Homemade Vanilla Ice Cream
This homemade vanilla ice cream is rich, creamy, and indulgently smooth—using just five ingredients and a few simple steps.
Whether you simmer or skip the stove, this no-fuss vanilla base turns out perfectly every time with or without fancy equipment.
Simple and Essential Ingredients for Homemade Vanilla Ice Cream
Heavy cream – Adds a luscious, velvety richness that forms the creamy foundation of the ice cream.
Whole milk – Lightens the texture while maintaining creaminess; balances the fat content for the ideal scoop.
Sugar – Sweetens the mixture and helps develop a soft, scoopable consistency when frozen.
Fine sea salt – Just a pinch enhances all the flavors without overpowering the delicate vanilla.
Vanilla extract or vanilla bean – Provides warm, aromatic notes that define classic vanilla ice cream; the bean gives a deeper, more complex flavor.
Optional add-ins (2 cups) – Crumbled brownies, cookie chunks, or blondies transform the ice cream into a custom frozen treat.
Step-by-Step: Churn Your Best Vanilla Ice Cream Yet
Begin by gently warming a portion of the cream with sugar, salt, and vanilla bean to infuse flavor and dissolve the sugar. Stir in the rest of the cream and milk, then chill. Once cold, churn the mixture in your ice cream maker until soft-serve consistency forms. Transfer to a freezer-safe container, freeze until firm, then serve and savor.
Pro Tips for Perfect Homemade Vanilla Ice Cream
To keep things easy, you can skip the stove entirely and whisk everything together before churning—this shortcut version is still creamy and delicious. For deeper vanilla flavor, infuse with a split vanilla bean. Adding chunks of cookies or brownies during the final minutes of churning creates a fun, texture-rich twist that rivals any store-bought variety.
Storing Your Homemade Vanilla Ice Cream
Store the finished ice cream in an airtight container in the coldest part of your freezer to maintain its texture. Press parchment or plastic wrap directly on the surface to prevent ice crystals. For best results, enjoy within 1–2 weeks. Let it sit at room temperature for 5–10 minutes before scooping for the smoothest texture.
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes, after mixing, freeze the base in a shallow dish. Stir every 30–45 minutes for 2–3 hours until scoopable.
Is it better to use vanilla extract or a vanilla bean?
A vanilla bean offers a deeper, more aromatic flavor, but high-quality extract still produces excellent results.
Can I use low-fat milk or cream?
You can, but the texture will be less creamy and more icy. Whole milk and heavy cream create the smoothest result.
When should I add mix-ins like cookies or brownies?
Add mix-ins during the last minute or two of churning so they evenly distribute without sinking.
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The Best (and Easiest) Ice Cream You’ll Ever Make
Ingredients
- 1 tablespoon vanilla extract or 1 vanilla bean halved lengthwise
- 1¼ cups whole milk
- ⅛ teaspoon fine sea salt
- ¾ cup granulated sugar
- 1¾ cups heavy cream
- Optional: 2 cups of mix-ins such as soft brownie pieces chopped cookies, or blondie chunks
Instructions
- In a medium saucepan, combine 1 cup of the heavy cream with the sugar and salt. If using a vanilla bean, scrape its seeds into the pan and add the pod as well. Gently heat the mixture over medium flame, stirring just until the sugar is dissolved. Take off the heat and blend in the remaining heavy cream, whole milk, and vanilla extract if you’re not using a bean. Chill thoroughly in the refrigerator.
- Once chilled, discard the vanilla pod if used. Whisk the mixture briefly, then pour into your ice cream machine and churn per the manufacturer’s guidance. After churning, transfer to a sealed container and freeze until ready to enjoy.
