Vanilla Ice Cream Recipe

Vanilla may sound boring, but this ice cream recipe proves it’s the quiet kid with secret dance moves. It’s smooth, sweet, and cooler than your cousin’s mixtape. If you can stir and wait a little, you can make this. No magic spells needed—just a freezer and some patience. Let’s turn milk and cream into happiness.

What You Need

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

Prep Time

15 minutes active
4 to 6 hours freeze time
Serves 6

Nutrition per serving

Calories: 260
Fat: 18g
Sugar: 20g
Protein: 3g

How To Make Vanilla Ice Cream Recipe

Step 1: Mix the base
Take a medium bowl. Pour in the milk and sugar. Stir until the sugar disappears. You can use a whisk, but don’t act like you’re training for the Olympics. Add the heavy cream, vanilla, and a small pinch of salt. Stir again. Smile. You’re doing great.

Step 2: Chill it
Cover the bowl. Put it in the fridge for at least 1 hour. This helps the mix stay cool, which makes better texture later. Don’t skip this. Watch a funny video while you wait.

Step 3: Freeze it
If you have an ice cream machine, pour the mix in and follow the machine’s instructions. Usually takes 20 to 25 minutes. If you don’t have one, pour the mix into a shallow dish, freeze it, and stir every 30 minutes for about 3 hours. Not high-tech, but it works.

Step 4: Scoop and enjoy
Once it’s firm, scoop it into bowls or cones. Add sprinkles if you want. Or eat straight from the container like a secret agent with no regrets.

Final Tip

Keep it simple. Store leftovers in a sealed container. If it hardens too much, let it sit out for 5 minutes before scooping. Don’t microwave it—this is ice cream, not soup.

Now go brag. You made real ice cream. Vanilla just became the hero.

Continue to Content

Vanilla Ice Cream

Prep Time: 15 minutes

Additional Time: 5 hours

Total Time: 5 hours 15 minutes

Silky-smooth and luxuriously rich, each spoonful melts on your tongue, releasing sweet, buttery vanilla goodness. The velvety texture is pure bliss, swirling in your mouth like a sweet cloud, while those tiny vanilla specks add just the right hint of indulgence.

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Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt

Instructions

1. Mix the base – Whisk milk and sugar in a bowl until dissolved. Add cream, vanilla, and a pinch of salt. Stir gently—no need to overdo it!
2. Chill – Cover and refrigerate for at least 1 hour. (Perfect time for a quick break!)
3. Freeze – Churn in an ice cream machine (20-25 mins) or freeze in a shallow dish, stirring every 30 mins for ~3 hours.
4. Enjoy! – Scoop and top as you like—or dig in straight from the container. No judgment here. 😊

Notes

• Store in a sealed container.
• Too hard? Let it sit out for 5 minutes.
• Never microwave—it’s ice cream, not soup! 🍦

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 260Total Fat: 18gSugar: 20gProtein: 3g