Filed Under: Dessert | How To | Ice Cream | Videos

How to Make Ice Cream

By Tessa Arias
  |  
July 1st, 2021
5 from 145 votes
5 from 145 votes

This is the creamiest homemade French Vanilla Ice Cream recipe you’ll ever eat! Even vanilla ice cream haters will love this. This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

Yield: 1 quart

Prep Time: 10 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Loaded with vanilla flavor. Even vanilla ice cream haters love this recipe! Texture: So rich, creamy, silky, and velvety. Ease: There are some steps involved that might freak you out, which is why I've included a video too so you can see what everything looks like. It's REALLY not difficult and you shouldn't be remotely intimidated. It is time consuming so you'll probably want to start at least a day before you plan to serve. Luckily, each major step can be done completely ahead of time. Appearance: So gorgeous. Pros: Better than any store-bought ice cream. Perfect way to impress your friends and family at your next BBQ or get together. Cons: Not an everyday recipe. Would I make this again? You don't want to know how many times I've made this ice cream. Really. You don't.

It’s been EIGHT years since my cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich came out. That is absolute insanity to me.

So much work went into that book and I made enough ice cream recipes to last a lifetime. After I submitted my manuscript I didn’t make ice cream for MONTHS. I was a little burned out.

There are 50 ice cream recipes in there, and I tested each recipe multiple times. Then I wrote endlessly about the subject. It was a lot of ice cream. So much so that I had to buy an extra freezer at the time!

My obsession with ice cream has long since returned. Today I’m sharing how to make ice cream in ANY flavor you’d like. Just follow the step by step photos below and read through the additional sweet tips in the pink box for everything you need to know about making homemade ice cream.

I’ve listed out 10 delicious flavor variations in the pink box below as well. You can use this base homemade vanilla ice cream recipe to make cherry ice cream, chocolate ice cream, peanut butter – you name it!

Ice cream really doesn’t need to be complicated, but following the instructions will make you MUCH more likely to succeed. No soupy ice cream. No rock hard crystallized ice cream. Just sweet, creamy perfection!

See each step detailed in full below followed by insights into the science of ice cream and answers to all of your questions.

Step-By-Step How to Make French Custard Vanilla Ice Cream

1. Prepare an ice bath

Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

2. Begin the custard base

In a medium saucepan combine the milk, cream, 1/2 cup of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

3. How to temper eggs for ice cream

This process allows you to gently heat the yolks so you don’t scramble them and end up with (unintentionally) chunky ice cream.

In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

4. Cook the custard

Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture otherwise you’ll end up with scrambled eggs. Make sure your thermometer isn’t touching the bottom of the pan when you take the temperature.

5. Chill the custard

Immediately strain the mixture through the fine strainer into the prepared ice bath. This prevents overcooking. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day. Overnight is best for maximum flavor development.

6. Churn the custard

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

Tips for How to Make Ice Cream

What is Vanilla Ice Cream made of?

  • Whole milk
  • Heavy cream
  • Granulated sugar
  • Salt
  • Vanilla bean
  • Egg yolks

What is the difference between French vs. Philadelphia style ice cream?

French-style ice cream is custard based. Demonstrated above, this is any ice cream that is made with an egg custard that’s cooked and then completely chilled before churning. It takes more time and effort, but the results are ultra rich, creamy, and delicious. Since homemade ice cream is made without stabilizers and gums to keep it soft when frozen, going through the effort of making a custard base helps to create that velvety texture instead of something that turns into a big ice cube in the freezer.

Philadelphia-style ice cream is typically made by directly mixing together cream, milk, sugar, and flavorings then churning it. Definitely faster, but far less rich in taste and texture. This style tends to harden more quickly in the freezer.

Help! My custard boiled and curdled.

If you accidentally heat your custard at too high of a temperature or cook for too long, there is one option to salvage it. While it’s still warm, blend the mixture with an immersion blender or carefully ladle into a standard blender (don’t fill more than half full). Blend until smooth then strain into the ice bath as described above and in the recipe below.

What type of vanilla is best for ice cream?

