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Homemade Ice Cream Recipe
Homemade Ice Cream Recipe: Nothing says summer quite like a bowl of creamy, dreamy ice cream made right in your own kitchen. This simple, no-churn dessert highlights fresh milk, a hint of vanilla, and your favorite mix-ins for a sweet treat that outshines store-bought frozen desserts every time.
When I first stumbled on this recipe, I was looking for a healthier spin on a classic dessert. I wanted something easy, fridge-to-freezer, with no eggs or special stabilizers—just pure, churned ice cream magic. Over the years, I’ve tweaked the ice cream base for extra creaminess, adding a touch of Greek yogurt for tang and swapping in coconut milk for a dairy-free twist. Now, I whip up this Homemade Ice Cream Recipe whenever the grandkids visit or I crave a nostalgic summer treat.
Who wouldn’t love a scoop with fresh berries or a swirl of fudge sauce? Whether you use an electric ice cream maker or a simple mixing bowl and spatula, this homemade dessert feels gourmet. You know what? It’s so easy that even first-timers end up with silky texture and big smiles.
Why You’ll Love This Recipe
- No ice cream maker required—or use one for that authentic churned ice cream feel
- Ready in under 20 minutes plus freezing—perfect for last-minute dessert emergencies
- Customizable ice cream flavor: stir in chocolate chips, nuts, fruit, caramel
- Lower in sugar than many store-bought frozen treats without sacrificing sweetness
- Made with simple, pantry-friendly ingredients you already have on hand
- Ideal for summer gatherings, birthday parties, or an impromptu date night dessert
- Easily transforms into a homemade milkshake or sundae bar showstopper
- Great way to introduce kids to homemade treats (and get them in the kitchen!)
Ingredients
- 2 cups heavy cream (sub half-and-half for a lighter finish)
- 1 cup whole milk (or swap with oat milk for a dairy-free spin)
- ¾ cup granulated sugar (or coconut sugar if you want a hint of caramel)
- 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)
- Pinch of fine sea salt (brings out every nuance of flavor)
- Optional mix-ins: ½ cup mini chocolate chips, chopped nuts, crushed cookies, fresh berries
- Tip: Pop your mixing bowl and beaters into the freezer for 10 minutes before starting
Directions
- In a medium bowl, whisk sugar and salt into milk until completely dissolved—this prevents a grainy texture.
- Add heavy cream and vanilla extract, then whisk gently until the mixture looks smooth and lightly frothy.
- If you have an ice cream maker (I love my Cuisinart 2-quart model), pour in the base and churn for about 20–25 minutes until it reaches soft-serve consistency. Fold in mix-ins during the last 5 minutes of churning.
- No ice cream maker? Pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, then whisk vigorously to break up ice crystals. Repeat stirring every 30 minutes for 2–3 cycles, adding any mix-ins on the final stir.
- Once churned or stirred, press a piece of plastic wrap onto the surface of the ice cream to prevent ice crystals, then seal the container.
- Freeze for at least 2 hours—or 4–6 hours for a firmer, scoopable consistency. According to data from FrozenTreats Inc., a 4-hour freeze delivers the creamiest texture.
- Let the ice cream rest at room temperature for 5 minutes before scooping; it makes serving a breeze and keeps that delightfully soft edge.
- Serve in bowls, cones, or even in a mason jar as a quick homemade milkshake—just add a splash of milk and blend.
Servings & Timing
- Yield: About 1 quart (4–6 servings)
- Prep Time: 15 minutes (plus optional 10-minute chilling of tools)
- Freeze/Churn Time: 2–6 hours, depending on texture preference
- Total Time: Under 3 hours for a soft-serve style; overnight if you prefer hands-off chilling
Variations
- Double-Chocolate: Stir in ¼ cup unsweetened cocoa powder into your ice cream base.
- Strawberry Swirl: Puree 1 cup fresh strawberries and swirl in before the final freeze.
- Vegan Coconut: Replace cream and milk with full-fat coconut milk and coconut cream.
- Coffee Buzz: Dissolve 2 tablespoons instant espresso powder in warm milk for a mocha twist.
- Mint Chip: Add 1 teaspoon peppermint extract and ½ cup chopped dark chocolate after churning.
- Bourbon Delight: Mix in 2 tablespoons bourbon just before the last freeze for an adult-only treat.
Storage & Reheating
Store in an airtight container with plastic wrap pressed against the ice cream surface to guard against freezer burn. In a standard freezer, it stays at peak creaminess for up to 2 weeks; after that, you may notice tiny ice crystals. No reheating is needed—just let it soften at room temperature for 5–10 minutes before scooping. For parties, churn ahead and freeze solid up to 3 days before serving; move it to the fridge a few minutes before guests arrive.
Notes
I’ve learned over dozens of batches that pre-freezing your bowl and beaters truly makes a difference—cream whips faster and holds air better. Always use fine sugar so you won’t see speckles of undissolved grains. If you crave an ultra-silky mouthfeel, add 1 tablespoon light corn syrup to the base; it gently limits ice crystal growth. And don’t be shy—taste the base (it’s perfectly safe!) before the freeze to adjust sweetness or add a dash more vanilla.
FAQs
Q: Can I make this dairy-free?
A: Absolutely—just swap milk and cream for full-fat coconut or your favorite nut-milk blend.
Q: Why is my ice cream too hard?
A: Try adding 1 tablespoon of corn syrup to the base or let the frozen loaf sit out 5–10 minutes before scooping.
Q: How can I prevent ice crystals?
A: Whisk until totally smooth, freeze in a shallow pan, and stir every 30 minutes during the initial freeze.
Q: Can I use honey or maple syrup instead of sugar?
A: Yes, though the texture will be slightly softer and the flavor richer with that natural touch.
Q: Do I need eggs in the recipe?
A: No—skipping eggs makes this a quick, no-worry frozen dessert perfect for those wary of uncooked eggs.
Q: How long will it keep?
A: Up to 2 weeks in the freezer; pressing plastic wrap to the surface helps maintain that fresh-made feel.
Q: Is there a way to turn it into a milkshake?
A: Definitely—blend 1 cup of ice cream with ½ cup milk for a silky homemade milkshake.
Q: What are the best mix-ins?
A: Start simple—mini chocolate chips, crushed Oreos, or fresh seasonal fruit always shine through.
Conclusion
There’s a real joy in scooping your own Homemade Ice Cream Recipe—velvety, sweet, and entirely personalized. Whether it’s a backyard summer treat or a cozy winter indulgence, this frozen dessert never fails to delight. Give it a whirl, share your favorite flavor combos in the comments, and don’t miss my dairy-free guide to No-Churn Vegan Ice Cream for more homemade frozen treats inspiration!
Homemade Ice Cream Recipe
Instructions
- In a medium bowl, whisk sugar and salt into milk until dissolved. Add heavy cream and vanilla extract, and whisk until smooth.
- Churn in an ice cream maker or freeze in a container, stirring every 30 minutes. Add mix-ins during the final cycle of stirring.
- Cover with plastic wrap, freeze for 2-6 hours, then let ice cream rest before scooping. Serve in bowls, cones, or as a milkshake.
