Description
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.
Add mix-ins only after churning for best texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 75 mg
