Classic Homemade Vanilla Ice Cream!!
4 simple ingredients! Savor this scrumptious vanilla ice cream plain or mix-in something like chocolate chips or chopped up candy bars. I love to add those tiny peanut butter cups!
Easy Homemade Vanilla Ice Cream (No Eggs)
Classic Homemade Vanilla Ice Cream!! 4 simple ingredients! Savor this scrumptious vanilla ice cream plain or mix-in something like chocolate chips or chopped up candy bars. I love to add those tiny peanut butter cups! (Makes about 1.5 quarts)Print Pin Rate
- Ice Cream Maker
- 2 1/2 cups half and half* divided
- 3/4 cup sugar
- 1 cup heavy cream
- 2 teaspoons vanilla bean paste* or vanilla extract
- "add-ins" optional – see note
- (See notes for non-heating version.) In small saucepan, over medium-low heat. Add sugar, and 1 1/2 cups of the half and half. Heat, stirring, until the sugar has dissolved or until small bubbles form around the edge of the pan. (Don't boil) Let mixture cool.
- Into the cooled mixture, add remaining half and half, heavy cream and vanilla. Refrigerate at least 6 hours or until fully chilled before churning ice cream.
- Follow directions for your specific ice cream maker to make ice cream.
- When using KitchenAid Ice Cream Maker Attachment: Make sure bowl is completely frozen. I freeze for 24 hours with my freezer on the coldest setting. Then attach to mixer. (see video in article for how-to.)
- With frozen bowl attached to mixer, dasher and adaptor in place – run mixer on "stir" speed and pour in chilled ice cream mixture.
- Churn for about 20-25 minutes or until "soft-serve" texture. You may add "Add-ins" During last minute of churning.
- Enjoy as soft-serve texture or transfer ice cream to freezer safe container and freeze for 2-4 hours to "ripen" or firm-up for scooping. (I try to choose a "wide-enough" container to make scooping easier.)
Ice Cream Add-Ins:I like to add in about 1-cup – make sure the pieces are no larger than 1/2-inch.
- chocolate chips
- tiny peanut butter cups
- chopped up candy bars
- chopped malted milk balls
Half & Half Substitute:2/3 cup low-fat milk + 1/3 cup heavy cream = 1 cup half & half (For the recipe – I use 1 2/3 cup low-fat milk + 3/4 cup heavy cream (close enough to the ratio)
Vanilla Bean Paste:Vanilla Bean Paste contains tiny little flecks of real vanilla bean – it will give your ice cream a delicious vanilla taste with tiny little flecks of vanilla bean. You can find vanilla bean paste in some grocery, specialty and online stores. I have used the Nielsen-Massey brand. If you don’t have or can’t find (or don’t prefer the little vanilla flecks) use vanilla extract!
Non-Heating Version:Heating the half and half with the sugar in this recipe – is a way to ensure that the sugar is completely dissolved. I’ve also had success with dissolving the sugar into the half and half by using my hand mixer (with regular/turbo beaters) on low speed. Mix until all the sugar is dissolved. (usually you can hear it scraping on the bottom of the bowl.)
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 186kcal (9%) | Carbohydrates: 16g (5%) | Protein: 2g (4%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Cholesterol: 46mg (15%) | Sodium: 28mg (1%) | Potassium: 81mg (2%) | Sugar: 13g (14%) | Vitamin A: 470IU (9%) | Vitamin C: 1mg (1%) | Calcium: 66mg (7%) | Iron: 1mg (6%)
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