Yield: 6 servings

Vanilla Ice Cream

Prep Time 5 minutes
Chill Time 12 hours
Total Time 12 hours 5 minutes

The best homemade Vanilla Ice Cream for making sundaes, scooping on top of pie or enjoying with a slice of birthday cake. It doesn't get any better than the simple joy of a rich, creamy vanilla ice cream!


  • 1 ¾ cups heavy whipping cream
  • 1 ¼ cup whole milk
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 Tablespoon of vanilla extract


    1. In a large bowl, whisk all ingredients together. 
    2. Pour directly into an ice cream maker and follow directions per manufacturer’s instructions for churning. 
    3. Once churning is complete, pour into an airtight, freezer-safe container and freeze at least 12 hours before serving.


  • For a deeper vanilla bean flavor, use one vanilla pod, split lengthwise and scoop out the seeds. Or use homemade vanilla sugar!
  • I used a Cuisinart Ice Cream Maker and it took about 20-25 minutes to churn. Ice cream was soft, not not scoopable.
  • I use a metal bread loaf pan and cover with plastic wrap then foil to store my ice cream.
  • Due to the frequent opening and closing of a traditional refrigerator/freezer, it may take longer for the ice cream to be solid.  Additionally, the ice cream may remain in a soft state.  For best results, placing the ice cream in a deep freezer is recommended.
  • Recipe from Barefeet in the Kitchen

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 370Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 83mgCarbohydrates: 30gFiber: 0gSugar: 30gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram