This creamy delicious homemade vanilla ice cream could not be easier to make. This egg free recipe makes getting the base in the churner fast and the results are smooth and tasty.
It is hard to beat a scoop of homemade vanilla ice cream. This recipe produces all of the texture and flavor you love in the simplest possible way.
Whether you are looking to just enjoy a scoop of ice cream or you want the base to build a sundae, this is a great recipe to try. It is also perfect served with a slice of blackberry pie which is how we enjoyed this batch.
For years we have been enjoying batch after batch of Mimi’s vanilla ice cream recipe. It has been a favorite, but includes raw eggs and that makes some people a little bit nervous.
This recipe avoids the eggs so you don’t have to worry about buying pasteurized eggs or rolling the dice with standard eggs. It combines the perfect balance of whole milk and heavy cream to still give you a great scoopable texture without having eggs.
All you have to do is dissolve the sugar completely into the milk. Then stir in the cream, vanilla and pinch of salt.
That is it! The ice cream base is ready to go into the machine in just a few minutes.
My only real tip would be 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.
Ice cream makers
MiMi loves her kitchenaid ice cream maker attachments. She has two and keeps them both in rotation.
She used one to make the original batch of sorbet with great success. She highly recommends getting one if you have the right kitchenaid stand mixer.
I have a Cuisinart ice cream maker that I really like as well. You freeze the bowl ahead of time so you don’t have to mess with ice and salt.
I’ll be honest that the motor is a bit louder than I expected. However it makes great textured ice creams and sorbets and doesn’t take up a ton of room in storage.
Ice Cream Storage Options
My mom loves the Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely. She already has a couple and is getting ready to order more.
I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, ice cream tends to disappear quickly around here!
What makes homemade ice cream creamy?
Most recipes use eggs to help keep the ice cream smooth and creamy, it acts as an emulsifier. This recipe uses the fat in the cream to keep the ice cream smooth and creamy.
Why does homemade ice cream taste 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 effect the flavor.
Recipes that are better with a scoop of vanilla ice cream
Of course a slice of homemade apple pie is even better a la mode. That melty vanilla ice cream is the perfect finish.
Brown sugar peach cobbler is another great candidate for some ice cream. We like ours warmed up so you get that temperature contrast as well as the flavor boost.
Apple cranberry crisp is another fabulous option. Or really any crisp, we have several wonderful recipes for you to try.
If you prefer to use the ice cream as a base and want to turn it up with toppings, try using homemade hot fudge sauce on top. Or if it’s fall, try making some apple cider caramel sauce to drizzle over a scoop or two.
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- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 Tablespoon vanilla extract
- pinch salt
- 2 cups heavy cream
- Whisk together the milk and sugar until the sugar is completely dissolved.
- Stir in the vanilla and a pinch of salt.
- Mix in heavy cream until well combined.
- Pour into ice cream machine and churn according to the machine's directions.
- Scoop into storage containers and freeze until solid enough to scoop.
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Amount Per Serving: Calories: 211Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 39mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.