Making Your Own Ice Cream

Apr 1

It is less expensive to make your own ice cream plus you can have more fun, create family adventures, and control what goes in the ice cream. Here is a basic vanilla recipe. Add up to 1 cup of fruit puree for flavoring. The ice cream can be garnished with fresh fruit. We like to serve a scoop over bananas or add a cup of fresh berries.

There are many low-cost ice cream makers on the market or you can find a good deal on a sale or used compressor-style maker that chills it automatically.

Our research shows that you save about 30% by making your own ice cream.

Vanilla Ice Cream

Yield 7

Author Judy Doherty

Prep time

35 Min

Total time

35 Min

Here is a simple recipe for vanilla ice cream. It can be topped with fresh fruit.

Ingredients

1.5 cups heavy cream
1.5 cup whole milk
3/4 cup granulated sugar
1 tablespoon pure vanilla extract

Instructions

Prepare the Ice Cream Maker: If your ice cream maker has a freezer bowl that needs to be frozen before use, ensure it's frozen according to the manufacturer's instructions.
Mix the recipe base: In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved.
Assemble the Ice Cream Maker: Set up your ice cream maker according to the manufacturer's instructions.
Add the cream mixture to the ice cream maker.
Churn the Ice Cream: Start the ice cream maker and let it churn for about 20-35 minutes or until the mixture reaches a soft-serve consistency.
Transfer to Storage Container: Transfer the churned ice cream into a freezer-safe container with a lid.
Freeze: Place the container in the freezer and freeze for at least 4 hours or until the ice cream is firm.
Scoop the ice cream and top with fruit. Enjoy!

Notes

Add up to 1 cup of fruit puree for flavor. Or serve 1/2 cup of ice cream with 1 cup of sliced fruit for a healthy treat.

It costs about $5 to make your own ice cream versus $7 or more for a store version

Nutrition Facts

Calories

292.62

Fat

20.15 g

Sat. Fat

12.7 g

Carbs

25.46 g

Fiber

0 g

Net carbs

25.46 g

Sugar

25.62 g

Protein

3.16 g

Sodium

34.02 mg

Cholesterol

63.9 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.