Homemade Vanilla Ice Cream Recipe (with or without ice cream machine!)

We are an ice cream house.  Corey loves his ice cream almost (ALMOST) as much as he loves us girls.  For him the consumption of ice cream is a ritualistic event – there is tea, there is slow savoring and there are bowls filled to gigantic proportions of ice cream.  Seriously, this man can eat a lot of ice cream, with or without toppings.  (Side note: He also doesn’t gain an ounce for the copious amounts of sweets he can consume.  This may bug me….just  a little)

Homemade Vanilla Ice Cream 4

Corey is also an ice cream connoisseur.  What wine is to many, ice cream is to Corey.  I’m not allowed to purchase “cheap” ice cream, no No Name brand for this house.  It needs to be good ice cream and it needs to never run out – ever. 

Our girls have also found a love of ice cream (though they aren’t allowed even an 8th of what he eats) and are developing the same, delicate palate when it comes to the flavours.  I too enjoy ice cream (in teeny, tiny amounts) but with my allergy and the fact that even gourmet ice cream contains corn based chemical preservatives I don’t get to have it unless I make it myself.

I have tried many ice cream recipes over the years that trying to find the “perfect” homemade ice cream.  Some have been too sweet, others too vanilla-y, others turn icy right away.  It’s been frustrating and while all of the have passed the test enough for my family to consume them, none have been as good as the store bought, dairy churned ice cream.

Until now.

Homemade Vanilla Ice Cream 3

After spending a few hours minutes on Pinterest the other day I discovered a recipe that sounded like it had potential.  After reading through the ingredients, checking my fridge and mulling over what I like in an ice cream we set about to make homemade vanilla ice cream.

We made a few tweaks (I will link to the original recipe in our recipe below) to the recipe and I’ve got to say this is the best, homemade Vanilla Ice cream I’ve ever had.  In fact, I’d say it rivals the ice cream at our local dairy AND it’s been in the freezer a week, no ice crystals to be found!

You guys seriously need to try this, you DON’T need an ice cream machine to do it, though it does make it faster. 

Rainbow Chips Cookie Ice Cream Sandwiches

This is ALSO the recipe I used to make our delicious homemade Rainbow Chip C0okie Ice Cream Sandwiches!  Using THIS Copycat Chips Ahoy Rainbow Chip Cookie Recipe.

 

Homemade Vanilla Ice Cream (with or without Ice Cream Machine)
This simple, delicious ice cream is so sweet & simple you'll be making it year round! We have included instructions for with & without an ice cream machine.
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Ingredients
  1. 2 Cups (500mL) Whipping Cream
  2. 1/2 Cup (125mL) Vanilla Coconut Milk**
  3. 1/4 Cup (75mL) 1% Milk
  4. 3/4 Cup Granulated White Sugar
  5. 1 3/4 tsp Pure Vanilla Extract
  6. 1/8 tsp salt (very important)
With Ice Cream Machine
  1. Follow manufacturer's instructions for chilling the bowl of your ice cream maker
  2. In a small sauce pan combine whipping cream, coconut milk, sugar, vanilla extract & salt
  3. Heat over medium heat just until sugar is completely dissolved (a spoon lifted out should NOT have any sugar granules stuck to it)
  4. Remove from heat, pour into a container, add milk and let cool to room temperature (I put ours in the fridge for 15 minutes and it was good to go. The cooler it is the faster it will turn to ice cream)
  5. Pour cooled mixture into the bowl of your ice cream machine and follow manufacturer's instructions for freezing. We use a Cuisinart Ice Cream Machine and it took approximately 45 minutes
  6. For optimal results allow to be processed in your ice cream machine until the ice cream is slightly more firm than soft ice cream
  7. Place contents of ice cream into a plastic container and freeze for up to 3 weeks.
WITHOUT Ice Cream Machine
  1. Place bowl of your stand mixer & paddle attachment in freezer 4 - 6 hours before you begin making your ice cream mixture
  2. In a small sauce pan combine whipping cream, coconut milk, sugar, vanilla extract & salt
  3. Heat over medium heat just until sugar is completely dissolved (a spoon lifted out should NOT have any sugar granules stuck to it)
  4. Remove from heat, pour into a container, add milk and let cool to room temperature (I put ours in the fridge for 15 minutes and it was good to go. The cooler it is the faster it will turn to ice cream)
  5. Pour cooled mixture into bowl of stand mixer and let mix for 1 minute
  6. Place bowl & ice cream mixture in freezer for 30 minutes
  7. remove from freezer and stir with mixer & paddle attachment 30 seconds - 1 minute, place back into freezer for another 30 minutes
  8. Repeat until ice cream is to a consistency slightly more firm than soft serve this will take anywhere from 2-3 hours depending on your freezer
  9. Transfer to plastic container and freeze.
To Assemble Ice Cream Sandwiches
  1. Freeze desired cookies for 15 minutes
  2. Place a small scoop of ice cream before final freezing onto cookie
  3. Place another cookie on top and carefully press together
  4. Freeze for 1 hour and enjoy!
Notes
  1. **Coconut milk is unsweetened vanilla NOT FROM A CAN, found in the dairy/cooler section of your grocery store. We use So Delicious Vanilla Coconut Milk
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