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The Best (and Easiest) Ice Cream You’ll Ever Make

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A simple and creamy homemade vanilla ice cream recipe that is egg-free, easy to make, and perfect for customizing with your favorite mix-ins.

Ingredients

1¾ cups heavy cream

1¼ cups whole milk

¾ cup sugar

⅛ teaspoon fine sea salt

1 tablespoon vanilla extract or 1 vanilla bean (split and scraped)

Optional: 2 cups of add-ins like crumbled brownies, cookie dough, or salted caramel

Instructions

  1. In a saucepan, combine 1 cup of heavy cream with the sugar and salt. If using a vanilla bean, add the seeds and pod to the mixture. Warm over medium heat until the sugar dissolves.
  2. Remove from heat and stir in the remaining heavy cream, whole milk, and vanilla extract (if using).
  3. Chill the mixture in the refrigerator until thoroughly cooled.
  4. Once chilled, remove the vanilla pod if used. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
  5. If adding mix-ins, incorporate them during the last few minutes of churning.
  6. Transfer the ice cream to an airtight container and freeze until firm.

Notes

  • This recipe is egg-free, making it simpler and quicker than custard-based ice creams.
  • You can use vanilla extract instead of a vanilla bean for convenience.
  • Mix-ins like brownies, cookie dough, or salted caramel can be added during the last few minutes of churning.
  • If you don't have an ice cream maker, use the no-churn method by freezing the mixture in a shallow dish and stirring every 30 minutes for the first 2 hours.
  • Store ice cream in an airtight container in the freezer for up to 1 month.
  • Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften.

Nutrition

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