Close-up of a scoop of homemade vanilla ice cream.
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


  • 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)


  • 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.


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.


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