Homemade Vanilla Ice Cream
Save RecipeYou can’t go wrong with this creamy classic. Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my ice cream recipes.
Hi Bold Bakers!
Now that summer is in the air, it’s finally time to start busting out my favorite frozen dessert recipes. If you’re anything like me, your favorite way to cool down is to indulge in a big ol’ scoop of ice cream. I’ve created every ice cream flavor under the sun from Mint Chocolate Chip to Butter Pecan. While I love to get creative in the kitchen and come up with all kinds of bold flavors, at the end of the day I truly live for classic homemade vanilla ice cream.
After all, if it’s not broken… don’t fix it!
What are the Ingredients to Make Ice Cream?
As always, the base for my ice vanilla ice cream is the master recipe for my 2-Ingredient No Machine Ice Cream. For those of you who are not familiar, my recipe is simply heavy whipping cream and sweetened condensed milk whipped up to yield you a creamy, customizable canvas. This is your ice cream base. You can add any mix-in to your ice cream base so get really creative. That being said, this vanilla ice cream recipe is a fan favorite on its own, and if you haven’t tried it yet you have got to put it on the top of your list!
How Do You Make Vanilla Ice Cream?
If you have never made this ice cream before, it’s going to change the way you think about homemade ice cream. Most ice cream recipes require making a custard with eggs, milk, and cream and then churning them in an ice cream machine to achieve the right texture. Well, all you need to make my homemade vanilla ice cream is a hand or stand mixer, some heavy whipping cream, a can of sweetened condensed milk and good quality vanilla extract. Vanilla acts as the flavoring and keeps your ice cream soft and scoopable once frozen. If you really want to put some elbow grease into it, you can always whip it up with a bowl and a whisk too.
What makes my homemade ice cream recipe foolproof is the process of combining plain whipping cream and sweetened condensed milk. The whipping cream is full and rich and, once whipped with the condensed milk, the 2 ingredients are transformed into a rich ice cream with all the body and sweetness of its store-bought alternative. Finally, I add vanilla extract and the seeds scraped from a vanilla pod. After this mixture sets in the freezer for just 5-6 hours, you’ll yield the most decadent vanilla-infused ice cream.
It’s nothing short of ice cream heaven!
How Do You Make Condensed Milk?
Sweetened condensed milk is super important to this recipe and cannot be substituted. Luckily, homemade condensed milk is simple to make if you aren’t able to buy some locally or would prefer to make it from scratch.
How Long Does Homemade Ice Cream Last?
Just like regular ice cream, my homemade vanilla ice cream can be kept in the freezer for quite a while. If stored in an airtight container, your ice cream will keep for up to 6 weeks. That’s right. Your dessert will always be waiting for you and you will never be waiting for it.
Make More Ice Cream Flavors!
Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!
Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my homemade ice cream recipes.
- 2 cups (16oz/450 ml ) cold heavy whipping cream (all purpose cream or heavy cream)
- 14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)
- 2 teaspoon vanilla extract
- 1 vanilla bean pod
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Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
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Turn off the machine and pour the condensed milk into the whipped cream.
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Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract.
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Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
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Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
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Keep stored in the freezer for up to 6 weeks.
Watch the Recipe Video!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma, What is the equivalent of 400 ml condensed milk to cups?
Hi Rosella,
A cup of condensed milk will be close enoug to 400ml/grams.
Much the same thing really,
Gemma 🙂
hey Gemma, is it possible to use more vanilla extract if you do not have vanilla pods?
Hi Tonia,
Sure, but do not over do it! three teaspoons of a good quality extract will do it for you.
Thank you for being in touch,
Gemma 🙂
I made the Vanilla Two Ingredient Ice Cream . I am totally hooked!! One thing I found out, lol, after rewatching the video from Gemma and reading the directions here I was unaware that sweet condensed milk has fat in it. So use non fat stuff because my ice cream base had a strange grease or waxy feeling in the top of my mouth. New Favorite anyway. Cheesecake next!!! Gonna go great with Mug Cakes.
Hi there,
Yes, and full fat things freeze well too, but you can choose a low fat version too.
I am delighted you like this recipe, thank you for letting us know,
Gemma 🙂
what can i substitute for whipping cream because it is not available where i live.
Unfortunately no. Its a very important ingredient in this recipe.
Best,
Gemma.
Hi Gemma
We Used Aldi Double cream pasteurised for pouring and whipping then added sweetened condensed milk.
Can not get heavy whipping cream. They do an extra thick double cream would this work?
Thanks Sam
Hi Sam,
yes that cream should work. Let me know if you ended up using it.
Best,
Gemma.
Hi Gemma,
Is it possible to rescue my ice cream base I mixed the condense milk in with my whipped cream and it has curdled (lumps and separated) . please help
Sam
Hi Sam,
I have no idea! This is just two ingredients, and these are really important to the result.
