Homemade Vanilla Ice Cream

I’ve always believed that some of the best things in life are the simplest. And this vanilla ice cream — it’s proof of that.

It’s not a complicated recipe. There’s no machine humming on your counter, no weird ingredients you can’t pronounce. Just milk, cream, sugar, and vanilla. That’s it. But the thing is, when you make it yourself, it feels different. It feels like slowing down for a minute. Like giving yourself a small piece of calm in a world that doesn’t stop spinning.

I remember the first time I made this — it wasn’t planned. It was one of those hot summer afternoons when you’re too tired to go out, but you want something cold and sweet. I didn’t have any ice cream in the freezer, so I looked up how to make it from scratch, and honestly, I thought it’d never work. But it did. It turned out creamy and soft, tasting like pure comfort. I stood there in my kitchen, barefoot, spoon in hand, and thought, why didn’t I do this sooner?

And now I make it all the time. Sometimes I pour melted chocolate over it. Sometimes I crush up Oreos or drizzle caramel. But most days, I just eat it plain. Because that simple vanilla flavor — that’s home. That’s what peace tastes like when life feels too loud.

So if you’ve got a few minutes and a bit of patience, give it a try. It’s not perfect, but maybe that’s the point. Nothing worth having ever is.

Ingredients

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) sugar
1 tablespoon vanilla extract (or 1 vanilla bean)
A pinch of salt

Instructions (No Ice Cream Maker Needed)

1. Grab a big bowl and whisk together the milk, sugar, vanilla, and salt until it all dissolves. You’ll know it’s ready when you can’t feel the sugar grains anymore it’ll look smooth and glossy.
2. Pour in the cream and mix it up again.
3. Pour the mixture into a container that can handle the freezer — a loaf pan works great. Cover it and freeze for about 2 hours.
4. After those two hours, take it out and give it a good stir. You’re just breaking up ice crystals — it helps make it soft and creamy later.
5. Stick it back in the freezer and repeat the stirring every 30 minutes, maybe two or three more times.
6. When it’s thick and creamy, let it freeze overnight. Then scoop, serve, and don’t wait for a reason.

If you do have an ice cream maker, just churn it for 20–25 minutes instead, and then freeze until firm.

Recipe FAQs

1. Can I make it with less sugar?
Yeah, you can. Just know it might not be quite as creamy because sugar helps keep the texture soft. Try reducing it a little first — you can always adjust next time.

2. Can I use plant-based milk or coconut cream?
Sure. Coconut cream actually makes it extra rich and gives it a tropical vibe. Almond or oat milk works too, just don’t skip the pinch of salt — it balances everything.

3. Why do I have to stir it so many times?
That’s what keeps it creamy. Every time you stir, you’re breaking up little ice bits so it freezes smooth instead of hard and icy.

4. How long does it last in the freezer?
About 2–3 weeks, but if I’m being honest, it never lasts that long around here.

5. What’s the best topping for this?
Whatever makes you happy. For me, it’s a drizzle of warm caramel and a few sea salt flakes. Sometimes it’s nothing at all — just me, a spoon, and quiet.

Homemade Vanilla Ice Cream

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups (480ml) heavy cream

• 1 cup (240ml) whole milk

• ¾ cup (150g) sugar

• 1 tablespoon vanilla extract (or 1 vanilla bean)

• A pinch of salt

Directions

• Grab a big bowl and whisk together the milk, sugar, vanilla, and salt until it all dissolves. You’ll know it’s ready when you can’t feel the sugar grains anymore it’ll look smooth and glossy.
• Pour in the cream and mix it up again.
• Pour the mixture into a container that can handle the freezer — a loaf pan works great. Cover it and freeze for about 2 hours.
• After those two hours, take it out and give it a good stir. You’re just breaking up ice crystals — it helps make it soft and creamy later.
• Stick it back in the freezer and repeat the stirring every 30 minutes, maybe two or three more times.
• When it’s thick and creamy, let it freeze overnight. Then scoop, serve, and don’t wait for a reason.
• If you do have an ice cream maker, just churn it for 20–25 minutes instead, and then freeze until firm.