Super creamy and smooth with a little hint of vanilla, this old fashioned vanilla ice cream is the best recipe around! Pairs wonderfully with pie if you were wondering. ;)

Old Fashioned Homemade Vanilla Ice Cream

With everyone in our house always eating ice cream I figured it was time to do another ice cream recipe. This Old Fashioned Vanilla Homemade Ice Cream recipe with simple ingredients is super simple to make and even better to eat! It’s sure to become a summer staple in your home.

Even my kids help me with this and it’s kind of like a science experiment for them! And one you can eat at that! Adds even more fun to this dessert. The kids are always more excited to eat something they have made.

If you have never tried to make your own ice cream you are missing out! This a great recipe to start with. It is super simple and uber creamy and smooth. It’s the best vanilla ice cream for making ice cream freezes, ice cream cones, or to eat on its own at family gatherings or on a hot summer day.

Whole milk and heavy whipping cream bottles, vanilla, sugar and salt

Ingredient Notes

All of the ingredients for homemade ice cream without raw eggs:

Heavy cream
Whole milk
Sugar
Vanilla extract
Salt

How to make Old Fashioned Homemade Vanilla Ice Cream

To start this old fashioned ice cream recipe, start by getting out a large mixing bowl and a whisk. Next, you are going to pour in the heavy cream, whole milk, sugar, vanilla, and salt (yes everything ha!) into the mixing bowl. Whisk everything together until the sugar dissolves.

Pour mixture into the ice cream maker container. Layer ice and salt on the sides of the ice cream container, or follow the directions that come with your ice cream maker.

Salt and Ice in Ice Cream Maker Container

Place motor of the machine over the op and turn on the ice cream maker.

*Since there are so many version of ice cream makers its best for you to follow the directions on time to churn since each will vary from model to model.*

Most machines will automatically turn off after the ice cream is thickened and done churning.

Old Fashioned Homemade Vanilla Ice Cream in ice cream maker

Transfer to an airtight freezer container or a container so that you can place in the freezer to set up. You want it to be slightly hard to the touch. Then scoop the old fashioned ice cream and serve it with your favorite toppings. We like to add raspberries or mini Oreo cookies.

Old Fashioned Homemade Vanilla Ice Cream in an ice cream dish garnished with Oreos

Storing and Other Tips

Store Ice Cream in an airtight container. Old Fashioned Homemade Vanilla Ice Cream is good for up to 6 weeks in the freezer.

Toppings are what makes the sundae so if that is what you are going for, get creative! Here is some of the things we like to put on ours:

Crushed Oreos
Hot fudge
Melted peanut butter
Crushed up graham crackers
Mini marshmallows
Strawberry syrup
Caramel
Whip cream
Chocolate syrup
Fresh fruit
Cookie dough
Crumbled chocolate chip cookies
Chocolate chips

Serving Suggestions

Old Fashioned Homemade Vanilla Ice Cream

5 from 3 votes

Super creamy and smooth with a little hint of vanilla, this old fashioned vanilla ice cream is the best recipe around!

8 servings

Prep Time 2 10

Cook Time 0

Total Time 2 10

Save Print Pin

Ingredients

Equipment

Instructions

Whisk all ingredients together until sugar dissolves.
Pour into the bowl of an ice cream machine.
Freeze according to the ice cream maker's instructions.
After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
Serve with your favorite toppings.

Notes

Topping Ideas:

Crushed up Oreo
Hot fudge
Melted peanut butter
Crushed up graham crackers
Mini marshmallows
Strawberry syrup
Caramel
Whip cream

Nutrition

Calories: 299 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 23 g · Saturated Fat: 14 g · Cholesterol: 84 mg · Sodium: 36 mg · Potassium: 86 mg · Sugar: 20 g · Vitamin A: 923 IU · Vitamin C: 1 mg · Calcium: 72 mg · Iron: 1 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Rosemarie Groner says:

Oooh! I'm pinning this. We just got an iceless ice cream machine from a friend. You don;t need rocksalt or fresh ice, you just keep the canister stored in your freezer. It works like a charm! I'll suprise my husband with this tonight with a peanut butter syrup and peanut butter cup crumble. Thanks for the inspiration!

Cheryl says:

This looks yummy and simple, but how does it compare to batters made with egg yolks? And how did it get so yellow without them?

Cyd says:

We are always trying different kinds of Homemade ice cream recipes. Some with eggs and some without. We like them all! The vanilla adds some color to this vanilla ice cream.

Bea says:

It's quiet easy. let's try it <3

Katie says:

While this does taste ok, we felt it tasted more like cool whip than ice cream, and a pricey version at that. My husband wants it for his pumpkin pie on Thanksgiving so it won't go to waste but this did not come out as hoped or expected.

Sophia says:

How long doesn't it take to freeze?

Cyd says:

You will want to freeze it for about 2 hours.

