This vanilla ice cream only calls for 5 easy ingredients; heavy cream, milk, sugar, vanilla extract and sea salt. So creamy and delicious!

Many, MANY Mother’s Days ago my husband gave me an ice cream maker bowl/attachment for my Kitchen Aid. I’ve used it a whopping TWO times.

Vanilla Ice Cream Bowl

That was until my beautiful friend Lauren came out with her eCookbook: Everyday Ingredients Extraordinary Meals which is wall-to-wall or should I say page-to-page with mouth watering yet simple recipes. I absolutely LOVE Lauren, I haven’t actually met her… yet, but someday we will meet and I swear it will be like a slow-motion-run-into-each-others-arms sort of deal. Well at least in my head that’s how it’ll happen.

Okay, back to Lauren’s simple vanilla ice cream. By now you all know how I love the word simple. If my blog had a word counter it’d be tied with words like… quick and delicious at a million and still counting. So with Lauren’s book filled with all sorts of simple recipes… obviously it was super hard for me to pick a recipe to make first. But my eyes {and sweet-tooth} kept coming back to her vanilla ice cream. It didn’t call for making any sort of custard base… it was just cream, milk, vanilla and sugar… oh and sea salt and I do love me some sea salt.

ice cream stuff

I thought 4 ingredient ice cream? Sign me up, hand me a spoon… I’m goin’ in.


Start by measuring 3/4 cup of sugar and place it into a large bowl.

milk and heavy cream

Pour in the two cups heavy cream and the one cup whole milk.


Then add my most favorite ingredient in the whole wide world, vah-nillah!


Sprinkle in a good pinch of sea salt… I busted out the good kind for this recipe! Nothing but the best for ice cream!


Whisk until the sugar dissolves…a bout three minutes or so.


For my Kitchen Aid mixer, the bowl has been in my freezer for a looooong time now, so I just turn it on and pour the creamy-vanillay-y ice cream base mixture into the frozen bowl and let the beast do all the work. But please follow your ice cream maker’s instruction manual.

freezable container

Pour the semi-frozen ice cream into a freezer safe container… taste testing is a must at this stage. 🙂 Pop it into the freezer for 4 hours or up to overnight so the magic can happen and ice cream can be made.


I was surprised how easy it was to scoop straight-out of the freezer. I guess I was expecting it to have to sit and warm up a tad, but nope it was good to go! So I scooped myself an obnoxious portion… I was thinking I should have just eaten it straight out of the carton, but I kept it classy and used this beautiful bowl instead.

Vanilla Ice Cream Bowl

I have no words.

Just kidding, I always have words. This Vanilla Ice Cream is such a delight! I feel old just saying that… but it’s what popped into my head. I ate my Vanilla Ice Cream plain, as is. My girls topped theirs, one with toffee bits and the other with mini chocolate chips. No matter what you top this Vanilla Ice Cream with, it’s darn delicious. And crazy easy to whip up.


Looks like I’ll be adding more notches to my ice cream making belt — and every other belt I own ;).

Thanks Lauren for sending me an advanced sneak peak of your new and beautiful eCookbook! I’m so thrilled for you!

You guys stop by here and grab yourself a copy, it’ll stay on your computer, laptop or reader and you don’t have to worry about taking up any cupboard, or desk space storing it! There’s so many recipes in there I’m not sure what I’m going to make next…


Enjoy! And if you give this Vanilla Ice Cream recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Vanilla Ice Cream 002

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Vanilla Ice Cream
Yield: 6+ servings

Vanilla Ice Cream

Only 5 ingredients and you'll have ice cream in no time!

Prep Time 5 minutes
Total Time 5 minutes


  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 tablespoons good quality vanilla
  • healthy pinch of sea salt


  1. Place ice cream maker {bowl portion} into the freezer and chill according to manufactures instructions.
  2. For ice cream base, measure all ingredients into a large bowl.
  3. Stir to combine and dissolve sugar, about 3 minutes.
  4. Assemble ice cream maker and pour cream mixture into machine. Churn until frozen.
  5. Spoon ice cream into airtight container and freeze 4 hours to overnight to freeze completely.
  6. Serve as desired

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 397 Total Fat: 30g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 94mg Sodium: 61mg Carbohydrates: 29g Fiber: 0g Sugar: 30g Protein: 4g
nutrition information may not always be accurate.

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