The absolute best to use is a whole vanilla bean pod. In the recipe below, you’ll notice I scrape out the seeds and steep the milk and cream mixture with the vanilla pod to ensure maximum flavor. If you don’t have a vanilla bean pod, the next best bet would be to use vanilla paste so you still get those flecks of vanilla seeds. I’d recommend using about 2 teaspoons.

If you’re flavoring your ice cream with another bold flavor, like many of the customization ideas listed below, feel free to simply use vanilla extract. This is an easier and more economical option since the other ingredient will likely overpower the vanilla bean anyways.

How to churn vanilla ice cream:

Churning ice cream is simply the process of incorporating air into the custard while it’s being frozen. You’ll notice some brands of ice cream contain much more air than others.

Some cheaper manufacturers intentionally ‘overchurn’ to get more yield with less product at the expense of the consumer’s satisfaction. The wonderful thing about making homemade ice cream is you get to decide how much air you want to incorporate!

How to use a Cuisinart Ice Cream Maker for vanilla ice cream:

The Cuisinart ICE-21 1.5 Quart Machine is my FAVORITE Ice Cream Maker. I’ve had mine for almost 10 years and used it to test all the recipes for my first cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. I’ve used this machine literally hundreds of times and it’s worked without fail.

Unless you have a self-freezing ice cream machine, make sure your ice cream machine’s freezer bowl is thoroughly chilled according to the manufacturer’s directions. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning.

Check out my article for How to Use an Ice Cream Maker (and which is best to buy!) HERE.

How to Make Ice Cream WITHOUT A Machine

No ice cream maker? No problem! Check out my article for 4 methods for making ice cream without a machine (I’d recommend the food processor method most for this recipe!).

French-Style Custard Ice Cream Flavor Variations

  • Death by Chocolate Ice Cream: Full recipe HERE.
  • White Chocolate Ice Cream: Add 6 ounces (170 grams) of melted and cooled white chocolate to the warmed milk mixture before adding the eggs. After cooking and straining the custard mixture, add an optional 1/2 teaspoon orange zest.
  • Cookies & Cream: During the last 5 minutes of the churning process, pour in just over 1 1/2 cups coarsely chopped whole Oreo cookies (about 15 Oreos).
  • Mint Chocolate Chip: Add 1 teaspoon peppermint extract and 4 to 5 drops of optional green food coloring after straining the cooked custard into the ice bath. During the last 5 minutes of churning, add 1 cup (170 grams) mini semisweet chocolate chips.
  • Malted Vanilla: Add 1/2 cup plain malted milk powder along with the milk and cream.
  • Cherry: Increase the egg yolks to 5 total. After cooking the custard, stir in 1 1/2 cups fresh pitted sweet dark cherries. Let cool in an ice bath then transfer to a food processor or blender to puree. Strain as you transfer to an airtight container.
  • Nutella: Add 1 cup (270 grams) Nutella after straining the cooked custard mixture into the ice bath, stirring to combine. Don’t worry if it doesn’t dissolve completely. It’ll mix in during the churning process.
  • Peanut Butter: In a medium saucepan over medium heat, add 1 cup (270 grams) of peanut butter and stir constantly until melted and smooth. Add the milk, cream, 1/2 cup sugar, salt, and vanilla and continue with the recipe as written. During the last 5 minutes of churning, add 1/2 to 1 cup of chopped peanut butter cups if desired.
  • Mocha: Add 3 tablespoons unsweetened cocoa powder, preferably Dutch-process, and 2 tablespoons instant espresso powder along with the salt.
  • Raspberry: In a food processor or blender, 2 1/2 cups of fresh or thawed frozen raspberries. Strain into a mixing bowl, discarding seeds and pulp. Refrigerate while you prepare the vanilla ice cream base. Once in the ice bath, stir the raspberry puree into the custard mixture. During the last minute of churning, add 1 tablespoon of raspberry liqueur such as Chambord.

How to store homemade ice cream so it stays smooth:

Once the ice cream is churned, place it in an airtight container (I love this 1-quart ice cream tub, or this 1.5-quart ice cream tub), pressing plastic wrap against the surface to avoid having any ice crystals form. For best results, freeze until it is firm, at least 2 hours. The longer you freeze, the more time the flavors will have to ripen.

If you have an issue with ice cream hardening, try adding up to 3 tablespoons of alcohol during the last few minutes of churning. This works since alcohol doesn’t freeze. Vodka will do for vanilla ice cream. For other ice cream flavors, liqueur products like kirsch not only enhance taste but also maintain that creamy texture.

If you prefer not to use alcohol, adding a tablespoon of corn syrup can also help to prevent the ice cream from crystallizing.

How to perfectly scoop and serve ice cream:

First, allow the ice cream to soften by placing it in the fridge 30 minutes before serving. This allows it to soften evenly as opposed to letting it sit at room temperature where it’ll soften most at the edges and remain hard at the center of the container.

Next, get a good quality ice cream scoop like this OXO one or this Zeroll one. It makes a huge difference! Make sure it’s totally dry before using and pack your scoop generously with ice cream.

More Ice Cream Recipes You’ll Love:

5 from 145 votes

How to make
How to Make French Vanilla Ice Cream

Yield: 1 quart
Prep Time: 10 minutes
Cook Time: 10 minutes
Churning & Chilling Time 7 hours
Total Time: 7 hours 20 minutes
This is the creamiest homemade French Vanilla Ice Cream recipe you’ll ever eat! Even vanilla ice cream haters will love this. This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup (150 grams) granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 vanilla bean, split in half lengthwise and seeded
  • 4 large egg yolks

Directions

Prepare the ice bath:

  1. Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

Begin the custard base:

  1. In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

Temper the eggs:

  1. In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

Cook the custard:

  1. Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Chill the custard:

  1. Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Churn the custard:

  1. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
  2. If the ice cream has been in the freezer for more than a couple days, it’ll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : ice cream, vanilla ice cream, vanilla ice cream recipe

Photos by Ashley McLaughlin.

July 2021 Baking Challenge

This recipe was the July 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s ice cream:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Abby — September 25, 2022 at 1:34 pm

    Hi. Can I use this recipe to make dulce de leche ice cream? And would I add it while it’s churning or swirl it through at the end, or both? Also, I don’t have any vanilla extract, so would it still taste good with just the caramel? Sorry about all these questions, I can’t wait to try make this!!

    • #
      Kiersten @ Handle the Heat — September 26, 2022 at 2:28 pm

      Hi Abby! I would normally say to go splurge on a nice bottle of vanilla extract, because it will really shine in your ice cream – but adding dulce de leche may save you from needing to buy that! We haven’t tried adding dulce de leche to ice cream, so I can’t say for sure, but I would recommend swirling it through for best results – but I would also encourage you to experiment with adding it while churning. If you add too much, it’s not going to set – but if you strike the right balance, you might create something really amazing!! Experimentation is always encouraged here 😉 Good luck and let us know how it goes 🙂

      • #
        Abby — September 26, 2022 at 5:40 pm

        Hi, thank you for your reply! I ended up just giving it a go, and see how it would work without the vanilla. I had just bought a new ice cream maker (I’m only 14 and I don’t have a job, so this was a big deal!) so I could try giving ice cream a go as we are coming into the warmer seasons here in New Zealand! Well, I made the mistake of putting the whole batch of custard into the churner, and after 25 minutes you could tell it was getting there, but definitely wasn’t close to soft serve. So I waited a few hours for the bowl to re-freeze and then did in in 2 halves which ended up working perfectly! I made a last minute decision to stir in some of the dulce de leche (About 1/4 to 1/2 a cup) and then I swirled through the rest. I’m not sure if it affected how it set, because we had it as soon as it was the perfect scoop able consistency, but it was definitely silky smooth and so, so creamy! I am already looking forward to trying more of your ice cream flavours! Thanks heaps <3

        • #
          Kiersten @ Handle the Heat — September 27, 2022 at 8:02 am

          Hi Abby! Congratulations on your big purchase of your ice cream maker!! Yay!!! I’m so happy to hear that you enjoyed your ice cream, and I can’t wait to hear what you come up with next in your ice cream journey!! 🙂

  2. #
    Josaine — August 31, 2022 at 8:14 am

    What ice cream freezer do you use and which one would you recommend

  3. #
    Jen — July 21, 2022 at 2:27 am

    My go-to recipe! I use vanilla sugar, vanilla paste, and extract. It is amazing!

