vanilla ice cream

These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving.

Ice Cream Sandwiches

unsalted butter,

all-purpose flour

cocoa powder

baking powder

salt

granulated sugar

eggs

vanilla extract

Heat oven to 350 degrees. Butter a 13- by 18-inch rimmed baking sheet and line it with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.

In a large bowl, whisk together butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Beat in vanilla. Add the flour mixture and beat until combined. (The batter will be thick.)

Scrape batter into the pan and, using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, 10 to 12 minutes. Transfer pan to a rack to cool completely.

When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.

Using the parchment, transfer the cake to a cutting board. Cut cake in half crosswise so that you have 2 pieces that are about 9 by 13 inches each. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula, spread ice cream into an even layer. Place the remaining piece of cake on the ice cream, with the top facing down, to make a large sandwich cake. Immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours.

Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim about 1/4 inch off of each edge and then cut into 12 smaller sandwiches. Wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.

A simple and delicious homemade ice cream recipe

Vanilla Ice Cream, Philadelphia-Style

heavy cream heavy cream and 1 cup whole milk)

sugar

vanilla bean (split in half lengthwise)

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Made with just 3 ingredients there is no need for any fancy equipment, ice cream makers, or special tools!

No Churn Ice Cream

condensed milk

heavy cream

Line a 9x5 loaf pan with parchment paper. Place in the freezer.

Combine sweetened condensed milk and vanilla in a large chilled bowl.

In a separate chilled bowl, whip heavy cream on medium high until stiff peaks form.

Gently fold the whipped cream into the sweetened condensed milk. (Stir in any mix-ins you&#x27;d like at this point).

Pour into prepared pan, cover with plastic wrap and freeze at least 4 hours or overnight.

You will enjoy the freshness and smooth, creamy texture of my classic Vanilla Ice Cream.  There is something special about homemade ice cream; it tastes so much better than store bought varieties and it is very easy to make.

No-Churn Vanilla Ice Cream

egg yolks (See Note 1)

(60 gm) caster/superfine sugar

(420 ml) whipping/heavy cream (See Note 2)

vanilla bean paste

Place an airtight container, which will contain the ice cream, into the freezer to chill.

Pour the cream into a heavy based saucepan and place over a medium heat. Bring the cream to just below the boil.

Prepare a double boiler by having a saucepan with lightly simmering water which will hold a heatproof bowl.

Meanwhile, combine egg yolks and caster/superfine sugar in the heatproof bowl. Using a whisk or hand-held electric beaters, whisk them together until they are light, fluffy and lemon-coloured.

Slowly pour the near-boiling cream onto the yolk and sugar mixture, whisking vigorously. Do not pour too quickly, you need to temper the eggs. See Note 4

When all the cream has been added, place the bowl over the saucepan of barely simmering water on the lowest possible heat.Stir constantly with a wooden spoon in a figure of 8 until the custard begins to thicken. Don’t be tempted to do this over high heat. You may end up with scrambled eggs.

The custard is ready when it lightly coats the back of a wooden spoon. To test, run your finger along the back of the spoon – if it leaves a clear trace the custard is ready.

Strain the custard through a fine sieve into a clean bowl and leave to cool on the kitchen bench, stirring occasionally so that a skin doesn’t form.

When the custard is cool, flavour with vanilla paste or extract to taste. It is important to over-flavour as the ice cream will lose flavour once frozen.Pour the ice cream into the chilled container and place in the freezer.

Remove from the freezer and stir the mixture with a fork every half hour for about 3 hours until the mixture is mostly set.Once mostly set, leave to freeze completely – it’s roughly a total of 4 hours. – see Note 5

Before serving, remove the ice cream from the fridge for about 10 minutes to allow it to soften slightly.Store the ice cream in the freezer in a freezer-safe, shallow, airtight container. As an extra precaution against the formation of ice crystals, press a piece of plastic wrap onto the surface of the ice cream. The ice cream will have the best flavour for 5-7 days.

https://content.jwplatform.com/videos/g1JGlp84.mp4

You will enjoy the freshness and smooth, creamy texture of my classic No Churn Vanilla Ice Cream.  There is something special about homemade ice cream; it tastes so much better than store bought varieties and it is very easy to make.

