Can I make homemade vanilla ice cream without an ice cream maker?

Yes, you can still make homemade vanilla ice cream without an ice cream maker, although it will require a bit more effort. After chilling your ice cream base, place it in a shallow pan and freeze it. Every 30 minutes, take it out and stir vigorously with a fork to break up any ice crystals until it reaches the desired consistency.

How can I make my homemade vanilla ice cream softer?

To make your homemade vanilla ice cream softer, simply let it sit at room temperature for a few minutes before scooping. This will help soften the texture, especially if it has been stored in the freezer for a long time. Alternatively, reduce the amount of sugar or fat in the recipe for a less dense texture.

Can I use dairy-free alternatives in this recipe?

Yes, you can substitute the dairy ingredients with dairy-free alternatives. Use coconut cream or almond milk in place of heavy cream and whole milk for a delicious vegan version of this homemade vanilla ice cream. Make sure to check the consistency, as different non-dairy milks might affect the texture slightly.

How long will homemade vanilla ice cream last in the freezer?

Homemade vanilla ice cream can last in the freezer for up to one month when stored in an airtight container. For the best texture, allow the ice cream to sit at room temperature for a few minutes before serving, as it can become quite firm in the freezer.

Homemade Vanilla Ice Cream – Easy & Creamy Recipe

Name: Homemade Vanilla Ice Cream
Prep time: 30 min
Cook time: 5 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 2/3 cup cane sugar; 2 teaspoons vanilla extract; 1/8 teaspoon sea salt

Description

This homemade vanilla ice cream recipe is incredibly easy to make, requiring just five ingredients for a creamy, indulgent dessert. With a rich vanilla flavor, it’s the perfect treat for a warm summer day or any time you’re craving something sweet and cool.

Ingredients

Scale

1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup cane sugar
2 teaspoons vanilla extract
1/8 teaspoon sea salt

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Instructions

Freeze the bowl of your ice cream maker for at least 12 hours before you begin.
In a medium saucepan, combine the heavy cream, whole milk, cane sugar, vanilla extract, and sea salt. Warm the mixture over medium-low heat for about 5 minutes, whisking frequently until the sugar dissolves completely.
Pour the warm mixture into a heatproof bowl and cover it. Refrigerate for at least 2 hours or overnight to chill.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20 to 30 minutes). The ice cream will have a soft texture immediately after churning.
For firmer ice cream, transfer it to an airtight container and freeze for 2–4 hours until it’s scoopable.

Notes

If you don’t have an ice cream maker, you can place the mixture in a shallow pan and stir it every 30 minutes while it freezes until the texture is firm.
For a dairy-free version, substitute coconut cream and almond milk.
Press plastic wrap or foil against the surface of the ice cream before sealing it in an airtight container to prevent ice crystals from forming.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 250
Sugar: 20g
Sodium: 40mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 55mg