This creamy, delicious homemade vanilla ice cream made with half and half is as easy as can be to make. This egg free recipe only takes 4 simple ingredients and will be churning in no time. The ice cream texture is fabulous, too. You can scoop it straight from the freezer.
There is just something special about homemade vanilla ice cream that makes it taste so much better than what you can get at the store. This recipe produces all of the texture and flavor you love in the simplest possible way with the help of a quart of half-and-half.
About This Recipe
For years, we have enjoyed batch after batch of Mimi’s vanilla ice cream. It it still a hit with our family, but the recipe includes raw eggs, and that makes some people a little bit nervous.
The we fell in love with our favorite homemade vanilla ice cream without eggs. And that quickly became our go-to recipe.
Recently, a reader pointed out that you could use half-and-half in place of the whole milk and cream. Honestly, I don’t know why I didn’t think of that myself.
We normally have whole milk in the refrigerator, so I just pick up a pint of heavy cream to make the ice cream. But, if you are going to the store to pick up ingredients for the ice cream, it is even easier to just buy a quart of half and half.
Then, the only thing you even have to measure to make the ice cream is the sugar. You can let your heart determine how much vanilla to put in, though I suggest plenty.
I think the ice cream tastes better with plenty of vanilla in it. Plus the alcohol base that the extract is in helps a bit with the texture.
Making The Ice Cream
All you have to do is dissolve the sugar completely into the half and half. Then stir in the vanilla and a pinch of salt.
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That is it! The ice cream base is ready to go into the machine in just a few minutes.
Go ahead and go big!
It’s worth mentioning again to not to skimp on the vanilla. I know it is expensive, but using plenty of good quality vanilla is what is going to make this recipe extra good.
This recipe can also be used as a base for other flavors and add-ins. If adding chunks, wait until the ice cream is basically frozen before you add them.
If you add chocolate chips, candy bar chunks, or other mix in too early they will sink to the bottom. Adding them with only a minute or two of churn time left ensures the ice cream is solid enough to hold them in suspension.
If you don’t have an ice cream maker, try making ice cream in a bag. It also starts with half and half, but you become the churner!
What makes homemade ice cream creamy?
The perfect ratio of fat and sugar makes homemade ice cream creamy without using eggs or other emulsifiers. Using half and half for the base helps to get that fat to liquid ratio just right without any extra effort.
Homemade Tastes Better
Homemade ice cream tastes so much better than what you get at the store because it just uses simple ingredients and lets them shine. There are no stabilizers or preservatives to affect the flavor.
Once you see how easy it is to make, you won’t want to go back to store bought ice cream. Use this recipe as a starting point and experiment from there!
Can I change the flavor of this ice cream?
Yes! Think of this recipe as a good starting point, and then add your favorite flavors and mix-ins. The options really are endless.
Vanilla Half and Half Ice Cream
Ingredients
- 4 cups half and half
- ¾ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 pinch salt
Instructions
- In a large mixing bowl, whisk together the 4 cups half and half and ¾ cup granulated sugar until the sugar is dissolved.
- Stir in 1 pinch salt and the 1 Tablespoon vanilla extract.
- Pour into ice cream maker and churn according to the directions of your machine.
- Scoop into ice cream storage containers and freeze until solid.
Notes
Video
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Homemade Toppings For Your Ice Cream
Check out my collection of homemade ice cream toppings for more delicious inspiration.
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Can you use lactose half and half?
I don’t see why not. It should work great!
I’ve been looking for a simple ice cream recipe using half and half. Can I use this recipe with the Ninja Creami?
I can’t see why not. I will put it on my list of things to try soon.
Five stars!!! My family loves this recipe!!!
Yay! I am so glad that they do!
Can you make this with a sugar substitute?
I haven’t tried it, but I don’t see why not. The texture may be a little bit different, but I am sure it will still taste amazing.
So easy!! I put into ice cube trays to freeze, then blended in my vitamix blender to make as soft serve. Was soooo delicious! So happy to make my own healthy ice cream!
What a great idea!
Can this recipe be used as a no-churn? I don’t have an ice cream machine YET and find myself with 3/4 of a half gallon carton of 1/2&1/2 in my fridge.
There are ways you could, but I am afraid you won’t get the smooth, creamy texture you are used to.
I’m a new follower to your site. I’m going to try this in my maiden voyage using a Dash ice cream maker. I’ll need to scale the recipe down (by 4?) as the Dash unit is only a one pint capacity.
Ok, that sounds like fun! I would use 1 cup of half and half, 3 Tablespoons sugar, 1 scant teaspoon vanilla, and just a tiny pinch of salt.
@Carlee, Thank you for the quantity guidance. Max capacity of Dash was 1 cup, so I started w/ 3/4 c liquid to accommodate for add-in volume. I used 1 TB monk fruit instead of sugar; this was sweet enough for us. I added 1TB Jello sugar free white chocolate cheesecake pudding (dry) and puree raspberries as mix-ins. Will try different SF Jello flavors (chocolate, pistachio) on the next round. First attempt was SOO good.
Have you tried using any of the nut milks (almond) instead of half-n-half or will that make it icy and hard? Now I will look for recipes using Greek yogurt… to avoid my cholesterol getting any higher… 🙂 Thanks again for your help and recipes you post. Have a good week!
That sounds like a delicious ice cream you made! I have not tried nut milks, but I am sure you will find a great way to make them work.
This is the only recipe I use. My spouse gave me an ice cream maker for Mother’s Day and it makes the best ice cream. Having a dairy allergy made it impossible to buy commercially made ice cream. I’ve discovered that I can consume a2 dairy (allergy is to a1 dairy). Glad I’m not the only person using half and half for ice cream. It is so easy.
I am so glad it works for you. Navigating recipes with allergies has to be hard.
@Rose, I use Thai coconut milk it is so creamy
This worked exactly as written, thanks!
I am so glad you liked it!
How simple!! I have some leftover half and half that I was looking to use too!
Well then, this is perfect timing! I hope you enjoy it!