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Ice Cream & Frozen Desserts

Homemade Vanilla Ice Cream

4.56 from 129 votes
Whip up my 2-Ingredient Vanilla Ice Cream recipe for a perfect summer treat, or use it as the base in my 50+ Homemade Ice Cream recipes!
A bowl of vanilla ice cream with 3 scoops.

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Hi Bold Bakers!

WHAT YOU GET: Rich and creamy Vanilla Ice Cream. My Homemade Vanilla Ice Cream recipe is the most smooth and simple dessert to make this summer. This recipe tastes even better than store-bought ice cream, but it only takes 10 minutes with no machine using just 4 ingredients and 4 tools.

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 ole 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 a classic Homemade Vanilla Ice Cream.

If you’ve never made this ice cream before, it’s going to change the way you think about homemade ice cream. Most ice cream recipes require tedious steps like making custard and churning the mixture in an ice cream machine to achieve the right texture. However, this Homemade Vanilla Ice Cream recipe gets straight to the point. It’s nothing short of ice cream heaven!

A bowl of vanilla ice cream

2-Ingredient Ice Cream Base

As always, the base for my Homemade Vanilla Ice Cream is the master recipe for my 2-Ingredient No Machine Ice Cream. For those of you who aren’t familiar, my recipe is simply heavy whipping cream and Sweetened Condensed Milk whipped up to yield a creamy, customizable canvas. This is your ice cream base. 

Although this recipe is only for vanilla, you can add any toppings and mix-ins to your ice cream base, so go crazy with your favorite flavors! That being said, this Homemade Vanilla Ice Cream recipe is a fan favorite on its own, and if you haven’t tried it yet, you’ve got to put it on the top of your list!

Tools You Need To Make Homemade Vanilla Ice Cream:

  • Measuring cups and spoons
  • Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl)
  • Paring knife
  • Silicone spatula

A tub of vanilla ice cream

What Is Heavy Whipping Cream?

Heavy whipping cream (all-purpose cream or heavy cream) is a finished cream made from milk. This kind of cream is great for whipping and creating those beautiful peaks we need for our ice cream base.

For this recipe, your cream needs to have at least be 38% fat content. Unfortunately, you have to buy this in stores, as you can’t make it at home.

How Do You Make Condensed Milk?

Sweetened condensed milk is super important for this recipe and cannot be substituted. Luckily, Homemade Condensed Milk is simple to make if you aren’t able to buy some locally or you would prefer to make it from scratch. Note: You can’t make condensed milk with Truvia or Stevia sugar.

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 last for up to 6 weeks.

A spoon taking out ice cream from a bowl

Gemma’s Pro Chef Tips For Making The Best Homemade Vanilla Ice Cream:

  • Prefer less sweet ice cream? You can reduce the condensed milk by around a quarter of what the recipe requires. Note that it might change the texture of your ice cream since the condensed milk keeps the ice cream mixture from crystallizing when frozen. It’s also what makes this ice cream scoopable even when frozen.
  • Prevent ice cream from not setting properly by popping your condensed milk in the refrigerator before using it.
  • If vanilla pods are not readily available for you, you can substitute them with vanilla extract or vanilla paste. If substituting with vanilla extract, add 3 teaspoons.
  • Be careful not to overwhip your whipping cream, otherwise, it will turn into butter and make your ice cream split with curds.
  • Make sure your freezer operates at -18C to properly set and freeze your ice cream.

Make More No-Machine Ice Cream!

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Homemade Vanilla Ice Cream

4.56 from 129 votes
Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my homemade ice cream recipes.
Servings: 2 pints
Prep Time 10 mins
Total Time 10 mins
Indulge in a scoop of vanilla ice cream or use it as a base in over fifty of my homemade ice cream recipes.
Servings: 2 pints

Ingredients

  • 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

Instructions

  • Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
  • Turn off the machine and pour the condensed milk into the whipped cream.
  • 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.
  • Carefully scrape the seeds out of one vanilla bean pod. Add the seeds to your ice cream base and give it a mix.
  • Transfer your vanilla ice cream mixture to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
  • Keep stored in the freezer for up to 6 weeks.

 

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Bobbi
Bobbi
1 year ago

Hi, I made your vanilla ice cream and it was sooo good and creamy. And as much as I like condensed milk, it was a little too sweet for me. Can I put just half the can or 3/4 of the milk? Will it change the consistency? Thank you

Renee LaFortune
Renee LaFortune
2 years ago

Hi Gemma!

I make ice cream (from your basic recipe) every couple of days. It has become the staple “go-to” dessert in my house – everybody LOVES it, no matter what flavour. Store bought substitutes are no longer acceptable alternatives! LOL! ANyway I want to make COFFEE ice cream. I saw your recipe for the dairy-free version but I want to make a cream and condensed milk, coffee ice cream. What do I do? Use instant coffee granules? Brewed coffee?

lorri
lorri
3 years ago

Can you replace the vanilla pod with the extract if we can’t afford it?

Monica Gatt.
Monica Gatt.
2 years ago

Hi Gemma here in Australia our condensed milk comes in 350 gram cans will that be enough for the ice cream or should I buy another can to make it equal 400 grams. Thankyou.

MilseanSweets Ally
MilseanSweets Ally
1 year ago

Made this a few times and each time I make it my husband wants to eat all of it himself! This time I made mint chocolate chip and his response was “I just wanna give Gemma a hug!” So thank you for this recipe!

Aline Trve K.
Aline Trve K.
2 years ago

Hi! I tried this recipe and it tasted amazing. My only problem is that after I took it out of the freezer, the texture felt odd. It didn’t feel airy like ice cream and felt a bit too dense. How do I make it less dense/airier next time?

sierra h
sierra h
2 years ago

Please please PLEASE make a recipe for cake batter ice cream (like the one from coldstone creamery).

Terisa Behara
Terisa Behara
3 years ago

Hi Emma I have tried the ice cream base using whipping cream and condensed milk post that added different flavoured essence and kept in freezer. Everything went well the texture is soft and creamy. However, the ice isn’t set despite of freezing it for 2 days it’s still creamy. I am still wondering where is the problem. My family says it’s good but tasting like a pastry cream. What should I do to get the binding

Zainab Ali
Zainab Ali
23 days ago

Hello…How garam I make ice cream from 1 litter cream
?

Katie
Katie
1 month ago

I don’t know if I’m stopping too soon when whipping my heavy cream. It starts to form soft peaks but that’s all I can get. If I keep going it just gets ‘flat’ and I can easily pour it into containers to freeze. I don’t know where I’m going wrong. Everything is cold in the fridge. Tastes great though.

Kirk
Kirk
1 month ago

Gemma, I just finished making your MINT CHOCOLATE CHIP ICE CREAM and it is so good! My wife LOVES it. The fresh mint leaves from our garden were the star of the show. Now, I am eager to try your quicker, simpler recipe with just 2 ingredients! Can’t wait! I’ll report back with a photo. – Kirk

Gemmas-mint-chocolate-chip-ice-cream.jpg

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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