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There is nothing better then homemade ice cream. Your family will request this recipe every summer!—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 256 calories, 19 g fat (12 g saturated fat), 74 mg cholesterol, 35 mg sodium, 19 g carbohydrate, 0 fiber, 2 g protein.
Originally published as Homemade Vanilla Ice Cream in Country Woman July/August 1995
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Reviewed on Aug. 25, 2011 by tomlisahig
This is one of the best homemade ice creams I have ever had! The best part is there is no cooking and cooling involved. The next day it scooped out of a container beautifully and was not icy textured but very creamy.
Reviewed on Jul. 18, 2011 by lindaksweat
I made this recipe and it was great. I doubled it and added a 16 ounce bag of frozen strawberries that I had run through the food processor.
Reviewed on Jul. 05, 2011 by Cookie65
I have always used an ice cream recipe that had to be cooked in a double boiler, included eggs which had to be tempered before adding, etc. I decided to take a chance on this simpler recipe and am so glad I did. It was creamy and smooth and rich and yummy! I doubled it to fit in my full-size ice cream freezer. It was a big hit along with blueberry sauce at our 4th of July celebration.
Reviewed on Oct. 13, 2010 by madannieroo
I have used this recipe to make homemade ice cream before & it's great! No cooking involved, just mix & make! :)
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