This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Easy Homemade Vanilla Ice Cream

Sponsor

Read Reviews (149)

"Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it." — EAGLE BRAND®

Ingredients Edit and Save

Watch video tips and tricks

How to Make Ice Cream

Ice Cream in a Bag

Snow Ice Cream II

Pumpkin Ice Cream

Easy Homemade Chocolate Sauce

Ice Cream Cone Cupcakes

Easy Homemade Ice Cream

Eagle Brand® Chocolate Truffles

Vanilla Ice Cream V

All about Cream

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 & 1/2 quarts Change Servings

4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 tablespoons vanilla extract

Check All Add to Shopping List

Directions

In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Kitchen-Friendly View

Footnotes

TIP:
Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

ADVERTISE WITH US

Superb!! is all that I can say about this. I added about 1/4 cup of cocoa powder and about 1 tablespoon of cinnamon to this basic recipe and WOW! The cinnamon is not overpowering but makes you think, HMMM! What is that? Again, SUPER, SUPERB!!! I will definetly keep this recipe on hand!

—MARYRUTHRAMIREZ

See full review »

Most Helpful Critical Review

Aug 16, 2011

I made it with the freezer method. Taste is 10 stars but yhe directions weren't real clear so I gave it a 3. To Fold in the whipping cream means 2 cups whipping cream, whipped, which the directions aren't real clear about that.. I ended up pouring the mixture into my blender and whipping it until it was fluffier. It was delicious. I added 1/4 cup instant coffee and a 1/4 cup dark cocoa powder. It was mocha ice cream.

—mandygirl238

See full review »

174 Ratings

See other versions of this recipe!

May 14, 2004

I made it with the refridgerator/freezer method because I don't have an ice cream maker. It has great consistency, similar to store bought ice cream.

—HRBRADY78

See full review »

Dec 16, 2003

This is a wonderful, easy recipe. With using the sweet & condensed milk, there is no graininess of undissolved sugar. You can easily substitute the ingredients to make a less fat variety - which is what I did when making the first time. I substituted whole milk for the 2 cups whipping cream to cut back on the fat, and it was still very flavorful!

—BZ2BJC

See full review »

Nov 26, 2006

I made this several times using the freezer method and it was creamy and wonderful. The only thing I changed is I only used 1 tablespoon of vanilla. We have added chopped fruit to it and poured it in a chocolate graham cracker crust to make Ice Cream pie. Great!

—JALEX98

See full review »

Jul 30, 2005

I love this recipe! So incredibly easy, so I was thinking it can't be that good. But it is! I love how it doesn't require eggs or cooking. Just dump everything into a bowl, stir, and put it in your ice cream maker. The flavor is so rich and delicious. Upon first bite my husband proclaimed "We're never buying store-bought ice cream again!" Next I want to try using whole milk instead of half and half, and adding fruits or other goodies.

—What a Dish!

See full review »

Jul 04, 2005

Great recipe. Quick, easy, and tastes great! I followed the advice in one review and used whole milk instead of half and half. I also added a mango puree mixture (fresh ripe mangoes with sugar) to the mixture after it started to freeze in the churner. Yummy to the max!

—STEPH305

See full review »

Jan 05, 2006

This is a great recipe for ice cream football, a favorite family activity. First, half the recipe. Then put all the ingredients in a quart size ziploc bag (only half recipe will fit). Double bag it so it stays secure. Then fill a gallon size ziploc with ice and salt, nesting the bag of ice cream ingredients in the middle of all the ice. Double bag the gallon bag so it stays secure. Then wrap the whole package in several layers of newspaper and packing tape. Take it outside and play a game of football or keep away or just toss it around for an hour. When you unwrap the whole thing, you will have easy ice cream!

—ALISAE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Classic Vanilla Ice Cream

Apple Cinnamon Ice Cream

Easy Chocolate Ice Cream 'N' Cake

Chocolate Cream Crepes

Triple Chocolate and Vanilla Cheesecake

Cookies 'n' Creme Fudge

Easy Peanut Butter Cookies by EAGLE BRAND(R)

Caramel Flan

Cranberry Cream Cheese Bars

Butterscotch Blondies

Nutrition

Calories
263 kcal
13%

Carbohydrates
14.2 g
5%

Cholesterol
42 mg
14%

Fat
12.8 g
20%

Fiber
0 g
0%

Protein
3.8 g
8%

Sodium
80 mg
3%

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

Nutritional Information

Easy Homemade Vanilla Ice Cream

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 263
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 8.1g 41 %
Cholesterol 42mg 14 %
Sodium 80mg 3 %
** Potassium 108mg 3 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 0g 0 %
Protein 3.8g 8 %
Sugars 10.9g
** Vitamin A 6 %
** Vitamin C 1 %
** Calcium 11 %
** Iron < 1 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 1 %

* 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.