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Vanilla ice cream is a timeless classic that never goes out of style.
Whether you’re enjoying it on its own, paired with a slice of cake, or used in sundaes and milkshakes, it’s the perfect creamy and indulgent treat.
While store-bought versions can satisfy a craving, there’s something special about homemade vanilla ice cream.
Not only can you customize the sweetness and texture to your liking, but making it from scratch also gives you the freedom to experiment with unique ingredients and flavors.
In this article, we’ll dive into 28+ homemade vanilla ice cream recipes, each offering its own twist on this beloved dessert.
From rich custard bases to quick no-churn varieties, there’s something for every taste and skill level.
So grab your ice cream maker, and let’s start creating delicious vanilla ice cream that will delight everyone!
28+ Irresistible Homemade Vanilla Ice Cream Recipes to Elevate Your Dessert Game
Homemade vanilla ice cream is a versatile dessert that can be made in so many ways, from traditional custard-based recipes to lighter no-churn versions.
Whether you’re seeking a decadent treat or a quick and easy option, these 28+ homemade vanilla ice cream recipes offer something for everyone.
The best part? You can add your own creative spin, whether it’s by mixing in fruits, nuts, or your favorite chocolate swirls.
Making your own ice cream is not just about satisfying your sweet tooth—it’s about creating a fun and delicious experience.
So, why not try a few of these recipes and share the joy of homemade ice cream with family and friends?
Classic Homemade Vanilla Ice Cream
This rich and creamy classic vanilla ice cream is a timeless favorite that you can easily make at home. With just a few simple ingredients—cream, milk, sugar, vanilla extract, and eggs—you’ll create an indulgent dessert that’s perfect for any occasion. It requires no fancy equipment, just a bit of patience as the ice cream churns to perfection.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it begins to simmer, but do not bring it to a boil.
- In a separate bowl, whisk the egg yolks and sugar until the mixture is smooth and pale.
- Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Once combined, return the mixture to the saucepan.
- Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take around 5-8 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any egg solids.
- Stir in the vanilla extract, then cover the bowl and chill the custard in the refrigerator for at least 4 hours, or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
This classic vanilla ice cream offers a delightful balance of smooth, rich flavor and creamy texture. The homemade custard base adds a deep, authentic vanilla taste that is far superior to store-bought alternatives. Whether served in a cone or as a topping for a warm dessert, this ice cream will surely become a family favorite.
Vanilla Bean Ice Cream
For those who appreciate the authentic flavor of vanilla, this vanilla bean ice cream is the perfect recipe. The inclusion of vanilla bean pods imparts a natural sweetness and the unmistakable specks of vanilla that elevate this dessert to a gourmet level. Making it at home ensures you enjoy the freshest flavor, with no artificial additives.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 vanilla bean
- 5 large egg yolks
Instructions:
- Split the vanilla bean lengthwise and scrape out the seeds. Set both the seeds and the pod aside.
- In a saucepan, combine the cream, milk, and vanilla pod. Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks and sugar until smooth.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-8 minutes).
- Remove the vanilla pod and strain the mixture through a fine-mesh sieve into a bowl.
- Let the custard cool to room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 3 hours before serving.
This vanilla bean ice cream is an exceptional treat for vanilla lovers. The richness of the cream and the natural vanilla flavor from the beans creates an indulgent experience with every bite. The specks of vanilla throughout the ice cream provide a beautiful visual, and the flavor is unmatched by anything you can buy in stores.
No-Churn Vanilla Ice Cream
This no-churn vanilla ice cream is a lifesaver when you’re short on time or don’t have an ice cream maker. It requires just three ingredients: heavy cream, sweetened condensed milk, and vanilla extract. With minimal effort, you can whip up this velvety smooth ice cream that tastes like it came straight from an artisanal ice cream shop.
Ingredients:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions:
- In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
- Pour the mixture into a loaf pan or airtight container and smooth the top.
- Cover and freeze for at least 6 hours, or until the ice cream is firm.
This no-churn vanilla ice cream is a simple yet delectable dessert that doesn’t require any special equipment. The combination of sweetened condensed milk and whipped cream creates a rich, smooth texture that mimics traditional ice cream. It’s perfect for spontaneous cravings or when you need a quick dessert for a gathering.
Salted Caramel Vanilla Ice Cream
For a delightful twist on the classic vanilla ice cream, this salted caramel version adds a luxurious, buttery caramel flavor that perfectly complements the creaminess of the vanilla base. The hint of sea salt enhances the sweetness, creating a sophisticated and indulgent dessert that will impress everyone at the table.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it begins to simmer, but do not let it boil.
