Vanilla Ice Cream Recipe -
  • READY IN 20 mins

Vanilla Ice Cream

Recipe by  

"Have a go at making your own ice cream. Once you've mastered the basics there's no limit to the varieties you can make."

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Ingredients Edit and Save

Original recipe makes 1.5 quarts Change Servings
  • PREP

    20 mins

    20 mins


  1. Combine ingredients; mix well. Pour into freezer container. Freeze according to Freezing Directions.
  2. Follow manufacturer's instructions for assembling ice cream maker. Fill freezer tub with a mixture of one (1) part Morton® Rock Salt for Making Ice Cream and eight (8) parts crushed ice to a level well above the line of the mixture in the ice cream container. Pack ice down firmly and let stand 5 minutes. For a hand-cranked model, turn crank slowly, increasing speed as the mixture begins to freeze. When the ice cream is frozen, the crank will be difficult to turn. Electric ice cream makers will shut off automatically.
  3. To harden the ice cream, remove the dasher; seal container. Drain off ice and salt mixture; repack freezer tube with a mixture of three (3) parts crushed ice to one (1) part rock salt. Let stand at least 1 hour.
Kitchen-Friendly View


  • *Refer to your ice cream maker instructions for specific amounts of rock salt and ice.
  • Chocolate Cookie Variation
  • When ice cream is finished, remove dasher. Stir in 1 cup crushed chocolate sandwich cookies. Harden as directed.

Reviews More Reviews

Jun 23, 2006

This ice cream rocked....I tripled the recipe and used 1/2 non-fat ingredients and 1/2 regular. I refrigerated it for a day before we churned it. My ice cream churn is MANUAL so it took about 30 minutes for it to become firm. Repacked and let it sit for an hour. DELICIOUS. I grew up on homemade ice cream but my mom always cooked the ingredients first (it had eggs in it). This one is a breeze. We put the left overs in the freezer and it was really good the next day. I'm going to try doing strawberry next time or maybe use some good Georgia peaches in it. This one is a keeper and I'll definitely make again.

Jul 04, 2006

This ice cream was disappointing. I followed the recipe exactly. After over an hour in my electric ice cream maker, it was still liquidy around the edges. I crossed my fingers and stuck it in the freezer to harden but several hours later it was still not fully frozen. The taste was alright, but it didn't have that creamy smooth taste, and instead tasted icy and somewhat bland. I truly think that the eggs are key to a smooth, rich creamy ice cream (everything this recipe was lacking). The recipe left this reviewer cold.


5 Ratings

Jul 23, 2006

my husband swears this is better than the labor intensive custard style vanilla ice cream! The second time we made it, I doubled the amount of vanilla and used brown sugar intead of white. It was delicious! I also always add 1T vanilla vodka - it helps keep it from getting too icy.

Aug 06, 2006

As a plain vanilla ice cream I didn't like this much. However I added some crushed Oreo cookies to make Cookies n Cream and it tasted great. A good back up recipe for adding whatever flavour you like as it is very quick and easy.

Aug 01, 2006

outstanding i tried all kinds of fruit and it came out the recipe i ever tried.


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 149 mg
  • 6%

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

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