Ice Cream & Frozen Desserts

Homemade Vanilla Ice Cream

4.38 from 80 votes
Whip up my 2-ingredient vanilla ice cream recipe for a perfect summer refreshment, or use it as the base in my 50+ homemade ice cream recipes!
Homemade Vanilla Ice Cream Recipe - Just a few ingredients and no ice cream machine needed!

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!

Homemade Vanilla Ice Cream Recipe

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.

Gemma's Freezer Section Ice Cream Destination

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Gemma's Homemade Vanilla Ice Cream

4.38 from 80 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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Comments & Reviews

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Member
Renee LaFortune
5 days 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?

Evon Teh
Guest
Evon Teh
21 days ago

For milk ice cream, what should i add in?

Fombe
Guest
Fombe
2 months ago

Hi Gemma, thanks for sharing your recipes with us, am so getting on the neapolitan icecream right away, be sure to get feed backs…
Regards
Fombe

lorri
Guest
lorri
2 months ago

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

Coopsta
Member
Coopsta
3 months ago

This turned out great! Excited now to make more flavors! The highest fat content I can find for cream here is 33 percent, so I used it and it turned out fabulous. Maybe those of you who aren’t having luck aren’t whipping it quite enough, or maybe your condensed milk isn’t really really cold? Mine turned out absolutely perfect! Thank you so much Gemma, this is another winner!

ma ria
Guest
ma ria
3 months ago

Where I live I can’t find cream with more than 30% fat. What can I do to “raise” the fat content?

I’d love to make your ice cream.

Congratulations for your website. It’s wonderful.

Thank you!

Mary Ann
Guest
Mary Ann
3 months ago

Absolutely love this recipe, in one measurement of recipe, I made cream cycles, strawberry and coffee. I have to make more batches family loved it. Thanks again Gemma for another great recipe.

Hajra
Member
Hajra
4 months ago

Hi Gemma, Love your recipes and you are my go-to for most desserts. I recently made the 2-ingredient ice cream and it’s a hit with my family. I’ve made it twice now, once with cookie crumble and once with coconut. I live in Pakistan, where the dairy industry is not as evolved. I would like to share how to skim cream from full fat milk that we get from regular milkman. Here are a 3 simple steps. 1- Boil fresh milk (just like we normally do where milk is not pasteurised) 2- allow the milk to cool and come to… Read more »

Jenn
Guest
Jenn
4 months ago

What went wrong? First time I made it, it was perfect. I went in the second time feeling like a pro. It ended up being runny, and kind of separated. What did I do wrong?

Michaela Jordan
Guest
Michaela Jordan
5 months ago

Hi if possible can you give me the link to the spatula thermometer you use, and would you recommend using this for jams, syrups, fudge and caramels etc many thanks

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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