WIDE No Churn Vanilla Ice Cream.mp4

Easy to make homemade ice cream, no-churn ice cream with just 3 ingredients.

Mason Jar Ice Cream

white sugar

vanilla

In a half pint mason jar add heavy...

In a half pint mason jar add heavy cream, sugar, vanilla and salt.

Seal the lid tightly and shake vigorously for...

Seal the lid tightly and shake vigorously for 3 minutes.

Remove the lid a dip a spoon in...

Remove the lid a dip a spoon in and pull it out. The mixture should coat the back of the spoon and drip off slightly. Not too thick like a whipped cream or buttery consistency.

Red Seal the jar and freeze for 3...

After 3 hours, remove the lid and enjoy!

The best homemade Vanilla Ice Cream for making sundaes, scooping on top of pie or enjoying with a slice of birthday cake. It doesn&#x27;t get any better than the simple joy of a rich, creamy vanilla ice cream!

Vanilla Ice Cream

heavy whipping cream

milk

In a large bowl, whisk all ingredients together. 

Pour directly into an ice cream maker and...

Pour directly into an ice cream maker and follow directions per manufacturer’s instructions for churning. 

Once churning is complete, pour into an airtight,...

Once churning is complete, pour into an airtight, freezer-safe container and freeze at least 12 hours before serving.

Simple Vanilla Ice Cream is a delight. Made with only four ingredients, it tastes so much better than store-bought.

Simple Vanilla Ice Cream

whipping cream

tsp vanilla extract

In a large mixing bowl, whisk together the milk and sugar until the sugar dissolves. Evaporated sugar cane juice takes a little longer to dissolve than regular granulated sugar. Some grains didn't completely dissolve, but I was okay with that.

Stir in the cream and vanilla.

Freeze in the ice cream machine according to the directions provided by the manufacturer of your particular machine.

Once the ice cream has thickened, eat immediately as soft serve ice cream or transfer it to an airtight container and store in the freezer for an additional 2 hours or more.

Creamy, sweet, and completely homemade, this is my favorite Vanilla Ice Cream recipe! It&#039;s a bare bones, super simple recipe that gives you the creamiest, silkiest vanilla ice cream ever.

Homemade Vanilla Ice Cream

heavy cream (divided)

Freeze bowl of ice cream maker with paddle at least 6 hours in advance.

In a small pot, measure 1 cup heavy cream with milk, sugar and salt. Heat over medium, stirring well until sugar dissolves. In a separate bowl, whisk egg yolks together.

Temper egg yolks with hot cream mixture: slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.

Remove from heat and stir in remaining 1 cup of heavy cream and vanilla. Transfer to plastic container, cover and refrigerate several hours until completely chilled.

Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until firm. Serve.

Learn how to make homemade vanilla ice cream right in your own kitchen. Surprise your guests or your household with a classic dessert that rivals their favorites from the frozen aisle. Whether you’re making it to complement fresh baked goods, layering it with toppings or simply serving it on its own, made-from-scratch ice cream is made to impress. Keep reading to find out how to make vanilla ice cream at home.

How to make vanilla ice cream

Heavy cream

Whole milk

maple syrup

Vanilla bean

Make the custard base

Place whipping cream, milk, egg yolks and sugar in a large saucepan. Whisk constantly over medium heat for 8 to 10 minutes, or until mixture is slightly thickened. Add vanilla and remove from heat.

Cool and chill mixture

Allow the cream mixture to cool completely (at least 1 hour). To prevent a “skin” from forming, cover the custard mixture with a layer of plastic wrap. Chill for 8 to 24 hours.

Churn into ice cream

Pour the mixture into an ice cream maker, or into a Kitchenaid® ice cream maker attachment for a stand mixer, and process according to the manufacturer’s directions.

Freeze

Freeze in an airtight container for several hours until it firms up and becomes scoop-able. Serve and enjoy!

A quick and easy recipe using basic ingredients to produce a slightly icy and very delicious Vanilla Ice Cream. This ice cream uses the Kitchenaid Ice Cream Maker attachment.

Kitchenaid Vanilla Ice Cream Recipe

half and half

Whisk together your ice cream ingredients until fully incorporated.&nbsp;

Add ice cream maker paddle to freeze bowl, lower motor head and lock it in place.

Turn Kitchenaid mixer to &quot;stir&quot; (lowest) speed.

Slowly pour mixture into the Kitchenaid Ice Cream Maker (frozen bowl).

Churn for up to 30 minutes, or until ice cream is soft serve consistency.

For harder ice cream, add the soft-serve to a freezer safe container and freeze for 2-4 hours.

The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.

Bananas Foster

unsalted butter

dark brown sugar

Cinnamon

banana liqueur

light rum (80-

Vanilla ice cream,

Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.

Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.

Serve warm banana pieces and sauce over vanilla ice cream.

A rich and creamy, decadent homemade Vanilla Bean Ice Cream is easy to make at home with a few simple, fresh ingredients.

Vanilla Bean Ice Cream

vanilla bean

tsp salt

Chill the ice cream bowl for at least...

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.

Split the vanilla bean in half and scrape...

Split the vanilla bean in half and scrape the seeds from the vanilla bean.

Add the milk, salt, vanilla bean seeds, and...

Add the milk, salt, vanilla bean seeds, and vanilla bean pod to a saucepan over medium heat. Bring the milk to a simmer and then remove it from the heat. Be sure not to boil. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined. 

Then, add the tempered egg mixture back into...

Then, add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes. 

Strain the mixture into a bowl to remove...

Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add back the vanilla bean pod to the mixture. Then, add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours.

Discard the vanilla bean pod. Churn the ice...

Discard the vanilla bean pod. Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.

Spoon the ice cream into a shallow container...

Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. 

Let sit at room temperature for about 5...

Let sit at room temperature for about 5 minutes before serving.

https://www.youtube.com/watch?v=i5T-iahcW0s

This vanilla bean ice cream recipe is a French vanilla recipe that uses the classic method of creating a base for the ice cream with a rich egg-yolk custard.

Vanilla Bean Ice Cream Video

Smooth and creamy no churn vanilla ice cream with strawberry jam + toasted peanuts is easy to make, no ice cream maker required and better than storebought.

No Churn Vanilla Ice Cream with Strawberry Jam

cup sweetened condensed milk

teaspoon vanilla extract

strawberry jam +

crushed +

In a large bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).

Pour the mixture into a medium loaf pan or freezer-safe bowl. Dollop the strawberry jam on the ice cream and swirl it with a butter knife. Sprinkle chopped peanuts on top (optional).

Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for  2-3 hours.

Scoop out the ice cream and serve with an extra drizzle of strawberry jam on top and crushed peanuts.

Hello.  I can't wait to try and make this.  but I will be making 1 change and that is change out the strawberry jam for Chocolate Sauce.  Thanks for sharin.

This was so easy to make and so delicious! I used blackberry jam instead and loved it.

Make these Strawberry and Vanilla Pudding Shakes for Valentine's Day. Garnish the pudding shake's glasses with fresh strawberries for a fancy touch.

Strawberry and Vanilla Pudding Shakes

milk, divided

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding, divided

strawberry ice cream

red food coloring

Pour 1-1/2 cups of the milk into blender container. Add vanilla ice cream and scant 1/3 cup of the dry pudding mix; cover. Blend on high speed 15 seconds or until smooth. Pour evenly into 4 (8-oz.) glasses. Freeze 30 minutes.

Pour remaining 1-1/2 cups milk into blender container. Add remaining dry pudding mix, strawberry ice cream and food coloring; cover. Blend on high speed 15 seconds or until smooth. Pour evenly over vanilla layer in each glass.

Serve with straws and a fresh strawberry garnish, if desired.

Vanilla Ice Cream uses just a few ingredients for a super vanilla-y, creamy, and rich ice cream. This recipe also includes a secret ingredient that makes it resemble a vanilla frozen custard! No ice cream machine required!

No Churn Vanilla Ice Cream

(3.4 ounces.) box Instant Vanilla Pudding Mix (unprepared)

Add heavy cream and pudding mix to a large chilled bowl and immediately beat until stiff peaks form, about 2 to 3 minutes.

