Homemade Ice Cream Recipes

Have you ever made ice cream at home? Probably not. But do you crave ice cream when you are at home? Probably often. Before we start, you should know that homemade ice cream won’t last as long as store-bought ice cream. Store your ice cream in an airtight storage container, recycled ice cream container, or zip-top freezer bag. Try to enjoy the ice cream within a few weeks for the best taste.

Vanilla Ice cream

Homemade ice cream is incredibly easy to make with just a few simple ingredients you likely already have. This vanilla ice cream recipe will quickly become a go-to in your repertoire.


2 ¼ cups of milk
1 cup heavy whipping cream
¾ cup white sugar
2 teaspoons vanilla extract


Stir milk, cream, and sugar in a saucepan over low heat until sugar dissolves. Heat just until the mixture is hot and a small ring of foam appears around the edge. Transfer the cream mixture to a pourable container, such as a large measuring cup. Stir in vanilla extract and chill for at least 2 hours. (Overnight is best.) Pour ice cream mix into an ice cream maker, turn on the machine, and churn according to the manufacturer’s directions for 20 to 25 minutes. When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place it in the freezer to ripen for 2 to 3 hours.

Strawberry Ice cream

This strawberry ice cream is super easy to make. This recipe doesn’t use an egg-custard base but still tastes rich and creamy.


2 cups mashed fresh strawberries
2 cups whole milk
2 cups heavy cream
1 cup white sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 drops of red food colouring (optional)


Gather all ingredients. Combine strawberries, milk, cream, sugar, vanilla, salt, and food colouring in a large bowl. Pour strawberry mixture into the freezer bowl of an ice cream maker; freeze according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm.

Oreo Ice cream

This is a super simple recipe to make some delicious Oreo ice cream; you don’t need an ice cream maker.


1 (14 ounces) package of chocolate sandwich cookies (such as Oreo)
2 cups heavy whipping cream
½ (14 ounce) can sweetened condensed milk
2 tablespoons white sugar
2 teaspoons vanilla extract


Crush 20 Oreo cookies. Reserve the remaining cookies for another use. Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Gently fold in crushed Oreos, condensed milk, sugar, and vanilla without destroying the fluff of the whipped cream. Transfer into a freezer-safe container and freeze until firm, at least 4 hours.

Ijeoma Ezeanyika
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