    • #
      Kiersten @ Handle the Heat — July 22, 2022 at 9:33 am

      Sounds delicious, Jen!! So happy you enjoy this ice cream!!

  4. #
    Sarah — March 30, 2022 at 10:17 am

    Hi Tessa!

    I can’t wait to try this recipe! Do you have any recommendations for air-tight containers? In the past I’ve had issues with freezer burn. Thanks in advance for any recommendations that you may have.

    • #
      Emily — March 30, 2022 at 4:02 pm

      Hi Sarah! I’m so surprised we didn’t include that in the post! I just added links to the pink box above the recipe, thanks for pointing that out! We absolutely love these containers by Tovolo. They have a 1-quart tub, as well as a 1.5 quart tub. Be sure to cover the ice cream with plastic wrap before closing the container, as that will also help with freezer burn. I hope that helps! Enjoy your homemade ice cream 🙂

  5. #
    Melissa from Whetstone — March 1, 2022 at 10:17 am

    Rich and creamy, pairs nicely with warm desserts or alone!

  6. #
    Cassandra — November 21, 2021 at 7:38 pm

    Love this recipe and all the extra directions and information, we have made it twice the second time making peanut butter and both were delicious and came out prefect. Thank you

  7. #
    Leigh — November 7, 2021 at 11:13 am

    The process described is good and easy to follow, but the final product is sickly sweet. I used high quantity ingredients, but the ice cream is so sweet it just tastes like cheap no-name bottom-shelf store bought stuff.

    After making this, I looked up similar recipes and noted in many places the amount of sugar listed for the same amount of liquid was closer to 1/2 cup. I’ll definitely be cutting the sugar in my next ice cream making adventure.

  8. #
    QQ — October 12, 2021 at 11:48 pm

    Can you share with me the measurements in gram? 🙂

    • #
      Emily — October 13, 2021 at 11:38 am

      Hi there! Not everyone agrees with this, but Tessa actually prefers to measure liquids in volume. With a liquid, you can’t compact too much into a measuring cup, and it’s easy to tell when to stop pouring once you’ve reached the line. If you’d like, please check out our Ingredient Measuring Guide to help convert the recipe. I hope that helps!

  9. #
    Donnadalewis — October 6, 2021 at 11:12 am

    I’ll never buy ice cream again. It’s homemade for me from now one. And if you follow this recipe exactly as written you can’t fail!

    • #
      Emily — October 7, 2021 at 9:29 am

      So happy you enjoyed this recipe, Donna! I agree, homemade ice cream is SO much better than store bought

  10. #
    Jessica — September 15, 2021 at 7:03 pm

    I love this dough recipe although it does take a long time to wait for it to cold ferment it is delicious. I would definitely make it again.

  11. #
    Regina Gay — August 28, 2021 at 9:21 am

    This recipe was very easy, and very tasty! I definitely will make it again- bc it is healthy, right?!?

    • #
      Emily — August 30, 2021 at 10:01 am

      haha, it’s definitely healthier than store-bought ice cream 🙂 Isn’t it nice knowing what all the ingredients are?! So happy you enjoyed this recipe, Regina!

  12. #
    Ellie — August 20, 2021 at 6:11 pm

    Delicious and perfect… especially when adding Reese’s chips!

  13. #
    Donnadalewis — August 12, 2021 at 11:42 am

    Well, she’s done it again. I used Tessa’s recipe for French Vanilla ice cream to make mint chocolate chip and it is amazing. You just can’t go wrong following her recipes! I also made her peanut butter ice cream. Divine!

