Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream

Dustin, Jordan and I all visited Bella Vista, Arkansas over the Memorial Day weekend so that Jordan could meet her Grandpa Rollie and her Great Grandma Aggie for the first time.

We all had a wonderful time visiting with family, taking long strolls out in the country and, of course, eating good ‘ole country fried food.  In addition to the delicious fried chicken, okra and Grandpa Rollie’s slow-cooked pork ribs, the vanilla ice cream we had out in Arkansas was amazing.  So, I thought I’d post my own homemade vanilla ice cream recipe.

Homemade Vanilla Ice Cream

After making homemade ice cream, I am always astounded at just how quick and easy it really is to make. This sweet treat calls for just a few ingredients and is quite rich and creamy.  The great thing about this recipe is that you probably already have most, if not all, the ingredients you need.

I hope you all had a fabulous holiday weekend!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 2 votes
Homemade Vanilla Ice Cream Square Recipe Preview Image
Homemade Vanilla Ice Cream
Prep Time
20 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins
This Homemade Vanilla Ice Cream calls for just a few ingredients and is quite rich and creamy.
Categories: Dessert, Sweets
Difficulty: Easy
Keyword: homemade ice cream recipe, homemade vanilla ice cream, vanilla ice cream recipe
Servings: 5 cups
Calories: 90 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 2 13.5-oz cans full fat coconut milk (approx 3 1/3 cups)
  • 1/2 cup regular unsweetened coconut milk or unsweetened milk of choice
  • 1/3 cup pure maple syrup
  • 2 tsp pure vanilla extract
  1. Combine all the ingredients in a large mixing bowl, and stir until mixed well.

  2. Transfer mixture to an ice cream maker. Follow according to your ice cream maker's instructions.

  3. Freeze for at least 3-4 hours prior to serving.

Nutrition Facts
Homemade Vanilla Ice Cream
Amount Per Serving (0.5 cup)
Calories 90 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 2mg0%
Potassium 48mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Calcium 33mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

41 thoughts on “Homemade Vanilla Ice Cream

  1. 5 stars
    I’ve never been a huge homemade ice cream fan. In the past it was always so watery and not very creamy. Decided to give it one more try and made this for Father’s Day yesterday. Wow! Seriously the best ice cream ever. It was so creamy and had so much flavor. My only complaint is I wish we had more !!

  2. thank you so much for making the vanilla ice cream. it was simple and not scary to make. You’re wonderful.
    Thanks again, and I will keep this website.. I’m so looking forward to trying new recipes for my son and I. I’m a single parent and he’s a teenager who loves food.(especially since he will try new foods)

  3. This recipe is by far the easiest and best tasting EVER! My church family loved it and the best part is it did not freeze hard over night. The leftovers were easy to scoop and even more yummy! Love, love, love, this recipe!

  4. I didn’t see an answer to “How do you know an egg has been pasteurized”. I am curious as I have never heard of pasteurized eggs. And I never use raw eggs in anything because I have had salmonella poisoning and I DO NOT recommend anyone take a chance! It’s very painful and can be fatal.

  5. Thank you for an ice cream recipe that doesn’t require cooking and bringing the ingredients back to room temp before freezing (I get why we do this, but it takes so long)! This is so easy, quick and DELICIOUS!!

    My husband and I agree, it takes us back to the old time machines we had as a kid!

    Note: I used 3 c. evaporated milk in lieu of cream & whole milk (b/c that’s what we always have on hand), turbinado sugar, and added 2 t. vodka to keep it from getting icy freezing. The result was creamy (but not too creamy), scoopable and crazy TASTY!!

    Thank you, Lacey!

      1. Hi Lacey,

        Enjoy doesn’t quite do my experience with this ice cream justice;)

        I don’t taste the vodka at all, but if one was worried probably 1 T would work just as well.

        Thanks again!

          1. As a follow up, I did try it with 1 t and the ice cream was a tad icy around the edges. With 2 t this doesn’t happen at all.

            Lacey, you’ve got me all excited about no cook ice cream recipes!

          2. Hi Lacey,

            Just wanted to share that I made your FABULOUS recipe with coconut milk (in lieu of the milk and cream) this evening and it’s delicious!

            I was nervous about messing with a very good thing, but the risk paid off:)

            Thanks again,

    1. Hi Karen! Good question. I would imagine it would need to be doubled, but I’m not too sure, as I’ve never used that size. You could always try it and see without doubling first. I hope that helps. I’d love to know how it turns out!

  6. Hey Lacey!
    Just wanted to say my family and I Lalalove your website and recipes. We dedicate every friday to your meals and they’re absolutely delightful. 🙂
    This friday is the Chicken parmesan and garlic bread! Can’t wait.

  7. How do you know if the eggs have been pasturized?? Could you cook the eggs, sugar, and milk for a little bit to be on the safe sound. I get my eggs fresh from a farmer. Thank you, Linda

    1. Hi Linda! Very good question. (By the way, I’m very jealous of your farm-fresh eggs!) Yes, you can make sure the eggs are cooked safely by essentially making a custard before adding the mixture into the ice cream maker. Just be sure to temper the eggs (slowly add the hot milk to the eggs, bit by bit) to avoid scrambling the eggs. Let me know if you have any more questions. Good luck!

  8. Hi L,
    So glad I found your site, it’s wonderful and I love all of the great recipes. I will check out the rest of it and see what other surprises there are. Thanks for this lovely and easy ice cream recipe. -Angel

  9. Lacy, I’m stuck and I hope you can help. I desperately want to make ice cream. I live in FL for crying out loud and with temps already hitting 99*, I need me some! Problem is I cannot find Whipping Cream for the life of me. Everyone has heavy whipping cream, not just whipping OR heavy. You cannot add sugar to HWC because you end up with an odd frozen whipped cream concoction. Help! and Thanks!

    1. Hi Brandi! Yes, it’s in the high 90’s and low 100’s out here in Texas now as well so I completely understand! Well, I would have suggested you use Heavy Whipping Cream. I think I’ve even used that for this recipe before and it wasn’t a problem. I’d say go for it and see how it turns out — I’d love to know how it goes if you do.

  10. I was wondering if this recipe would work for a 4qt electric ice cream machine. I wasnt sure how many qt this recipe made. Thank, Darla

  11. Thanks Lacey!! I just made this tonight for dessert. Confession: I actually went out and purchased the KitchenAid ice cream maker attachment just to make this recipe.
    I really loved the flavor and consistancy of this recipe. I won’t ever buy ice cream in the store again. thumbs up to you and KitchenAid.

  12. I’m really looking forward to making your homemade ice cream recipe, it looks like it’s going to be just like we used to make as kids growing up in Texas. I can’t wait to show my daughter’s Brownie troop how to make homemade ice cream thanks to the Sweet Pea chef! Many great memories with you and your little one!

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