This post may contain affiliate links. Please see disclosure policy here.
This Homemade Vanilla Ice Cream is rich, creamy, and packed with classic vanilla flavor. Made with simple ingredients and churned to perfection, it’s the ultimate old-fashioned frozen treat for summer gatherings, family desserts, and special occasions.
Why You’ll Love This Recipe
This is the best homemade vanilla ice cream recipe ever! While my husband likes to tease me for being a “plain Jane” when it comes to ice cream flavors, I’ve always believed there’s something special about a really good vanilla ice cream. Sure, I enjoy an occasional topping or a few sprinkles, but my favorite way to eat ice cream is simply as it is—rich, creamy, and full of vanilla flavor.
This recipe has been a favorite in our family for years and years. In fact, it has served as the starting point for many of the ice cream recipes you’ll find here on the blog. But as much as I love creating new flavors, I always come back to this classic version. The flavor is incredible, the texture is perfectly smooth and creamy, and it tastes like everything homemade ice cream should be.
What I love most about this recipe is that it proves you don’t need fancy mix-ins or complicated flavors to make an unforgettable dessert. Sometimes simple really is best. Whether you’re serving it in a cone, alongside a slice of pie, or enjoying a bowl all by itself on a warm summer evening, this homemade vanilla ice cream is a timeless favorite that never disappoints.
Ingredients Needed
- Whole Milk
- Heavy Whipping Cream
- Half and Half
- Sugar
- Vanilla Extract
- Salt
How to Make Vanilla Ice Cream Recipe
- Mix together all ingredients in a bowl, whisking together and pour into ice cream machine.
- Churn according to manufacturer’s instructions.
- Put ice cream into an insulated ice cream container like this and allow it to firm up in the freezer. You can enjoy it immediately but it will have more of a soft serve ice cream texture.
Tips from Leigh Anne
- The key to a good vanilla ice cream is of course the type of vanilla that you use. Pure Vanilla Extract can be expensive but this ice cream is the time to splurge and use the good stuff. Since vanilla is your main flavor in this ice cream, you want it to be a good one. I always use pure vanilla extract or vanilla bean paste when making this ice cream.
- For the creamiest homemade vanilla ice cream, make sure all of your ingredients are well chilled before mixing and churning. Starting with a cold ice cream base helps it freeze more quickly and results in a smoother texture.
- If your ice cream maker requires a frozen bowl, place it in the freezer at least 24 hours ahead of time. A fully frozen bowl is key to properly churning the ice cream.
- Don’t overfill your ice cream maker. Ice cream expands as it churns, so leave some room in the machine for the mixture to grow in volume.
- For a firmer, scoopable ice cream, transfer the churned ice cream to an airtight container and freeze it for 2 to 4 hours before serving. Freshly churned ice cream will have a softer, soft-serve consistency.
- This ice cream makes a great base for other flavors. Try mixing mini chocolate chips, crushed Oreos, Toffee bits, or your favorite candy.
Frequently Asked Questions
How long will homemade ice cream last in the freezer?
Stored in an airtight container in the freezer, homemade vanilla ice cream will stay fresh for up to 2 weeks. For the best flavor and texture, enjoy it within the first week.
Do I have to use an ice cream maker?
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
What kind of ice cream maker do you use?
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Why is my ice cream icy instead of creamy?
Stored in an airtight container in the freezer, homemade vanilla ice cream will stay fresh for up to 2 weeks. For the best flavor and texture, enjoy it within the first week
What should I serve with vanilla ice cream?
Vanilla ice cream is delicious on its own, but it’s also perfect served with pies, cobblers, brownies, cakes, fresh berries, hot fudge, caramel sauce, or your favorite dessert topping
Half and half isn’t available where I live what can I use instead?
If they don’t sell half and half where you live you can replace it with equal amounts of whole milk and heavy whipping cream. I have found though that half and half does work best if it is available to you.
Some of our other favorite ice cream based desserts include:
Be sure and follow me over on YouTube for weekly cooking demos.
Vanilla Ice Cream Recipe
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups sugar
- 1/4 tsp salt
- 1 1/2 cups half & half half cream, half milk
- 1 1/2 Tbsp pure vanilla use the good stuff
- 2 cups whipping cream
Instructions
- Mix together all ingredients and pour into 2 qt. ice cream maker.
- Follow manufacturer’s directions.
- After ice cream has set up, stir in add in (mini chocolate chips, crushed cookies etc.)
Tips & Notes:
- The key to a good vanilla ice cream is of course the type of vanilla that you use. Pure Vanilla Extract can be expensive but this ice cream is the time to splurge and use the good stuff. Since vanilla is your main flavor in this ice cream, you want it to be a good one. I always use pure vanilla extract or vanilla bean paste when making this ice cream.
- For the creamiest homemade vanilla ice cream, make sure all of your ingredients are well chilled before mixing and churning. Starting with a cold ice cream base helps it freeze more quickly and results in a smoother texture.
- If your ice cream maker requires a frozen bowl, place it in the freezer at least 24 hours ahead of time. A fully frozen bowl is key to properly churning the ice cream.
- Don’t overfill your ice cream maker. Ice cream expands as it churns, so leave some room in the machine for the mixture to grow in volume.
- For a firmer, scoopable ice cream, transfer the churned ice cream to an airtight container and freeze it for 2 to 4 hours before serving. Freshly churned ice cream will have a softer, soft-serve consistency.
- This ice cream makes a great base for other flavors. Try mixing mini chocolate chips, crushed Oreos, Toffee bits, or your favorite candy.
- If they don’t sell half and half where you live you can replace it with equal amounts of whole milk and heavy whipping cream. I have found though that half and half does work best if it is available to you.
Recommended Products
Nutrition Facts:
This recipe was originally posted in August 10, 2012.
Michael Creech says
I was definitely delightful
Kat says
I can’t tell you how much I love this ice cream recipe. The only thing I do differently is I add 2/3 c. powdered milk. I learned that tip from an old family friend who’s famous for his homemade ice cream. It makes it just that much creamier.
I have acquired 4 electric ice cream makers via yard sales (woot!), and in the last week I’ve made 8 flavors of ice cream (for a family reunion) using this recipe. Most of them were also ideas from your blog (oreo, root beer float, nutella crunch, mint chocolate chip, and malt). The other three were strawberry, raspberry and blueberry.
To do the fruit flavors, I took about 2 c. freeze dried fruit, ground them into a powder in my food processor, and added it to the mix before churning. oh my goodness. It is so amazing! No heating and cooling syrups, no fuss, just concentrated amazing flavor! It also helps make the texture even more amazing! If you haven’t tried this yet, I totally recommend it!
Anne says
Had a good favor, but it was super icy! Followed the recipe to a T.
Leigh Anne Wilkes says
What type of ice cream maker are you using?