Short description

I’m sharing this classic homemade vanilla ice cream recipe—rich, creamy, and egg-free—perfect with any dessert or enjoyed on its own.

Homemade Vanilla Ice Cream

Why You’ll Love This Recipe

I love how this recipe uses only five simple ingredients and no eggs, making it super easy to whip up. The heavy cream and vanilla paste give it a deep, authentic flavor that beats store-bought versions. Plus, it’s a perfect base for adding mix-ins or flavor twists.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups heavy cream
1¼ cups whole milk
⅔ cup granulated sugar
1 tablespoon vanilla bean paste
Generous pinch of sea salt

directions

Freeze the ice cream maker’s bowl overnight.
In a medium saucepan over medium heat, whisk together cream, milk, sugar, vanilla paste, and salt until the sugar dissolves, about 5 minutes.
Transfer the mixture to a heat-safe bowl, cover, and refrigerate for at least 2 hours.
Pour the chilled base into the ice cream maker and churn according to the manufacturer’s directions, about 25 minutes until it reaches a soft-serve texture.
Transfer the ice cream into a container, press plastic wrap directly on the surface, seal, and freeze for at least 3 hours, ideally overnight, before serving.

Servings and timing

Yield: About 1½ quarts (roughly 12 half-cup servings)
Prep time: 25 minutes active, plus 2 hours chilling
Churn time: Around 25 minutes
Freeze time: Minimum 3 hours, preferably overnight

Variations

Stir in 1 cup of mix-ins like chocolate chips, chopped nuts, crushed candy bars, cookies, or fresh fruit after churning.
Top with sauces like hot fudge, caramel, fruit compote, sprinkles, or whipped cream.
Stuff between cookies to make ice cream sandwiches—I like to freeze the cookies beforehand so they don’t crumble.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. After that, I notice the flavor starts to fade and ice crystals can form. To serve, I let it sit at room temperature for a few minutes to soften before scooping.

FAQs

Can I make this without an ice cream maker?

Yes—I’ve done it. After chilling, I pour the base into a shallow pan and freeze it. Every 20 minutes, I stir it vigorously with a spatula until it thickens and freezes solid. It’s not quite as creamy, but still tasty.

Can I double the recipe?

Absolutely. I just make sure my ice cream maker’s bowl is big enough, since the mixture expands while churning.

Can I use vanilla extract instead of paste?

You can, but I find vanilla bean paste gives a richer, deeper flavor. If using extract, I stick with a good-quality one.

Should I use eggs in my ice cream?

This version is egg-free, which makes it lighter and simpler. If I want a custard-style ice cream, I go for an egg yolk base, but it’s not necessary here.

How long should I freeze before serving?

I freeze it for at least 3 hours, but I prefer overnight for the best texture and flavor. It scoops better and holds its shape longer.

Conclusion

This homemade vanilla ice cream is one of my favorite desserts to make. It’s simple, full of flavor, and so easy to personalize. Whether I’m topping a slice of pie or enjoying it by the spoonful, this recipe always hits the spot.