Homemade Ice Cream Recipe
This Homemade Ice Cream Recipe is a creamy, dreamy frozen treat that you can whip up in under an hour—no fancy ingredients, just simple goodness.
Every scoop of this churned ice cream tastes like summer sunshine. I’ve been making homemade ice cream since my kids were little, and let me tell you, nothing beats the rich, velvety texture of a fresh batch straight from your ice cream maker. What makes this recipe special is its versatility: swap in fresh berries, swirl in chocolate chips, or drizzle homemade caramel. Plus, it’s free of artificial flavors and perfect as a sweet treat after dinner or a crowd-pleasing dessert at your next barbecue. Let’s dive into why you’ll love it—and how you can make it a staple frozen dessert in your kitchen.
Why You’ll Love This Recipe (H2)
- No ice cream maker? No problem—see Variations for an easy no-churn option.
- Ready in under an hour (with only 20 minutes of hands-on time).
- Uses pantry-friendly ingredients you already have.
- Customizable ice cream base—endless ice cream flavor possibilities.
- Perfect summer treat for kids, grandkids, neighbors (everyone adores a good homemade dessert).
- Creamy texture without stabilizers—just real dairy and a touch of sugar.
- Great way to use seasonal fruit for homemade frozen treats.
- A fun, hands-on activity that’s perfect for family bonding.
- Impressive presentation—serve in waffle bowls, with berries or sprinkles.
- Healthier than many store-bought brands (control sugar, add fresh fruit).
Ingredients (H2)
• 2 cups heavy cream (or heavy whipping cream)
• 1 cup whole milk (substitute oat milk for a lighter twist)
• ¾ cup granulated sugar (or coconut sugar for a subtle caramel note)
• 1 tablespoon pure vanilla extract (use Nielsen-Massey for top quality)
• ¼ teaspoon kosher salt (balances sweetness)
• Optional mix-ins: 1 cup fresh berries, ½ cup mini chocolate chips, or ½ cup chopped nuts
• For no-churn: 1 (14-ounce) can sweetened condensed milk
Tip: Chill your mixing bowl and beaters for 10 minutes to speed up whipping and improve texture.
Directions (H2)
- Whip the cream
Pour chilled heavy cream into a cold bowl. Using a hand mixer or stand mixer (I love my KitchenAid), whip on medium until soft peaks form—about 3–4 minutes. You’re looking for silkiness, not butter. - Combine milk, sugar, vanilla, salt
In a second bowl, whisk whole milk with granulated sugar, vanilla extract, and salt until sugar dissolves (no gritty bits!). A small whisk or fork works fine. - Fold together
Gently fold the sweetened milk into whipped cream with a spatula. Go slowly—this keeps your ice cream light and airy. - Chill the base
Cover the mixture and refrigerate for 20–30 minutes (this step helps your ice cream maker churn evenly). If you skip chilling, you might end up with softer texture. - Churn in your ice cream maker
Set up your ice cream maker (Cuisinart ICE-21 or Breville Smart Scoop both work great). Pour in the chilled ice cream base and churn according to manufacturer’s instructions—generally 20–25 minutes for soft-serve consistency. - Add mix-ins
In the last 5 minutes of churning, sprinkle in berries, chocolate chips, or whatever mix-ins you like. They’ll distribute evenly without clumping. - Freeze to firm up
Transfer the churned ice cream to an airtight container, smoothing the top. Press plastic wrap on the surface to prevent ice crystals. Freeze for at least 2 hours (3–4 hours for scoop-ready firmness).
Servings & Timing (H2)
Yield: Serves 6–8 as a dessert or makes about 1½ quarts of churned ice cream
Prep Time: 20 minutes (plus 10 minutes for chilling bowl)
Churn Time: 25 minutes
Freeze Time: 2–4 hours
Total Time: Approximately 3–4 hours (hands-on time just 20–25 minutes)
Variations (H2)
• Berry Swirl: Puree 1 cup strawberries and swirl in after churning for a pretty pink ribbon.
