Easy Vanilla Bean Ice Cream Recipe – Philadelphia style

 Homemade Vanilla Bean Ice Cream Recipe – Everyone should have a truly easy and delicious no-cook ice cream recipe in their arsenal. 

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Why We Love Homemade Ice Cream

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I thought since July is National Ice Cream Month, I should close out the month with a good easy Vanilla Bean Ice Cream!

As much as I love over-the-top flavors of ice cream, I’m a true vanilla girl at heart! It’s a creamy classic delicious flavor all on its own, but also makes a great base for toppings, mix-ins, shakes, or on top of a piece of cobbler or cake! Let’s face it, Vanilla Ice Cream is the most versatile dessert you can make.  I highly suggest a good ice cream machine……or get the Kitchenaid Ice Cream Maker Attachment (it’s on my wish list, but I’ve used it when I visited the World of Whirlpool and loved it!)

In the past, I’ve shared my recipe for Frozen Custard…….. Roasted Peach Frozen Custard to be exact. Frozen Custard, or ‘French -Style’ has a custard base that contains cooked egg yolks and produces a creamy texture and rich flavor. Frozen custard generally takes a little more time to make because there is cooking involved as well as a long chill time.

Homemade Vanilla Ice Cream Recipe

Today I’m going to share a good easy Philadelphia Style ice cream. Philadelphia-style ice creams are quicker to make, don’t involve any cooking, and have a heavy cream/milk mixture for the base.

Both ice cream and custard are good, but they do taste completely different.  If I had to choose, I would say the custard base is my favorite, because I love how rich and creamy it is.  Yet I love the light crisp taste of the Philadelphia-style ice cream and you can’t beat how easy it is to make!

If you like fruity sherbet, you’ll want to try my quick 2 minute, 2-ingredient Peach Sherbet recipe……it’s the perfect treat when you need a quick frozen treat!!

What Do You Need To Make Vanilla Ice Cream

• heavy cream and whole milk – a higher percentage milk fat, such as whole milk and heavy cream will ensure that your ice cream will be creamy. Ice cream made with a lower percentage of milk fat, has the potential to become icy.
• granulated sugar
• vanilla bean paste – I love seeing the flecks of vanilla bean in my homemade vanilla ice cream. So I use vanilla bean paste, which is a rich, thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract.  But if you don’t have vanilla paste it’s perfectly fine to substitute vanilla extract.
• a pinch of sea salt

Directions For Making Homemade Vanilla Ice Cream

(full printable recipe at the end of this post)

First: Combine all ingredients in a blender (or you can use a hand mixer). Blend until everything is thoroughly combined.
Next: Place the mixture in ice cream maker and freeze according to the manufacturer’s directions (this usually takes 20-25 minutes)
Serve immediately for soft-serve style, or place in well-covered container in the freezer and allow to harden for firmer results. (at least 6-8 hours should do the trick)

Like this Homemade Vanilla Ice Cream Recipe? Pin It!

I’ve been topping my Vanilla Ice Cream with caramel sauce and graham crackers lately. How do you like to eat vanilla ice cream?

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Easy Vanilla Bean Ice Cream

Yield: 1 quart (about 8 scoops)

Prep Time: 2 minutes

Freezer Time: 8 hours

Ice Cream Maker Time: 20 minutes

Total Time: 8 hours 22 minutes

Print

'Philadelphia Style' ice cream is quicker to make, doesn't involve any cooking, and has a heavy cream/milk mixture for the base.

Ingredients

• 2 cups heavy cream
• 2 cups whole milk
• 1/2 cup granulated sugar
• 2 tablespoon vanilla bean paste
• pinch of sea salt

Instructions

1. Combine all ingredients in blender (or you can use a hand mixer). Blend until thoroughly combined.
2. Place in ice cream maker and freeze according to manufacturer's directions.
3. Serve immediately for soft-serve style, or place in well covered container in freezer and allow to harden for firmer results.

Notes

• I LOVE using vanilla bean paste, it's much easier and cheaper than vanilla beans, and more flavorful than extract, plus I love the flecks of vanilla beans. If you don't have vanilla bean paste, you can use vanilla extract instead.
• You can mix up this ice cream base ahead of time and throw in the in the ice cream maker later - like the following day.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nielsen-Massey Pure Vanilla Bean Paste
• 
  Ice Cream Maker
• 
  KitchenAid Ice Cream Maker Attachment
• 
  Fluted Bowls, Assorted
• 
  Tovolo Insulated Ice Cream Tub
• 
  Ice Cream Scoop

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 73mgSodium: 59mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 4g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

Did you make this recipe?

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More Homemade Ice Cream Recipes to try

• Old Fashioned Banana Pudding Ice Cream
• Blueberry Pie Ice Cream
• Butter Pecan Ice Cream
• Lime Coconut Ice Cream
• Dark Chocolate Peanut Butter Ice Cream