Fold in vanilla extract and sweetened condensed milk until smooth.

Transfer the ice cream mixture to a loaf pan or ice cream tub and freeze for at least 8 hours.

Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!

Crème fraîche ice cream

caster sugar

full-fat crème fraîche

lemon

Whisk together the milk, sugar, crème fraîche, lemon zest and vanilla. Set aside for 10 mins for the sugar to melt. Churn in an ice-cream machine, following manufacturer’s instructions, before freezing. Or freeze for 1 hr, then give a good whisk and return to the freezer for another hour. Repeat 3 or 4 times until it becomes solid.

The easiest way to make an ice cream cake!

Peanut Butter Cup Ice Cream Cake

Oreo cookies

butter

containers (1 pint 1 quart) vanilla ice cream

jar hot fudge topping

Reese’s mini peanut butter cups, chopped

Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.

Spray the bottom of a 10 inch springform pan with nonstick spray and press the Oreo crumbs into the bottom of the pan. Press firmly, and allow the Oreos to go up the side of the pan slightly.

Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.

When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.

Warm up the jar of hot fudge topping according to directions in the microwave and spoon over the ice cream, reserving about 1/4 of the jar to drizzle over the ice cream at the end. Sprinkle half of the chopped mini peanut butter cups over the fudge and return to the freezer for 1 hour.

Soften second container of ice cream at room temperature, and then spread over peanut butter cups. Refreeze until firm.

To remove the cake from the pan, run a hot knife (dip in hot water) around the edge and then unlatch the sides of the pan.

Use an offset spatula or knife dipped in hot water to make the ice cream smooth on top.

Spoon the reserved hot fudge into a plastic bag and snip off the corner. Drizzle over the top of the ice cream cake in a crosshatch pattern, and sprinkle remaining chopped peanut butter cups over the top. Freeze until ready to serve.

I'd love to leave a photo of my son's birthday cake that was inspired by yours. I made a mint chip oreo. It was a hit!

My daughter found your recipe right after you posted it. I’ve made it EVERY YEAR for her birthday and multiple other birthdays ever since. It is an absolute favorite. Thank you for sharing!

Here's tartufo made simple! Get out the chocolate sandwich cookies and prepare to knock their socks off with our take on the Italian dessert.

Top 38 vanilla ice cream recipes from across the web

The most viewed vanilla ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ice Cream Sandwiches

Vanilla Ice Cream, Philadelphia-Sty...

No Churn Ice Cream

No-Churn Vanilla Ice Cream

Mason Jar Ice Cream

Vanilla Ice Cream

Simple Vanilla Ice Cream

Homemade Vanilla Ice Cream

How to make vanilla ice cream

Kitchenaid Vanilla Ice Cream Recipe

Bananas Foster

Vanilla Bean Ice Cream

No Churn Vanilla Ice Cream with Str...

Strawberry and Vanilla Pudding Shak...

No Churn Vanilla Ice Cream

Crème fraîche ice cream

Peanut Butter Cup Ice Cream Cake

Cookie Tartufo

Lactose free Vanilla Ice Cream

Matt Moran's Gaytime trifle

Homemade Vanilla Ice Cream Recipe

Thermomix recipe: French Vanilla Ic...

Keto Vanilla Ice Cream Recipe (that...

Chocolate-Dipped Ice Cream Tacos Re...

Boozy Cookies and Cream Milkshakes

BEST Vanilla Ice Cream Recipe

Raw Milk Ice Cream

Creamy Eggless Vanilla Ice Cream

No-Churn S'mores Ice Cream Cake

French Vanilla Ice Cream Recipe

How to Make French Vanilla Ice Crea...

Homemade Vanilla Ice Cream Recipe

Homemade Ice Cream with Condensed M...

Homemade Vanilla Ice Cream Recipe

Kitchenaid Ice Cream Recipe

No Churn Vanilla Ice Cream

Homemade Vanilla Ice Cream

3-Ingredient No-Churn Vanilla Ice C...

The most viewed vanilla ice cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine