Last updated: November 9, 2026.
Homemade ice cream is just cream, milk, sugar, egg yolks and vanilla — cooked into a custard, chilled, and churned until thick and scoopable. This homemade ice cream recipe is the classic vanilla base every other flavor starts from: rich, smooth, and noticeably better than anything from a carton. And if you do not own an ice cream maker, the no-churn option below makes the same flavor with whipped cream and condensed milk — no machine, no churning, no ice crystals.
If you have never made ice cream at home, the custard is the only part that needs care: heat it gently, stir constantly, and never let it boil, or the yolks scramble. Everything after that is waiting — the fridge and freezer do the work while you do nothing.
This recipe belongs in our frozen desserts collection, and it is the base to master before summer: once you can make vanilla, you can make any flavor. If you are still choosing what to make, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Homemade Ice Cream
- Real custard flavor. Egg yolks give the rich, old-fashioned flavor that no-churn shortcuts and store-bought cartons cannot match.
- Only 5 ingredients. Cream, milk, sugar, egg yolks and vanilla — nothing artificial, nothing hard to find.
- No-churn option included. No ice cream maker? The variation below needs only a bowl, a whisk and a freezer.
- Endlessly adaptable. Vanilla is the base — add chocolate, fruit, nuts or swirls and it becomes a different dessert.
- Make-ahead by nature. It lives in the freezer for weeks, ready whenever dessert is needed.
Ingredients
Custard Base
- 480 ml (2 cups) heavy cream
- 240 ml (1 cup) whole milk
- 150 g (3/4 cup) granulated sugar
- 5 large egg yolks
- 1 tablespoon vanilla extract — [where to buy]
- 1/4 teaspoon fine salt
Equipment
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- Medium saucepan
- Whisk — [where to buy]
- Fine-mesh strainer
- Large mixing bowl
- Ice cream maker (or a loaf pan, for the no-churn option)
- Loaf pan or freezer-safe container with a lid
- Measuring cups and spoons
How to Make Homemade Ice Cream
Step 1 — Heat the Cream and Milk
Combine the heavy cream, whole milk and half of the sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot and steaming — do not let it boil.
Step 2 — Whisk the Yolks
While the cream heats, whisk the egg yolks with the remaining sugar and the salt in a large bowl until pale and slightly thickened, about 1 minute.
Step 3 — Temper the Yolks
Slowly pour about half a cup of the hot cream into the yolks, whisking constantly so the yolks warm up without scrambling. Then pour the warmed yolk mixture back into the saucepan, whisking the whole time.
Step 4 — Cook the Custard
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, for 5–7 minutes, until the custard thickens enough to coat the back of the spoon (about 77°C / 170°F). Do not let it boil — boiling scrambles the yolks.
Step 5 — Strain, Vanilla, Chill
Strain the custard through a fine-mesh sieve into a clean bowl — this catches any small bits of cooked egg. Stir in the vanilla extract. Cover with plastic wrap pressed onto the surface and refrigerate for at least 2 hours, until completely cold.
Step 6 — Churn
Pour the cold custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it looks like thick soft-serve.
Step 7 — Freeze Until Firm
Transfer the churned ice cream to a loaf pan or freezer-safe container, press plastic wrap onto the surface, cover, and freeze for at least 4 hours, until firm enough to scoop.
Step 8 — Scoop and Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping — homemade ice cream freezes harder than store-bought. Serve in bowls or cones, plain or with your favorite toppings.
Tips for Creamy Homemade Ice Cream
- Never boil the custard. Boiling scrambles the yolks and ruins the texture. Medium-low heat, constant stirring, and a thermometer if you have one — 77°C (170°F) is the target.
- Chill the base completely. A warm base churns slowly and makes icy ice cream. Two hours in the fridge is the minimum; overnight is even better.
- Freeze the maker bowl ahead. The freezer bowl needs a full 24 hours in the coldest part of the freezer. A half-frozen bowl will not churn.
