Description
This classic homemade ice cream is rich, creamy, and easy to make with or without an ice cream maker—perfect for customizing with your favorite flavors and mix-ins.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is fully dissolved.
- With Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for 2–4 hours to firm up.
- Without Ice Cream Maker: Pour mixture into a shallow freezer-safe dish. Freeze for 30 minutes, then stir vigorously with a fork or whisk. Repeat every 30 minutes for 2–3 hours, until creamy and frozen.
- Scoop and enjoy plain, or add your favorite toppings and mix-ins like chocolate chips, fruit, or cookie crumbles.
Notes
- For chocolate ice cream, mix in 1/2 cup unsweetened cocoa powder or melted chocolate before freezing.
- Add-ins like chopped nuts or swirls should be folded in after churning or during the last 5 minutes of churning.
- Homemade ice cream lasts up to 2 weeks in the freezer in an airtight container.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 17g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg