Homemade Vanilla Ice Cream

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Rich, sweet, and with just the right amount of vanilla flavor, our Homemade Vanilla Ice Cream recipe is pure perfection! With a creamy custard base and the ease of an ice cream maker, it’s a breeze to whip up. You’ll want to keep this delicious dessert on hand all summer long!

Hot fudge and vanilla ice cream in a bowl.

Y’all, if there’s one thing that immediately comes to mind when someone mentions summer, it’s ice cream. 

Those two words just scream summer to me. How’s the saying go? “I scream, you scream, we all scream…”

You get the picture.

I’m a huge fan of ice cream that’s chock full of goodies like caramel ripple, candy pieces, fudge brownie chunks, and cookie dough. 

Hand me the biggest spoon. Yes, please!

Don’t give me a pint of plain vanilla, though. It’s kind of, well, plain.

Unless, it’s my homemade vanilla ice cream. My recipe is anything but boring.

Technically, I think John made this recipe first many, many years ago, but I’m gonna claim it for now.

It’s my absolute favorite vanilla ice cream ever. It has the richest, creamiest texture and is the perfect ice cream for hot fudge, a sprinkle of crunchy crumble topping, or a drizzle of caramel sauce.

Not to mention, it’s great with so many other desserts, and I use it as the base for all my other ice cream recipes.

Having peach crisp? You’ll need a scoop of vanilla ice cream with that!

Blueberry crumble? One scoop, please!

Blackberry pie? Hello, ice cream!

What are you waiting for? Dust off your ice cream machine and let’s get to work!

Hot fudge sauce poured over a bowl of ice cream.

Tips for the Best Homemade Ice Cream

Tips

Fat Content: For the best flavor and texture, stick with high fat dairy. I prefer to use heavy cream and whole milk.

Avoid Low-Fat Alternatives: Lower fat dairy products and dairy-free alternatives, like almond milk, will give this ice cream an icy texture.

Sugar Alternatives: If using sugar substitutes (e.g., honey, agave syrup) or ingredients with sugar alternatives, be aware that they may affect the freezing point and texture.

Custard Cooking: When cooking the custard, it’s important to stir continuously over low to low-medium heat. This simple step ensures a smooth, creamy texture by preventing the eggs from scrambling.

Prepare in Advance: Read the manufacturer’s instructions for your ice cream maker in advance and make preparations ahead of time. Many times, internal parts of ice cream makers need to be frozen for several hours before use.

Colorful sprinkles on top of vanilla ice cream.

Vanilla Ice Cream Topping Ideas

Vanilla ice cream is a blank slate of sorts when it comes to toppings. You’re only limited by your imagination. 

Here are several of our favorite ice cream toppings. Have one or mix and match a few. My favorite is vanilla with hot fudge and marshmallow fluff. Yum!

  1. Chocolate Sauce: Drizzle warm chocolate fudge or syrup over the ice cream.
  2. Caramel Sauce: A rich caramel sauce pairs wonderfully with vanilla.
  3. Fruit Compote: Cooked berries (like strawberries, blueberries, or raspberries) in a thick sauce make one of the best toppings.
  4. Hot Fudge: Thick, warm, and the perfect amount of fudgy goodness.
  5. Marshmallow Fluff: For a sweet, gooey topping.
  1. Crushed Cookies: Crushed Oreos, graham crackers, or biscotti add a sweet crunch.
  2. Chopped Nuts: Almonds, pecans, or walnuts add texture and a nutty flavor.
  3. Sprinkles: Classic rainbow or chocolate sprinkles for a fun touch.
  1. Fresh Berries: Strawberries, blueberries, raspberries, or blackberries for a touch of fruit.
  2. Banana Slices: For a banana split feel.
  3. Mint Leaves: A few fresh mint leaves can add a refreshing flavor and a pop of green.
  1. Crumbled Brownie: For a chocolatey element.
  2. Toasted Coconut Flakes: Adds a tropical twist.
  3. Candied Bacon: For a sweet and savory combination.
  4. Peanut Butter Drizzle: Melted peanut butter adds a rich, nutty flavor.
  5. Cereal: Fruity Pebbles, Cocoa Puffs, or any favorite cereal for a fun twist.
  1. Whipped Cream: A classic and essential ice cream topping.
  2. Cherries: Maraschino cherries are always a favorite.
  3. Mini Marshmallows: Adds a fun, chewy texture.
Homemade vanilla ice cream with sprinkles.

FAQs (Frequently Asked Questions)

I find that 1 tablespoon of pure vanilla extract is the perfect amount in our vanilla ice cream recipe. If you don’t have extract handy or can’t have it, try one of these options instead:

  • Vanilla Bean: 1 bean (scrape the inside of the pod clean with the blade of a knife and add it to the other ingredients prior to heating).
  • Vanilla Bean Paste: 1 to 1 ½ teaspoons (use it just like vanilla extract).

No. However, I’ve found that using an ice bath reduces the amount of time it takes the custard to cool.

It’s up to you if you’d like to skip this step and let the custard cool for longer at room temperature before refrigerating.

A batch of homemade vanilla ice cream typically lasts about 2-3 weeks when stored properly in the freezer. To make sure it stays fresh and maintains its creamy texture, keep it in an airtight container. 

For the best flavor and consistency, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to minimize ice crystal formation.

More Desserts to Try

Vanilla custard ice cream with hot fudge.

Homemade Vanilla Ice Cream

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Author: Kim
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool and Freeze Time: 12 hours
Total Time: 12 hours 25 minutes
Servings: 8 Servings

Ingredients

Instructions
 

  • You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
  • Combine the heavy cream, milk, egg yolks, sugar, and salt in a saucepan. Bring to a steep over low-medium heat, but don’t let it boil.
    2 cups heavy cream
    1 cup whole milk
    5 large egg yolks
    1 cup granulated sugar
    ¼ teaspoon salt
  • Stir consistently and continue to cook for approximately 8 to 10 minutes until the custard thickens slightly. It should lightly coat the back of a spoon when ready. (Run your finger across the back of the spoon; if the custard doesn't come back together, it's done.)
  • Remove from heat then stir in the vanilla extract.
    1 tablespoon pure vanilla extract
  • Pour the custard through a mesh strainer into a heat-safe bowl. Place the bowl of custard into a larger bowl of ice for about 30 minutes to 1 hour to cool.
  • After the custard cools considerably, cover it with plastic wrap. The plastic wrap needs to touch the top of the custard to prevent a skin from forming.
  • Transfer it to the refrigerator to cool completely, about 2-4 hours. Once cooled, the custard will have a thin, pudding-like consistency.
  • Pour it into the prepared ice cream maker. Churn according to the manufacturer's instructions until the ice cream sets enough to transfer it to a freezer-safe container. It should be firmer than soft-serve consistency.
  • Freeze until the ice cream is completely firm. (Ours took 8 to 10 hours.)

Notes

Nutrition

Serving: 0.5cupCalories: 358kcalCarbohydrates: 29gProtein: 4gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 192mgSodium: 106mgPotassium: 117mgSugar: 28gVitamin A: 1086IUVitamin C: 0.4mgCalcium: 92mgIron: 0.4mg

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