I have more than just homemade ice cream recipes from scratch, check out more recipes further down the page.
The following recipes for ice cream deliver creamy and rich results. But first I am going to let you in on a little secret (that most will not tell you) to make ice cream.
Most flavored ice cream comes from a base recipe. All you need is the recipe for the vanilla ice cream base, and you add the flavors you want (mint extract and chocolate chips, etc).
If you don’t care about the calories, use 2 cups of HEAVY whipping cream.
Counting calories? Then use 1 cup of HEAVY whipping cream and 1 cup of LIGHT whipping cream; plus the milk.
For fruit ice cream use the juice of 1/2 of a fresh lemon to squeeze over the fruit.
Homemade Ice Cream Recipes
The foundation of my homemade ice cream recipes.
HOMEMADE VANILLA ICE CREAM (Base)
2 cups heavy whipping cream
1 cup of milk
1/2 to 1 cup of white sugar, depending how sweet you want it
1 TBS pure vanilla extract
2 large eggs, room temperature
I would love to hear from you (see above to contact us) and see how this works out for you. The possibilities are endless. You will NEVER buy ice cream from the store again.
Here’s another recipe that is easier than the one above:
2 cups heavy whipping cream
14 oz sweetened condensed milk
Mix In: vanilla extract, peanut butter, nuts, fruit chunks, brownie bits, crushed Oreos, whoppers, crushed Heath bars or Snickers, etc.
Chill the heavy whipping cream for at least 12 hours in the refrigerator. Whip it until stiff peaks form.
In another bowl, add the sweetened condensed milk and the mix-in ingredients. Add this to the whipped cream mix and pour into a two quart container that you can put in the freezer. Freeze this for 6 hours and it’s ready to eat. Makes 1.5 quarts.
My Little Helper
I love waffle cones and they taste even better when topped with my homemade ice cream.
This waffle cone maker is my secret weapon on a hot day. Guaranteed to bring smiles. Now on to my next homemade ice cream recipe…
The following homemade ice cream recipe is sinfully good. It makes a very rich vanilla custard ice cream base if you want to leave out the cookies.
This works out perfectly without an ice cream maker, just give it a good stir every 30 minutes until frozen. If you don’t have a ice cream maker just use this tip.
COOKIES AND CREAM HOMEMADE ICE CREAM RECIPE
2-1/2 cups half and half cream
8 egg yolks
1 cup white sugar
2-1/2 cups heavy whipping cream
1 TBS + 1 tsp pure vanilla extract
1/8 tsp salt
20 Oreo cookies, crushed
Heat the half and half until very hot (DO NOT BOIL) stirring often. Whisk the yolks and sugar until blended and slightly thickened. Add SLOWLY to the hot half and half.
Now add this mixture to a medium saucepan and cook over medium heat until steamy and bubbles form around the edge; stirring constantly. Do not boil.
Once mixture is hot, pour into a large bowl and stir in whipping cream, vanilla and salt. Cover and chill thoroughly. Add to your ice cream maker per manufacturer’s instructions; then add the crushed Oreos during the last stage of freezing.
HOMEMADE ICE CREAM CAKE
You could also line the pan with Oreo or Nutter Butter cookies – and make a white cake or a homemade vanilla cake. The possibilities are endless.
I will give you the steps to make this tasty ice cream cake dessert.
First, as stated above, you need to make your cake. I used my special chocolate extreme cake. Just remember not to over bake it. Pour the batter into 2 identical springform pans. Bake as directed, cool completely, then slice in half horizontally so you have 4 cake layers.
Now place the bottom layer back in the springform pan, top with softened homemade ice cream (recipe below), and top with another layer of cake, more ice cream, another cake, more ice cream, then cake.
Takes about a half gallon of ice cream. Freeze completely (or overnight). Open the sides and cover with a thin layer of frosting. Place back in freezer for an hour or so, then frost cake as usual. Store in freezer until right before serving.
You may top it with crushed chocolate chip cookies or candy bars (Heath or Butterfinger), and drizzle with chocolate sauce (link below) or syrup. Homemade caramel sauce is also delicious. Again, use your imagination.
HOMEMADE CHOCOLATE ICE CREAM FROM SCRATCH
4 ounces of good unsweetened chocolate
1 cup heavy whipping cream
1 cup milk
1 cup white sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
pinch of salt
In a double boiler, melt the chocolate over hot water, and gradually whisk in the milk. Stir constantly until well incorporated. Remove from heat and cool.
While that is cooling, whisk the eggs for 90 seconds until light and fluffy. Add white sugar SLOWLY, and continue to whisk until well blended or about one minute. Next, add the cream, salt and vanilla and whisk to blend. Pour the cooled melted chocolate into this mixture and blend.
Place into a ice cream maker and follow manufacturer’s instructions. This makes of 1 quart of ice cream, which will probably last 5 minutes when done. Like above, you may add almonds or heath bars just before the ice cream is done.
Love this homemade ice cream recipe. I leave it out a few minutes to get the consistency you see in the photo. I like it that way. Hard, frozen ice cream does not appeal to me.
I have more than homemade ice cream recipes. Don’t forget to check out more of my scratch recipes below.