This macro-friendly vanilla ice cream is packed with flavor from both vanilla beans and vanilla extract, plus optional ways to boost the protein to help you hit your goals! Rich, creamy, and delicious for the whole family.
There was a time when I didn’t care what brand or flavor my ice cream was. I’d eat it all.
Of course, that was when ice cream was made with cream, sugar, and truly natural flavors and was actually called “ice cream,” not the frozen desserts full of unhealthy ingredients like carrageenan and corn syrup that you might find nowadays.
Perhaps I’ve just gotten pickier as I’ve gotten older. Maybe I’m more selective because of the ingredients. Or maybe I just don’t want cheap ice cream that tastes like frozen milk.
Hi, my name is Tiffany, and I’m pretty sure I’m an ice cream snob. But that doesn’t mean I’m giving up one of my favorite treats.
Is ice cream healthy?
By focusing on simple, real food ingredients and intentionally enjoying a serving, vanilla ice cream can absolutely fit in with your nutrition goals.
THE BEST HOMEMADE VANILLA ICE CREAM
I believe this homemade vanilla bean ice cream is the BEST vanilla ice cream I’ve ever had, and I think you’ll love it too, because:
- This ice cream is thick like a custard, but light on your tongue, and it doesn’t make you feel overly full after you have a scoop or two.
- There’s both vanilla extract AND real vanilla beans, giving the flavor enormous depth.
- It’s creamy and rich, worthy of being your next treat on its own or as the ice cream base of a yummy sundae.
- You can even make protein ice cream! See below for options to increase the protein.
VANILLA ICE CREAM RECIPE INGREDIENTS
This vanilla ice cream recipe only has a few simple ingredients:
- Heavy Whipping Cream. It should be obvious, but a large part of the creamy factor in ice cream comes from using heavy whipping cream. The higher fat content gives you a rich, indulgent texture.
- Whole Milk. Just like the heavy cream, whole milk’s higher fat content means the ice cream freezes creamy, not with ice crystals, which can sometimes happen with nonfat or low-fat milk.
- Egg Yolks. This is what gives the ice cream its rich texture. Save the egg whites for an omelet or angel food cake, or add them to your next batch of Cottage Cheese and Eggs.
- Sugar. I used granulated white sugar in this recipe. Try a less-processed granulated sugar like coconut sugar or evaporated cane sugar. My rule of thumb with sugar is to enjoy it in moderation when honey or maple syrup won’t work in the recipe. This may mean you eat less ice cream overall but have better quality (and better taste!) when you DO eat it.
- Salt. This mineral brings out the flavor of all the other ingredients, so don’t omit it. A “pinch” is technically 1/16th of a teaspoon. I have these mini measuring spoons, but you can also eyeball it if you don’t have them. Simply pour salt into the palm of your hand, pretend to pinch it, and release the pinch into the pan.
- Vanilla Extract. Did you know you can make vanilla extract?
- Vanilla Bean OR Vanilla Bean Powder. A second source of vanilla really bumps up the flavor!
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
THE BEST VANILLA FOR ICE CREAM
We’re using two types of vanilla for ice cream, which gives this easy homemade ice cream amazing vanilla flavor! Along with the vanilla extract, this ice cream recipe also includes vanilla beans or vanilla bean powder.
- Vanilla Beans. Vanilla beans have become expensive. If you’re buying them at the grocery store, you’ll get 2 beans for $16 or more; however, you can also buy them on Amazon in bulk. These vanilla beans are of excellent quality.
- Vanilla Bean Powder. Instead of vanilla beans, you can also try vanilla bean powder. This is my secret ingredient for Homemade Coffee Creamer, and if you still have some in your spice cabinet, you should definitely substitute it for vanilla beans in this recipe. The best price is usually on Amazon. It costs a bit more upfront, BUT you’ll get enough to last a very long time and cover all your vanilla bean needs.
HOW TO MAKE VANILLA ICE CREAM
If I haven’t convinced you that this homemade vanilla ice cream recipe is out-of-this-world delicious, let me tell you how easy it is to make:
Add the ingredients to a pot and stir.
Yes, really – that’s it!
- Most homemade ice cream recipes tell you to temper the eggs. What that usually means is an extra dirty dish and the chance of making scrambled eggs in milk.
- As it turns out, you can skip that whole tempering process AND avoid the risk of scrambled eggs in one fell swoop if you use this ice cream recipe (and no, the eggs won’t be raw).
- If you are concerned about the temperature of the eggs, use an instant-read thermometer and check the temperature of the egg mixture to reach 160F.
Here are the step-by-step instructions:
Step 1: In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and, using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the milk mixture is well combined.
Step 2: Set a timer for 10 minutes and cook the mixture on medium-low heat, stirring about once every minute or two.
Step 3: When the timer goes off, cool the mixture thoroughly by placing it in the fridge to chill for 20-40 minutes. You can use your saucepan or a separate bowl.
Step 4: Stir the ice cream mixture and process it in your ice cream maker per the manufacturer’s instructions.