Teja says:

This was so easy and delicious! Thank you!

Angela says:

Doesn't say how much it makes.

Cyd says:

It will serve about 4-6 people. It just depends on how big your servings are.

Monica says:

Every tried this with chocolate milk?

linda says:

Why am I not seeing the amounts for the ingredients? I see the ingredients listed and the directions for mixing them all together, but no amounts for each ingredient.

Cyd says:

Hi Linda. I went out to check the recipe, and the ingredients are not listed. We will work on fixing this post. Here are the ingredient amounts - 2 cups heavy cream 2 cups whole milk 3/4 cup sugar 2 teaspoons vanilla Pinch salt Hopefully we'll have it up and running soon. Thanks for the heads up!

Courtney says:

I don't see direction without an icecream mechine?

Cyd says:

They were referring to another ice cream recipe that we have. Here is the link. https://www.sixsistersstuff.com/recipe/no-churn-birthday-cake-protein-ice-cream/

Susan Yakus says:

I tried this tonight, as written. NO luck! It never got thick or even a frozen consistency. I rechecked the ingredients and I made it as written.

Jan eves says:

I was hoping for a recipe for homemade vanilla ice cream made with eggs cause they make the outcome a lot creamier. Can you pls send me one with eggs? Thank you, Jan

Shaz says:

I made this ice cream in my ice cream maker and even though I followed the recipe it didn't end up like ice cream. All I got was a runny mix and when frozen had ice through it. I have tried this recipe twice using a different ice cream maker each time and got the same result each time. Won't do it a third time.

Pam U says:

I made it last night to go on my peach blackberry pie & it was really good. So fast!!!

Roseline Mosimane says:

Wow,great stuff

Ann Quinn says:

Same here never got thick, wasn't happy at all.

Connie says:

Could you please recommend ice cream machines that are good quality?

Pat Hanna says:

The recipe I see calls for 1 cup whole milk, but you have listed 2 cups whole milk here. Which is it suppose to be? Would really like to try this but not with this difference in milk amounts. Thanks for clarifying this.

Taylor says:

It's supposed to be 2 cups of whole milk.

Cyd says:

We made it yesterday and just did 1 cup of whole milk and it turned out great. It was very creamy and thickened up nicely after being in the freezer for a little over 2 hours.

Cyd says:

There are so many and the price range varies. Here is a good one that's not too expensive. You can find some for a few hundred dollars. This one is only around 50 dollars. https://amzn.to/3cUiKve

Leslie M says:

This recipe was great! I’m allergic to eggs so I’ve been searching for ice cream recipes that tastes great and are safe for my allergy needs. I mixed as directed and used my Cuisinart stand mixer and ice cream attachment. “Churned” on setting 3 for about 20 minutes and this thickened up to a creamy soft serve consistency. Put it in ice cream containers for about 1.5 hours and it has firmed up. Great tasting right out of the mixer and after freezing for a bit. Thanks!

Traci M Lambert says:

So the instructions say 2 cups milk but in the above comment you said 2 cups milk. Which is correct?

Momma Cyd says:

2 cups whole milk.

R. Patten says:

Trying to figure out how big to make this recipe to fill a 6 quart ice cream maker. It would be helpful to know the actual yield of the recipe in quarts or cups as opposed to how many servings.

Pamela N. says:

I love this recipe. I believe it is the B BEST vanilla ice cream I have had. Super easy. Thanks for sharing!

Lindsey P. says:

This is my go-to recipe! Always requested at events & holidays : ) The recipe is super easy to build onto too w/ different flavors & add-ins.

Angie says:

Can I use 2% milk

Momma Cyd says:

We follow the recipe as directed for the creamiest ice cream possible. You could possibly sub it for the whole milk, but I wouldn't sub 2% for whipping cream.

LilMama54 says:

Hello, thanks for the recipe. I’m getting a 4qt ice cream maker and need to know how many qts of ice cream the recipe makes and if I’d need to double it or not. Thanks!:)

Bobbi @ Six Sisters says:

This recipe makes about 2 quarts of ice cream. You can try doubling it for a 4qt ice cream maker. Please let us know how it turns out!

