The Best and Easiest Homemade Vanilla Ice Cream Recipe

What is the perfect summer time treat? Ice Cream of course! This homemade vanilla ice cream recipe is creamy, delicious, and makes the perfect base for other ice cream flavors. As a matter of fact, once you make this vanilla ice cream recipe and Kitchen Aid ice cream maker recipe, you won’t want store bought ice cream ever again!

Kitchen Aid Ice Cream Maker Recipe

A Kitchen Aid mixer was something that I never thought I was missing out on. I have my hand mixer, why would I need a giant stand mixer taking up all my counter space?

As the years went on I got really into making cakes, and other things. And so, this last Christmas my family gave me a beautiful Kitchen Aid Bowl Lift Mixer for Christmas! And now I see the hype over these things! I am obsessed with my Kitchen Aid, and I don’t know why I never wanted one before.

After having my mixer for a month or two, I stumbled across an Amazon deal for the ice cream bowl attachment, and so I bought it. And let me tell you, having homemade ice cream is AH-MAZING! One hundred percent do not regret the purchase! Neither do my kiddos, they are loving having ice cream in the house. haha!

Step One: Gather Ingredients and Supplies for Vanilla Ice Cream Recipe

Supplies Needed:

• Mixer – I am using my Kitchen Aid Bowl Lift Stand Mixer
• Whisk Attachment
• Large Mixing Bowl
• Ice Cream Maker – I am using my Kitchen Aid Ice Cream Bowl Attachment. However, I am sure any type of ice cream maker will work as well. Remember, the ice cream bowl needs to stay frozen. So, leave it in the freezer until it is time to churn the ice cream!
  • *IMPORTANT NOTE* If you are using the Kitchen Aid Ice cream bowl, you will need to put it in the freezer at least 24 hours before you make ice cream. Personally, I store mine in the freezer so that it is always ready to go.
  • For other ice cream makers, refer to the manual of your particular ice cream maker.
• Rubber Spatula
• Freezer Safe Container

Ingredients Needed:

• 3 Large Eggs
• 3/4 Cup Granulated Sugar
• 3 Cups Heavy Whipping Cream
• 1 Cup Milk – I recommend using whole milk, although any percentage of milk will work
• 1 tsp Vanilla Extract – I always use pure vanilla extract. I have not tried using imitation yet, so I can not speak for the outcome.

Ingredients for Other Ice Cream Variations:

• 3 Tbsp Unsweetened Cocoa Powder – For chocolate ice cream. I believe the more you add the more “chocolatey” your ice cream will be.
• 1 Tbsp Strawberry Extract – For strawberry ice cream, and this is in addition to the vanilla extract in the recipe.
• 2 cups of chopped fresh or frozen strawberries. – For strawberry ice cream. You can add them as is, or I like to cook them down a little to release the juices for extra strawberry flavor.
• 2 cups of chopped oreo cookies – For cookies and cream ice cream.
• 2 cups of chopped cookie dough – For cookie dough ice cream.

Step Two: Make Your Ice Cream Base

I believe that some ice cream recipes require you to cook the base before hand. I personally do not, and it comes out beautifully. *See below for questions regarding the use of raw eggs*

First, add the eggs and granulated sugar to the mixing bowl. Beat on medium speed for five minutes, or until the mixture is thick and pale.

*For chocolate ice cream, I add my cocoa powder and mix before adding the cream, etc.*

Second, add cream, milk, and vanilla extract to the egg mixture and blend well.

*For other flavor variations, add the ingredients at this point and mix well.*

Step Three: Chill Your Ice Cream Base

This step may seem unnecessary, but I assure you that it really does wonders for the texture of your ice cream.

There are two ways you can go about chilling your ice cream base.

1. Place your bowl of ice cream base in the refrigerator for at least 4 hours to overnight.
2. To quickly chill: Place the bowl of ice cream base into the freezer for 30 minutes to 4 hours. Just be sure the base does not freeze.

Step Four: Churn Your Ice Cream

Remove the ice cream bowl from the freezer and attach to your Kitchen Aid mixer.

Next, pour the chilled ice cream base into the ice cream bowl, and churn at medium speed for about 20-25 minutes. The ice cream will look kind of gritty when it is finished.

*Note: After making a few batches of ice cream, I have found that churning the entire batch at one time tends to overflow my ice cream bowl. I like to churn my base in two batches to avoid that. Because it is a smaller batch, I find that it only takes about 15 minutes to churn. However, the temperature of your home can have an effect on the churn time.

Step Five: Transfer your Ice Cream to a Freezer Safe Container

At this point your ice cream is finished, it is just more of a soft serve texture. You can enjoy as is, or place it in the freezer for a scoop-able ice cream.

Use a rubber spatula to transfer the ice cream from the ice cream maker to your freezer safe container. Freezer at least 6 hours to overnight for scoop-able ice cream.

*Pro tip: If you have ever purchased the ice cream that comes in a large plastic bucket with a handle and lid, save them! I have always saved the containers, and use them for a myriad of things around the house. And in this case, you can definitely reuse them for your own homemade ice cream. Just be sure to wash them first!

Questions and Answers for Vanilla Ice Cream Recipe

• This recipe doesn’t require me to cook the eggs. Is it safe to eat?
  • The eggs come to a freezing point, which should make them safe to eat. Similarly to how freezing fish kills off anything to make it safe for raw consumption. I would imagine that this method should work for eggs as well. Additionally, if your eggs are pasteurized, salmonella shouldn’t be an issue.
  • I am not a scientist, so take that with a grain of salt and do what you are comfortable with. However, I have never had any salmonella issues.

• Do I have to chill my ice cream base before churning?
  • This step is not required, however it is HIGHLY recommended. Chilling the ice cream base before churning really makes a difference in the texture of your finished ice cream.
  • You can place the ice cream base in the freezer for a faster chilling time if you don’t want to wait. 30 minutes to 4 hours. Alternatively you can refrigerate overnight and churn your ice cream the next day.

• How long do I need to churn my ice cream for?
  • Your churning time may vary depending on your ice cream maker, and how large your batch of ice cream base it. It is recommended to churn no longer than 30 minutes as your ice cream can start to melt and the bowl will start to warm.
  • For this vanilla ice cream recipe / kitchen aid ice cream recipe, I like to churn it in two batches. (Otherwise it tends to overflow my ice cream maker a bit.) The churn time typically takes about 15- 20 minutes.

Easy Kitchen Aid Ice Cream Maker Recipe

This vanilla ice cream makes a great base for all kinds of other ice cream flavors. Or amazing on its own! I love this recipe because it doesn’t require intensive cooking steps, and the ice cream comes out incredible! Try it out this summer, you won’t regret it!

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