Enjoy homemade vanilla ice cream without cooking the eggs. This easy treat is slow churned in an ice cream maker for the creamiest ice cream in town!
Classic Homemade Vanilla Ice Cream
I love making homemade ice cream. It is simple to make and so much easier now that I have the Kitchen Aid ice cream bowl attachment! We love using this classic vanilla base as the start of a lot of our ice creams. The best part is that we can add just about any mix-in we want.
Want some chocolate chips? Done!
Want some fresh fruit? Okay!
Want to add some Reese’s Peanut Butter Cups? Can do!
Did you know that vanilla ice cream is the most popular flavor? It’s true!
A similar version of “ice cream” was enjoyed by ancient Romans and it’s believed that Marco Polo brought back an early version of ice cream from China back to Europe. So, people for eons have been enjoying some sort of sweet, frozen dessert.
Most people that I have talked to have their favorite way of enjoying their favorite flavor – by cup, sugar cone, cake cone or waffle cone. With or without syrups or sprinkles. And even what day of the week they enjoy it – most ice cream sales are on Sunday (go figure!)
For my ice cream base, I like to see that actual vanilla beans in the mixture so I use Vanilla Bean Paste. This stuff isn’t cheap, but it’s better than basic extract and easier than splitting a whole vanilla bean. Give it a try, you won’t be disappointed.
You can also experiment with different vanilla profiles. Have you ever had Mexican Vanilla? It truly does have a different taste to it.
Of course, you can always change up the extract flavoring if you want. Use mint or lemon or even bubble gum flavors to have some fun.
My kiddo loves ice cream any day of the week! And she loves her ice cream cones. These fun ones were dipped into melted chocolate and then I added the sprinkles for some fun.
Turn the basic scoop into a sundae treat with adding chocolate, sprinkles and a cherry on top!
Doesn’t everything taste better with sprinkles and a cherry?
Now go grab the kids and their favorite ice cream toppers. Make one batch and divide it into different flavors so everyone can enjoy their favorite ice cream flavor tonight!
Ice Cream Toppings
A few of my blogger friends have some great suggestions for ice cream toppers :
- Simple Homemade Chocolate Sauce
- Peanut Butter Ice Cream Topper
- Nutella Magic Shell
- Easy Strawberry Ice Cream Topping
- Homemade Pineapple Ice Cream Topping
- Warm Blueberry Sauce
- 3 Ingredient Crunchy Oat Topping
This Classic Vanilla Base was used in my Peaches and Cream Ice Cream recipe, my Cherry Garcia Ice Cream recipe and my Strawberry Banana Ice Cream. Have fun and enjoy this easy recipe.
This easy, no-cook ice cream recipe is from the Ben and Jerry’s Ice Cream & Dessert Cook Book. It has never let’s me down. Make it the day before or early in the morning to allow time to harden in the freezer.
Homemade Vanilla Ice Cream
Enjoy homemade vanilla ice cream without cooking the eggs.This easy treat is slow churned in an ice cream maker for the creamiest ice cream in town!
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 Tablespoon Vanilla Bean Paste
- Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.
- Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).
- Whisk in 2 cups heavy cream and 1 cup whole milk along with the vanilla bean paste.
- Transfer into an ice cream maker and follow the manufacturers instructions and churn the ice cream.
- When the ice cream is done it should be doubled in volume. Transfer to a freezer safe container and freeze for at least 6 hours. If you are adding any mix-ins, now is the time to do it.
Add in a cup of your favorite mix-in like -crushed Oreo Cookies, chopped up candy bars, edible cookie dough, chopped fruit, magic shell syrup.
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Amount Per Serving: Calories: 158Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 24mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 2g
Nutrition information isn’t always accurate.
Sharon L Heaney
Saturday 1st of August 2020
Isn't eating raw eggs rather playing with fire?
Tuesday 4th of August 2020
In all my years making ice cream this way, I've never gotten sick. If you are worried about it, use eggs that are pasteurized like Eggland's Best or use egg substitute in a carton. Hope that helps.
Thursday 18th of July 2019
I have a question. How safe is this recipe using eggs without cooking? I’m sure it tastes great like all your other recipes. But when I hear eggs and no cooking I get a little nervous
Friday 19th of July 2019
If you're not comfortable with the uncooked eggs, you can use egg beaters in a carton or Egglands Best - both are pasteurized and won't have to worry about it. I've never had any issues and feed it to my family all the time. Enjoy!
Saturday 9th of March 2019
Thank you for the recipe! This ice cream is very good! Will be making it again
Wednesday 20th of March 2019
It's so simple and easy to make. It's a great base for every type of addition.
Monday 4th of June 2018
what speed do you turn the mixer on?
Monday 11th of June 2018
Low. Keep it on the lowest setting while using the ice cream machine. It'll take 30 minutes to thicken and come to a soft serve consistency.
Thursday 11th of January 2018
Thank you for sharing this knowledge. When you say a cup is of howmany mills?
Saturday 13th of January 2018
no clue. 1 Cup of liquid = 8oz.