Nothing is more comforting than a bowl of good old homemade Vanilla Ice Cream. Are you with me on this? This easy old-fashioned, homemade Vanilla Ice Cream Recipe tastes just like the kind you grew up on. Super delicious on its own or great to use as a base for other frozen treats. Oh, and it’s perfect for a hot summer’s day!
Fresh ice cream is simply the best; smooth, creamy, and oh so cool on your tongue. Making this tasty ice cream is like starting with a blank slate. Feel free to throw in some of your favorite ice cream fixings or top with some decadent chocolate sauce and whipped cream.
Are you looking for other cool summertime treats? Look no further than this Easy Watergate Salad Pistachio Fluff, this Easy No-Bake Lemon Ice Box Pie, or this decadent M & M Cookies Ice Cream Sandwich.
Why You’ll Love this Homemade Vanilla Ice Cream Recipe
- Very few ingredients
- Just like old-fashioned vanilla ice cream
- Soft, creamy texture
- Great for making sundaes!
Equipment You Need To Make Homemade Vanilla Ice Cream
- Mixing cup and spoons
- Hand whisk or hand beater or a Ninja CREAMi Ice Cream Maker
- Glass or metal loaf pan
Ingredients Needed For Homemade Vanilla Ice Cream
- 2 cups heavy cream
- 2 cups half n half
- 1 cup sugar
- ⅛ teaspoon fine sea salt
- 1 tablespoon vanilla extract or 1 vanilla bean split in half lengthwise
How to make Old-Fashioned Vanilla Ice Cream
- Serving size: 1/2 cup
- Servings: 8
- Prep time: 3-4 hours
Step 1: Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
Step 2: Warm the mixture over medium heat, just until the sugar dissolves.
Step 3: Remove from the heat and add the remaining cream, half n half, and vanilla extract (if using extract).
Step 4: Stir to combine and chill in the refrigerator.
Step 5: When ready to freeze, remove the vanilla pod, whisk the mixture with a sturdy whisk or hand beaters and pour into a metal or glass loaf pan.
Step 6: Freeze for 90 minutes and then remove and whisk or beat again until the chunks are broken up.
Step 7: Return to the freezer for 30 minutes and then remove and whisk. Repeat this up to 3 times for a light and fluffy consistency.
Ice cream without a machine typically takes 3-4 hours to freeze to a soft-serve consistency.
If you are using an ice cream maker churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.
All About Ice Cream
Where and when ice cream was invented is uncertain. Some sources say ‘ice-cream-like’ foods date as far back as 550 BC in Persia.
Closer to home, in North America, the first reference of what we today call ice cream was noted in 1744. It is believed that Quaker colonists were the first to introduce ice cream in the United States. Before the refrigerator, as we know it today was developed it was quite the process to produce ice cream. Thankfully today’s modern technology has allowed us to enjoy this special treat with just a simple walk to the refrigerator.
Variations of Vanilla Ice Cream
- Add chocolate or butterscotch chips, chocolate chunks or cocoa nibs
- Use sprinkles or other toppings to dress up the bowl
- Throw in a dash or spice like cinnamon or nutmeg
- Chop fresh herbs like mint or lemongrass and mix in before serving
- Add lemon or orange zest
- Pour a drop of food coloring to change up the color
- Add chopped fresh fruit like strawberries or raspberries
- Add a teaspoon of espresso powder
Tips and Tricks
- Make sure all your ingredients are on the counter when you begin
- Ensure the sugar is completely dissolved or the ice cream will be grainy
- Place the metal or glass loaf pan in the freezer beforehand
How do you make ice cream without an ice cream maker?
The best way to make ice cream without an ice cream maker is to mix the ice cream ingredients together, pour into a loaf-sized pan and place it in the freezer. Remove the loaf pan from the freezer several times to whisk or churn it to break up the chunks. Do this repeatedly until the mixture is the same texture as ice cream.
How do you make homemade ice cream creamy and not icy?
Some homemade ice cream recipes call for egg yolks which help reduce the risk of ice crystals forming. If you don’t want to add egg yolks make sure to remove the ice cream mixture from the freezer more often to churn it and break down any chunks.
Another method to make homemade ice cream is to use two coffee cans. The ice cream mixture should be poured into the smaller can. This can is then placed inside the larger can which contains a mixture of ice and salt. Roll the can several times until the ice cream mixture starts to freeze. Once it has started to freeze you can place the can in the freezer to continue the freezing process.
How should I store homemade ice cream?
Homemade ice cream should be stored in an air-tight container in the freezer.
How do you make homemade ice cream thicker?
Egg yolks can be used to make a custard to make homemade ice cream thicker. A mixture of cornstarch and water can also be added to the ingredients to thicken up homemade ice cream.
What is custard ice cream?
Frozen custard is a cold treat, just like ice cream. It is made with eggs as well as cream and sugar. Custard is usually kept at a lower temperature than ice cream and has a denser consistency.
Does ice cream have eggs?
Some ice cream recipes contain eggs though not all do. If you are buying store-bought ice cream check the ingredient label to see if it contains eggs.
Homemade Vanilla Ice Cream Recipe
- 2 cups heavy cream
- 2 cups half and half
- 1 cup sugar
- ⅛ tsp sea salt fine
- 1 tbsp vanilla extract or 1 vanilla bean split in half lengthwise
- Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
- Warm the mixture over medium heat, just until the sugar dissolves.
- Remove from the heat and add the remaining cream, half n half, and vanilla extract (if using extract).
- Stir to combine and chill in the refrigerator.
- When ready to freeze, remove the vanilla pod, whisk mixture with sturdy whisk or hand beaters and pour into a metal or glass loaf pan.
- Freeze for 90 minutes and then remove and whisk or beat again until the chunks are broken up.
- Return to the freezer for 30 minutes and then remove and whisk.
- Repeat this up to 3 times for a light and fluffy consistency. Ice cream without a machine typically takes 3-4 hours to freeze to a soft-serve consistency.