Creamy, custard-like homemade vanilla bean ice cream, you know, the kind with those beautiful little flecks of vanilla beans! Just a few ingredients and before you know it, you’ll have this old fashioned, no-cook vanilla ice cream recipe in your ice cream maker!
We ALWAYS have ice cream in our freezer, often it’s store bought, but there is something about making your own ice cream that takes us into a deep freeze on the sultry, scorching days of summer.
homemade vanilla no-cook ice cream
While this is not a true vanilla custard ice cream (more about that below), this is a simple homemade vanilla ice cream recipe for ice cream makers; using pasteurized eggs which gives it an amazingly thick, rich, creamy texture and tastes like gourmet ice cream.
SIMPLE INGREDIENTS FOR HOMEMADE VANILLA ICE CREAM
- eggs (makes it ultra creamy!)
- half and half (no fat free here, pretty please)
- whipping cream (the good, rich stuff, I used organic ingredients)
- all natural cane sugar (you can replace with white sugar)
- brown sugar (I used light brown, but dark brown may be used too, will give it a slightly more molasses flavor though)
- salt (yes, salt! Salt really does bring out amazing flavors)
- pure vanilla extract (easiest extract to make at home and so much better)
- vanilla bean paste (or scrape a vanilla bean and use seeds)
HOW MUCH DOES IT MAKE?
Here’s the kicker, the original recipe by fellow blogger, The Reluctant Entertainer is designed for a large, old fashioned ice cream maker, making 2 ½ – 3 quarts.
- Most ice and rock salt ice cream makers have between 2 ½ – 3 quart capacity, larger than electric
- We use a 2 qt Cuisinart electric ice cream maker, which works just fine!
WHAT IF I HAVE A SMALL ICE CREAM MAKER?
You have two choices:
- You can halve the recipe, which gets a bit tricky with some odd numbers, but I’ve done the math for you in the recipe card if you are interested.
- Do what I did, simply split the ice cream batter in half and keep the half not currently freezing, covered and refrigerated until ready to make another batch. Batter will last in the fridge up to 3 days, I just needed 24 hours in order to allow enough time for the freezing drum to fully refreeze before making the second batch.
I do not recommend doing another batch right after the first with the frozen drum style of ice cream maker, unless you have two freezer drums. It just doesn’t freeze as well, it will freeze a bit, but it will not be the consistency you want…don’t ask how I know this, just trust me that I know! 🙂
How to Make Vanilla Ice Cream
It’s so simple if you have never made a churned ice cream, you have GOT to try this recipe!
I first beat the eggs in the bowl of my stand mixer, then added all the other ingredients, beating at medium-high speed for 2-3 minutes. If using all natural cane sugar, beat towards the 3 minute mark until crystals have dissolved.
Allow the batter to sit in the fridge for about 15-20 minutes while you set up the ice cream maker, this allows time for the flavors to get to know one another, you don’t just throw strangers into an ice cream maker!
Once ready, depending on the size of your ice cream machine (see above about how much this makes) pour into the freezer and follow your manufacturer’s directions. Mine takes about 20-30 minutes for a good thick soft serve consistency.
SOFT SERVE vs. SCOOPABLE VANILLA
For firmer, scoopable ice cream, scoop into a freezer friendly loaf pan or storage container, cover and freeze for at least 6-8 hours for soft scoops, overnight for firmer scoops.
But nobody ever said you can’t just plop some of that delicious soft ice cream into a bowl and enjoy, maybe with fresh peaches or strawberries?! Be sure to let someone lick the beater!
ARE UNCOOKED EGGS SAFE TO EAT?
If you still have the heebie jeebies, you may do one of two things:
- Omit the eggs (but don’t do it!), we’ve eaten recipes with raw eggs for years, and never once had a brush with salmonella. If you are feeling it, try these amazing Mini French Silk Chocolate Pies!
- Or make a Custard Ice Cream recipe; which means taking the time to cook the egg and cream mixture into a custard, which takes longer.
I’m not saying it’s not delicious, but I’m not a fan of standing over a hot stove in the summertime, then waiting hours for the custard to cool, and finally making the ice cream.
If you feel more comfortable cooking the base, try my friend Michaela’s Grape Nut Vanilla Custard Ice Cream (leave out the Grape Nuts or leave them in cause this sounds amazing) or this simple Cooked Vanilla Ice Cream by Debra, another blogging friend!
When I need a really fast ice cream, I turn to my no churn vanilla ice cream, but when I want a creamy, vanilla ice cream, this is the one!
