Vanilla ice cream in a bowl

Creamy Vanilla Ice Cream

This is a creamy vanilla ice cream recipe that never fails. It does away with the eggs, resulting in a lovely white ice cream that’s smooth and delicious. 

Dollop it onto a pie, top with your favourite sauce, or scoop it onto a cone. You haven’t experienced good vanilla ice cream until you make this version.

2 simple tips to improve your ice cream

  1. Buy quality vanilla: Choose a good quality pure extract.
  2. Use milk powder: The use of skim milk powder is popular among ice cream manufacturers. It sucks up the water from an ice cream base, producing a creamier ice cream.
Churned vanilla ice cream
Churned ice cream ready to freeze.

Vanilla Extract vs Essence

Vanilla extract is made from real vanilla pods. The flavour is extracted and added to water and a few other ingredients. Essence is manufactured using chemicals that provide a similar taste to natural vanilla. Extract has better flavour than cheaper vanilla essence alternatives.

No churn vanilla ice cream recipe

No machine, no worries! Instead of adding the ice cream base to an ice cream machine, add it to an airtight container and freeze.

When it starts to harden remove from the freezer and whisk until smooth.

Return the ice cream to the freezer until hard. If there’s time, whip up the ice cream a couple more times as it hardens.

Vanilla ice cream recipe
Vanilla ice cream ready to eat!

To get more dessert ideas check out these recipes for ice cream page.

Vanilla ice cream

Vanilla Ice Cream Recipe

A creamy vanilla ice cream recipe that never fails.
5 from 3 votes
Print Pin Rate
Course: Dessert
Keyword: ice cream, vanilla
Prep Time: 5 minutes
Freeze time: 2 hours
Total Time: 2 hours 5 minutes


  • 2 cups thickened cream
  • 1 cup full cream milk
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 Tbsp skim milk powder
  • 1 pinch kosher salt


  • Add all ingredients to a large bowl. Whisk until combined.
  • Add ingredients to the fridge for an hour until nicely chilled.
  • Churn ice cream base in an ice cream machine as per manufacturer's instructions.
  • Scoop ice cream into airtight container and freeze until fully hardened. Usually, 2 hours will do it.



Avoid using cheap table salt for flavouring as it is too harsh and can leave an unpleasant taste.

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  1. I have made Vanilla Ice Cream using this recipe a number of times. It always turns out perfectly and is a family favourite.

  2. 5 stars
    I have been trying to make a decent ice cream for ages but I do not know how you created this recipes, but it is the best icecream recipe I have ever used and so easy to make and comes out so creamy – I can not believe that it does not have eggs – I have done all the tampering with 80 degrees Celsius for my cream mixed with egg yolks but none of them tasted as good as this ice cream – I find some of them to creamy but I do have a great icecream machine that churns and makes it very cold.
    Needed to say a big thank you as I am foodie and I cook till I drop so it is my love – I do not write much feed back for recipes but I needed to do it as this was outstanding and lovely the next day.
    Also I would imagine you could add coconut as I love coconut ice cream and salted caramel and also nutty ice cream – do you add them in by hand at the end or how do I put coconut through my ice cream I know I can use coconut essence but thought I would ask how to do these different flavours – I gather you must be a chef to have created such a great recipe.
    I suppose I could add a nutty chocolate at the end of the mix or do I need to add melted chocolate? Not sure?

    1. Hi Robyn, thanks for taking the time to comment and it looks like you found our Youtube channel too 🙂 This ice cream is also known as Philadelphia style or American ice cream. I love it and make it often! I’d add nuts or salted caramel at the end of churning. The coconut essence can be added when you make your mixture.

  3. Dear Nate, thank you so much for sharing these great recipes with us, ice cream lovers!
    In this recipe I notice you are not cooking or boiling your mix..
    What is the reason for that? A boil or no boil, what is the difference?
    I also notice, some recipes have eggs, some have skim milk powder and some none of these..
    What is the rationale for choosing this? It would be great if you can share for our education!!
    Thanks many and cheers from Istanbul!

  4. Hi, I have a few questions so please forgive my ignorance as an American.
    1) What is “thickened cream”?
    2) Is “full cream milk” equivalent to regular milk with no fat removed?
    3) Why are we using Kosher salt rather than regular table salt? Aren’t the larger Kosher grains harder to dissolve in the cream mixture?


  5. 5 stars
    I made exactly as you wrote
    The ice cream test good creamy and smooth
    From the recepi i made vannila ice cream and coffee ice cream
    The best recepi i ever tried
    Thank you

  6. 5 stars
    Best recipe for ice cream ever – thanks heaps for creating an ice cream site that makes you the best ice cream ever. This recipe is so good and I only changed your recipe by adding half of milk and half of cream but I add 2 tbsp heaped skim milk powder and whisk it by hand and put it in my Cuisinart Ice Cream machine with a motor and it churns it to perfection.
    After years of trying to make perfect ice cream which never turned out properly always icy so if I used vodka that would stop it being icy – am so happy to have found your site that actually delivers to people at home how to make a great success of home made ice cream – now i have no tried any of your egg ones as yet but you might be able to advice which one to try or which one is the best as I will give it ago.
    I love baking and cooking so it is my passion so if you have any extra tips on ice cream please let me know – but thanks again for your site.

  7. Made this ice cream today in my thermomix. Absolutely delicious! Looking forward to trying some other recipes!! Thank you !!

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