My Dad’s Homemade Vanilla Ice Cream

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When I was growing up, my dad used to make homemade vanilla ice cream all the time. When there was a party in the summer, everybody knew what we were having for dessert!

We all gather around and watch that turquoise and white contraption do its thing. The ice, the rock salt, 30 to 40 minutes of churning, and magic! It’s ready! And, It’s THE BEST ice cream you’ve ever tasted!

A couple of years ago, while we were packing up and getting ready to sell my grandmother’s cottage, guess what I found? Yep, my dad’s electric ice cream maker. What a treasure! And, it gets even better!

Inside the box was a crinkled-up piece of paper with vanilla stains on it with Dad’s famous vanilla ice cream recipe written on it.

Well, I cleaned up the 40-year-old machine, crossed my fingers, and plugged it in. IT WORKED. I ran out to buy the ingredients, and I’ve been making the ice cream ever since.

It’s a super simple recipe, just heavy cream, half and half, milk, sugar, vanilla, and a pinch of salt. To me, there’s nothing better! One bite brings back so many memories. Cook up some memories this summer and make this recipe!

My Dad’s Homemade Vanilla Ice Cream

Prep Time 10 minutes
Servings 4


  • 1 cup whole milk
  • 1 cup half and half
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • Dash salt


  • Mix together.
  • Put in ice cream maker and follow ice cream maker directions.
  • Some machines require ice and rock salt.
  • Best if eaten right away.


Calories: 717kcal | Carbohydrates: 59g | Protein: 7g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 93mg | Potassium: 288mg | Sugar: 59g | Vitamin A: 2062IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Stumbled across this recipe tonight. Ease of preparation: 5 stars Taste: 4 stars. I followed directions with the exception of skim milk instead of whole milk. I did use the half and half and whipping cream as directed. It was wayyyy too sweet for me with the full 1 cup of sugar. I’d suggest maybe starting with 3/4 cup sugar, tasting the liquid and if it’s not sweet enough, increase from there. I will make this again, but slightly less sweet. Thank you for sharing this tried and true family recipe, Amy! What a sweet and simple treat! 🙂

    1. Amy Hanten says:

      Hi Julie. Thanks so much for taking the time to comment. This is my Dad’s recipe. Everybody loves it. I definately think you could cut back and just do 3/4 cup of sugar. It would still taste wonderful! -Amy

  2. No vanilla in the recipe? About how much does this make? Can’t wait to try it…maybe today!

    1. Amy Hanten says:

      Hi Julie. Yes, I use 1 1/2 teaspoons of good quality vanilla. Vanilla bean paste would also be really delicious! Thanks! -Amy

  3. Hi Carol! Thank you! I agree! It’s so simple but so good! -Amy

  4. Best homemade ice cream ever!

  5. Hi Jan. I never have but I don’t see why you couldn’t. If you use either will you let me know. Thanks! -Amy

  6. Can you use Splenda or Stevia for this or not?