Below is a list of the best Half and half ice cream voted by users and compiled by us, invite you to learn together
Fresh, creamy, and refreshing Vanilla Ice Cream. A simple 4 ingredient treat that is simply delish and the perfect side to all your favorite treats – cake, brownies and more!
This tasty treat can be made with or without an ice cream maker, and is the perfect indulgence on a warm day. Or who are we kidding, I eat ice cream in the winter too! Try paring this sweet treat with Blackberry Cobbler, Chocolate Cake, or our famous Homemade Brownies.
Who Can Deny it?
Vanilla ice cream is the perfect addition to many desserts! It’s simple vanilla base lends well to various flavor profiles from chocolate to berry.
We love to start with vanilla ice cream and then let the kids create their own masterpieces! A sundae bar if you will.
We may add things like chopped up candy bars or cookies, various syrups, fruit, sprinkles, whipped cream, and of course a cherry on top.
Ice cream is my go to dessert of choice and my “hard to resist” treat. And nothing is better than a fresh batch of homemade ice cream. It just tastes so fresh, and you know exactly what ingredients are in it!
You only need FOUR simple ingredients to make this delicious treat
White Granulated Sugar: Splenda can be substituted when you make your base start with substituting ⅓ to ½ the amount of Splenda than the sugar called for and taste before adding more. Splenda is much sweeter than sugar.
Pure Vanilla Extract: You may use a vanilla bean instead of extract by using 1 inch of vanilla bean for every tsp of vanilla extract.
Half and Half: This adds needed fat to the ice cream. Nearly any milk will work, and you can substitute half-and-half for the cream. Ideally you want ingredients with a high fat content because these will create a creamy texture when cooled.
Heavy Whipping Cream: Trying to cut fat and calories? Replace the heavy cream called for in your recipe with an equal amount of evaporated milk. This substitute works well in baked goods, soups and cream-based sauces, but it won’t whip.
ice cream Variations
Mix ins: Perfect base for other flavors and mix ins. Be sure you don’t add any mix ins until the ice cream base has started to freeze.
- Crushed Oreo cookie
- Edible Cookie dough
- Crushed candy bar like reeses or kit kat
- Mini chocolate chips
- Brownie bits
- Chunks of fresh fruit
- Chopped Nuts
How to Make Vanilla Ice Cream
You can make vanilla ice cream with or without an ice cream maker.
Ice Cream Maker: In a medium bowl, combine all the ingredients, stirring to dissolve the sugar completely. Fill the cylinder of the ice cream maker no more than two-thirds full. Freeze the mixture according to manufacturer’s directions. Serve immediately or store in covered containers in freezer.
Tip: If you have extra mixture, just store it in in a container in the fridge until you can churn it.
No Ice Cream Maker: No ice cream maker, no problem! Pour the ice cream mixture into a shallow container (glass or metal work best) Be sure to pre-chill the bowl in the freezer before adding the mixture. Store it in the coldest part of your freezer until almost firm, but still soft enough to be stirred.
Over the next three hours, mix the ice cream with a spoon or hand mixer every 30 minutes (this helps the ice cream stay aerated and creamy). Serve immediately, or store it in covered containers in freezer.
Recipe Tips + Tricks
Favorite toppings: Whether you add mix ins or keep the classic pure vanilla flavor you can add your favorite toppings
- Whipped cream
- Chocolate caramel, strawberry sauce
- Sliced banana
- Chopped candy bar
French Vanilla vs Vanilla: It can be hard to tell the difference between regular vanilla and french vanilla, but if you put both of each next to each other, you’ll notice that the French vanilla is a little more yellow in color. This is because french vanilla starts with an egg custard base and regular vanilla is just cream and sugar.
Why are there Ice Crystals? Ice Crystals form when you have either added too much water. Make the recipe as written and do not adjust the ingredient amounts such as using less sugar or using fat free dairy if the recipe calls for full fat. Another reason ice crystals form is because it takes too long for the ice cream to cream and freeze.
Storage: For best results only store homemade ice cream in the freezer for 3-4 weeks. Also, be cautious how long you let the ice cream sit at room temperature when scooping it. Homemade ice cream tends to melt a lot faster than store bought. Once it melts it cannot be refrozen.
For more cool treats, check out:
- Peppermint Ice Cream
- Oreo Ice Cream Cake
- Ice Cream Sandwich Cake
- Mint Oreo Ice Cream Shake
- Cookie Dough Ice Cream pie