Best Homemade Vanilla Bean Ice Cream (No Refined Sugar!)
Looking for the ultimate homemade vanilla bean ice cream with no refined sugar? This recipe uses a few simple ingredients and is ready to eat in just 30 minutes! Top it with a homemade raspberry sauce for a summer dessert that is out of this world delicious.
Is there anything better than a scoop of delicious ice cream on a hot summer day?
I have many memories that include a front porch and homemade vanilla ice cream in the summertime. There is something so special and almost nostalgic about it for me. For years, I always associated it as something that was a labor of love. Well worth it, but it took a lot of time and effort to make.
Imagine my surprise, then, when I found out how darn easy it was to make! Am I alone in this? Hopefully not. Either way, it was life-changing, I tell ya.
Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for Preparing to Make This Ice Cream
- Milk + Cream: I recommend using full fat milk and cream in this recipe to get the creamiest ice cream texture. Using lower fat ingredients will result in an ice cream with an icier texture.
- Eggs: This recipe does include raw eggs. We get our eggs from trusted local sources, so we are comfortable with it. If you aren’t comfortable consuming raw eggs, you can mix together all the ingredients over a double boiler and slowly heat the ice cream base over medium-low heat to cook the eggs. Place in the fridge to cool completely before placing it in your ice cream maker.
- Vanilla Bean: If you don’t have any vanilla bean paste, pure vanilla extract or a vanilla bean pod will also work! If using a whole vanilla bean, use a sharp knife to cut down the center of the pod, and scrape out the vanilla bean straight into the ice cream mixture.
- Make sure your ingredients (as well as your ice cream maker bowl) are cold. If they are too warm, they may not form the creamy ice crystals needed to create the perfect ice cream.
- Variations + Topping Ideas: This works as a great base recipe. Have fun experimenting with it! Add in chocolate chips and mint extract for a mint chocolate ice cream version, or use it for homemade ice cream sandwiches. Top it with homemade raspberry sauce, hot fudge, caramel, or even natural peanut butter. It also makes a great topping for fruit crisps and cobblers.
Be sure to check out the full recipe and ingredient list below!
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How to Make Vanilla Bean Ice Cream
- In a large bowl, combine heavy cream, milk, egg yolks, and vanilla bean paste. Whisk together until thoroughly combined.
- Pour the ice cream mixture in the bowl of an ice cream maker and follow instructions according to the manufacturer’s directions. (This will vary depending on the brand of ice cream machine you have). For my Cuisinart ice cream maker, this is very simple and takes about 20-25 minutes.
- Serve immediately or store in an airtight container in the freezer for later use.
This is how the ice cream should look once its done mixing. Thick, but still soft in texture!
If you don’t want to serve the ice cream right away, scoop it into a loaf pan. Cover tightly and store in the freezer until ready to use. I recommend at least 3 hours for a firmer ice cream.
Recipe FAQs & Storage
When stored in an airtight container, homemade ice cream will freeze well for up to 1 month.
Using ingredients like heavy cream, eggs, and whole milk help to create a super rich, creamy texture. Also, make sure to store the ice cream properly! Make sure its covered tightly to prevent freezer burn.
How to Serve + Topping Ideas
I love to serve this homemade ice cream with a generous drizzle of homemade raspberry sauce. Other ideas include homemade hot fudge or caramel, crushed cookies, nuts, and even natural peanut butter! This ice cream makes the perfect accompaniment to this sourdough chocolate chip skillet cookie, peach blueberry crisp, and salted caramel brownies.
How to Make Ice Cream Without An Ice Cream Maker
Do not fear! If you don’t own an electric ice cream maker that will churn ice cream for you, you can still have delicious homemade ice cream, it just may take a little longer and include a few more steps.
Begin by placing the blended milk mixture into a glass baking dish and freeze for about an hour. You will see it begin to freeze around the outside. Using a rubber spatula, stir around the outside of the dish to incorporate the frozen parts into the rest of the mixture. Place back in the freezer and freeze for an additional 30 minutes, before scraping down the sides again. Repeat this process until the ice cream is fully and evenly frozen, stirring it every 30 minutes or so. Voila!
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Homemade Vanilla Bean Ice Cream
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 3/4 cup maple syrup
- 4 egg yolks
- 1 tbsp vanilla bean paste can substitute vanilla extract or 1 vanilla bean pod
Instructions
- In a large bowl, combine heavy cream, milk, egg yolks, and vanilla bean paste. Whisk together until thoroughly combined.
- Pour the ice cream mixture in the bowl of an ice cream maker and follow instructions according to the manufacturer's directions. (This will vary depending on the brand of ice cream machine you have). For my Cuisinart ice cream maker, this is very simple and takes about 25 minutes.
- Serve immediately or store in an airtight container in the freezer for later use.
Notes
- Milk + Cream: I recommend using full fat milk and cream in this recipe to get the creamiest ice cream texture. Using lower fat ingredients will result in an ice cream with an icier texture.
- Eggs: This recipe does include raw eggs. We get our eggs from trusted local sources, so we are comfortable with it. If you aren’t comfortable consuming raw eggs, you can mix together all the ingredients over a double boiler and slowly heat the ice cream base over medium-low heat to cook the eggs. Place in the fridge to cool completely before placing it in your ice cream maker.
- Vanilla Bean: If you don’t have any vanilla bean paste, pure vanilla extract or a vanilla bean pod will also work! If using a whole vanilla bean, use a sharp knife to cut down the center of the pod, and scrape out the vanilla bean straight into the ice cream mixture.
- Make sure your ingredients (as well as your ice cream maker bowl) are cold. If they are too warm, they may not form the creamy ice crystals needed to create the perfect ice cream.
- Variations + Topping Ideas: This works as a great base recipe. Have fun experimenting with it! Add in chocolate chips and mint extract for a mint chocolate ice cream version, or use it for homemade ice cream sandwiches. Top it with homemade raspberry sauce, hot fudge, caramel, or even natural peanut butter. It also makes a great topping for fruit crisps and cobblers.
- Instructions Without an Ice Cream Maker: If you don’t have an ice cream maker, begin by placing the blended milk mixture into a glass baking dish and freeze for about an hour. You will see it begin to freeze around the outside. Using a rubber spatula, stir around the outside of the dish to incorporate the frozen parts into the rest of the mixture. Place back in the freezer and freeze for an additional 30 minutes, before scraping down the sides again. Repeat this process until the ice cream is fully and evenly frozen, stirring it every 30 minutes or so.
- Storage: This homemade ice cream will store well covered tightly in the freezer for up to 1 month.
If you loved this recipe for homemade vanilla bean ice cream, make sure to come back and leave a star rating and a comment. I’d love to know how it turned out for you!
What’s your favorite flavor of ice cream?