- Press wrap onto the surface. Air is what makes ice crystals. Plastic wrap pressed directly onto the ice cream before the lid goes on keeps it smooth.
- Let it soften before scooping. Five to ten minutes on the counter is enough — homemade ice cream has no softeners, so it freezes harder than store-bought. A warm brownie is the classic partner – see the Best Brownie Recipe (Fudgy & Homemade).
- Work fast at serving time. Scoop quickly and return the container to the freezer — repeated melting and refreezing is what makes ice cream icy.
Storage, Make-Ahead and Freezing
- Storage: keep in a freezer-safe container with plastic wrap pressed onto the surface and a tight lid. Best within 2 weeks; safe for up to 1 month, though the texture slowly gets icier.
- Make ahead: the custard base can be made up to 2 days ahead and kept in the fridge before churning. The finished ice cream can be made a week ahead of any party.
- No-churn option: whip 480 ml (2 cups) of cold heavy cream to stiff peaks. In a second bowl, stir together 400 g (1 can, 14 oz) of sweetened condensed milk, 1 tablespoon of vanilla and a pinch of salt. Fold the whipped cream into the condensed milk in two additions, pour into a loaf pan, cover, and freeze for at least 6 hours. No cooking, no machine — the texture is softer and sweeter than the custard version.
- Softening: if the ice cream is rock-hard, 5–10 minutes at room temperature is enough. Never microwave it.
Variations
- Chocolate ice cream. Whisk 40 g (1/2 cup) of unsweetened cocoa powder into the hot cream in step 1, and add 115 g (4 oz) of chopped dark chocolate to the hot custard — stir until melted.
- Strawberry ice cream. Fold 300 g (about 2 cups) of mashed fresh strawberries, sweetened with 2 tablespoons of sugar, into the churned ice cream before freezing.
- Mint chocolate chip. Replace the vanilla with 1 teaspoon of peppermint extract, tint the base pale green if you like, and fold in 115 g (3/4 cup) of mini chocolate chips after churning.
- Coffee ice cream. Dissolve 2 tablespoons of instant espresso powder in the hot cream in step 1.
- Cookies and cream. Fold 150 g (about 1 1/2 cups) of crushed chocolate sandwich cookies into the churned ice cream before freezing.
Nutrition
One serving (1 of 8 half-cup servings) has about 330 calories, 22 g carbohydrates, 4 g protein, 24 g fat, 15 g saturated fat, 20 g sugar, 0 g fiber and 60 mg sodium. Nutrition information is an estimate only.
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Ingredients
McCormick All Natural Pure Vanilla Extract, 16 fl oz
pure vanilla extract
Baking Equipment
Cuisinart Ice Cream Maker, 1.5 Quart
1.5-quart ice cream maker
USA Pan Bakeware Aluminized Steel Loaf Pan, 9 x 5 Inch
9 x 5-inch loaf pan (no-churn container)
Kitchen Tools
OXO Good Grips Classic Swipe Ice Cream Scoop
ice cream scoop
Pyrex Sculpted Glass Mixing Bowls Set with Plastic Lids, 3-Pack
glass mixing bowls with lids
Pyrex Simply Store 18-Pc Glass Food Storage Containers Set
glass food storage containers
Substitutions
If you are missing an ingredient, these swaps keep the recipe working.
- Vanilla extract. Replace it with 1 teaspoon of peppermint extract for mint ice cream, and fold in mini chocolate chips after churning.
- Egg yolks. Skip the custard entirely and use the no-churn option – whipped cream and sweetened condensed milk, with no eggs and no machine.
- Whole milk. Use extra heavy cream instead for a richer base, keeping the total liquid the same.
- Vanilla flavour. Whisk 40 g (1/2 cup) of unsweetened cocoa powder into the hot cream for chocolate ice cream instead.
Common Mistakes
These are the mistakes that cause the most problems with this recipe.
- Boiling the custard. Boiling scrambles the yolks and ruins the texture – medium-low heat, constant stirring, and 77C (170F) is the target.
