Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream is a must for summer! Homemade ice cream is softer than ice cream you purchase at a grocery store. You can freeze it after it churns, if you want it more frozen. This is a simple recipe that has a wonderful flavor. There are many mix-ins you can use with this recipe. We love to serve this with berries, cookies, brownies, hot fudge, caramel or strawberry toppings, homemade jam, sprinkles and more.

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Items You Will Need:

Ice Cream Freezer

Rock Salt

Fun Add-ins

Ingredients Needed For Homemade Vanilla Ice Cream:

• 2-14 ounces cans sweetened condensed milk
• 5 1/3 cups Half and Half
• 1 1/3 cups granulated sugar
• 2 tbsps vanilla
• 1/4 tsp salt

How To Make Homemade Vanilla Ice Cream:

1. In a mixing bowl, or preferably the container you will churn your ice cream in (that goes inside your ice cream freezer), add the sweetened condensed milk, half and half, sugar, vanilla and salt. Mix well. 
2. Refrigerate until ready to use or start the freezing/churning process with your ice cream freezer. (I make mine a few hours before or the morning of the day I will make the ice cream)
3. When ready to churn, follow your machine’s instructions. Mine uses ice and rock salt to freeze. 
4. Follow your instructions for churning time, as well. Mine takes about an hour and a half.
5. Top ice cream with berries, hot fudge, caramel, other sundae toppings, whipping cream, sprinkles and nuts. Serve with cookies or brownies-whatever sounds yummy to you.
6. Remember, homemade ice cream is softer than store purchased ice cream. You can place your ice cream in the freezer after it has churned, if you want it more set.

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Print

Homemade Vanilla Ice Cream

An easy homemade ice cream recipe that you can make into different flavors or add extras.

Course Desserts

Cuisine American

Keyword Churn Ice Cream, Homemade Vanilla Ice Cream, Ice Cream, Vanilla Ice Cream

Prep Time 5 minutes

Churning Time: 1 hour 30 minutes

Total Time 1 hour 35 minutes

Servings 12

Author Sweeter With Sugar

Ingredients

• 2 14 ounces cans sweetened condensed milk
• 5 1/3 cups Half and Half
• 1 1/3 cups granulated sugar
• 2 tbsps vanilla
• 1/4 tsp salt

Instructions

1. In a mixing bowl, or preferably the container you will churn your ice cream in (that goes inside your ice cream freezer), add the sweetened condensed milk, half and half, sugar, vanilla and salt. Mix well.

2. Refrigerate until ready to use or start the freezing/churning process with your ice cream freezer. (I make mine a few hours before or the morning of the day I will make the ice cream)

3. When ready to churn, follow your machine's instructions. Mine uses ice and rock salt to freeze.

4. Follow your instructions for churning time, as well. Mine takes about an hour and a half.

5. Top ice cream with berries, hot fudge, caramel, other sundae toppings, whipping cream, sprinkles and nuts. Serve with cookies or brownies-whatever sounds yummy to you.

6. Remember, homemade ice cream is softer than store purchased ice cream. You can place your ice cream in the freezer after it has churned, if you want it more set.

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