Classic Homemade Chocolate or Vanilla Ice Cream Recipe
A rich and creamy homemade ice cream that can be made as either chocolate or vanilla depending on your preference. This simple recipe uses heavy cream, whole milk, and natural sweetener to create a luxurious base that churns into perfectly smooth ice cream. The chocolate version gets its deep flavor from cocoa powder, while the vanilla relies on quality vanilla extract. Perfect for summer entertaining or as a special dessert any time of year. Can be enjoyed immediately as soft serve or frozen for a firmer scoop.
Ingredients
- 2 cups heavy creamcoconut cream1:1dairy-freedairy-free
Use full-fat canned coconut cream for dairy-free version
Full guide → - 1 ½ cups raw whole milk, or best milk you can buy
- ⅝ cup natural crystalline sweetener, of choicemaple syrup0.5:1refined-sugar-free
Reduce to about 1/3 cup maple syrup
- ⅓ cup cocoa powder(optional)
- 2 tablespoons vanilla extract
Instructions
- 1
Combine all ingredients in blender and blend on medium-low until smooth without whipping the cream
- 2
Pour mixture into a half-gallon glass jar and chill in the back of the fridge until cold
- 3
Place a large bowl and wooden spoon in the freezer to chill before churning
- 4
Churn ice cream according to your ice cream maker's instructions
- 5
Add any desired mix-ins during the last few minutes of churning when ice cream is almost firm
- 6
Transfer ice cream to chilled bowl using the chilled spoon
- 7
Serve immediately as soft serve or freeze for a few hours to harden
Tips
Chill your bowl and spoon in the freezer before transferring ice cream to prevent melting during the process.
Don't over-blend the mixture to avoid whipping the cream, which can affect the final texture.
Add mix-ins only during the last few minutes of churning when the ice cream is nearly set.
Good to Know
Store covered in freezer for up to 1 month. Allow to soften slightly at room temperature before scooping if frozen solid.
Base can be prepared and chilled up to 24 hours before churning. Finished ice cream can be made several days ahead.
Serve immediately as soft serve or after freezing for firmer scoops. Drizzle with chocolate syrup or top with whipped cream.
Common Mistakes
Don't over-blend to avoid whipping the cream which creates an undesirable texture
Ensure mixture is fully chilled before churning to prevent poor texture and longer churn times
Substitutions
Dairy-Free Swaps
Use full-fat canned coconut cream for dairy-free version
Full guide →General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, pour the mixture into a shallow dish and freeze, stirring vigorously every 30 minutes for the first 3 hours to break up ice crystals.
How long does homemade ice cream keep?
Store covered in the freezer for up to 1 month. The texture is best within the first week of making.
Can I reduce the sweetener amount?
Yes, but keep in mind that sugar helps prevent ice crystals from forming, so reducing it may affect the final texture.