Fresh dairy heavy whipping cream, and condensed milk, just milk and sugar.
The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream, and they will not work in this ice cream recipe.
am I getting it right?
Let me know, we will figure it out,
Gemma 🙂
Hi Gemma,
is it possible to substitute 1 cup of heavy cream with 1 cup of coconut milk or will that not whip? I’m asking because I want coconut ice cream but I don’t have 3 cans of coconut on hand. Thanks!
Hi Julia,
Unfortunately that won’t whip. Try my coconut ice cream
Best,
Gemma.
Thanks for your response to my previous question about the volume of my ice cream. It was also my first attempt. Everyone loved it! Served with our 4th of July BBQ. Vanilla with chopped up chocolate coconut cookies added. It was delicious, thank you again.
5 stars for sure!
Yes!
Thank you so much for this lovely review of this recipe, I am really happy you enjoyed it, well done, great additions!
Gemma 🙂
Hi Gemma, so made my first ice cream and I got more than 2 pints, maybe 2 1/2. Maybe due to my hand held mixer attachments adding too much air?
Love watching your wonderful creativity! Very inspiring, thank you,
Hi Janet, that was a miracle! Haha! no idea why it was so much, but delighted it was, well done you,
Gemma 🙂
Hi Gemma Thank yu will try soon
Winter here so will try after the Brrrr
I tried ur 3 ingredients cookies
Oatmeal
I used nutella instead of choc chops culd not find it here in stores
They still came out fine I added coconut
Love n light
always
veens
😚
Poor Veena,
The world is upside down! It is always summer here in California, so we forget that the rest of the world has its’ seasons. Soon be over though, then ice cream party for you!
Thank you for letting me know how you managed the cookies, well done, that tip will be of help to others,
Gemma 🙂
I am using vanilla bean paste…how much should I use?
Hi Sheila,
Vanilla bean paste is the scraped contents of the pod, and is pure vanilla, nothing added or taken away. You will still need a couple of teaspoons of this to give the flavor. You can use this in conjunction with an extract too, 1/2 and 1/2. It will distribute more easily like this. Blend it with a little of the condensed milk to make sure it is loose.
Thank you for being in touch,
Gemma 🙂
Hi there, Gemma!
As soon as I get to the store, I’m going to buy all my ingredients, so I can make this right away… I’m wondering, though, I didn’t see a recipe for sherbert. Do you have one?
Hi Vickie,
The ‘sorbet’ recipes here are more like a sherbet, as they contain dairy. (https://www.biggerbolderbaking.com/homemade-ice-cream-recipes/).
There are also recipes using coconut cream, and Greek/strained yogurt.
Thank you for being in touch, I hope you enjoy these recipes.
Gemma 🙂
Hi Gemma, I love all your recipes, I was wondering if you could add Pudding in the mix, I love pistachio. my favorite. I have been trying your recipes. But I never can get all the ingredients. Put I do for your Ice Cream. I just saw you video on how to make cast iron cinnamon rolls. I am defiantly try that one. I have a lot of cast Iron pans that some came from my mom.
I will be watching you show to see what you make next.
Hi Laurie,
Lucky you to have old cast iron pans to use, use them too, leave one on the stove so that you can see it, then you will use it.
The ice cream recipes here are dependent on two ingredients, and these must be the right ones. There may be other recipes online using pudding, but I have not tried one, I generally make and bake from scratch.
Where you live too will dictate what ingredients you can find, and dairy cream is not so available in hot countries where there is no traditional dairy industry, and that is a dilemma!
However, I hope you find enough here to keep you baking, it is good that you are with us,
Gemma 🙂
I love what you do and what you cook you are the best cooker that i have seen
Hi Reed,
Thank you! That is very kind.
Gemma 🙂
Hi Gemma. I get your post in email and tried this. I made the dulce de leche and the Nutella. They were so very good. The smooth creaminess really makes me think of gelato. I will be trying many different flavors this summer. Thank you for the recipes.
Hi there,
That is really good to hear. Thank you for being with us. We have lots of flavors for you to try. Try too the sorbet recipes, frozen yogurt, and popsicles too. The season is hotting up!
Gemma 🙂
Hi Gemma!
Your recipes are terrific! I tried making the dulce leche today. Tasted wonderful but after eating I had a slight fatty/buttery/ slimy coat on my tongue. Is it just because the ice cream is rich or is it because I whipped up the cream a little too much? Or any other reason you think?
Thanks once again!! You indeed are making a bold baker:)
Hi there,
This is indeed a very rich ice cream. It will not be to do with the whipping, which should be soft peaks, but with the fat content. I am happy you liked this recipe, but it is rich!
