Making ice cream at home is one of the most delightful ways to enjoy a sweet treat that’s both customizable and fresh. Unlike store-bought varieties that often contain artificial additives, homemade ice cream allows you to control the flavors, sweetness, and texture. This recipe focuses on creating a smooth, creamy consistency using simple ingredients that you likely already have in your kitchen. Whether enjoyed on its own or paired with your favorite toppings, this creamy ice cream will become a go-to dessert for every occasion.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar fully dissolves.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the mixture thickens to a soft-serve consistency.
- Transfer the churned ice cream into an airtight container, cover, and freeze for at least 4 hours or until firm. Scoop and serve when ready.
Servings
This recipe makes about 6 servings.
Nutritional Info (per serving, approx.)
Calories: 280
Fat: 18g
Carbohydrates: 25g
Protein: 3g
Sugar: 23g
Notes
For best results, ensure that all ingredients are chilled before mixing, as this helps the ice cream churn faster and achieve a smoother texture. If you prefer a sweeter ice cream, you can add an extra tablespoon or two of sugar. For a richer flavor, replace half of the milk with additional cream.
Tips
- Add mix-ins such as chocolate chips, fruit pieces, or nuts during the last 5 minutes of churning for variety.
- For a dairy-free version, substitute coconut milk and coconut cream for the milk and heavy cream.
- Always cover the ice cream with parchment paper before sealing the container to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for 3–5 minutes before scooping for the perfect creamy texture.
Health Benefits
Homemade ice cream, while indulgent, offers certain benefits compared to commercial versions. It allows you to control the quality of ingredients and avoid unnecessary preservatives, stabilizers, and artificial sweeteners. Using natural dairy provides a good source of calcium, which supports strong bones and teeth. Additionally, the protein and healthy fats from cream and milk contribute to satiety, making smaller portions more satisfying. By adjusting the sugar levels or using natural sweeteners like honey, you can reduce the overall sugar content, making it a healthier alternative to packaged ice cream.
Q & A
Q: Can I make this recipe without an ice cream maker?
A: Yes, you can mix the ingredients, pour them into a container, and freeze. Stir every 30 minutes for 3–4 hours until creamy.
Q: How long can I store homemade ice cream?
A: It can be stored for up to 2 weeks in an airtight container in the freezer, though it’s best enjoyed within the first week for optimal texture.
Q: Can I reduce the sugar in the recipe?
A: Absolutely. You can cut down the sugar by half or replace it with honey or maple syrup, though it may slightly change the texture.
Q: What flavors can I add to this base?
A: You can experiment with cocoa powder for chocolate, fruit purees for fruity ice cream, or even espresso for a coffee flavor.
Q: Why does homemade ice cream sometimes become icy?
A: This happens when too much water is present in the mixture or if the ice cream isn’t churned properly. Ensuring a good balance of fat and sugar helps maintain creaminess.