    • #
      Emily — August 13, 2021 at 10:36 am

      So happy you enjoyed this recipe, Donna! Love your flavor choices, yum! Thanks for letting us know 🙂

  14. #
    Roberta Guglielmi — August 4, 2021 at 5:19 pm

    Omg!! These are amazing!!❤

  15. #
    Sabine — July 31, 2021 at 11:47 pm

    We followed the food processor direction and my son had so much fun Super simple! We made the plain vanilla for reference and now he’s eager to experiment and we’ll make pb with pb chips and mini Reese’s and Reese’s pieces You can tell he’s loving it.

    • #
      Emily — August 2, 2021 at 4:08 pm

      Amazing!! So happy he’s enjoying making ice cream 🙂 Definitely love the additions of peanut butter and chocolate, yum!

  16. #
    Mariah Cooper — July 31, 2021 at 11:43 pm

    This recipe was so good! I’ve never made ice cream before but I had nothing to worry about! Super easy and straightforward. I made strawberry chocolate chip! I used the food processor method and loved it. Thanks for masking a delicious and accessible recipe!

    • #
      Emily — August 2, 2021 at 4:38 pm

      Strawberry chocolate chip sounds amazing! So glad you tried our recipe, thanks for the comment!

  17. #
    Mariah Cooper — July 31, 2021 at 11:33 pm

    This ice cream was delicious and so easy! It was my first time making homemade ice cream, so I wasn’t sure how it would go but I had nothing to worry about! I made strawberry chocolate chip using the directions for the raspberry flavor and mixing in chocolate chips at the end. I didn’t have an ice cream maker but the food processor worked like a charm! Thanks for making this recipe and delicious and accessible!

  18. #
    Jodi Christensen — July 31, 2021 at 11:19 pm

    YUM.

  19. #
    Grace Martinez — July 31, 2021 at 10:55 pm

    Super creamy, the best ice cream recipe I have found by far.

  20. #
    Mae — July 31, 2021 at 10:36 pm

    My niece loves her boba milk tea. So with her birthday coming up, why not make an ice cream version out of it. I did the no churn 2 ingredient version. Not was it super easy, but came out super creamy and good. I can’t wait to try other flavors.

  21. #
    Megan — July 31, 2021 at 7:44 pm

    Great recipe! A little time consuming but well worth it!!

  22. #
    Kim Sysa — July 31, 2021 at 7:30 pm

    I made the death by chocolate ice cream for the challenge. We’ll have it with Sunday dinner tomorrow. If it tastes anywhere as good as it did when I licked the spoon after making it; it will be amazing.

  23. #
    Jessica — July 31, 2021 at 7:03 pm

    Love this base recipe for the ice cream. It is wonderful.

  24. #
    Ashley — July 31, 2021 at 5:50 pm

    This is so delicious! We are eating it now. We don’t have an ice cream maker but used the blender method (following your instructions). It really turned out great! So creamy and smooth and rich! We added softened cookie butter (after the custard had cooled) and then chocolate chips (when we were “churning” in the blender). Thanks for another great one!

    • #
      Emily — August 2, 2021 at 4:38 pm

      Cookie butter and chocolate chip ice cream sounds DIVINE! So happy you loved this recipe, Ashley!

  25. #
    Kayleigh — July 31, 2021 at 4:13 pm

    I’ve never made ice cream before, but it turned out great!

  26. #
    Tess K — July 31, 2021 at 3:16 pm

    Absolute hit! Turned out great even without an ice cream maker.

  27. #
    Alisha — July 31, 2021 at 2:32 pm

    Creamy, rich, and absolutely delicious!

  28. #
    Rhiannon Ragland — July 31, 2021 at 12:46 pm

    This was such a fun recipe for this month! I look forward to making more homemade ice cream in the future!

  29. #
    amelia — July 31, 2021 at 11:12 am

    so delicious!!

  30. #
    Erica Holm — July 31, 2021 at 11:08 am

    I had never made custard based ice cream before because it seemed too difficult. This recipe makes it super easy! It still has a few more steps than other non-custard ice cream recipes, but it’s totally worth it! So creamy!

  31. #
    Nicole — July 31, 2021 at 4:34 am

    I used one of the other methods to make this (blender), and it was so easy! My ice cream was delicious, and I’ll be making more!

