Homemade Vanilla Ice Cream Recipe

This homemade vanilla ice cream recipe is delicious, creamy, and rich without the hassle of making a custard! Make a batch and cool off today.

Homemade ice cream is one of my favorite treats! This homemade vanilla ice cream recipe is one of my favorites because the texture is out of this world and you don’t have to go through the hassle of making a custard base! Don’t get me wrong, I’m all about eggs over here but sometimes I just need homemade ice cream ASAP, and ain’t nobody got time to cook up a custard base when that happens.

My other favorite thing about this homemade vanilla ice cream recipe is that it is SOOOOOOOOO easy. Mix everything together and toss it in the ice cream maker! You can even customize it by adding berries or sprinkles or even cookie dough! Get crazy.

This recipe calls for half-and-half as well as cream. The cream should not be substituted, that is what gives the ice cream the majority of its structure.

The half-and-half can be substituted for milk, but the ice cream will be looser when it comes out of the ice cream maker. I always put batches made with milk into the freezer for a few hours before serving.

This homemade vanilla ice cream recipe gives a remarkably smooth textured ice cream for not utilizing a custard base, and using milk will alter that. The ice cream will be slightly icier – you’ll notice small ice fragments throughout the ice cream.

But it’s still delicious! I made a batch with milk just last week for some ice cream cookie sandwiches I’m posting soon {get ready for those!!} and it worked no problem.

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I love pairing this ice cream with summer desserts like cobbler, pie, or a fun ice cream toppings bar. The possibilities are endless!

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5 from 3 votes

Homemade Vanilla Ice Cream Recipe

This homemade vanilla ice cream recipe is delicious, creamy, and rich without the hassle of making a custard! Make a batch and cool off today.

Course Dessert

Cuisine American

Keyword homemade vanilla ice cream, homemade vanilla ice cream recipe

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 8 people

Calories 486kcal

Author Longbourn Farm • Alli Kelley

Ingredients

• 1 cups sugar
• 2 cups heavy cream
• 2 cups half and half see note
• 2 tablespoons vanilla extract OR the caviar from a vanilla bean +1 tablespoon vanilla extract (see note)

US Customary - Metric

Instructions

• Combine sugar, vanilla, cream and half and half, mixing until sugar is mostly dissolved.
• Use in ice cream maker according to manufacture's instructions.
• The ice cream will be soft when it is finished in the ice cream maker. For more firm ice cream, place in the freezer for 3-4 hours.

Notes

Milk can be substituted in place of the half and half but the ice cream will not stiffen as much in the ice cream maker and it will be slightly icier. The heavy cream should not be substituted.

To remove the caviar from a vanilla bean, gently slice through the top skin lengthwise, lay your knife crossways along the bean so the skin is flattened, and gently scrape down the length of the bean, removing the caviar as you go.

Nutrition

Calories: 486kcal | Carbohydrates: 54g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 48mg | Potassium: 128mg | Sugar: 50g | Vitamin A: 1090IU | Vitamin C: 0.9mg | Calcium: 102mg | Iron: 0.1mg

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