Whether you are topping a slice of warm of apple crisp, celebrating a birthday, or simply indulging in a sweet dessert, homemade vanilla ice cream is perfect for the occasion. A healthier alternative to store-bought ice cream, homemade vanilla ice cream is creamy, delicious, and chemical-free!
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My love affair with homemade ice cream began several years ago with a very thoughtful Mother’s Day gift—a Cuisinart Ice Cream Maker! My children knew that I loved ice cream, and thought it would be fun for Mommy to make it homemade.
What a gift! Homemade ice cream tastes so much better than store-bought. Additionally, it lacks all manner of unprounounceable chemical additives. (Including anti-freeze, which is pronounceable, but is not something I prefer to ingest regularly—or ever—for that matter.)
Cookies and Cream was the first flavor I ever made, using this basic homemade vanilla recipe as a base. Since then, homemade vanilla ice cream has found itself plopped on pies and crisps, smushed inside cookies, and blended with milk as a shake.
Ready for the recipe?
- 1½ cups whole milk
- 1⅛ cups white sugar (or, use vanilla sugar for extra flavor!)
- 3 cups heavy cream
- 1½ tbsp pure vanilla extract (learn to make your own HERE)
- Whisk the sugar, vanilla, and milk in a large bowl until the sugar is dissolved.
- Pour the heavy cream into the milk, and stir gently.
- Pour the mixture into your ice cream maker, and let it churn until thick and creamy (about 30 minutes).
