This isn’t just vanilla ice cream, it’s a shortcut to the richest, creamiest homemade scoops, without the stress. Come see how.
⭐️⭐️⭐️⭐️⭐️ Reader Deb raved: “Super delicious vanilla ice cream! I love it! Will make it again and again!”
Why You Will Love This Homemade Vanilla Ice Cream Recipe
- No Cook | Yes, this churn ice cream is a no-cook ice cream; using pasteurized (safe) eggs, which give it an amazing thick, rich, creamy texture that is every bit like a gourmet ice cream.
- Simple Ingredients | As you can see below, the ingredients are super simple. This old-fashioned vanilla ice cream comes together quickly for ice cream machines, old crank-style, as well as electric machines.
- Vanilla | The vanilla shines in this recipe; there is nothing “plain” about it!
Cuisinart Vanilla Ice Cream Recipe Ingredients
- Eggs | makes it ultra creamy! I use pasteurized eggs here, making it safe for consumption without cooking. You can also use just egg yolks in the ice cream base. Always better in cooking for your eggs to be room temperature.
- Half and half | no fat-free here, please. This isn’t diet food; this will deliver the creamiest ice cream! You can also try whole milk in place of it.
- Heavy Cream | the good, rich stuff, I used organic whipping cream
- Sugar | I use all-natural cane sugar, in all of my recipes, you can replace it with white sugar
- Brown Sugar | I used light brown, but dark brown may be used too, lending a slightly more molasses flavor.
- Salt | Yes, salt! Salt really does bring out amazing flavors
- Vanilla Extract | pure vanilla extract <== easiest extract to make at home and so much better!
- Vanilla bean paste | or scrape a vanilla bean and use seeds, this is so worth it!
Get the full recipe in the recipe card below.
Recommended Equipment
- Ice Cream Maker | We have this 2-quart Cuisinart ice cream maker, and it has served us well. You might check second hand shops, too! Or maybe you love a good Old Fashioned Ice Cream Maker.
- Mixer | Stand Mixer or good hand mixer, or willingness to get a good arm workout, if preferred, you can use a KitchenAid Ice cream attachment.
- Container | I use loaf pans, plastic, and even my glass lidded storage containers for ice cream. Love this one. 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 scoop in your kitchen tool box!
How to Make Old Fashioned Homemade Ice Cream
It’s so simple, let’s start with your no-cook custard base!
- Beat the eggs in the bowl of a stand mixer or with a hand mixer then add the sugars and half-and-half.
- Into the sugar mixture, add the heavy cream, vanilla extract, vanilla bean paste and beat on medium-high 3-4 minutes, until sugars are dissolved. Or whisk well.
4. Allow the batter to sit in the fridge for about 15-30 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!
5. Once ready, depending on the size of your ice cream machine (see above about how much this makes), pour into the freezer and begin churning according to your manufacturer’s instructions. Mine takes about 20-30 minutes for a good, thick soft serve consistency.
Storage Tips for Old Fashioned Vanilla Ice Cream
Parchment trick: To help prevent freezer burn and pesky ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. It keeps it smooth and scoopable.
Best containers: Store in an airtight container. A shallow, wide container makes for easier scooping later on.
Timing: Homemade ice cream is at its best in the first 1–2 weeks, not that it usually lasts that long! After that, the texture of the ice cream may change.
Soften before scooping: If it’s frozen rock solid, just let it sit at room temp for 5–10 minutes before diving in.
Soft serve vs. Scoopable Ice Cream
- For 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 consistency.
- But nobody ever said you can’t just plop some of that delicious soft-serve ice cream into a bowl and enjoy, maybe with fresh peaches or strawberries? Be sure to let someone lick the beater!
Our Favorite Old Fashioned Vanilla Ice Cream Mix-Ins
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!
- 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.
- 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 this edible no egg cookie dough and pinch off small chunks and stir into soft ice cream before freezing.
- Fudge Brownie Ice Cream | Bake or buy 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 a cup or so of mini Reese’s Peanut Butter cups or Reese’s Peanut Butter chips into soft vanilla ice cream.
- 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 Serve This Homemade Vanilla Ice Cream Recipe
I am sure you can find your own amazing ways to use this churn 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
- Scoop onto these Old-Fashioned Strawberry Shortcakes or this Easy Chocolate Shortcake!