- A warm base. A warm base churns slowly and makes icy ice cream – two hours in the fridge is the minimum, and overnight is even better.
- An unfrozen bowl. The freezer bowl needs a full 24 hours in the coldest part of the freezer – a half-frozen bowl will not churn.
- No wrap on the surface. Air is what makes ice crystals – plastic wrap pressed directly onto the ice cream before the lid goes on keeps it smooth.
- Slow serving. Scoop quickly and return the container to the freezer – repeated melting and refreezing is what makes ice cream icy.
FAQ
Can I make homemade ice cream without an ice cream maker?
Yes — use the no-churn option in the storage section below. Whip 480 ml (2 cups) of cold heavy cream to stiff peaks, stir together 400 g (1 can, 14 oz) of sweetened condensed milk with 1 tablespoon of vanilla and a pinch of salt, fold the whipped cream into the condensed milk, and freeze for at least 6 hours. The texture is softer and sweeter than the cooked-custard version, but it needs no machine and no churning.
Why is my homemade ice cream icy?
Three usual causes: the base was not cold enough before churning, the ice cream was stored without wrap pressed onto its surface, or it melted and refroze. Always chill the base completely (at least 2 hours), press plastic wrap directly onto the ice cream before the lid goes on, and scoop fast so the container does not sit out and melt. A little alcohol (1 tablespoon of vodka) in the base also helps, but it is optional.
How long does homemade ice cream last in the freezer?
Homemade ice cream is best within 2 weeks and safe for up to 1 month in a sealed container with wrap pressed onto the surface. After a month it is still safe to eat, but ice crystals grow and the texture turns icy. It has no commercial stabilizers, so it never keeps as long as store-bought ice cream — make a fresh batch rather than storing one for months.
How many servings does this recipe make?
This recipe makes 8 servings.
Times, servings and nutrition values are standard guidance and may vary.
Homemade Vanilla Ice Cream Recipe
Ingredients
Equipment
Method
- Heat the cream and milk. Combine the heavy cream, whole milk and half of the sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot and steaming — do not let it boil.
- Whisk the yolks. While the cream heats, whisk the egg yolks with the remaining sugar and the salt in a large bowl until pale and slightly thickened, about 1 minute.
- Temper the yolks. Slowly pour about half a cup of the hot cream into the yolks, whisking constantly so the yolks warm up without scrambling. Then pour the warmed yolk mixture back into the saucepan, whisking the whole time.
- Cook the custard. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, for 5–7 minutes, until the custard thickens enough to coat the back of the spoon (about 77°C / 170°F). Do not let it boil — boiling scrambles the yolks.
- Strain, vanilla, chill. Strain the custard through a fine-mesh sieve into a clean bowl — this catches any small bits of cooked egg. Stir in the vanilla extract. Cover with plastic wrap pressed onto the surface and refrigerate for at least 2 hours, until completely cold.
- Churn. Pour the cold custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until it looks like thick soft-serve.
- Freeze until firm. Transfer the churned ice cream to a loaf pan or freezer-safe container, press plastic wrap onto the surface, cover, and freeze for at least 4 hours, until firm enough to scoop.
- Scoop and serve. Let the ice cream sit at room temperature for 5–10 minutes before scooping — homemade ice cream freezes harder than store-bought. Serve in bowls or cones, plain or with your favorite toppings.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Easy Banana Pudding Recipe — Creamy, Classic & No-Bake — layered vanilla wafers, bananas and vanilla cream, served cold.
- Easy Peach Cobbler Recipe — Southern-Style — juicy peaches under a golden topping, made for a scoop of vanilla ice cream.
- Best Brownie Recipe — Fudgy & Homemade — seriously fudgy brownies, warm with a scoop on top.
- Best Chocolate Cake Recipe — Moist & Easy — rich chocolate cake with smooth frosting.
- Best Vanilla Cupcakes Recipe — soft vanilla cupcakes for birthdays and parties.
