Homemade Vanilla Ice Cream

  • Jump to Recipe
  • What better way to beat the heat on a hot summer day than with a scoop or two of cold ice cream? This homemade Vanilla Ice Cream recipe is creamy, sweet, and can be jazzed up with your favorite toppings or serve as the base for ripples of flavor or add-ins.

    close up of scoops of vanilla ice cream with strawberries

    I purchased an ice cream machine last year and had great fun making flavors like Salted Caramel and Butter Ice Cream, but never came back to explore the classic popular ice cream flavors like vanilla bean.

    Vanilla Ice Cream vs Vanilla Bean Ice Cream

    What is the difference between vanilla ice cream and vanilla bean ice cream? Really only the use of vanilla bean pods versus extract only. You get to see the specks of real vanilla bean which also packs way more of a clean flavor punch.

    Vanilla ice cream in a loaf pan with topping ideas

    Some vanilla ice creams don’t even use real vanilla extract, instead relying on vanilla flavoring, which is a man-made version. Since vanilla beans are so expensive, this can be a more cost effective route but takes a toll of richness.

    Some also use egg yolks (which gives some vanilla ice creams their yellow color), which is technically frozen custard, not iced cream. Instead of the ice cream base, it creates a custard mixture base. Both good, but also different.

    vanilla ice cream in bowls with toppings and mint

    Vanilla Options

    If you do not have vanilla beans or don’t want to purchase them (they can be expensive), pure vanilla extract will also do, but won’t have the little flecks.

    glass bottle of homemade vanilla

    For this creamy vanilla ice cream recipe, substitute the bean for 2 teaspoons real vanilla extract during the cooling process (not while cooking). And if you really love the flavor of vanilla, add 1 teaspoon extract and also 1 bean. *Mind blown*

    How to Make Vanilla Bean Ice Cream

    To make the best vanilla ice cream, the ingredient list is fairly short. But remember, simple ingredients mean you also should use quality ingredients for the best results. And the best part? There is no high fructose corn syrup like the store bought kind!

    ingredients for homemade vanilla ice cream
    • Heavy whipping cream (or heavy cream)
    • Half & Half (or whole milk)
    • Sugar
    • Vanilla Bean
    • Coarse Kosher salt, optional, but enhances the flavors
    1. First, you’ll make a cream mixture by heating the whipping cream with half & half, sugar and vanilla beans over medium heat in a medium saucepan. Never allow it to come to a full boil, but instead a light simmer. This helps the sugar dissolve fully and also infuses the mixture with vanilla essence.
    2. Next, you’ll allow the ice cream base (even though it doesn’t have eggs, it is typically referred to as the custard base) to cool fully. Make sure your ice cream maker is fully ready to go and all utensils are chilled, including the custard.
    3. Follow the manufacturer’s instructions for your ice cream maker, which are typically to slowly pour in the ice cream mixture while the motor is on and then allow it to churn for 15-30 minutes (depending on model). It will not reach ice cream consistency in the machine.
    step-by-step images of how to make old fashioned vanilla ice cream
    1. Refreeze until ready to serve and the correct texture. If you don’t, you’ll have more of a soft serve texture. While freezing, place a piece of parchment or wax paper touching the top so ice crystals don’t form.
    transfering base into a loaf pan for freezing
    1. Keep frozen and covered for up to 1 month. Remember, your homemade vanilla ice cream doesn’t have preservatives so it won’t last as long as store bought.

    Vanilla Beans

    I don’t particularly care for store bought vanilla bean ice cream because they use spent pods instead of fresh, loaded vanilla beans, resulting in a muted taste.

    A spent pod is a pod that already been scrapped of all its goodness; basically the leftovers. You can learn more about those here.

    vanilla bean pod being scraped

    Vanilla Bean pods will also give it the rich, sophisticated flavor you look for in an awesome homemade vanilla ice cream.

    Did you know that the center of a vanilla bean, all of those little flecks, is called caviar? I understand why- it is the gem and what makes these greasy little guys such a commodity and so expensive.

    It is important scrape out as much as you can, but then also to boil the (spent) pod to get any left behind and further intensify the flavor. Spent pods can be used to flavor milk or creamer or even to make vanilla extract.

    ice cream scoop in loaf pan

    Ice Cream Maker Recipe

    This ice cream recipe is made for use with an ice cream maker. No churn ice cream is great, but they are like comparing apples to oranges.

    spoon of vanilla ice cream with bean flacks

    No churn ice cream uses whipped cream with sweetened condensed milk whereas ice cream maker ice cream uses cream and milk. All the same family of ingredients, but in different preparation. This particular recipe will not work without an ice cream maker.

    Topping

    After making this classic vanilla ice cream, you can add whatever additional flavors you desire, like candy or chocolate chips. Although I think the original recipe is great on its own, my favorite way to step it up a notch is to cover it in Easy Caramel Sauce. Here are a few more options for mix ins:

    bowls of vanilla ice cream with fresh berries and mint

    This easy recipe makes the perfect base to make your own ice cream flavors. Add in some chocolate syrup to make chocolate ice cream. You could cut up some fresh strawberries (or use strawberry syrup) to make strawberry ice cream.

