An Old-Fashioned Homemade Vanilla Ice Cream made without an ice cream maker and no condensed milk, a indulgent summer treat that is so easy to make from natural ingredients. The best dessert had to have the best flavour in the world. This no-churn ice cream is by far my favourite.
Back to ice cream!!! After my recent Homemade No-Churn Cherry Ice Cream Without Condensed Milk recipe, I completely fell in love with homemade no-churn ice cream that is made without condensed milk, and I find myself making some pretty often now.
I have started experimenting with more flavours, but I realised that the vanilla ice cream is still one of my favourite, and it truly deserves to have a separate post.
Once you make the basic recipe, which is vanilla flavoured, you can pretty much add any other flavour to it, and make it as rich and decadent as you wish.
But, let's be honest, vanilla can never be beaten, and vanilla ice cream, as simple as it might sound, has the very best flavour. I absolutely love vanilla, in any dessert or drink, and I always have some vanilla extract and vanilla sugar in my pantry.
Now, if you want to take your homemade vanilla ice cream to the very next level, I strongly recommend using a vanilla pod, the flavour is so much more intense and you will notice the difference straight away.
Jump to:
Ingredients used
- full-fat milk - I do not recommend semi-skimmed or skimmed milk, as they are more watery, leading to ice particles
- double cream (heavy cream)
- egg yolks
- granulated sugar - or caster sugar
- vanilla pod - or a good-quality vanilla ice cream
Step-by-step photos and instructions
This homemade vanilla ice cream is made with only 5 ingredients: milk, eggs and double or heavy cream, sugar, and vanilla. AND NOTHING ELSE, no sweeteners, no condensed milk, no artificial colourings, no nasty things. Not even an ice cream maker.
- mix the egg yolks with the granulated sugar until pale yellow
- bring the cream, milk, vanilla to a boil, then gradually pour the mixture over the eggs, whisking continuously to avoid curdling
- transfer everything back to the heat and cook gently stirring well until it thickens slightly
- leave to cool before freezing
How to avoid ice particles from forming
All you have to do it make sure that you stir the ice cream a few times before it freezes, in order to ensure there are no ice particles forming, and that's it.
Just leave it outside for a bit before scooping so it can soften a bit, then you can serve. By the way, it took me forever to be able to scoop ice cream properly, can you believe I even had to watch some videos about how to scoop ice cream?
I am no master now, but I think I can do a much better job, so hooray to that! Ice cream anyone? If you do have an ice cream maker, just follow the manufacturer's instructions once the ice cream is ready.
My Nutella Ice Cream in an Ice Cream Maker and Clotted Cream and Raspberry Ripple Ice Cream are based on my vanilla ice cream, and churned for a creamy touch.
Why made your own vanilla ice cream
One of the reasons why vanilla ice cream is so popular is its versatility. It pairs well with just about any dessert or fruit, making it a go-to option for many bakers and cooks.
Its creamy texture and subtle sweetness are also perfect for those who prefer a less intense flavour compared to other varieties like chocolate or coffee.
If you’ve tried my EASY HOMEMADE VANILLA ICE CREAM or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Homemade Vanilla Ice Cream
Ingredients
- 300 ml full-fat milk
- 300 ml double cream (heavy cream)
- 3 egg yolks
- ¼ cup granulated sugar
- 1 vanilla pod
Instructions
- Beat the egg yolks with the granulated sugar until you get a pale yellow colour.
- Separately, bring the milk, double cream, the seeds from the vanilla pod to a boil, then pour the mixture over the eggs whisking continuously, in order to avoid the eggs from scrambling.
- Transfer the whole mixture back to the pan, and cook on a low heat whisking again until it thickens slightly.
- Do not overcook, as the mixture will curdle, to test if it is ready, see if it coats the back of a spoon, if it does, take it off the heat and leave to cool completely.
- Transfer to an air-tight plastic container and freeze for at least 6 hours. You can stir the ice cream from time to time in order to ensure there are no ice particles forming, the ice cream will be creamy and easy to scoop.
Video
Notes
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- To avoid ice particles forming, all you have to do is stir the ice cream a few times before it freezes, and that's it.
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Debbie says
Could I use just heavy cream to replace the milk in addition to what the recipe calls for?
Daniela Apostol says
Yes, that should work well.
Helen says
Easy to make. BEST part is the nutrition counter. Can use that to make for diabetic gndson,
However are those measurements for the whole of mix or one scoop. Thankyou for this recipe we will eat tomorrow.
Daniela Apostol says
Thank you for your message, I hope you enjoy the recipe. It is calculated per scoop.
Laima says
Thank you a lot for this recipe. I made a half of the batch except that I added 2 egg yolks. I had no vanilla extract and used a little bit of melted chocolate as well. By far (and I’ve tried a lot) the best recipe I have come across.
Carpé says
Thanks for this recipe. I really didn’t want to buy a ice cream churn. I want to get it a bit creamer with less ice. Any tips or techniques. I stirred it 2 times and it’s amazing but the perfectionist in me wants to get it as close as possible with only a whisk. I think next time I’m going to add a pinch of Himalayan pink salt
Barbara Thiessen says
Hi! Thank you for the recipes. I tried the custard and is ... perfect! I always used Bird’s Custard powder but since I no longer live in Canada it is somewhat more difficult to obtain! This no-churn vanilla is my next go. Can’t wait. Ultra - processed ingredients were really throwing me for a loop and so your no nonsense recipes are perfect! I do have a question though. What brand of double cream/heavy whipping cream has no thickeners? I can readily get a few brands (Mexico) but everything seems to have something ‘extra’ in it. Is that normal? Is there a brand - even in Canada that is just plain old heavy cream? Thank you!
Daniela Apostol says
Hi! Thank you for your message! I usually use regular double cream, l am afraid that outside the UK l don’t know food brands, so unfortunately l cannot help with recommendations.
Kristin says
The ones like Beatrice and dairy milk all have carrageenan in them, unfortunately! I’m Looking forward to trying this, I’m going to add rhubarb.
Daniela Apostol says
I hope you like it!
M says
I'm not the blogger who wrote this recipe. But try stirring it every 30min for the first 3 hours in the freezer. First use a spatula to scrape all ice from the sides and botton and then whisk a bit before putting it back. This worked well when I made frozen yoghurt
Mary Ann Wagner says
Typo - You forgot the "i" in "air-tight".