Homemade vanilla ice cream recipe+VIDEO
Homemade vanilla ice cream recipe+VIDEO
Fresh, creamy and refreshing vanilla ice cream. A simple 4-ingredient snack, it is simply a delicious meal, a perfect match for your favorite snacks (cakes, chocolate cakes, etc.)!
This delicacy can be made with or without an ice cream machine and is the perfect treat to enjoy on warm days. Otherwise, what a joke, I also eat ice cream in winter! Try this dessert with blackberry pie, chocolate cake or our famous homemade brownie.
Who can deny it?
Vanilla ice cream is the perfect complement to many desserts! The simple vanilla base is suitable for all flavors from chocolate to berries.
We like to start with vanilla ice cream and let the kids create their own masterpieces! If you want, you can go to the sundae bar.
We may add things such as chopped candy bars or biscuits, various syrups, fruits, sugar crumbs, whipped cream, and of course the cherries on top.
Ice cream is my preferred dessert, and it is also my “irresistible” treat. There is nothing better than a fresh batch of homemade ice cream. It tastes fresh and you know exactly what ingredients are in it!
These ingredients
You only need four simple ingredients to make this delicacy
White sugar: Splenda can be replaced when you start your basics with Replace ⅓. Before adding more, add the amount of Splenda to ½ of the sugar requirement and taste. Splenda is much sweeter than sugar.
Pure vanilla extract: You can use vanilla bean instead of extract, using 1 inch of vanilla bean per teaspoon of vanilla extract.
Half and half: This will add the required fat to the ice cream. Almost any milk will work, you can use half instead of cream. Ideally, you need ingredients that are high in fat, as they will develop a creamy texture when cooled.
Heavy cream: Trying to reduce fat and calories? Replace the heavy cream requested in the recipe with the same amount of evaporated milk. This substitute works well in baked goods, soups, and cream sauces, but it won’t be whipped.
Changes in ice cream
Mix: A perfect foundation for other flavors and mixed flavors. Make sure not to add any mixture before the ice cream base starts to freeze.
- Crushed Oreo Cookies
- Edible cookie dough
- Crushed candy bars, such as reeses or kit kat
- chocolate beans
- Mini chocolate chips
- Brownie nuggets
- Large piece of fresh fruit
- Chopped nuts
How to make vanilla ice cream
You can make vanilla ice cream with or without an ice cream machine.
ice cream machine: In a medium bowl, combine all the ingredients and stir to completely dissolve the sugar. Fill the cylinder of the ice cream machine no more than two-thirds full. Freeze the mixture according to the manufacturer’s instructions. Eat immediately or store in a covered container in the refrigerator.
tip: If you have excess mixture, just store it in a container in the refrigerator until it can be stirred.
Without ice cream machine: No ice cream machine, no problem! Pour the ice cream mixture into a shallow container (glass or metal works best) Pre-cooling bowl In the refrigerator before adding the mixture. Put it in the coldest part of the refrigerator until it is almost hard but still soft enough to be stirred.
For the next three hours, mix the ice cream with a spoon or hand mixer every 30 minutes (this helps the ice cream stay aerated and creamy). Eat immediately or store it in a covered container in the refrigerator.
Recipe tips + tricks
Favorite ingredients: Whether you add mixed ingredients or keep the classic pure vanilla flavor, you can add your favorite ingredients
- fresh cream
- Cherry
- Caramel Chocolate, Strawberry Jam
- Light rain
- Banana slices
- Chopped lollipop
French vanilla vs vanilla: It is difficult to distinguish the difference between ordinary vanilla and French vanilla, but if you put the two together, you will notice that the color of French vanilla is yellower. This is because French vanilla starts from the custard base, while ordinary vanilla is just cream and sugar.
Why are there ice crystals? When you add too much water, ice crystals form. Follow the written recipe. If the recipe calls for full fat, do not adjust the amount of ingredients, such as using less sugar or using skimmed dairy products. Another reason for the formation of ice crystals is that ice cream takes too long to form and freeze.
Store: For best results, homemade ice cream can only be stored in the refrigerator for 3-4 weeks. In addition, when scooping ice cream, please pay attention to how long the ice cream is left at room temperature. Homemade ice cream tends to melt much faster than store bought ice cream. Once melted, it cannot be frozen again.
For more cool delicacies, please check:
Course dessert
American cuisine
10 servings
Calories 308 kcal
Author Little Luna
ice cream machine
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Combine all the ingredients in a medium bowl and stir to completely dissolve the sugar. Fill the cylinder of the ice cream machine no more than two-thirds full. (If you have excess mixture, just store it in a container in the refrigerator until it can be stirred.) Freeze the mixture according to the manufacturer’s instructions. Eat immediately or store in a covered container in the refrigerator.
No ice cream machine
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No ice cream machine, no problem! To make ice cream without an ice cream machine, pour the ice cream mixture into a shallow container (glass or metal works best). Before adding the mixture, be sure to pre-cool the bowl in the refrigerator. After placing the mixture in a bowl, store it in the coldest part of the refrigerator until it is almost hard but still soft enough for stirring. For the next three hours, mix the ice cream with a spoon or hand mixer every 30 minutes. This helps the ice cream to stay aerated and creamy.
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