EQUIPMENT FOR SIMPLE NO-COOK VANILLA ICE CREAM
- Ice Cream Maker or Machine | We have this Cuisinart and it has served us well. You might check second hand shops, too!
- Stand Mixer or good hand mixer, or willingness to get a good arm workout.
- Storage Container | I use loaf pans, plastic and even my glass lidded storage containers for ice cream. I’m kind of giddy about this one, currently in my shopping basket on Amazon. Slim enough it fits in the freezer door!
- ICE CREAM SCOOP or SPADE | I love a scoop, my hubby loves a spade, but the bottom line is you need a good strapping ice cream scooper in your tool box!
VANILLA ICE CREAM MIX-INS
- Fudge Ripple Ice Cream| On our second batch of vanilla ice cream, I swirled a ribbon of fudge sauce into the soft ice cream before freezing hard (see picture above).
- Caramel Ribbon Ice Cream| Do the same as above, swirl into soft ice cream a few ribbons of caramel or maybe even make this amazing salted vanilla caramel!
- Cookie Dough Ice Cream| Make a batch of chocolate chip cookie dough (bake some, freeze some dough), or my edible no egg cookie dough and pinch off small chunks and stir into soft ice cream before freezing.
- Fudge Brownie Ice Cream | Bake a batch of brownies and cool, pull or roll into small balls and stir into ice cream, extra decadent, add a ribbon or two of fudge!
- Peanut Butter Cup Ice Cream | Mix into soft vanilla ice cream a cup or so of mini Reese’s Peanut Butter cups or even the Reese’s Peanut Butter chips.
- Chocolate Chip Ice Cream | Mix in 1 cup of chopped chocolate chips (or use mini chocolate chips), or even better, finely chop a good quality milk or semi-sweet chocolate bar and stir into soft ice cream.
- Mint Chocolate Chip Ice Cream | Mix into batter before freezing 1 ½ – 2 teaspoons pure mint extract, then after freezing, stir in 4-6 ounces finely chopped semi sweet chocolate.
Ways to Use Vanilla Ice Cream
I am sure you can find your own amazing ways to use this ice cream, but here are a few of our favorites!
- A healthy scoop atop warm Texas Sheet Cake
- Or these gooey, amazing, warm lava cakes
- In this surprising sweet-tart frozen lemonade
- Rhubarb Crumb Bars
I sure hope you enjoy this Old Fashioned Vanilla Ice Cream recipe, it might take a little longer, but in the end, it’s sooo worth it! You have got to visit this post with 29 Tempting Ice Cream Topping & Sauce Recipes!
Don’t forget to PIN this sweetness on your favorite Ice Cream board!
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- 3 pasteurized eggs, beaten (1-2 eggs half batch)
- 1 quart half and half (2 cups half batch)
- 1 quart whipping cream (2 cups, half batch)
- ¾ cup granulated sugar (I used all natural cane sugar) (6 tablespoons, half batch)
- ¾ cup brown sugar, packed (6 tablespoons, half batch)
- 1 teaspoon salt (½ teaspoon half batch)
- 2 tablespoons pure vanilla extract (1 tablespoon, half batch)
- 1 tablespoon vanilla bean paste (½ tablespoon, half batch)
- Special Equipment: Ice Cream Maker
- Beat eggs in bowl of stand mixer until creamy and frothy, mix all additional ingredients in mixer until combined, about 2-3* minutes.
- Place in fridge for 15-20 minutes while preparing the ice cream freezer.
- Pour about ⅔ full into ice cream maker, following manufacturers instructions.
- This recipe makes 2 ½ - 3 quarts of ice cream, if you have a 2 quart or smaller ice cream maker, split the batter in half, store remaining batter in refrigerator up to 3 days. Refreeze ice cream drum at least 24 hours before trying to make another batch.
- See post for suggestions on mix-ins, topping ideas and recipes.
If using all natural cane sugar, beat closer to 3 minutes so that it breaks down the larger sugar granules.
One vanilla bean, seeds scraped may be used in place of the Vanilla bean paste.
See post for details on using raw eggs in ice cream.
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- Vanilla Bean Paste for Baking
- KitchenAid 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
- KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
- Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
- BALCI Ice Cream Scoop - Heavy Duty Stainless Steel Ice cream Scooper With Non-Slip Rubber Grip
- Norpro 682 Anti-Freeze Ice Cream Spade, Silver
Serving Size:½ cup
Amount Per Serving: Calories: 254Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 85mgSodium: 138mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 3g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.