My family’s Homemade Old Fashioned Ice Cream recipe goes back generations! It’s a delicious vanilla ice cream, perfect for summer BBQs and parties! Prepare the ingredients in just a few minutes, then let the ice cream machine do it’s thing!

vanilla ice cream in ice cream machine, surrounded by ice cubes

Growing up in Oklahoma, the summers were HOT! We’re talking over 100 degrees for days on end. My favorite way to cool down? My families Old Fashioned Homemade Ice Cream!

Every time I make this ice cream, it’s like instant nostalgia! From the sound the machine makes while it’s churning, to the first bite of that frosty cold ice cream, I’m immediately taken back to my childhood.

After every weekend BBQ, this was the dessert we served! No extra ingredients added or crazy flavors, just good old fashioned vanilla ice cream, made with an old fashioned ice cream maker!

Table of contents

collage of images showing how to make vanilla ice cream with an ice cream maker

Step by step instructions

  1. Combine granulated sugar and vanilla extract in the base of an ice cream machine. Add heavy whipping cream and stir to combine.
  2. Heat 2 cups of 2% or whole milk in a saucepan on the stove over low heat.
  3. Add 4 whisked eggs to the milk, once it is warm, but not hot enough to cook the eggs.
  4. Continue whisking the mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.
  5. Add the mixture to the ice cream machine base, along with more 2% or whole milk.  
  6. Stir everything together then place the base into the machine. Add the lid to the base. Surround the base with ice and rock salt. Start with approximately 4 pounds ice cubes and 1/2 cup rock salt.
  7. Continue to add ice and salt around the ice cream canister, while the ice cream is churning. This will help the ice cream freeze quicker.
  8. As soon as the machine stops churning, the ice cream is ready!
Scoop of ice cream in the base of a ice cream machine

Tips & Tricks

  • Be sure to place the machine inside a sink or outside on a patio where the ice can melt off. As the ice melts around the canister and you continue to fill the machine with more ice, the melted ice will drain out of the machine. This is why it’s important to place your machine somewhere the water can drain off safely!
  • Do not overfill the ice cream machine! Most ice cream machines have a “fill line” inside the base. If yours does not, stick with my measurement. If your machine does, only fill milk to that line.
  • This recipe makes approximately 18 cups of ice cream. This is equivalent to about 36 “standard size” scoops of ice cream, which makes the recipe great for a big group!
  • Leftover homemade ice cream will stay good in the freezer for months. Old fashioned ice cream does not re-freeze the same as other ice cream. When you’re ready to eat the leftover ice cream, I recommend letting it sit on the counter for at least 10-15 minutes to defrost. Otherwise, it will be very icy and hard to scoop. If you need to speed up this process, because you’re in dire need of a scoop of ice cream ASAP, you can always pop it in the microwave for 1-2 minutes. This will help quickly defrost the ice cream and make it easily scoop-able!
  • Depending on your machine, it should take 30-45 minutes for the ice cream to freeze. This felt like eternity when I was a kid, but seems more reasonable as an adult! 😉 I recommend checking the machine, and adding ice cubes and salt every 10-15 minutes during the ice cream churning process.
  • Vanilla bean paste can be used in place of vanilla extract, for an even stronger vanilla flavor.
  • Do not use skim milk or 1% milk! This recipe calls for 2% or whole milk and for the love of creamy ice cream, please do not try to replace them with 1% or skim milk!
  • You can make this ice cream up to 2 hours ahead of time. Once the motor quits running on the machine, unplug the machine. Make sure the area around the canister is still filled with ice. If it’s not, go ahead and add more ice. Cover the machine with a towel and it can sit for up to 2 hours before serving.
  • Ice Cream Rock Salt can be found in most major grocery stores near the other salts or on the baking aisle. You can also order it online using the link provided.
vanilla ice cream in white bowls with gold spoons

Ice cream toppings and serving ideas

When I was a kid, one of my favorite ways to eat this ice cream was over a warm brownie! Let’s be honest, I’m still a big fan of this as an adult!

This ice cream is totally delicious on it’s own, but if you want some ice cream sundae inspiration, look no further than these tasty ideas!

  • Serve the ice cream over a warm Double Chocolate Brownie!
  • Top it with caramel sauce, bonus points for making homemade salted caramel pecan sauce!
  • Drizzle on some chocolate syrup, a dollop of whipped cream and a cherry, for a classic sundae!
  • Sprinkles!! Who doesn’t love sprinkles? Make it rain chocolate or rainbow sprinkles all over this delicious vanilla ice cream!
  • Slice up some fresh fruit, like strawberries or peaches and serve them in a bowl with the ice cream.
  • Candy!! Sprinkle a spoonful of your favorite candy over the ice cream. M&M’s, chopped Butterfingers and Reese’s Cups are a few of my personal favs!
  • Chocolate Chips or Cookie Pieces! Mini chocolate chips or chopped Oreo pieces are a delightful addition to this homemade vanilla ice cream recipe!
  • Serve the ice cream over warm Nutella Chocolate Chip Cookies, OMG yes!
vanilla ice cream in the base of an ice cream machine

More ice cream recipes, made without an ice cream maker!

Don’t have an ice cream machine at home? No problem! You can still make any of these delicious no churn ice cream recipes to satisfy your sweet tooth cravings!

Vanilla ice cream in white ramekin with gold spoon
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Homemade Vanilla Old Fashioned Ice Cream

My families Homemade Old Fashioned Ice Cream recipe goes back generations! It's a delicious vanilla ice cream, perfect for summer BBQs and parties!
Servings: 36 scoops ice cream
Prep Time: 15 minutes
Ice Cream Churning Time: 45 minutes
Author: Whitney Bond
Course: Dessert
Cuisine: American

Ingredients

Instructions

  • Combine the sugar and vanilla extract in the base of an ice cream machine.
  • Add the heavy whipping cream, stir to combine, then set aside.
  • Heat 2 cups of milk in a medium saucepan on the stove over low heat.
  • Add the whisked eggs to the milk, once it's warm, but not hot enough to cook the eggs.
  • Whisk the milk and eggs together.
  • Continue to whisk the mixture over low heat for 2-3 minutes, making sure the mixture does not become too hot and cook the eggs.
  • Add the mixture to the ice cream machine base.
  • Add the remaining milk to the ice cream base. Most ice cream machines have a “fill line” inside the base. If yours does not, stick with my measurement, if it does, only fill the milk to that line.
  • Stir everything together then place the base into the machine. Place the lid on the base of the machine.
  • Surround the base with ice cubes and rock salt. Start with approximately 4 pounds ice cubes and 1/2 cup rock salt.
  • Continue adding ice cubes and rock salt around the machine, as long as the ice cream machine is running.
  • As soon as the machine stops churning, the ice cream is ready!

Notes

  • Be sure to place the machine inside a sink or outside on a patio where the ice can melt off.
  • This recipe makes approximately 18 cups of ice cream, which is equivalent to 36 standard 4 oz scoops of ice cream.
  • Leftover ice cream can be stored in the freezer for several months.
  • When serving leftover ice cream, remove it from the freezer and allow it to defrost on the counter at room temperature for at least 10-15 minutes before serving.

Nutrition Facts

Calories 179kcal (9%)Carbohydrates 13g (4%)Protein 4g (8%)Fat 13g (20%)Saturated Fat 8g (40%)Cholesterol 62mg (21%)Sodium 51mg (2%)Potassium 131mg (4%)Sugar 12g (13%)Vitamin A 541mg (11%)Vitamin C 1mg (1%)Calcium 109mg (11%)Iron 1mg (6%)
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