Homemade Ice Cream
A simple, no-churn ice cream dessert made with fresh milk, heavy cream, vanilla, and customizable mix-ins.
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 fine sea salt brings out every nuance of flavor
Optional mix-ins
- ½ cup mini chocolate chips, chopped nuts, crushed cookies, fresh berries
Instructions
- In a medium bowl, whisk sugar and salt into milk until completely dissolved to prevent a grainy texture.
- Add heavy cream and vanilla extract, then whisk gently until the mixture looks smooth and lightly frothy.
- If using an ice cream maker, pour in the base and churn for about 20–25 minutes until it reaches soft-serve consistency, folding in mix-ins during the last 5 minutes of churning.
- Without an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for 30 minutes, whisk vigorously to break up ice crystals, and repeat every 30 minutes for 2–3 cycles, adding 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.
- Let the ice cream rest at room temperature for 5 minutes before scooping.
- Serve in bowls, cones, or in a mason jar blended with a splash of milk as a homemade milkshake.
Notes
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.