Easy Vanilla Ice Cream Recipe

Ingredients

• 420 ml (1¾ cups)Double cream
• 300 ml (1¼ cups)Whole milk
• 100 g (¾ cup)Icing sugar
• ¼ tspSalt
• 1 tbspVanilla paste

Instructions

1. 1

   Prepare the equipment

   If using a loaf tin, line it, and set up your ice cream churner. Mix the double cream and whole milk together in a jug.

2. 2

   Dissolve the sugar

   Whisk the icing sugar and salt into the cream mixture until they have dissolved.

3. 3

   Add the vanilla

   Whisk in the vanilla paste until it is evenly distributed through the mixture.

4. 4

   Churn the mixture

   Pour the mixture into your ice cream churner and churn for 20–25 minutes, until it has thickened.

5. 5

   Freeze until firm

   Transfer the ice cream to the prepared loaf tin or a plastic tub and wrap or cover it well. Freeze until completely firm before serving.

What is vanilla ice cream?

Vanilla ice cream is a familiar frozen dessert made here with cream, milk, sugar, salt and vanilla paste. This version uses an ice cream churner to incorporate air as the mixture thickens, helping create a creamy texture.

Its straightforward flavour makes it easy to serve on its own or alongside fruit and other desserts. The balance of double cream and whole milk gives it a rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 3g protein, 16g carbs, 20g fat.

The carbohydrate comes mainly from the icing sugar, while double cream contributes most of the fat and whole milk and cream provide some protein. Serve a scoop with fruit, or alongside a smaller portion of cake, for a more balanced dessert plate.

Why use these ingredients?

Double cream: its high fat content gives the churned ice cream a full, smooth texture. Whole milk loosens the mixture so it can be whisked and churned.

Vanilla paste: it gives the mixture an even vanilla flavour. Whisk it in thoroughly so it is distributed throughout.

Dissolve the sugar first

Sugar and salt: whisk them into the cream and milk until dissolved before adding the vanilla. This helps avoid a gritty texture in the finished ice cream.

Check the mixture as you whisk; if you can still feel sugar grains, keep whisking before moving on.

Watch the churn

Timing: churn for 20–25 minutes, as directed, and look for a noticeably thicker mixture. Churners can vary, so use the thickened texture as well as the clock.

The ice cream will still need to freeze completely in its container before serving. Churning thickens it; freezing firms it up.

Choosing a container

Loaf tin: line it before you start if you plan to use it, then transfer the churned ice cream into it. Wrap it well before freezing.

Plastic tub: use a freezer-safe tub and cover it securely. Either option works for the final freeze.

How to serve it

Serve scoops on their own or alongside fresh fruit, cake or a warm pudding. The mild vanilla flavour pairs well with desserts that have a stronger flavour or a different texture.

For neater scoops, let the ice cream soften briefly at room temperature before serving, rather than leaving it out until it melts.

Recipe notes & tips

• Set up the churner before mixing so the prepared base can be churned straight away.
• Whisk the sugar and salt until dissolved to help keep the texture smooth.
• Distribute the vanilla paste evenly through the mixture before churning.
• Use the thickened texture as your cue within the 20–25-minute churning time.
• Cover the container well before placing it in the freezer.

Variations

• Berry topping: serve each scoop with fresh berries for a fruity contrast.
• Chocolate pairing: add chocolate shavings when serving for a little crunch.
• Coffee flavour: serve with a small pour of cooled espresso for a coffee-vanilla dessert.
• Fruit ripple: swirl fruit purée through the churned ice cream before freezing.
• Biscuit pieces: fold crushed biscuits through the churned ice cream before transferring it to the container.

Common mistakes to avoid

• Undissolved sugar: whisk the mixture until the grains have dissolved before adding the vanilla.
• Uneven vanilla: whisk the paste through thoroughly so each scoop is flavoured consistently.
• Stopping too early: churn until the mixture has thickened, allowing 20–25 minutes.
• Serving too soon: freeze the churned mixture completely before scooping.
• Leaving it uncovered: wrap the loaf tin or cover the tub well before freezing.

How to store

Keep the ice cream covered in a freezer-safe container and serve it from frozen. For the best texture, use it within about 1–2 weeks; let it soften briefly at room temperature before scooping rather than reheating it.

Frequently asked questions