Wesley bonds says:

I loved it on July 20 I made this it turned out great it did freeze great don’t know why everybody complained about it it was my favorite ice cream I’m going to use this recipe from now on so thank you so much for sharing

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Rosemarie Groner says:

Oooh! I'm pinning this. We just got an iceless ice cream machine from a friend. You don;t need rocksalt or fresh ice, you just keep the canister stored in your freezer. It works like a charm! I'll suprise my husband with this tonight with a peanut butter syrup and peanut butter cup crumble. Thanks for the inspiration!
Cheryl says:

This looks yummy and simple, but how does it compare to batters made with egg yolks? And how did it get so yellow without them?
Cyd says:

We are always trying different kinds of Homemade ice cream recipes. Some with eggs and some without. We like them all! The vanilla adds some color to this vanilla ice cream.
Bea says:

It's quiet easy. let's try it <3
Katie says:

While this does taste ok, we felt it tasted more like cool whip than ice cream, and a pricey version at that. My husband wants it for his pumpkin pie on Thanksgiving so it won't go to waste but this did not come out as hoped or expected.
Sophia says:

How long doesn't it take to freeze?
Cyd says:

You will want to freeze it for about 2 hours.
Teja says:

This was so easy and delicious! Thank you!
Angela says:

Doesn't say how much it makes.
Cyd says:

It will serve about 4-6 people. It just depends on how big your servings are.
Monica says:

Every tried this with chocolate milk?
linda says:

Why am I not seeing the amounts for the ingredients? I see the ingredients listed and the directions for mixing them all together, but no amounts for each ingredient.
Cyd says:

Hi Linda. I went out to check the recipe, and the ingredients are not listed. We will work on fixing this post. Here are the ingredient amounts - 2 cups heavy cream 2 cups whole milk 3/4 cup sugar 2 teaspoons vanilla Pinch salt Hopefully we'll have it up and running soon. Thanks for the heads up!
Courtney says:

I don't see direction without an icecream mechine?
Cyd says:

They were referring to another ice cream recipe that we have. Here is the link. https://www.sixsistersstuff.com/recipe/no-churn-birthday-cake-protein-ice-cream/
Susan Yakus says:

I tried this tonight, as written. NO luck! It never got thick or even a frozen consistency. I rechecked the ingredients and I made it as written.
Jan eves says:

I was hoping for a recipe for homemade vanilla ice cream made with eggs cause they make the outcome a lot creamier. Can you pls send me one with eggs? Thank you, Jan
Shaz says:

I made this ice cream in my ice cream maker and even though I followed the recipe it didn't end up like ice cream. All I got was a runny mix and when frozen had ice through it. I have tried this recipe twice using a different ice cream maker each time and got the same result each time. Won't do it a third time.
Pam U says:

I made it last night to go on my peach blackberry pie & it was really good. So fast!!!
Roseline Mosimane says:

Wow,great stuff
Ann Quinn says:

Same here never got thick, wasn't happy at all.
Connie says:

Could you please recommend ice cream machines that are good quality?
Pat Hanna says:

The recipe I see calls for 1 cup whole milk, but you have listed 2 cups whole milk here. Which is it suppose to be? Would really like to try this but not with this difference in milk amounts. Thanks for clarifying this.
Taylor says:

It's supposed to be 2 cups of whole milk.
Cyd says:

We made it yesterday and just did 1 cup of whole milk and it turned out great. It was very creamy and thickened up nicely after being in the freezer for a little over 2 hours.
Cyd says:

There are so many and the price range varies. Here is a good one that's not too expensive. You can find some for a few hundred dollars. This one is only around 50 dollars. https://amzn.to/3cUiKve
Leslie M says:

This recipe was great! I’m allergic to eggs so I’ve been searching for ice cream recipes that tastes great and are safe for my allergy needs. I mixed as directed and used my Cuisinart stand mixer and ice cream attachment. “Churned” on setting 3 for about 20 minutes and this thickened up to a creamy soft serve consistency. Put it in ice cream containers for about 1.5 hours and it has firmed up. Great tasting right out of the mixer and after freezing for a bit. Thanks!
Traci M Lambert says:

So the instructions say 2 cups milk but in the above comment you said 2 cups milk. Which is correct?
Momma Cyd says:

2 cups whole milk.
R. Patten says:

Trying to figure out how big to make this recipe to fill a 6 quart ice cream maker. It would be helpful to know the actual yield of the recipe in quarts or cups as opposed to how many servings.
Pamela N. says:

I love this recipe. I believe it is the B BEST vanilla ice cream I have had. Super easy. Thanks for sharing!
Lindsey P. says:

This is my go-to recipe! Always requested at events & holidays : ) The recipe is super easy to build onto too w/ different flavors & add-ins.
Angie says:

Can I use 2% milk
Momma Cyd says:

We follow the recipe as directed for the creamiest ice cream possible. You could possibly sub it for the whole milk, but I wouldn't sub 2% for whipping cream.
LilMama54 says:

Hello, thanks for the recipe. I’m getting a 4qt ice cream maker and need to know how many qts of ice cream the recipe makes and if I’d need to double it or not. Thanks!:)
Bobbi @ Six Sisters says:

This recipe makes about 2 quarts of ice cream. You can try doubling it for a 4qt ice cream maker. Please let us know how it turns out!
Wesley bonds says:

I loved it on July 20 I made this it turned out great it did freeze great don’t know why everybody complained about it it was my favorite ice cream I’m going to use this recipe from now on so thank you so much for sharing