- In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and stir in the vanilla extract and sea salt. Allow it to cool.
- Once cooled, swirl in the salted caramel sauce.
- Refrigerate the mixture for 4 hours or overnight to chill completely.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
The combination of rich caramel and vanilla creates an irresistible, creamy ice cream that is both sweet and salty in all the right ways. The salted caramel adds a depth of flavor that makes each bite more complex and satisfying. This ice cream is perfect for special occasions or whenever you’re craving a decadent treat.
Vegan Vanilla Ice Cream
This vegan vanilla ice cream offers a dairy-free alternative to the traditional vanilla treat without compromising on flavor or creaminess. Made with coconut milk, maple syrup, and vanilla, it’s rich and satisfying, making it the perfect dessert for anyone with dietary restrictions or those who prefer plant-based options.
Ingredients:
- 2 cans (14 oz each) full-fat coconut milk
- 3/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon sea salt
Instructions:
- In a mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until well combined.
- Pour the mixture into a blender and blend for 30 seconds until smooth.
- Transfer the mixture into an airtight container and freeze for at least 4-6 hours or until firm.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften before scooping.
This vegan vanilla ice cream is the perfect option for those who want a rich, creamy treat without the use of dairy. The coconut milk provides a luxurious base, while the maple syrup adds a natural sweetness that pairs wonderfully with the vanilla. It’s a simple, yet delightful dessert that everyone can enjoy, no matter their dietary preferences.
Coconut Vanilla Ice Cream
For a tropical twist on the classic vanilla, this coconut vanilla ice cream combines the sweet, nutty flavor of coconut with the smooth creaminess of vanilla. Using coconut milk as the base, this ice cream is both dairy-free and bursting with delicious flavor. It’s perfect for summer and pairs wonderfully with fruit toppings or served on its own.
Ingredients:
- 2 cups canned coconut milk (full-fat)
- 1 cup coconut cream
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup shredded coconut (optional)
Instructions:
- In a saucepan, combine the coconut milk, coconut cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove from heat and stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight to chill.
- After the mixture has chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- If desired, stir in shredded coconut during the last few minutes of churning.
- Transfer the ice cream to an airtight container and freeze for at least 3-4 hours before serving.
This coconut vanilla ice cream is a dreamy tropical dessert that offers a fresh take on a classic favorite. The coconut flavor adds an exotic richness to the creamy base, while the vanilla extract rounds it out with a familiar sweetness. It’s the perfect way to bring a little taste of the tropics to your home!
Almond Vanilla Ice Cream
This almond vanilla ice cream is a delightful blend of the creamy richness of vanilla with the subtle nutty flavor of toasted almonds. The toasted almonds give the ice cream an added crunch and depth of flavor that perfectly complements the smoothness of the vanilla base. This is an excellent option for anyone who loves a bit of texture and extra flavor in their frozen treats.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup sliced almonds (toasted)
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it just begins to simmer, but do not bring it to a boil.
- In a separate bowl, whisk the egg yolks and sugar until light and fluffy.
- Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a bowl to remove any solids. Stir in the vanilla extract and let it cool to room temperature.
- Once cooled, refrigerate the custard for 4 hours or overnight.
- After chilling, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the toasted almonds to the ice cream mixture.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
The combination of toasted almonds and vanilla is a perfect pairing in this ice cream, offering a balance of creaminess and crunch. The nuttiness of the almonds adds complexity and texture to the smooth vanilla base, making it a delicious treat for almond lovers. This ice cream is ideal for those looking to enjoy a bit of both flavor and texture in every bite.
Cinnamon Vanilla Ice Cream
For a warm, spiced twist on the traditional vanilla, this cinnamon vanilla ice cream combines the sweetness of vanilla with the comforting warmth of cinnamon. The cinnamon creates a cozy flavor profile that is perfect for cooler weather or when you’re craving something both rich and aromatic. It’s a simple yet refined ice cream that is sure to impress.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream, milk, and cinnamon over medium heat, stirring occasionally, until it starts to simmer.
- In a separate bowl, whisk the egg yolks and sugar until smooth.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-8 minutes).
- Strain the custard into a clean bowl to remove any solids and let it cool.
- Stir in the vanilla extract, then refrigerate the mixture for 4 hours or overnight to chill.
- Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
This cinnamon vanilla ice cream brings a deliciously aromatic spice to the creamy sweetness of vanilla, creating a cozy dessert that will warm your senses. The cinnamon not only adds flavor but gives this ice cream a unique twist that elevates it above ordinary vanilla. It’s perfect for fall, winter, or any time you’re craving a comforting, flavorful treat.
