🍨 Classic Vanilla Ice Cream (With or Without a Machine)

Mercedes Newman
May 12
3 min read

There’s something timeless and universally beloved about a scoop of creamy vanilla ice cream. It’s one of those simple pleasures that instantly takes you back to childhood, whether it was drizzled with chocolate syrup, paired with a slice of warm apple pie, or slowly melting in a cone on a sunny afternoon. Vanilla may seem basic, but in truth, it’s the quiet hero of the dessert world—versatile, comforting, and endlessly adaptable. It’s the foundation of countless sweet creations, from banana splits and root beer floats to affogatos and sundaes.

What makes vanilla ice cream truly special, though, is when it’s made from scratch in your kitchen. Homemade vanilla ice cream offers a richness and depth of flavor that store-bought versions just can’t match. Plus, you get the added benefits of skipping unnecessary preservatives, dyes, and stabilizers while controlling the sweetness and ingredients to suit your taste and dietary needs.

And the best part? You don’t need fancy equipment to make it happen. Whether you have an ice cream machine or prefer a no-churn method, making velvety, smooth vanilla ice cream at home is easier than you think—and so rewarding. In this post, we’ll walk you through both methods so you can enjoy this classic treat whenever the craving hits.

🥄 Ingredients

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon pure vanilla extract (or scrape 1 vanilla bean for extra flavor)
Pinch of salt

Optional: For a custard-style version, you can also use 4 egg yolks (see variation below).

🍦 Method 1: With an Ice Cream Machine

This is the quickest and creamiest method if you own an ice cream maker.

Instructions:

Mix the base: In a large bowl, whisk together heavy cream, milk, sugar, salt, and vanilla until the sugar is completely dissolved. Chill the mixture for at least 2 hours or overnight for best results.
Churn the ice cream: Pour the chilled mixture into your machine and churn according to the manufacturer’s instructions (usually about 20–25 minutes) until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream into a lidded container. Freeze for at least 2–4 hours until firm. Scoop and enjoy!

🍧 Method 2: Without an Ice Cream Machine

Don’t have a machine? No problem! This no-churn method uses whipped cream to give that light, airy texture.

Instructions:

Whip the cream: In a mixing bowl, beat the heavy cream until it forms stiff peaks.
Make the base: In another bowl, mix the milk, sugar, vanilla, and salt until the sugar is fully dissolved.
Combine: Gently fold the whipped cream into the milk mixture until fully combined. Be careful not to deflate the whipped cream too much.
Freeze: Pour into a freezer-safe container, cover, and freeze for at least 6 hours or overnight. The texture will be a little softer than churned ice cream, but still creamy and delicious.

🍳 Bonus: Custard-Style Vanilla Ice Cream

For a richer texture, use egg yolks and cook a custard base.

Instructions:

Whisk 4 egg yolks in a bowl with the sugar.
Heat the milk and cream in a saucepan until steaming (but not boiling).
Temper the eggs by slowly whisking in some of the hot milk.
Return to the pan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Strain, cool, and then chill the custard.
Proceed to churn or freeze as above.

📝 Tips & Variations

Add-ins: Crushed cookies, chopped fruit, or swirls of fudge can be folded in just before freezing.
Vanilla bean: Split and scrape a vanilla bean for an even deeper vanilla flavor.
Dairy-free? Substitute with full-fat coconut milk and a plant-based whipping cream alternative.

🐓 From Our Kitchen to Yours

Here at Luna’s Coons Farm & Kitchen, we believe in celebrating simple pleasures made from scratch. Ice cream is one of our favorite warm-weather treats, and we love the joy of knowing every ingredient that goes into our desserts.

Give this classic recipe a try—and let us know in the comments if you're a churn-it or no-churn-it kind of maker! 🍦