Here’s a homemade creamy ice cream recipe that’s rich, smooth, and super customizable — no ice cream machine required (though I’ll include machine directions too). You only need a few ingredients to make a base you can flavor however you like!
🍨 Homemade Creamy Vanilla Ice Cream (No-Churn + Churn Options)
🧾 Ingredients (makes about 1 quart / 1 liter)
🥄 No-Churn Version (Easy & Creamy):
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2 cups (480 ml) heavy cream (cold)
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1 can (14 oz / 400g) sweetened condensed milk
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1 tbsp pure vanilla extract
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Pinch of salt
🍳 Custard-Style Churn Version (Ultra Creamy):
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2 cups whole milk
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1 cup heavy cream
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¾ cup sugar
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5 large egg yolks
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1 tbsp vanilla extract
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Pinch of salt
👨🍳 Instructions
✅ No-Churn Method (Fast & No Equipment):
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Whip the cream until stiff peaks form.
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In a separate bowl, mix sweetened condensed milk, vanilla, and salt.
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Fold the whipped cream gently into the milk mixture until smooth.
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Pour into a loaf pan or container, cover, and freeze for at least 6 hours or overnight.
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Scoop and enjoy! Soft, creamy, and rich — no churn needed.
🍳 Custard Churn Method (Traditional & Silky Smooth):
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In a saucepan, heat milk, cream, half the sugar, and salt until hot (but not boiling).
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In a bowl, whisk egg yolks with the rest of the sugar until pale.
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Slowly temper the hot milk into the yolks (whisking constantly).
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Return mixture to saucepan and cook over low heat, stirring, until it thickens and coats the back of a spoon (about 170–175°F / 77–80°C).
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Strain into a bowl, stir in vanilla, and chill completely (at least 4 hours).
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Churn in an ice cream maker according to your machine’s instructions.
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Transfer to container and freeze 2–4 hours for a firmer texture.
🍫 Flavor Ideas:
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Chocolate: Add ½ cup cocoa powder to the base or swirl in melted dark chocolate.
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Strawberry: Fold in puréed strawberries or jam.
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Cookies & Cream: Mix in crushed Oreo cookies before freezing.
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Peanut Butter Swirl: Add spoonfuls of peanut butter in layers.
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Espresso: Mix in 1–2 tsp instant espresso or cooled strong coffee.
🧊 Storage:
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Keeps well in an airtight container in the freezer for up to 2 weeks.
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For best texture, let soften on the counter for 5–10 minutes before scooping.
Would you like a dairy-free, keto-friendly, or fruit-based sorbet version too?