• Chocolate Lover’s: Whisk ¼ cup cocoa powder into the milk mixture and fold in mini chocolate chips.
• Coffee Kick: Dissolve 2 tablespoons instant espresso in hot water; add to the milk mixture for a mocha twist.
• No-Churn Vanilla: Skip the maker—fold 1 can sweetened condensed milk into whipped cream, freeze in loaf pan.
• Vegan Coconut: Use full-fat coconut milk instead of dairy; add 2 tablespoons maple syrup for sweetness.
• Boozy Bourbon: Stir in 2 tablespoons bourbon after churning for an adult-only frozen dessert.
Storage & Reheating (H2)
• Store ice cream in an airtight, freezer-safe container—press a piece of parchment directly on the surface to avoid ice crystals.
• Keeps best for up to 2 weeks in the coldest part of your freezer. After that, flavor and texture can fade.
• If it’s too firm, let sit at room temperature for 5–10 minutes before scooping (or microwave on low for 5 seconds).
• Make-ahead tip: Prepare the ice cream base up to 24 hours in advance—just keep it chilled and covered until you’re ready to churn.
Notes (H2)
Honestly, the secret to ultra-smooth homemade ice cream is chilling everything—bowls, beaters, even your ice cream maker’s freezer bowl if it’s removable. I once skipped that step and ended up with grainy ice crystals. Lesson learned! Also, avoid over-churning; once you see soft-serve peaks, stop. If you’re after a lower-sugar treat, cut sugar by 15% and let ripe fruit add natural sweetness. Feel free to experiment with herbs (mint leaves or basil) or a pinch of salt for a salted caramel flavor boost.
FAQs (H2)
Q: Can I use low-fat milk or half-and-half?
A: You can, but lower fat often yields icier texture. Stick with heavy cream for the creamiest ice cream base.
Q: Why is my homemade ice cream icy?
A: Ice crystals form if the base or churn bowl isn’t cold enough, or if you skip covering the surface before freezing.
Q: How do I clean my ice cream maker?
A: Wipe the bowl dry immediately after use—never soak it—and wash removable parts with warm soapy water.
Q: Can I make this dairy-free?
A: Yes! Use full-fat coconut milk (chill it well) and coconut cream in place of dairy.
Q: What’s the best way to swirl in fudge or caramel?
A: Add ribbons of sauce in the final minute of churning, or layer sauce and ice cream in the container before freezing.
Q: How do I prevent freezer burn?
A: Press plastic wrap on the ice cream surface, seal tightly, and store away from the door.
Q: Can I double the recipe?
A: Sure—just churn in two batches or use a larger ice cream maker if you have one.
Q: What if I don’t have an ice cream maker?
A: See the No-Churn Vanilla variation above—no special tools needed!
Conclusion (H2)
This Homemade Ice Cream Recipe is the perfect summer treat—creamy, customizable, and surprisingly simple. Whether you’re craving classic vanilla, chocolate swirl, or a seasonal fruit burst, you’ll love how easy it is to make ice cream at home. Give it a whirl, leave a comment with your favorite flavor combo, and don’t forget to explore more homemade frozen treats on the blog—because summer’s too short not to enjoy every scoop!
Homemade Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup whole milk (substitute oat milk for a lighter twist)
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract (use Nielsen-Massey for top quality)
- 1/4 teaspoon kosher salt (balances sweetness)
- 1 cup fresh berries
- 1/2 cup mini chocolate chips
- 1/2 cup chopped nuts
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Pour chilled heavy cream into a cold bowl. Whip on medium until soft peaks form.
- Whisk whole milk with sugar, vanilla extract, and salt until sugar dissolves.
- Gently fold sweetened milk into whipped cream.
- Refrigerate mixture for 20-30 minutes.
- Pour chilled base into ice cream maker and churn for 20-25 minutes.
- Sprinkle in berries, chocolate chips, or nuts in the last 5 minutes of churning.
- Transfer ice cream to a container and freeze for 2-4 hours.
