Homemade Vanilla Ice Cream
Welcome to Brain Freeze Month at WonkyWonderful!!!
I’m so excited to share all the Awesome Frozen Treats I have been working on.First Thing’s First, let’s start off with the basics.
Creamy Delicious Vanilla Ice Cream … and 3 Ways to Make It!
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This recipe is beyond simple.
2 cups Half & Half
1/4 cup Sugar (I use ultra fine sugar)
2 tsp Vanilla (I use vanilla bean paste)
Stir the ingredients together until the sugar is dissolved.
This recipe produces 1 pint of ice cream.Below are three ways to make your ice cream.
Pick a process and follow the steps for a creamy delicious treat.
Captain Obvious:
If you own an ice cream maker … Use It!
Pour mixture into ice cream maker and follow the directions for your appliance.
Shake Yo’ Cream Thing:
Reduce the recipe by half to ensure the ice cream thickens. Fill a gallon ziplock bag with ice and 1/2 cup salt (preferably rock salt). Pour the ice cream ingredients into a quart sized ziplock bag. Make sure bag is completely sealed! Place quart bag into gallon bag and seal. Now SHAKE SHAKE SHAKE continuously for 5-10 minutes. Stop when the quart bag ingredients feel thick like ice cream consistency. Remove quart bag and Rinse Before Opening! Enjoy your hard earned treat.
(this will only make 8 ounces because recipe is reduced)
My family uses a large coffee can instead of the gallon sized ziplock bag. Place ice, salt and quart sized bag into coffee can, then seal. Roll the can back and forth (kids love this job) until ice cream is ready (approximately 10-15 minutes).Patience Is A Virtue:
This takes some planning ahead, start at least 5-6 hours before you want ice cream. Pour ingredients into a container (I use a glass bread pan for easy scoopability) and place in your freezer. Leave for 2-3 hours then begin stirring every hour or so until mixture thickens. The time varies depending on the liquid amount, type of container and freezer temperature. Mine was ready after approximately 5 hours, and I used the ingredient measurements in the above recipe.
This recipe produces 1 pint of ice cream.Below are three ways to make your ice cream.
Pick a process and follow the steps for a creamy delicious treat.
Captain Obvious:
If you own an ice cream maker … Use It!
Pour mixture into ice cream maker and follow the directions for your appliance.
Shake Yo’ Cream Thing:
Reduce the recipe by half to ensure the ice cream thickens. Fill a gallon ziplock bag with ice and 1/2 cup salt (preferably rock salt). Pour the ice cream ingredients into a quart sized ziplock bag. Make sure bag is completely sealed! Place quart bag into gallon bag and seal. Now SHAKE SHAKE SHAKE continuously for 5-10 minutes. Stop when the quart bag ingredients feel thick like ice cream consistency. Remove quart bag and Rinse Before Opening! Enjoy your hard earned treat.
(this will only make 8 ounces because recipe is reduced)
My family uses a large coffee can instead of the gallon sized ziplock bag. Place ice, salt and quart sized bag into coffee can, then seal. Roll the can back and forth (kids love this job) until ice cream is ready (approximately 10-15 minutes).Patience Is A Virtue:
This takes some planning ahead, start at least 5-6 hours before you want ice cream. Pour ingredients into a container (I use a glass bread pan for easy scoopability) and place in your freezer. Leave for 2-3 hours then begin stirring every hour or so until mixture thickens. The time varies depending on the liquid amount, type of container and freezer temperature. Mine was ready after approximately 5 hours, and I used the ingredient measurements in the above recipe.
Now Grab a Scoop and Enjoy!
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Table of Contents
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Print
Rate
Servings: 4
Calories: 203kcal
Ingredients
- 2 cups Half & Half
- 1/4 cup Sugar I use ultra fine sugar
- 2 tsp Vanilla I use vanilla bean paste
Instructions
- Mix ingredients
- Pour mixture into ice cream maker and follow the directions for your appliance.
Nutrition
Serving: 1g | Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 74mg | Sugar: 18g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!
Thank you for joining me for my first Brain Freeze post.
This is just the beginning, I have many more Chilly Treats on the way!
I hope you come to cool down throughout the month of August.
This is just the beginning, I have many more Chilly Treats on the way!
I hope you come to cool down throughout the month of August.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
There is a 4th way, that I know. You’ll need 2 coffee cans; 1 should be the smallest coffee can size & the other, the largest size. Both cans need their lids. After that, it is much like the shake method.
Make your ice cream mixture & chill in the small can, until very cold. Place the small (lidded) can inside the large one. Fill the large can with ice & salt, making sure there is coverage all the way around the small can. Add icy cold water, to fill it the rest of the way, place the lid on the big can & start rolling it around on the floor, outside in the grass, wherever. In about 20 minutes, drain off the water (salt water makes a great herbicide) & rinse the small can off. Open, scoop & enjoy!
Mmmm, gotta love homemade ice cream. Thanks for the tip Carla!