Introduction

Best Vanilla Ice Cream is smooth, creamy, and pure—proof that simplicity, when done right, is unbeatable. With real vanilla flavor and a luxuriously rich texture, this homemade classic outshines anything store-bought. Whether served solo, paired with pie, or used as the base for sundaes and milkshakes, this vanilla ice cream delivers clean, timeless flavor with every scoop.

Why you’ll love this recipe

Ultra-creamy, smooth texture
Real vanilla flavor (no artificial taste)
Simple, classic ingredients
Perfect base for mix-ins and desserts
Make-ahead and freezer-friendly

Ingredients (serves 6–8)

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tbsp pure vanilla extract (or 1 vanilla bean, scraped)
Pinch of salt

Essential Tools and Equipment

Ice cream maker
Mixing bowl
Whisk
Measuring cups
Freezer-safe container

Step-by-step process (detailed)

1. Mix the base

In a large bowl, combine heavy cream, whole milk, sugar, vanilla extract, and salt. Whisk 1–2 minutes until the sugar is fully dissolved and the mixture is smooth.

2. Chill the mixture

Cover and refrigerate the ice cream base for at least 2 hours, or until thoroughly cold. A well-chilled base churns faster and produces creamier ice cream.

3. Prepare the ice cream maker

Assemble your ice cream maker according to the manufacturer’s instructions. Ensure the freezer bowl is fully frozen if required.

4. Churn

Pour the chilled mixture into the ice cream maker and churn 20–25 minutes, until it reaches a soft-serve consistency.

5. Check texture

The ice cream should be thick, smooth, and hold soft peaks. Do not over-churn, or the texture may become grainy.

6. Freeze to set

Transfer ice cream to a freezer-safe container. Press parchment or plastic wrap directly onto the surface to prevent ice crystals. Freeze 2–4 hours until firm.

7. Serve

Let ice cream sit at room temperature for 5 minutes before scooping for the best texture.

Mistakes to avoid

Using imitation vanilla — weak flavor
Not chilling the base — icy texture
Over-churning — buttery consistency
Skipping salt — flat taste
Freezing uncovered — ice crystals

Variations of Best Vanilla Ice Cream

Vanilla Bean — use scraped vanilla bean seeds
French Vanilla — add egg yolks and cook a custard base
No-Churn — use sweetened condensed milk and whipped cream
Honey Vanilla — replace sugar with honey
Mix-Ins — fold in chocolate chips, cookies, or fruit

Tips for storage & make-ahead

Store airtight up to 2 weeks
Press wrap directly on the surface
Let it soften slightly before scooping
Best flavor within the first week

Frequently Asked Questions

Can I make this without an ice cream maker?
Yes—use a no-churn method with whipped cream and condensed milk.

Why is my ice cream icy?
The base wasn’t cold enough or not fat.

Can I reduce the sugar?
Yes, but the texture may be firmer.

Whole milk or low-fat?
Whole milk gives the best creaminess.

Conclusion

Best Vanilla Ice Cream proves that classic flavors never go out of style. Creamy, fragrant with real vanilla, and endlessly versatile, this homemade version delivers scoop-shop quality with minimal effort. Once you make vanilla ice cream from scratch, it becomes the gold standard for every dessert that follows.