- Apple Crisp | dreamy when dripping with old fashioned vanilla ice cream.
- Chocolate Pumpkin Skillet Crisp | DROOL worthy!
- Decadent on top of these Half Baked Chocolate Chip Mini Skillet Cookies!
- Sandwiched between these fun Ice Cream Sandwiches!
Frequently Asked Questions
Yes! 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 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! 🙂
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 old-fashioned ice cream makers (that use ice and rock salt) have between 2 ½ – 3 quart capacity, larger than electric ice cream machines.
We use a 2-qt Cuisinart electric ice cream maker, which works just fine, though I did divide the batter and made two batches (see above).
If you are squirming because the eggs are not cooked, the US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. (Source)
If you still have the heebie jeebies, you may do one of two things:
1. 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!
2. 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 this 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.
I sure hope you enjoy this homemade old-fashioned ice cream recipe, it adds amazing flavor. It’s perfect for church potlucks, a backyard BBQ, it should be a part of every summer celebration!
You have got to visit this post with 29 Tempting Ice Cream Topping & Sauce Recipes!
Our favorite homemade ice cream recipes
More dessert recipes you will love:
- Chocolate Brownie Fudge Ice Cream
- Chocolate Chip Cookies (great sandwiched between)
- Easy Lemon Cream Pie
- Award Winning Key Lime Pie
- Fried Ice Cream Cake
- Circus Animal Cookie Ice Cream (no churn)
- Dirt Cake (this is decorated for Easter, but the cake is divine!)
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
Ingredients
- 3 large pasteurized eggs beaten (1-2 eggs half batch)
- 4 cups half and half (1 quart) 2 cups half batch
- 4 cups whipping cream (1 quart) 2 cups, half batch
- ¾ cup granulated sugar I used all natural cane sugar (6 tablespoons, half batch)
- ¾ cup brown sugar light or dark, 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
Instructions
- Beat eggs in bowl of stand mixer (or hand mixer) until creamy and frothy, add sugars and beat on medium-high speed for 3-4 minutes.3 large pasteurized eggs, ¾ cup granulated sugar, ¾ cup brown sugar
- Add half and half, heavy cream, vanilla bean paste, vanilla, salt and mix on medium until combined.4 cups half and half, 4 cups whipping cream, 1 teaspoon salt, 2 tablespoons pure vanilla extract, 1 tablespoon vanilla bean paste
- Place in fridge for 15-30 minutes while preparing the ice cream freezer.
- Pour about ⅔ full into ice cream maker, following manufacturers instructions. (unless you have a large capacity ice cream maker 3 quarts)
- 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.
Notes
Nutrition
Barbara
CAN YOU MAKE THIS ICE CREAM IN THE NINJA CREAMI MACHINE?
Hi Barbara, I don’t have one (yet)! So I’m not sure, it’s a lot smaller, so I’m sure it would work if you follow the instructions you would just have to reduce the amount of batter (you can do that on the recipe card) or make the full batter, and do it in batches. Let me know how it goes!?
Deb
Super delicious vanilla ice cream! I love it! Will make it again and again!
Thanks so much Deb! So glad you loved it!
Blog Confeitaria Em Casa Lucrativa
The recipe is so delicious. Thanks for sharing. I loved it.<3
Erin
This ice cream reminds me of the stuff we made when I was a kid at my aunt and uncle’s house. The recipe was never passed down to me, but I am so happy to have found yours because this tastes exactly like it! So happy to have found this recipe. I’ll be making this on repeat until it’s wintertime, haha.
Jennifer Stewart
I whipped this up a few days ago and have eaten it all since then! I need to make two batches and hide one just for me!
Haha, you and me best of friends!
Jennifer Stewart
Tasia ~ two sugar bugs
I sure love ice cream and it’s always good to have a perfect vanilla ice cream recipe in your recipe box! Love the ease of not cooking the custard! Thanks Kathleen!
Thanks Tasia, we all need a good basic vanilla ice cream recipe in our recipe box!!
MICHAELA KENKEL
I just got that Cusinart ice cream maker and this was the first recipe that I tried! It was PERFECT!
An absolute perfect recipe to start with!
MICHAELA KENKEL
this was perfection! Vanilla ice cream at its very best!