Peach Vanilla Ice Cream
This peach vanilla ice cream is a refreshing and fruity twist on the classic vanilla flavor. With ripe peaches blended into the creamy vanilla base, this ice cream has a sweet, fruity essence that’s both refreshing and indulgent. It’s the perfect dessert to showcase the flavors of summer or to enjoy year-round when peaches are in season.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 ripe peaches, peeled and chopped
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it begins to simmer. Do not allow it to boil.
- In a separate bowl, whisk the egg yolks and sugar until light and fluffy.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a bowl and allow it to cool to room temperature.
- Meanwhile, purée the chopped peaches in a blender or food processor until smooth.
- Stir the peach purée into the cooled custard and mix in the vanilla extract.
- Refrigerate the custard for 4 hours or overnight to chill completely.
- After chilling, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
The combination of fresh peaches and vanilla ice cream offers a delightful balance of fruity sweetness and creamy richness. The peaches add a natural, juicy flavor that pairs beautifully with the smooth vanilla base, making it a wonderfully refreshing dessert. Perfect for summer or whenever you need a burst of fruity indulgence, this peach vanilla ice cream is sure to please your taste buds.
Maple Vanilla Ice Cream
This maple vanilla ice cream takes a classic vanilla flavor and adds the rich, earthy sweetness of pure maple syrup. The natural caramelized flavor of maple enhances the vanilla custard, making it a decadent, yet simple treat. This ice cream is perfect for those who enjoy a touch of fall-inspired sweetness any time of the year.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
Instructions:
- In a saucepan, combine the cream, milk, and maple syrup. Heat over medium heat, stirring occasionally, until it begins to simmer. Do not boil.
- In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl to remove any solids, and allow it to cool to room temperature.
- Once cooled, stir in the vanilla extract and refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Maple and vanilla are a match made in heaven in this creamy ice cream. The pure maple syrup adds a deep, caramel-like sweetness that pairs beautifully with the smooth and fragrant vanilla. This ice cream is perfect for anyone who loves the cozy, comforting flavors of maple syrup and wants to experience it in a rich, frozen treat.
Raspberry Vanilla Ice Cream
Raspberry vanilla ice cream combines the sweetness of vanilla with the tartness of fresh raspberries, offering a refreshing and indulgent dessert. The vibrant pink color and burst of raspberry flavor perfectly complement the creamy vanilla base, creating a balanced and refreshing treat for any occasion.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 1/2 cups fresh raspberries (or frozen, thawed)
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it starts to simmer. Do not let it boil.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-8 minutes).
- Strain the custard into a bowl and let it cool to room temperature.
- Puree the raspberries in a blender or food processor until smooth. Strain out the seeds if desired.
- Mix the raspberry purée into the cooled custard and add the vanilla extract.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
This raspberry vanilla ice cream is a delightful combination of sweet and tart flavors. The tartness of fresh raspberries beautifully balances the sweetness of the vanilla custard, making every scoop an exciting burst of flavor. With its bright color and refreshing taste, it’s an excellent choice for summer or anytime you want a fruity, creamy dessert.
Chocolate Chip Vanilla Ice Cream
Chocolate chip vanilla ice cream is a beloved classic that brings together the smoothness of vanilla ice cream with the satisfying crunch of rich chocolate chips. Each bite is a delightful combination of creamy texture and chocolatey goodness, making it a favorite among chocolate and vanilla lovers alike.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup mini chocolate chips (or chopped chocolate)
Instructions:
- In a saucepan, combine the cream and milk and heat over medium heat until it begins to simmer. Do not boil.
- In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and let it cool to room temperature.
- Stir in the vanilla extract and refrigerate the custard for at least 4 hours or overnight to chill.
- After chilling, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the mini chocolate chips or chopped chocolate.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Chocolate chip vanilla ice cream is a timeless classic that never fails to satisfy. The smooth, rich vanilla ice cream is perfectly complemented by the crunch and richness of chocolate chips, making each scoop a perfect balance of flavors. Whether served on its own or with a warm dessert, this ice cream is sure to be a crowd-pleaser.
Coffee Vanilla Ice Cream
For coffee lovers, this coffee vanilla ice cream is a dream come true. The rich, bold flavor of coffee combined with the smoothness of vanilla creates a delectable dessert that balances both bitter and sweet. Whether enjoyed on its own or paired with a slice of cake, this ice cream is perfect for those who appreciate the deep flavor of coffee in their frozen treats.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons instant coffee or espresso powder
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat, stirring occasionally, until it starts to simmer. Do not boil.
