Description
A classic, rich, and creamy egg-free homemade vanilla ice cream made with just five simple ingredients. Perfect on its own or paired with your favorite desserts.
Ingredients
1¾ cups heavy cream
1¼ cups whole milk
⅔ cup granulated sugar
1 tablespoon vanilla bean paste
Generous pinch of sea salt
Instructions
- 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.
Notes
- Add 1 cup of mix-ins like chocolate chips, nuts, or cookies after churning for variety.
- Top with sauces or whipped cream for extra indulgence.
- Freeze cookies before using to make ice cream sandwiches to avoid crumbling.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 25 minutes active, plus 2 hours chilling
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 15g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
