Homemade Vanilla Ice Cream

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This is the easiest homemade vanilla ice cream recipe you’ll ever find. No need for an ice cream maker or constant churning every half hour. Simply let time do the work, and you’ll be rewarded with creamy, smooth, and delicious ice cream.

Beating the eggs over simmering water eliminates any risks of infecting with Salmonella, so you can use eggs in this recipe without worry.

This basic vanilla ice cream recipe is highly versatile. You can experiment by adding a touch of cinnamon, swirling in homemade fruit jam, or incorporating caramel and chocolate—the possibilities are endless. No matter how you customize it, you won’t regret trying this recipe. Your friends and family will absolutely adore it, trust me.

How to make homemade vanilla ice cream

Begin by placing the eggs and sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Using a hand-held electric mixer, beat the mixture for 6–8 minutes or until it becomes thick and pale.

Next, remove the bowl from the heat and add the vanilla bean paste. Allow the mixture to cool slightly, transferring it to another bowl if needed to speed up the cooling process.

In a separate bowl, whisk the cream until stiff peaks form. Gently fold the whipped cream into the cooled egg mixture until well combined, ensuring the mixture is smooth and homogeneous.

Pour the cream mixture into a covered storage container and place it in the freezer. Freeze for at least 4 hours or overnight until the mixture is fully set and ready to serve.

Hope you will try this easy vanilla ice cream and enjoy your delicious homemade frozen treat! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. 

For more frozen treats check our full collection of Frozen Desserts.

 
Homemade vanilla ice cream
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Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

5 from 1 vote
This is the easiest recipe for homemade vanilla ice cream you can ever get. No need for an ice cream maker, or for churning every half an hour.
Servings 4 servings
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

Instructions
 

  • Place the eggs and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale.
  • Remove from the heat, add the vanilla bean paste and allow to cool slightly. You can transfer to another bowl to cool faster.
  • Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
  • Pour the cream mixture in a covered storage container and place in the freezer. Freeze for at least 4 hours or overnight. 

Nutrition

Serving: 1 serving out of 4Calories: 232kcalCarbohydrates: 26gProtein: 3.4gFat: 13.3gSaturated Fat: 7.6gCholesterol: 123mgSugar: 25.2g
Calories: 232kcal
Course: Dessert
Cuisine: American
Keyword: eggs, heavy cream, homemade, ice cream, no-churn, sugar, vanilla

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kayle (The Cooking Actress) Author says:

    Oooh love the simplicity and pure delicious vanilla flavor!

  2. Tewshooz Author says:

    I made this yesterday, and although I did not have vanilla bean paste, I used Mexican vanilla. This is sooooo delicious and the best thing is that I didn’t have to churn it. From now on, this is the ice cream we will be eating. I looked closely at the lables of commercial ice cream in the store and could not believe all the additives and corn syrup used. Yuk!. A scoop of this would be delicious with a slice of Zebra cake. Thank you so much for this.

    1. Ella-HomeCookingAdventure Author says:

      Thank you so much for your reviews, it really means a lot for me. I am very glad you already tried these recipes. This is the reason why I love this ice cream so much, the fact you need so few ingredients, no additives and in my opinion tastes better:) 

  3. Rosa Author says:

    Homemade ice cream rules! Yours looks divine.

    Cheers,

    Rosa

  4. Liz Author says:

    Really? No ice cream maker? What a wonderful recipe!!!

  5. gourmantine Author says:

    Nothings beats a real vanilla ice cream, absolutely nothing, and classic vanilla ice cream is on the top of my favorite list! I’d so love to have one of those scoops 🙂

  6. kankana Author says:

    That would be my husband’s favorite ice cream. He loves anything vanilla 🙂

  7. Chathu Author says:

    Can we use cooking cream instead of heavy cream?

    1. Ella-HomeCookingAdventure Author says:

      you can use whipping cream. (30-35%).. if you use with less fat it won't whip

  8. kd Author says:

    We don’t really get heavy or whipped cream here and we have to travel 17 miles away to get it which is impossible for now but I do have 1/2 cup of mascarpone cheese and a 200ml of fresh cream (25% fat I know its not possible to whip but still any suggestions..?? Please tell me..?? Anxiously Waiting..?? 😛

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