milk: In a small saucepan, heat the milk over medium until it begins to simmer. Turn off the heat, add the vanilla and salt, and let it cool for 5 minutes.
2. Whisk yolks and sugar: In a medium bowl, whisk the egg yolks and sugar until pale.
3. Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Thicken the custard: Return everything to the pot, and whisk over medium heat until slightly thickened (but not pudding-thick).
5. Strain (if needed): Pour the mixture through a sieve into a clean bowl if you see any clumps. This is optional but helps create a smooth consistency!
6. Chill: Cover the bowl with plastic wrap, and chill in the fridge for at least 6 hours or ideally overnight.
7. Whip the cream: In a separate bowl (with an electric mixer) or a stand mixer, whip the heavy cream until medium peaks form.
8. Fold together: Gently fold the chilled custard into the whipped cream until just combined.
9. Freeze: Pour the mixture into a loaf pan, smooth out the top, and cover it with plastic wrap. Freeze 6–8 hours or overnight.
10. Scoop and enjoy! Soften slightly at room temperature. Then, scoop and serve.
Tip: Run your ice cream scoop under hot water for easy scooping!
Tips for No-Churn Ice Cream
- Use a whisk to avoid scrambling the eggs when tempering.
- Let your ice cream chill overnight for the best texture.
- The shallower the dish, the better the texture. It’ll freeze faster and more evenly!
- Cover the ice cream tightly to prevent ice crystals from forming.
- Allow the ice cream to freeze completely before serving. I know that it can be tempting to dive into it early, but it will be much better when it’s frozen all the way through!
- Try making vanilla ice cream in a Ninja Creami for an even creamier texture!
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Variations
Want more flavor? Experiment with different mix-ins!
- Mint Chip: Add 1/2 teaspoon peppermint extract and mini chocolate chips.
- Chocolate: Whisk 1/4 cup cocoa powder into the milk while heating.
- Coffee: Steep 1 tablespoon of espresso powder in the milk before adding it to the eggs.
- Cookies & Cream: Fold in crushed chocolate sandwich cookies.
- Swirls: Stir in caramel, peanut butter, or jam ribbons before freezing.
- Fruit: Incorporate in fresh berries or roasted peaches.
How to Store
Store homemade vanilla ice cream in an airtight, freezer-safe container in the freezer for up to 2-3 months!
More Easy Ice Cream Recipes
- Banana Pudding Ice Cream
- Birthday Cake Ice Cream
- Butter Pecan Ice Cream Sandwiches
- Pumpkin Pie Blizzard Recipe
- Ice Cream Cake
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Homemade Ice Cream Recipe
Equipment
- Saucepan
Ingredients
- 1 cup whole milk
- 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
- 1/8 teaspoon fine sea salt
- 4 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy whipping cream
Instructions
- In a small saucepan over medium heat, add the milk and bring to a simmer, then turn off the heat. Keep a close eye on the milk since it will bubble over if you don’t turn the heat off once it comes to a simmer. Mix in the vanilla extract and salt. Let cool off the burner for 5 minutes.
- In a medium bowl, whisk the egg yolks and sugar for 2 minutes until the mixture begins to turn pale.
- Slowly pour the hot milk into the egg mixture while whisking quickly until well combined. This step is great done with two people, so one person can pour the milk and the second person can whisk.
- Return the mixture to the small pot and cook over medium heat, whisking consistently, until it begins to thicken for about 6-10 minutes. Once the mixture starts to nearly boil over, turn off the heat immediately and continue to whisk so it doesn’t bubble over. It will be thickened compared to earlier, but not quite as thick as pudding.
- If there are any clumps, strain the custard through a sieve into a new large bowl (you can clean out the bowl from earlier) and cover directly with plastic wrap. If there are no clumps, no need to strain the custard before pouring it into the bowl.
- Let cool in the fridge for 6 hours or overnight until cold.
- Whip heavy cream in a large bowl (or in an electric stand mixer with a whisk attachment) until medium peaks form.
- Fold the custard mixture into the whipped cream with a rubber spatula just until combined.
- Pour the ice cream mixture into a loaf pan and spread into an even layer.
- Cover directly with plastic wrap and then place another piece of plastic wrap covering the entire pan to prevent freezer burn. Freeze for 6-8 hours or best overnight.
- Remove from the freezer 5-10 minutes before scooping.
Notes
- Run your ice cream scoop under hot water for easy scooping.
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