Description
Creamy, scoopable, and made with just 5 simple ingredients — no eggs, no custard base, no complicated technique. This easy homemade vanilla ice cream is pure, clean, and better than anything from the store.
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup cane sugar
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- Combine cream, milk, sugar, vanilla, and salt in a medium saucepan over medium-low heat. Whisk for 5 minutes until sugar fully dissolves and mixture is warmed through.
- Pour into a heatproof bowl, cover, and refrigerate for at least 2 hours or overnight.
- Whisk the chilled base well. Churn in ice cream maker 20 to 30 minutes until thick and soft-serve consistency.
- For firm ice cream, transfer to an airtight container, press plastic wrap onto the surface, and freeze 2 to 4 hours.
- Let sit at room temperature 3 to 5 minutes before scooping if too firm.
Notes
- Freeze your ice cream maker bowl for a full 24 hours before churning.
- Overnight chilling gives the smoothest, creamiest result.
- Press plastic wrap directly onto the surface before freezing to prevent ice crystals.
- Keeps in the freezer for up to 1 month. Best within 2 weeks.