Homemade Vanilla Ice Cream Recipe

5 25 26
Homemade Vanilla Ice Cream Recipe
Homemade Vanilla Ice Cream Recipe photo by Taste of Home
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Homemade Vanilla Ice Cream Recipe

Read Reviews
5 25 26
Publisher Photo
We don't want to brag, but this homemade ice cream recipe really is the best ever. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below. —Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Process: 20 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Process: 20 min. + freezing

Ingredients

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Directions

Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer. Yield: 1-1/4 quarts.
Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Editor's Note: To prepare recipe without an ice cream maker, place a 13x9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.
Originally published as Homemade Vanilla Ice Cream in Country Woman July/August 1995

Nutritional Facts

1/2 cup: 308 calories, 22g fat (14g saturated fat), 78mg cholesterol, 37mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 3g protein.

  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  1. Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer. Yield: 1-1/4 quarts.
Editor's Note: For raspberry or strawberry ice cream, substitute 2 cups fresh or frozen berries for 1 cup of half-and-half. Puree berries in a blender or food processor; stir into the other ingredients before freezing.
Editor's Note: To prepare recipe without an ice cream maker, place a 13x9-in. dish in freezer until cold. Prepare cream mixture as directed; transfer to prepared dish. Freeze until edges of mixture begin to set, 20-30 minutes. Using a hand mixer, beat mixture until smooth. Freeze, covered, until firm, about 3 hours longer, beating again every 30 minutes.
Originally published as Homemade Vanilla Ice Cream in Country Woman July/August 1995

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Reviews forHomemade Vanilla Ice Cream

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aicenhour User ID: 4627743 279031
Reviewed Dec. 10, 2017

"We really like this simple vanilla ice cream recipe. I normally make enough batches to fill my 6 quart ice cream maker for birthday parties. It’s so easy and everyone loves it!"

MY REVIEW
Angel182009 User ID: 6228642 256764
Reviewed Nov. 14, 2016

"This recipe was great to make since it used so little ingredients. Turned out perfect and creamy!"

MY REVIEW
shannondobos User ID: 5115022 252533
Reviewed Aug. 11, 2016

"I just got an ice cream maker and tried this as my first ice cream. I am so pleased with it! This recipe is simple, and SO delicious and creamy. I'll be hesitant to try any other recipes since this one was such a winner. I can't wait to try the fruit versions suggested here, and I think I'll try switching up the extract to coconut and adding some toasted coconut as well to make a coconut ice cream."

MY REVIEW
Ice cream Fan User ID: 8891988 250304
Reviewed Jul. 11, 2016 Edited Jul. 14, 2016

"Tried making this with a traditional ice cream maker and it never froze, however after freezing it in the freezer it was the perfect consistency. The thought of having only four ingredients was appealing and it looked easy, so based on the reviews I thought I would try it. Both times the mix never did set up and freeze in the ice cream maker the way it should. I let it run for 3 hours with the ice and rock salt but it wasn't freezing. Great flavor!! Will make again."

MY REVIEW
Mombo1022 User ID: 7341837 18564
Reviewed Oct. 3, 2014

"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!!"

MY REVIEW
Worshipguy User ID: 6391761 45596
Reviewed Aug. 25, 2014

"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!"

MY REVIEW
heart4asia User ID: 4883587 43047
Reviewed Aug. 22, 2014

"love this recipe. super easy and very good!!"

MY REVIEW
lvarner User ID: 35803 17736
Reviewed Aug. 1, 2014

"This recipe is very easy to put together and makes a nice smooth, creamy ice cream. Quite delish!"

MY REVIEW
meganshakes User ID: 4295286 39045
Reviewed Jul. 5, 2014

"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!"

MY REVIEW
Xena7751 User ID: 5742608 72752
Reviewed Jun. 14, 2014

"This was very smooth and creamy. Used for root beer floats, Yum!"

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