Quick & Easy Vanilla Bean Ice Cream

Vanilla Bean Ice Cream in Cones

Flavor Profile: Vanilla bean ice cream- one of the best and most versatile ice cream flavors out there! This vanilla ice cream is sweet, creamy, and has an aromatic and scrumptious vanilla flavor that pairs perfectly with any ice cream topping you can imagine. For a real pop of flavor, try raspberry coulis or salted caramel sauce. Either choice is divine!
Texture: The texture is nothing complex- but it is wonderfully creamy and smooth down to the last lick!

Making ice cream for the first time a rite of passage everyone should get to experience. I remember making homemade vanilla ice cream in a homemade ice cream maker as a child, and it was such fun. My friends and I rolled the can of ice cream mix and salt around and around until sure enough it was churned into ice cream! Of course, a real ice cream mixer is a little easier and requires far less work, but any kind of ice cream maker will work for this recipe!

The whole process of combining ingredients and watching them turn into something beautiful is one of the things that made me fall in love with baking and sweets. I still get a thrill out of turning lemon juice, eggs, and sugar into lemon curd, or making ice cream out of just a few simple ingredients.

Vanilla bean ice cream with cones, chocolate, and raspberry sauce

Baker Street Breakdown

  • Use whole heavy cream, no substitutes. Keep it in the fridge right until you need it. Super cold ingredients produce the best results!
  • This recipe calls for whole milk, but you can use 2% if you really want to. It won’t have the same rich flavor, but it will still be edible 😉
  • If you don’t have a vanilla bean, vanilla extract will work too.
  • Don’t forget the salt- almost all desserts need a little salt to enhance the sweetness and balance out the sweetness.

Quick & Easy Vanilla Bean Ice Cream

Vanilla Ice Cream in Cones with Chocolate

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  • Author: Camille
  • Prep Time: 5 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 25 minutes
  • Yield: 1 quart 1x
  • Category: Ice Cream


Units Scale
  • 415 ml (1 3/4 c) heavy cream, chilled
  • 296 ml (1 1/4 c) whole milk
  • 200 g (1 c) granulated sugar
  • 1 vanilla bean or 2 tsp vanilla extract
  • 1/4 tsp salt


  1. Combine heavy cream, milk, sugar, and salt in a cold bowl and mix with a whisk. 
  2. Scrap the vanilla bean to remove all of the seeds and whisk seed paste into cream mixture.
  3. Mix according to ice cream maker instructions.
  4. Remove from ice cream machine when finished. The ice cream should be very thick but should not look like it is dry or crumbly. This is a sign of overmixing. If the ice cream is overmixed, let the ice cream melt in a bowl in the fridge; then remix again.
  5. Scoop ice cream into a container and put in freezer.  Let it freeze up for a few hours so it is solid, and then enjoy!


Inspired by Cuisinart


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