Basic Vanilla Ice Cream
Seriously easy to make. Just four ingredients and ready in about 20 minutes for soft-serve consistency. For scoopable ice cream, place in the freezer.
- 2 cups (500 mL) heavy whipping cream
- 1 cup (250 mL) whole milk
- ½ cup (125 mL) sugar
- 1 tsp (5 mL) vanilla extract
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine ingredients in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved. Place bowl in refrigerator for 30 minutes, or until mixture reaches 45F (7C).
Remove the bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
- 8 servings
Nutrients per serving:
U.S. Nutrients Per Serving (½ cup/125 mL): Calories 280, Fat 23 g, Cholesterol 85 mg, Sodium 35 mg, Carbohydrate 16 g, Sugars 14 g, Protein 2 g
The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.
Chocolate Ice Cream
For chocolate ice cream, add ½ cup (125 mL) of chocolate syrup to the mixture. Churn the ice cream for 25–30 minutes.
Strawberry Ice Cream
For Strawberry Ice Cream, add ½ cup (125 mL) of chopped fresh strawberries to the mixture. Churn the ice cream for 25–30 minutes.
Cookie's 'N Cream
For Cookies 'N Cream ice cream, add 6–7 chopped, crème-filled chocolate sandwich cookies to the mixture when the ice cream is done churning.
To make Rocky Road Ice Cream, stir in the following ingredients when the ice cream is done churning:
- 1 cup (250 mL) mini marshmallows
- ½ cup (125 mL) sliced almonds
- ⅓ cup (75 mL) semi-sweet chocolate morsels, chopped