- In a small bowl, dissolve the instant coffee or espresso powder in a few tablespoons of hot water and set it aside.
- In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
- Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl, then stir in the dissolved coffee mixture and vanilla extract.
- Allow the custard to cool to room temperature before refrigerating for at least 4 hours or overnight.
- After chilling, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Coffee vanilla ice cream is a fantastic treat for those who enjoy the bold taste of coffee in a creamy, frozen form. The bitterness of the coffee and the sweetness of the vanilla custard create a beautifully balanced flavor profile that’s perfect for any coffee lover. It’s an ideal dessert for after dinner or when you want to indulge in something with a little more complexity.
Lemon Vanilla Ice Cream
Lemon vanilla ice cream offers a refreshing twist on the classic vanilla flavor by adding a burst of tangy lemon. The citrusy zing of the lemon perfectly complements the smooth, creamy base, making this ice cream light and refreshing. It’s the perfect summer treat or an uplifting dessert to brighten any day.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice
- 5 large egg yolks
Instructions:
- In a saucepan, combine the cream and milk over medium heat until it starts to simmer. Be sure not to let it boil.
- In a separate bowl, whisk the egg yolks and sugar until light and fluffy.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl to remove any solids and let it cool to room temperature.
- Once cooled, stir in the lemon zest, lemon juice, and vanilla extract.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Lemon vanilla ice cream is a wonderfully refreshing dessert that blends the creamy richness of vanilla with the bright, zesty flavor of lemon. The tartness of the lemon cuts through the sweetness of the vanilla, offering a light and rejuvenating treat. It’s perfect for hot summer days or when you need a light dessert to end a rich meal.
Coconut Vanilla Ice Cream
Coconut vanilla ice cream brings a tropical flair to the classic vanilla flavor. The rich creaminess of coconut milk enhances the smooth vanilla custard, adding an exotic twist that is both rich and refreshing. The coconut flavor pairs beautifully with vanilla, creating a dessert that transports you to a tropical paradise with every scoop.
Ingredients:
- 1 cup coconut milk (full-fat)
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup shredded coconut (optional)
Instructions:
- In a saucepan, heat the coconut milk, cream, and whole milk over medium heat, stirring occasionally, until it just begins to simmer.
- In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and let it cool to room temperature.
- Once cooled, stir in the vanilla extract and refrigerate the custard for at least 4 hours or overnight.
- After chilling, churn the custard in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add shredded coconut (if using) to the mixture.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Coconut vanilla ice cream offers a tropical take on the classic flavor by adding the subtle sweetness and richness of coconut. The coconut milk makes the ice cream extra creamy, while the vanilla keeps it familiar and comforting. This ice cream is perfect for anyone looking for a flavorful, exotic dessert that still retains the elegance of vanilla.
Peach Vanilla Ice Cream
Peach vanilla ice cream combines the sweetness of ripe peaches with the smooth, comforting flavor of vanilla. The fresh, juicy peaches infuse the ice cream with a burst of fruity goodness, creating a delightful contrast to the creamy vanilla base. This ice cream is a perfect summer treat or a refreshing dessert for any time of the year.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 ripe peaches, peeled and chopped
- 5 large egg yolks
Instructions:
- In a saucepan, combine the cream and milk over medium heat, stirring occasionally, until it begins to simmer. Do not allow it to boil.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and let it cool to room temperature.
- In a blender or food processor, puree the chopped peaches until smooth. Strain out the peach skins if desired.
- Mix the peach puree and vanilla extract into the cooled custard.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Peach vanilla ice cream brings the best of both worlds with its blend of juicy, ripe peaches and rich vanilla custard. The peach puree adds a natural sweetness and a lovely fruitiness, while the creamy base provides a comforting, velvety texture. It’s a perfect treat for those who want to enjoy a fruit-filled twist on a classic ice cream flavor.
Caramel Vanilla Ice Cream
Caramel vanilla ice cream combines the rich, buttery flavor of caramel with the delicate sweetness of vanilla, creating a dessert that is both indulgent and comforting. The caramel adds a deep, caramelized flavor to the smooth vanilla custard, making this ice cream a sweet, velvety treat that’s hard to resist.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup homemade or store-bought caramel sauce
- 5 large egg yolks
Instructions:
- In a saucepan, combine the cream and milk over medium heat, stirring occasionally, until it begins to simmer. Do not let it boil.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and allow it to cool to room temperature.
