Homemade Vanilla Ice Cream (Easy, Creamy & No Additives!)

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Make the best homemade vanilla ice cream with just four simple ingredients—cream, milk, sugar, and vanilla! This easy, from-scratch recipe is rich, creamy, and free from additives. Perfect for sundaes, pies, or enjoying on its own.

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I don’t know about you, but homemade ice cream used to be something that sounded too hard to tackle, and store bought ice cream was so easy to purchase. But then I tried it, and I can’t go back to buying store bought ever again! This homemade vanilla ice cream is so creamy and delicious you won’t either!

Store bought ice cream typically has a lot of added ingredients that no one needs. This homemade vanilla ice cream is made with just 4 real ingredients that you can pronounce and are so much better for your body to process and handle.

Why You’ll Love This Recipe

• Simple, wholesome ingredients
• No eggs, no preservatives, just pure vanilla goodness
• Creamy texture with the perfect balance of sweetness
• Quick and easy to make

Step-by-Step Instructions

1. Mix the Base – Combine cream, milk, sugar, and vanilla. Stir until sugar mostly dissolves.
2. Churn the Ice Cream – Follow ice cream maker instructions.
3. Freeze to Set – Transfer to a glass airtight container and freeze for at least 4 hours.

Pro Tips for Perfect Homemade Ice Cream

• Use high-quality vanilla for the best flavor.
• You can chill your mixture thoroughly before churning for a smoother texture.
• Try to dissolve as much sugar as possible before putting it in the ice cream maker.

Serving & Pairing Ideas

• Serve in a bowl, cone, or alongside warm desserts like brownies or pie. It would be amazing with this EASTER LILY DESSERT.
• Pair with fresh berries, chocolate sauce, caramel drizzle, and HOMEMADE WHIPPED CREAM.
• Turn it into an ice cream sundae with your favorite toppings. We love to do this for our kiddos birthday’s as they are ice cream fanatics!

Storage Tips

• Store in an airtight container in the freezer for up to a month. It is still good after that but it can start to get some ice crystals and isn’t as creamy. But, trust me, you won’t have any issues gobbling it all up!
• Place plastic wrap over the surface to prevent ice crystals.

Frequently Asked Questions

• Can I use half-and-half instead of cream? (Yes, but it will be less rich.)
• Can I make this without an ice cream maker? (Yes! Use the no-churn method.)
• How can I make it extra creamy? (Add a tablespoon of vodka to reduce iciness.)

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen

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