Store homemade ice cream in an airtight container in the freezer, or a resealable freezer bag. Since we’re skipping the preservatives in store-bought ice cream, try to enjoy this vanilla ice cream within 2-3 weeks. (I have a feeling it won’t last that long once you try it!)
SERVE WITH VANILLA ICE CREAM RECIPES
Have you been looking for a homemade ice cream recipe to add to your recipe collection for ice cream sandwiches, banana splits, or fudge sundaes? This is the one.
What about a delicious yet simple ice cream recipe to serve à la mode with Slow Cooker Peach Cobbler, Berry Pie, or a Classic Yellow Cake for a summer birthday? This is the one.
Of course, if you’re like me and just want a bit of ice cream made at home and scooped onto a sugar cone to end another amazing summer day, this recipe is for you, too. Keep it plain or top it with peanuts, caramel sauce, peanut butter, hot fudge, raspberry sauce, pecans, or chocolate chip cookie crumbles!!
Stop looking for other homemade ice cream recipes. No more wasting your time and money and energy trying to find the perfect ice cream made at home – trust me when I say this one is it!
PROTEIN VANILLA ICE CREAM RECIPE
One thing that’s often missing when it comes to ice cream is the protein. You get fat from the cream and milk, and carbohydrates from the sugar, but not much protein.
An easy way to fix that is to add a protein booster to the ingredients. You’ll want to stir these in after the ice cream mixture is done cooking.
- Vanilla Protein Powder. Do we need more vanilla flavor? No. Do we like as much vanilla flavor as possible? Yes. Adding a scoop of vanilla protein powder to the vanilla ice cream not only maximizes the vanilla flavor but also boosts the protein by 14 grams – that’s an additional 2g per serving.
- Collagen. If you’ve been here a while, you know adding a scoop of collagen is one of my favorite ways to add protein (and improve my hair and nails while I’m at it!). You’ll get an additional 9 grams of protein overall, and a little over 1g extra per serving.
You can also add toppings to bump up the protein in your serving of ice cream. Try peanut butter, chopped nuts or seeds, or cacao nibs.
EASY WAYS TO ADD PROTEIN TO VANILLA ICE CREAM
| Addition | Protein Added | Result |
| Vanilla Protein Powder | 2g per serving | Maximum vanilla flavor, biggest protein boost |
| Collagen | 1g per serving | No flavor change |
| 1 Tbsp Peanut Butter | 4g per serving, plus additional fat | Creamy, nutty flavor |
| 1 Tbsp Chopped Almonds | 2g per serving | Nutty and crunchy |
| 1 Tbsp Chopped Walnuts or Pecans | 1g per serving | Slightly sweet and buttery |
I love this brand of protein powder. And this brand of collagen!
Looking for more ways to increase your protein? Try one of my favorite high-protein recipes – I always have these on my meal plan and keep them stocked in my fridge. This way, I always have a protein-focused meal to put on my plate! Grab High Protein Recipes on Repeat here.
HOMEMADE ICE CREAM FAQS
What are the 4 main ingredients in ice cream?
Ice cream at its most basic consists of cream, sugar, egg yolks, and flavoring (like vanilla). And those are the ingredients you’ll find in this ice cream recipe!
What is the difference between vanilla ice cream and vanilla bean ice cream?
Vanilla bean ice cream usually uses a natural vanilla bean that is split and scraped out with the tip of a knife, and you’ll see the speckled flakes of vanilla in the finished ice cream.
However, you can use vanilla bean powder, and that would still qualify as ‘vanilla bean ice cream.’ Store-bought vanilla ice cream may also use vanilla beans, but is more often made with vanilla flavorings that are sometimes artificial. Be sure to always read labels!
Can I make homemade ice cream without an ice cream machine?
What’s the difference between French vanilla ice cream and Philadelphia vanilla ice cream?
French vanilla ice cream, like this recipe, is made with egg yolks and cooked before cooling and churning. The eggs add a velvety richness and creaminess to the finished ice cream.
Philadelphia vanilla ice cream, on the other hand, is usually simply a mix of cream, sugar, and flavorings, with no eggs involved, and once it’s set in the freezer, it’s a bit harder in texture, although it does come together more quickly.
MORE RECIPES WITH VANILLA
Making Homemade Vanilla Extract is super quick and easy! Once you have that, you’re ready to enjoy these yummy vanilla recipes.
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!
Homemade Vanilla Bean Ice Cream
This macro-friendly vanilla ice cream is packed with flavor from both vanilla beans and vanilla extract, plus optional ways to boost the protein to help you hit your goals! Rich, creamy, and delicious for the whole family.
- Prep Time: 40+ minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: about 1 quart 1x
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Instructions
- In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the mixture is well combined.
- Set a timer for 10 minutes and cook the mixture on low, stirring about once every minute or two.
- When the timer goes off, cool the mixture thoroughly by placing in the fridge for 20-40 minutes.
- Stir the mixture and process in your ice cream maker per the manufacturer’s instructions.
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