    Or you could even get really crazy and throw in some nuts, marshmallows and chocolate and make your very own rocky road ice cream. The options are endless.

    Tips for Using an Ice Cream Machine

    • Plan ahead- while making ice cream isn’t hard, you do need to plan ahead. Read the recipe fully and chart your time and ingredients to account for freezing, cooking, cooling, churning and refreezing.
    • Go full fat. Don’t skimp on the ingredients here. These works best with full fat- it will give you the hardest refreeze and creamy texture.
    • Freeze it all! You get the best results when all of the utensils and ingredients are cold. Anything that will touch the recipe (after cooking of course) needs to be chilled or frozen. Most ice cream machines require the center to be frozen for 24 hours.
    • Remember to cool it! Why do you have to cook it before churning? It is the same process as scalding which allows some of the water to evaporate and chemically changes the fats. This makes for a creamy results instead of a crystally, watery results. But then you need to let the mix cool before churning or it will thaw the machine.
    • Turn on the motor before adding your mix. The ice cream needs to be continually in motion to get the best results.
    • Refreeze- the ice cream will be creamy, but not the correct consistency. While it won’t be as soft as soft serve, you’ll still need to refreeze it for 1-2 hours before enjoying, so factor that into your prep time. Also, many commercial ice creams are frozen and temperatures that your residential freezer will never reach, so it might not ever get as hard as Baskin Robbins.
    • Read the Instructions– Read the manufacturer’s instructions before starting and always follow them!
    three scoops of vanilla ice cream

    Storage

    You can make the base 2 days ahead of time before churning, but top with plastic wrap pushed down right to the top of the custard. This prevents the film and from developing. If film does develop, simply peel it off and discard it before proceeding.

    Once made, store ice cream at all times in the freezer in an airtight container for up to 1 month.

    homemade vanilla ice cream for pinterest

    More Delicious Dessert Recipes:

    Chocolate Chip Cookie Chess Pie
    Chocolate Chip Cookie in whipped cream in chess pie
    Chocolate Chip Cookie Chess Pie is a traditional southern chess pie stuffed with chewy chocolate chip cookies and served with a dollop of whipped cream. 
    Ice Cream Sandwiches
    pile of ice cream sandwiches
    Ice Cream Sandwiches are a frozen delight everyone in the family will love. Make them for your next cookout or have them on standby in the freezer for when you want a delicious dessert.
    Flourless Avocado Brownies
    stack of avocado brownies
    Easy Avocado Brownies are made in the blender and ready in just 30 minutes. No flour and honey instead of sugar!
    close up of vanilla bean ice cream scoops
    close up of vanilla ice cream
    Print Recipe
    4.89 from 17 votes

    Homemade Vanilla Ice Cream Recipe

    Make Vanilla Bean Ice Cream from scratch using whole vanilla beans and real cream. Homemade Ice Cream in an ice cream maker for the win! 
    Prep Time15 mins
    Chilling & Churning Time4 hrs
    Total Time4 hrs 15 mins
    Course: Dessert
    Cuisine: American
    Keyword: homemade ice cream, vanilla ice cream
    Servings: 6 cups
    Calories: 477kcal
    Author: Jessica Formicola

    Ingredients

    Instructions

    • In a medium saucepan, combine the heavy whipping cream, half and half and sugar.
      making an ice cream base
    • Cut the vanilla bean in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to saucepan. Bring to a low simmer, but do not boil.
    • Remove from heat, stir in salt if desired, and allow to cool fully before transferring to an airtight container and placing in the refrigerator to cool for a minimum of 4 hours, but up to 48 hours.
    • Prepare your ice cream maker as directed and add mixture. Prepare according to machine directions.
    • Transfer to an airtight container and freeze to finish.
    • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

    Notes

    If you don’t have vanilla bean, use 1 teaspoon pure vanilla extract. 

    Nutrition

    Calories: 477kcal | Carbohydrates: 30g | Protein: 4g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 138mg | Sodium: 451mg | Potassium: 164mg | Sugar: 25g | Vitamin A: 1450IU | Vitamin C: 1.2mg | Calcium: 136mg | Iron: 0.1mg
    close up of vanilla bean scoop

    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    What type of comment do you have?

    Comments

  • cyndy wrote:
  • Emily wrote:
  • Beth wrote:
  • Tara wrote:
  • Cathleen wrote:
  • Katrina D. wrote:
    • Jessica Formicola wrote:
  • Patricia @ Grab a Plate wrote:
  • Joanne T Ferguson wrote:
  • Debi @ Life Currents wrote:
  • Camilla wrote:
  • side image of peanut butter dip

    Grab our FREE Email Course!

    Sign up to receive our FREE 8 Day Course on How to Be a Better Home Cook! One email per day, delivered straight to your mailbox. 

    You have Successfully Subscribed!