Homemade Vanilla Ice Cream Recipe
- 2 cups heavy whipping cream
- 2 cups half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1. In a bowl, combine all ingredients; stir until the sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's directions. Yield: 1-1/2 quarts.
1/2 cup: 256 calories, 19g fat (12g saturated fat), 74mg cholesterol, 35mg sodium, 19g carbohydrate (19g sugars, 0g fiber), 2g protein
Reviews for Homemade Vanilla Ice Cream
"Made as a fast, super Easy ice cream for a Chocolate Cake I made for my hubby's birthday!!! Everyone loved it & couldn't believe how SUPER SIMPLE it was & the ingredients couldn't be any simpler!!! Soooo much better than store bought!! YUM!!"
"This ice cream disappeared fast when I made it over Memorial Day. Love the smooth creaminess of it! We added M&M's for the kids and they loved it!"
"love this recipe. super easy and very good!!"
"This recipe is very easy to put together and makes a nice smooth, creamy ice cream. Quite delish!"
"I made this for the Fourth of July and used it for root beer floats. It was a huge hit! My husband, who doesn't like homemade ice cream, really liked it. I agree with the reviewer who said it tastes like the soft-serve from McDonald's. Super creamy and very easy to scoop after sitting in the freezer for five hours. I'll definitely be making this again!"
"This was very smooth and creamy. Used for root beer floats, Yum!"
"I just made this ice cream, and then I made some more! It is so good. I baked some peanut butter chocolate chip cookies to make sandwiches with later! YUM!"
"For such a simple recipe, this was delicious. Very creamy and doesn't have that grainy texture that some homemade ice creams have. Instead of vanilla I used 2 tsp. of Amaretto. Will make again and again!"
"This recipe is awesome! It is requested by friends every summer for our annual pool party. I love the fact that it doesn't have to be cooked first."
"Made the vanilla and strawberry also. Made a double batch on both recipes, a day ahead. Put in freezer safe bowl, froze for ice cream social the next night. Was creamy and delicious, not icy. Excellent. Used Mexican vanilla and had excellent vanilla flavor."
"I prefer vanilla ice cream with a custard base, but didn't have the time nor the refrigerator space to chill, so I gave this a try. I doubled the recipe to make 3 quarts, as I have a 4 quart freezer. It comes out of the ice cream freezer a very soft serve, but very tasty ice cream. Since only 5 of us were eating ice cream along with homemade peach pie, I put the remainder in containers in the freezer. After several hours it was firm enough that I needed an ice cream scoop, but not, as I would have thought, icy and rock hard. It had the perfect "scoopabililty". 4 days later it is still great. I like this recipe so well I may try it again, only heating part of the mixture enough to temper some eggs and and them for a more custard taste, but this is an outstanding recipe on its own."
"This is so simple, and yet quite yummy. I was looking for something that didn't require stove top preparation, and skipped the raw eggs. I doubled the recipe for my four-quart ice cream maker."
"Very creamy and yummy. The best part is that you can do whatever you want with it! I added some crushed up Oreos to make Cookies 'N' Cream, and it was delicious. Very simple and easy to make."
"Got a new ice cream maker for my kitchen aid artisan. Wanted to try something easy and this sure was. Tastes great!!!! Reminds me if the ice cream cones you get at McDonalds"
"This is a tasty recipe - yet a very expensive recipe! 2C. Heavy whipping cream + 2C/ 1/2 & 1/2 is a very rich combination. It will serve well for the family, but usually is best mixed with fruits to stretch the quantity yielded!"
"Oh, and this recipe makes 1.5 quarts. My machine makes 4 quarts, so I doubled the recipe and made 3 quarts. Just thought I'd point that out."
"Yum!!! We make homemade ice cream every Summer but I've never tasted vanilla ice cream as good as this! It's better than commercial brands! I can't wait to add strawberries, etc. Its creamy with a good texture and it freezes perfectly! I was amazed that it was even better the next day. NO ice chunks, etc. it came out of the tub just as smoothly as it went in! In fact, ours was a bit mushy when it was done, (maybe because we ran out of ice,) but it set up perfectly once it was in the freezer a few hours! I don't know why you'd ever buy ice cream again when you can make this! The only downside is that its very fattening, but the tasties food usually is! I wonder if you could try less fattening ingredients and get the same , (or almost the same,) result???"
"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."
"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."
"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."
"I have used this recipe to make homemade ice cream before & it's great! No cooking involved, just mix & make! :)"