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READY IN 50 mins

Vanilla Ice Cream VIII

Read Reviews (80)

"Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes just like snow cream. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model." — Margie Kirkman

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Original recipe makes 1 gallon Change Servings

8 cups milk
2 cups white sugar

1 tablespoon vanilla extract

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Directions

Combine milk, sugar and vanilla in freezer canister of ice cream maker. Freeze according to manufacturer's instructions.

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PREP 5 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2007

This ice cream is pretty good. Since I don't have a maker, I just mix the ingredients (usually a big batch!) and put the bowl in the freezer. I check on it every 30 minutes or so and it freezes in a few hours. It's really great, and I recommend everyone try it:)

—Caitlin

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Most Helpful Critical Review

Feb 03, 2004

I did not like this recipe. It came out thin and icy and had little ice chunks in it. There was nothing creamy about it. It was more like a vanilla milk slushy. It is very simple to make though.

—KFINKLE

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95 Ratings

Oct 09, 2003

This is really good and light tasting. I halved the recipe and to make it taste richer I used 1 can evaporated milk and then added enough 1% milk to make 4 cups and doubled the amount of vanilla. (for the full recipe of 8 cups milk, it would be 2 tbsp instead of 1) I also added a handful strawberries that I crushed a little to the mixture just before freezing. The next time I make this I think I will decrease the amount of sugar just a little bit because I don't like super-sweet ice cream. But otherwise, it's really, really nice and guilt-free. :o)

—LAURASC

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Feb 08, 2006

My husband was recently diagnosed as lactose intolerant and allergic to eggs. The one thing he has missed is ice cream. Everything I read said don't bother trying to make homemade ice cream with lactose free milk. This recipe works great with any of the brands of lactose free milk and tastes just like the soft serve ice cream you get at restaurants. I did find I have to use our hand crank maker but it turns out excellent in about 18 minutes.

—debk

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Oct 09, 2003

This is the recipe I have been looking for. Most ice cream recipes taste like frozen Cool Whip to me, but this one is perfect! I use 2% Milk and a little less sugar and it's truly the only the dessert I have ever had that is low in fat, but doesn't taste that way. I use this one every time now. LOVE IT! I would give it 20 stars if I could! Thanks so much.

—PRATE002

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Oct 09, 2003

I was very surprised with how good this was, especially since it has so few ingredients! Of course, I added crushed Oreos to it--but that makes ANY ice cream better! This recipe is definitely a keeper!

—Aunt Jane

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Oct 23, 2007

This is perfect! It's a lighter ice cream. This recipe is the reason I bought an ice cream maker. If you like it harder just put it in the freezer for a little while.

—Lisa Henry

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Jul 09, 2006

This was so quick and easy. I wish it were just a bit richer, but you can't beat the simplicity.

—Bonnie

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Nutrition

Calories
80 kcal
4%

Carbohydrates
15.4 g
5%

Cholesterol
5 mg
2%

Fat
1.2 g
2%

Fiber
0 g
0%

Protein
2 g
4%

Sodium
25 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vanilla Ice Cream VIII

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 80
Calories from Fat: 11

% Daily Value *
Total Fat 1.2g 2 %
Saturated Fat 0.8g 4 %
Cholesterol 5mg 2 %
Sodium 25mg 1 %
Potassium 92mg 3 %
Total Carbohydrates 15.4g 5 %
Dietary Fiber 0g 0 %
Protein 2g 4 %
Sugars 15.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 9 %
Iron < 1 %
Thiamin 2 %
Niacin 3 %
Vitamin B6 1 %
Magnesium 2 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.