- Once cooled, stir in the vanilla extract and caramel sauce. If desired, save some caramel sauce for drizzling when serving.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Caramel vanilla ice cream offers a rich, indulgent treat with the perfect balance of buttery caramel and smooth vanilla. The caramel sauce infuses the ice cream with a deep, sweet flavor that pairs beautifully with the comforting vanilla base. This ice cream is perfect for anyone craving a dessert that’s both luxurious and satisfying.
Hazelnut Vanilla Ice Cream
Hazelnut vanilla ice cream combines the warm, nutty flavors of toasted hazelnuts with the creamy, smooth richness of vanilla. The earthy, toasted hazelnuts provide a delightful crunch and a subtle nutty flavor, which pairs wonderfully with the velvety vanilla custard. This ice cream is perfect for those who love nutty desserts or want to enjoy a unique twist on classic vanilla.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup toasted hazelnuts, chopped
- 5 large egg yolks
Instructions:
- In a saucepan, combine the cream and milk over medium heat, stirring occasionally, until it begins to simmer. Do not let it boil.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and allow it to cool to room temperature.
- Stir in the vanilla extract and mix in the toasted hazelnuts.
- Refrigerate the custard for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Hazelnut vanilla ice cream is a delicious fusion of nutty, toasty flavors and the smoothness of vanilla. The toasted hazelnuts give a warm, earthy taste that perfectly complements the richness of the vanilla custard. For those who enjoy the taste of nuts in their ice cream, this is a must-try recipe that will quickly become a favorite.
Mint Vanilla Ice Cream
Mint vanilla ice cream is a refreshing twist on the classic vanilla flavor, offering a cool and crisp minty finish. The combination of fresh mint leaves and smooth vanilla creates a perfectly balanced, creamy, and cooling treat. This ice cream is perfect for those who enjoy a minty dessert that isn’t overly sweet but still indulgent.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 cup fresh mint leaves
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat until it starts to simmer. Remove from heat.
- Add the fresh mint leaves to the hot cream mixture, cover, and let steep for about 15 minutes to infuse the mint flavor.
- In a separate bowl, whisk the egg yolks and sugar until light and fluffy.
- Slowly pour the hot cream mixture (straining out the mint leaves) into the egg yolks while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Mint vanilla ice cream is an ideal dessert for those looking for a refreshing, creamy, and subtly sweet treat. The mint adds a fresh, invigorating flavor that pairs perfectly with the smooth vanilla base. This ice cream offers a cooling experience that is perfect for hot summer days or any time you’re craving something minty and delightful.
Banana Vanilla Ice Cream
Banana vanilla ice cream is a simple yet delicious combination of two beloved flavors—banana and vanilla. The natural sweetness of ripe bananas enhances the vanilla custard, creating a creamy, rich, and fruity treat. This ice cream is perfect for banana lovers and a great way to use up overripe bananas.
Ingredients:
- 2 ripe bananas, mashed
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat, stirring occasionally, until it just begins to simmer.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and allow it to cool to room temperature.
- Once cooled, stir in the mashed bananas and vanilla extract.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Banana vanilla ice cream combines the natural sweetness of bananas with the rich and smooth flavor of vanilla. The creamy texture and fruity taste make it a wonderful, comforting dessert that’s perfect for any banana lover. The banana flavor adds a delightful twist to the classic vanilla ice cream, making it a great treat for kids and adults alike.
Peanut Butter Vanilla Ice Cream
Peanut butter vanilla ice cream is a rich, indulgent treat that combines the creamy, salty-sweet flavor of peanut butter with the smooth, comforting vanilla custard. The peanut butter adds a delightful richness and a hint of nuttiness, creating a perfect balance with the vanilla base. This ice cream is ideal for those who enjoy peanut butter in their desserts.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 cup creamy peanut butter
- 5 large egg yolks
Instructions:
- In a saucepan, heat the cream and milk over medium heat, stirring occasionally, until it just begins to simmer.
- In a separate bowl, whisk the egg yolks and sugar until smooth and light in color.
- Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5-8 minutes).
- Strain the custard into a clean bowl and let it cool to room temperature.
- Once cooled, whisk in the peanut butter and vanilla extract until fully combined.
- Refrigerate the mixture for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container and freeze for 3-4 hours before serving.
Peanut butter vanilla ice cream is the perfect dessert for peanut butter lovers, offering a rich, creamy, and slightly salty contrast to the smooth vanilla base. The peanut butter adds depth and flavor, making this a truly indulgent treat. It’s a great choice for anyone craving a comforting and decadent dessert with a nutty twist.
Note: More recipes are coming soon!