Gemma 🙂
Hey Gemma,
You have me inspired by your ice cream i have always wanted to make ice cream for a living and your videos have taught me how to make a quick and simple. I have not only wanted to make ice cream but Popsicles, soft serve and ice cream sandwiches i am only 11 but i want to inspire people like how you have inspired me!
Thank you for the inspiration
😊😊
Hi Mnotana,
What a lovely ambition for you. I hope you reach your dreams. Work hard at school first, then a good training in a school of catering will have you ready for the world of ice cream. Part of a business, which is really important, is making money! This is one thing you will learn about in catering college. How to buy ingredients, store them, store the finishes product and food hygiene are all really important things. So, get making for your friends and family, you can pretend you are running a business. Cost the ingredients, and see if you could make money at it, that will be fun for you right now, and then you have the ice cream treat too, win win.
Good to have you with us.
Gemma 🙂
Hey Gemma,
Love your recipes! Is there anything that can be done to reduce the “fatty/buttery/slimy coat” that gets left behind?
Hi Candice,
Glad you like my recipes. I honestly don’t know what you are referring too? Get’s left behind where? in the mixing bowl?
Honestly you should not be experiencing a slimy coat.
Gemma.
Hi Gemma. Wondering whether this recipe would work with 25% fat fresh cream. That’s the only dairy cream available here. It doesn’t hold shape when whipped. The other option is powdered whipping cream but it doesn’t taste like the real thing.
Hi Esther,
No! this is a simple recipe, it needs the whipped cream, and as you say 25% fat content cream will not hold its’ shape. The powdered version will collapse when you add the condensed milk. I am sorry, I do not have a solution for you, this recipe relies on the volume created by the whipped cream.
Gemma 🙂
Hello gemma, I want to ask you which is more worse using extra condensed milk or extra whipping cream,and if i do so what would be the results?
Hi there,
To make this less sweet use extra whipped cream. Extra condensed milk will make it too sweet,
Gemma 🙂
Hi Gemma, I do have an ice cream machine. Can this base be used in the machine? Also, I have been using vanilla powder due to the high cost of vanilla these days. Would this be an appropriate place to use it?
Hi Eileen,
No, this will be too big a bulk for the ice cream machine. You need a gelato recipe, or a custard based recipe, which is churned. You possibly have one with your churn handbook.
Make this without the churn, that is the idea,
Gemma 🙂
Hi Gemma,
I keep Fat Free Cream on hand, but am not sure this will whip. Will this work or do I need to make sure that I have the regular cream, or whipping cream? Thank you, Edie.
Hi Edie,
There is no such thing as no fat dairy cream! The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. It is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. This will collapse when you add it to the condensed milk, it will not work in this recipe.
In the US use Heavy Whipping Cream from the chill cabinet. Next time you are in the store take a minute to look at the labels, this is a big help,
Gemma 🙂
iIf I wanted to make a frozen Ice cream cake, could I just pour the Ice cream in between layers before freezing?
Hi Paula,
I would prefer to semi freeze the ice cream, then assemble the cake. This recipe will give you the idea (https://www.biggerbolderbaking.com/chocolate-ice-cream-cake/).
Gemma 🙂
This seems amazing! I love the frozen yogurt and pops recipes, made most of them. Can you please make a healthy – ish ice cream? If I keep doing this recipes, soon I will have to go on a diet. Thanks 😀
Haha! Yes, this is a rich ice cream. A light ice cream will need to be traditional, using milk, and there are such recipes. However they will need churning to break up the ice crystals. The closes we come to this here is the frozen yogurt, which is good too, you can try it!
Gemma 🙂
This looks delicious! Are the vanilla pods absolutely necessary or would it be OK if I just increased the amount of vanilla extract?
Hi,
No the vanilla is not needed but do add vanilla extract to give extra flavor 🙂
Gemma.
Not sure if I am doing something wrong, but my whipping cream won’t whip. LOL There goes my honor.
Hi Debra,
If you have fresh dairy cream it has to whip! The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. at 35% fat content it will whip.It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. Check it out in your store.
In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. These will not work in my ice cream either, the mix will collapse and no be good.
I hope this helps,
Gemma 🙂
Thanks Gemma. I was using a manufactured product. I will definitely try and find fresh dairy cream <3
What type of chocolate??
Hi Sandra,
Cocoa is a great addition to an ice cream. It balances the sweetness and gives great flavor. Check out the recipes here: (https://www.biggerbolderbaking.com/homemade-chocolate-ice-cream/). About 4 teaspoons of sieved unsweetened cocoa will give a good flavor, add more if you wish. You can also add some chocolate chips, chocolate sauce, grated chocolate etc.
Gemma 🙂