  32. #
    Jeff B — July 30, 2021 at 10:19 pm

    Delicious

  33. #
    Jen — July 30, 2021 at 4:10 pm

    So quick and easy!! I’ll never buy store bought again!!

  34. #
    Denise — July 30, 2021 at 4:01 pm

    I’ve made vanilla ice cream before but never used whole milk. This recipe came out perfect. I added a couple tablespoons of vodka toward the end of mixing and I had smooth creamy vanilla ice cream. Great recipe and easy to follow directions.

  35. #
    Victoria C — July 30, 2021 at 11:55 am

    Gee wilakins lady, this is some seriously utterly tremendously stupendous ice cream! Plus easy enough for my busy self to make in time pressure too, AND chocolatey enough to satisfy me, both of which are saying something. And the fudge swirl is a stroke of genius. In conclusion, top notch mate.

    • #
      Emily — July 30, 2021 at 2:59 pm

      Such a compliment, Victoria! So glad you enjoyed your ice cream! I’ll be sure to pass your kind feedback along to Tessa, thank you!

  36. #
    Hannan — July 29, 2021 at 8:30 pm

    Love it! Tastes better than store bought ice cream

  37. #
    Hannan — July 29, 2021 at 8:27 pm

    Love it!!! Easy and tastes better than store bought ice cream

  38. #
    Angie — July 29, 2021 at 3:40 pm

    Tasty ice cream! Can’t wait to make more!

  39. #
    Olivia Ivey — July 29, 2021 at 11:59 am

    Loved the initial step by step directions but had a little trouble following the steps involving use of the ice cream maker. I couldn’t get the video to load on my phone but I’m sure that would have cleared up my confusion. Regardless, I ended up with delicious cookies & cream ice cream!

  40. #
    Courtney Turner — July 29, 2021 at 10:03 am

    This ice cream recipe was so simple and turned out great- even without an ice cream machine. I would definitely recommend!

    • #
      Emily — July 30, 2021 at 9:59 am

      Glad to hear it, Courtney!

  41. #
    Sarah — July 28, 2021 at 6:03 pm

    Live this ice cream recipe! So creamy and delicious!

  42. #
    Carla — July 28, 2021 at 5:57 pm

    My sons favourite ice cream flavour at the moment is vanilla so we kept to the recipe. Seeing as I bought an ice cream maker last month Im excited to try so many different variations. While a little time consuming you can’t beat the taste of home made ice cream and so far all of Tessa’s recipes have been incredible!

    • #
      Emily — July 29, 2021 at 9:36 am

      Glad to hear everyone enjoyed it, Carla! Thanks for the positive feedback!

  43. #
    Melissa Cook — July 28, 2021 at 5:16 pm

    Such amazingly creamy ice cream! I made two versions- the French Vanilla and the Chocolate Hazelnut. I made both of these using the no machine method. I never would have thought to use an stick blender. That tip completely changed my ice cream making game. I have made ice cream before not using a machine, and would hand whisk the ice cream. It would inevitably form crystals and be a little grainy. This time the ice cream was so creamy and smooth. The flavors of both were amazing! A word to the wise – if you use heritage eggs be prepared for your vanilla ice cream to look more like butter than ice cream! I will be making more ice cream in the future for sure!

    • #
      Emily — July 29, 2021 at 9:34 am

      Wonderful, Melissa! So happy our tips helped to perfect your ice cream, thanks for letting us know!

  44. #
    Bonnie Cabrera — July 28, 2021 at 3:02 pm

    I made a strawberry cheesecake ice cream and it was easy and fun to make. It tasted really good and was perfect to have on a hot summer day.

    • #
      Emily — July 29, 2021 at 9:31 am

      Delicious! So glad you enjoyed it, Bonnie!

  45. #
    Lees73 — July 27, 2021 at 10:21 pm

    All I can say is yum yum yum. I don’t have an ice cream maker so I used the food processor option turned out awesome…. I recommend everyone try this…

    • #
      Emily — July 28, 2021 at 9:25 am

      Wonderful! So happy you enjoyed your ice cream!

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