Description
A simple, no-cook ice cream base that’s quick to prepare, endlessly adaptable, and results in a rich, smooth, and delicious frozen dessert. Perfect for customizing with your favorite mix-ins.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ½ to ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- For extra coldness, chill the mixture in the refrigerator before churning (optional).
- Pour the mixture into your ice cream maker.
- Churn according to the machine’s instructions, typically about 20 minutes, until it reaches a soft-serve consistency.
- For firmer ice cream, transfer the churned mixture to an airtight container and freeze for at least 2 hours before serving.
Notes
- This recipe is egg-free and generally safe for kids and those avoiding raw eggs.
- For best texture, let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
- Non-dairy milk like full-fat coconut milk or oat milk can be used, but the texture may be less rich.
- Sugar can be reduced, or sugar substitutes can be used if they dissolve completely.
- Prep Time: 5 minutes
- Cook Time: No cooking required
- Category: Desserts
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 quart