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A glass dish of Vanilla Ice Cream with red syrup and a decorative spoon sits beside two empty waffle cones on a marble surface.

Vanilla Ice Cream

Mandy Applegate
This homemade vanilla ice cream recipe is the kind of treat that never goes out of style—it’s simple, crowd-friendly, and lets that classic vanilla taste really shine. With no egg yolks or custard to fuss over, it’s easy to whip up and just takes a little time to chill and freeze. You can make it ahead, stash it in the freezer, and scoop it out whenever you need a cold dessert made with barely any effort that still feels a bit special. Whether it’s for birthdays, casual dinners, or building sundaes on game night, this homemade vanilla ice cream easily fits right in.
5 from 1 vote
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Prep Time 10 minutes
Freezing time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine Best of British, French, Italian
Servings 8
Calories 275 kcal

Equipment

Ingredients
 
 

Instructions
 

  • In a mixing bowl, whisk together the heavy cream and sugar until the sugar dissolves completely. Stir in the vanilla extract.
    2 cups heavy whipping cream, ⅔ cup sugar, 1 ½ tablespoons pure vanilla extract
  • Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the empty pod to the cream mixture for a deeper vanilla flavor.
    1 vanilla bean
  • Cover the bowl and refrigerate the mixture for at least 1 hour—or overnight for best flavor infusion.
  • Remove the vanilla pod. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually about 25 minutes), until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to a container, cover, and freeze for at least 4 hours or until fully set.

Video

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Notes

  • Use Cold Cream: Start with cold cream straight from the fridge to help the ice cream churn more easily and set up faster.
  • Dissolve the Sugar Fully: Take a minute to make sure the sugar is completely dissolved—this keeps the texture smooth and avoids icy spots.
  • Don’t Skip the Vanilla Bean: It may seem fancy, but it’s worth it. The bean adds depth while the classic black flecks make it feel extra special.
  • Chill the Base Thoroughly: A cold ice cream base is key to a creamy texture—it helps the mixture churn properly without getting icy.
  • Keep an Eye on the Churn: Stop when the mixture looks like soft serve. Over-churning can change the texture and make it less creamy.
  • Use a Shallow Container: A wide, shallow dish freezes the ice cream more evenly and quickly than a deep one.
  • Cover to Prevent Ice Crystals: Press plastic wrap directly onto the surface of the ice cream before sealing the container to keep it smooth.
  • Let It Soften Before Serving: Homemade ice cream freezes hard. Let it sit out for a few minutes before scooping for the best texture.

Nutrition

Calories: 275kcalCarbohydrates: 19gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 16mgPotassium: 60mgSugar: 19gVitamin A: 875IUVitamin C: 0.4mgCalcium: 40mgIron: 0.1mg
Keyword Vanilla Ice Cream
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