Ice Cream Recipes – Creamy, Homemade Treats for Every Occasion
A spoonful of smooth, creamy ice cream can turn any ordinary moment into something special. The magic lies not just in its sweetness but in the way it brings joy—whether it’s enjoyed on a warm summer afternoon, paired with a fresh slice of pie, or eaten straight from the tub on a cozy evening at home.
Making ice cream from scratch is an experience that blends creativity with indulgence. It allows you to control the ingredients, experiment with flavors, and create desserts that feel truly personal. Imagine churning together rich cream, fragrant vanilla, or chunks of fresh fruit, knowing that every swirl is made with care. Unlike store-bought options, homemade ice cream is free from unnecessary preservatives, and you can tailor it to be as decadent or as light as you prefer.
Ingredients Needed
Below is a list of ingredients for a classic vanilla ice cream recipe with approximate calorie counts for the entire batch.
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Heavy cream | 480 ml (2 cups) | 1,640 kcal |
| Whole milk | 240 ml (1 cup) | 150 kcal |
| Granulated sugar | 150 g (¾ cup) | 580 kcal |
| Egg yolks | 4 large | 220 kcal |
| Vanilla extract | 2 tsp | 24 kcal |
| Pinch of salt | — | 0 kcal |
Step-by-Step Cooking Instructions
- Heat the milk and cream
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it begins to steam—do not let it boil. - Whisk the egg yolks and sugar
In a separate bowl, whisk the egg yolks with sugar until pale and slightly thickened. - Temper the eggs
Slowly pour about ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This prevents the eggs from curdling. - Combine and cook
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F / 77°C). - Add vanilla
Remove from heat and stir in vanilla extract and a pinch of salt. - Chill the base
Pour the custard into a bowl, cover, and refrigerate for at least 4 hours or until completely cold. - Churn the ice cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. - Freeze until firm
Transfer to a lidded container and freeze for at least 2 hours before serving.
Tips for Customizing the Recipe
- Flavor infusions: Steep mint leaves, coffee beans, or cinnamon sticks in the milk and cream before heating for a unique twist.
- Mix-ins: Add chocolate chips, crushed cookies, fruit pieces, or nuts during the last 5 minutes of churning.
- Dairy-free option: Replace cream and milk with coconut milk or almond milk, and use a vegan egg substitute.
- No-churn version: Whip 2 cups of heavy cream to soft peaks, fold in a can of sweetened condensed milk and vanilla, then freeze until set.
Nutritional Information (Per ½-Cup Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 kcal |
| Carbohydrates | 20 g |
| Protein | 4 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 18 g |
Serving Suggestions
- Classic cone: Scoop into waffle or sugar cones for a traditional treat.
- Dessert topper: Serve over brownies, pies, or warm fruit crisps.
- Sundae bar: Pair with hot fudge, caramel sauce, whipped cream, and cherries for a fun dessert station.
- Milkshake: Blend with milk for a creamy drink.
- Ice cream sandwiches: Press between cookies for a handheld dessert.
Ice Cream Recipes – Creamy, Homemade Treats for Every Occasion
Course: Uncategorized10
servings20
minutes10
minutes260
kcalIngredients
480 ml (2 cups) heavy cream
240 ml (1 cup) whole milk
150 g (¾ cup) granulated sugar
4 large egg yolks
2 tsp vanilla extract
Pinch of salt
Directions
- In a medium saucepan, heat cream and milk over medium heat until steaming (do not boil).
- In a separate bowl, whisk egg yolks with sugar until pale and thick.
- Slowly add ½ cup of the hot cream mixture to the egg mixture, whisking constantly to temper.
- Pour the egg mixture back into the saucepan and cook on low, stirring, until it thickens enough to coat a spoon (about 170°F / 77°C).
- Remove from heat; stir in vanilla and a pinch of salt.
- Cover and refrigerate for at least 4 hours until completely cold.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for 2 hours or until firm.
Recipe Video
Notes
- For richer ice cream, replace ½ cup of milk with extra heavy cream.
Always chill the custard base completely before churning for the creamiest texture.
If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until set to break up ice crystals.
FAQs
1. Can I make ice cream without an ice cream maker?
Yes. You can whip 2 cups of heavy cream to soft peaks, fold in a can of sweetened condensed milk and your flavorings, then freeze until firm for a creamy, no-churn ice cream.
2. How long does homemade ice cream last in the freezer?
For the best flavor and texture, enjoy homemade ice cream within 2–3 weeks. Store it in an airtight container to prevent ice crystals.
3. Can I make ice cream without eggs?
Absolutely. Use a base of cream, milk, and sugar without eggs, or try a cornstarch-thickened custard for a smooth texture without yolks.
4. How do I make dairy-free ice cream?
Replace cream and milk with coconut milk, almond milk, or oat milk, and choose a plant-based sweetener. You can also add a bit of xanthan gum to improve creaminess.
5. Why is my ice cream icy instead of creamy?
This usually happens when there’s too much water in the base or the mixture wasn’t churned properly. Using enough fat, sugar, and proper chilling helps prevent iciness.
Conclusion
Homemade ice cream transforms a simple dessert into something truly personal. With a handful of ingredients and a bit of patience, you can create flavors that reflect your mood, the season, or a special occasion. This classic vanilla recipe is just the starting point—once you master it, you can explore endless flavor combinations, from fruity and refreshing to decadent and indulgent. Every scoop is a little taste of joy, and making it yourself only makes it sweeter.
