I enjoy this recipe because it’s effortless and dependable. I like how the flavor is clean and straightforward, letting the vanilla shine without distractions. I also appreciate that I can prepare everything ahead of time and let the ice cream maker do the work. For me, this is the kind of recipe I return to whenever I want a reliable homemade dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups heavy whipping cream 2 cups half-and-half cream ¾ cup white sugar 1 tablespoon vanilla extract
Directions
I start by gathering all the ingredients so everything is ready. I whisk the heavy whipping cream and half-and-half together in a large bowl until fully combined. I gradually whisk in the sugar, making sure it dissolves smoothly, then I whisk in the vanilla extract.
Once mixed, I cover the bowl and refrigerate it until the mixture is very cold. When it’s chilled, I remove it from the refrigerator and whisk it again to make sure everything is evenly blended. I pour the mixture into my ice cream maker and freeze it according to the manufacturer’s instructions until it thickens.
After churning, I transfer the ice cream to an airtight container and freeze it until firm. When it’s ready, I scoop and serve it however I like.
Servings and Timing
I usually need about 15 minutes of prep time. The mixture chills for at least 3 hours, and after churning, it freezes for about 4 more hours. The total time comes to around 7 hours and 35 minutes. This recipe makes about 4 cups of ice cream, which gives me 8 servings.
Variations
I sometimes add vanilla bean paste for a more intense vanilla flavor. When I want texture, I fold in chocolate chips or crushed cookies after churning. I also like swirling in caramel or fruit sauce just before freezing for a layered effect.
Storage/Reheating
I store the ice cream in an airtight container in the freezer. To keep it creamy, I press a piece of parchment or plastic wrap directly against the surface before sealing. I let it sit at room temperature for a few minutes before scooping so it softens slightly.
FAQs
Do I need an ice cream maker for this recipe?
I prefer using an ice cream maker because it gives the smoothest texture.
Why does the mixture need to be very cold?
I find that a well-chilled mixture churns faster and creates creamier ice cream.
Can I reduce the sugar?
I can reduce it slightly, but the texture may be less smooth.
Can I use vanilla bean instead of extract?
I like using vanilla bean, and it adds beautiful specks and deeper flavor.
How long does homemade vanilla ice cream last?
I usually enjoy it within two weeks for the best texture and flavor.
Can I add mix-ins?
I add mix-ins after churning so they stay evenly distributed.
Why is my ice cream too hard?
I find homemade ice cream freezes harder because it has no stabilizers.
Can I make this recipe dairy-free?
I would need to substitute all dairy with non-dairy alternatives designed for ice cream.
Do I need to whisk again before churning?
I always whisk again to make sure the mixture is smooth and evenly combined.
Is this recipe good as a base for other flavors?
I use this recipe as my go-to base for countless ice cream variations.
Conclusion
I keep this vanilla ice cream recipe close because it’s simple, reliable, and endlessly versatile. I love how it turns a few basic ingredients into a creamy dessert that always feels special, no matter how I serve it.
A classic no-cook vanilla ice cream made with simple ingredients that churn into a rich, smooth, and creamy dessert. This dependable homemade recipe highlights pure vanilla flavor and works perfectly as a base for endless variations.
Ingredients
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tbsp vanilla extract
Instructions
In a large bowl, whisk together the heavy whipping cream and half-and-half until fully combined.
Gradually whisk in the sugar until completely dissolved.
Whisk in the vanilla extract.
Cover the mixture and refrigerate until very cold, at least 3 hours.
Remove from the refrigerator and whisk again to ensure even blending.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick.
Transfer the ice cream to an airtight container and freeze until firm.
Scoop and serve as desired.
Notes
A very cold mixture churns faster and produces creamier ice cream.
Press parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals.
Let the ice cream sit at room temperature for a few minutes before scooping.
