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homemade vanilla ice cream in a green pioneer woman bowl

Old Fashioned Homemade Vanilla Ice Cream Recipe

Our homemade vanilla ice cream recipe has been a summer staple for as long as I can remember. How to make it the old fashioned way using an ice cream maker.
4.45 from 189 votes
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Course: Frozen Treats
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 servings
Calories: 253kcal
Author: Mel Lockcuff


  • La Vencedora Mexican Vanilla Flavoring (31.79 oz)
  • KitchenAid 5-Qt. Artisan Design Series with Glass Bowl
  • Nostalgia Electric Wood Bucket Ice Cream Maker, 4-Quart
  • OXO Good Grips Solid Stainless Steel Ice Cream Scoop, 8-Inch
  • Freshware Food Storage Containers [36 Set] 16 oz Plastic Deli Containers with Lids | BPA Free | Stackable | Leakproof | Microwave/Dishwasher/Freezer Safe


Ice Cream:

  • 6 large eggs*
  • 1 1/4 cups pure cane sugar
  • 4 teaspoons vanilla extract
  • 14 ounces sweetened condensed milk
  • 24 ounces evaporated milk
  • 1 teaspoon salt
  • 6 cups whole milk*

Freezing Supplies:


  • Start by creaming (or mixing) the eggs and the sugar together using a mixer.
  • Then add in the vanilla extract.
  • Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
  • Add both cans of evaporated milk.
  • Add in a good-sized dash of salt, which equals out to about a teaspoon.
  • Mix everything together well.
  • Make sure your ice cream freezer, especially the canister, is washed out and ready. 
  • Pour the mixture into the metal canister of your ice cream maker.
  • Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
  • Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
  • Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
  • Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
  • Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning.
  • Unplug it immediately. This should signal that the ice cream is completely frozen.
  • Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
  • Carefully remove the churning paddle.
  • Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.



*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
*You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.
There are so many things you can mix into your ice cream to make it even more fun, especially with kids.
  • Fruit or Fruit Jam – We especially love mixing strawberry jam or blackberry jam into our ice cream.
  • Chocolate Syrup, Butterscotch Topping, Caramel Topping, etc. – With whipped cream and a cherry on top.
  • Oreo Cookies – I especially love crushing up Oreo Minis.
  • Chocolate candies – Like M&M's, Snickers, Reese's Peanut Butter Cups, and more.
  • Brownies or Cookies
We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They're big enough to hold 2-3+ servings of ice cream.
Then we just stick it down in the freezer. If you have an upright, I'd place it on the shelves, rather than the door, so it doesn't melt or have a higher risk of freezer burn.
Homemade ice cream usually keeps for up to about a month in the freezer.


Serving: 1g | Calories: 253kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 17212mg | Sugar: 35g
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