Homemade ice cream has never been easier! Just pour four simple ingredients into a jar, refrigerate, and then churn. Add extra freezing time for harder ice cream. This vanilla maple ice cream is so good– perfect for eating on its own or for pairing with warm brownies, skillet cookies, or fresh apple pie!
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The other day I was grocery shopping with all five kids (all the stares, y’all) as is my habit (you gotta do what you gotta do). Our cart was loaded with equal parts small children and groceries, and I had another couple of kids walking next to me.
Actually, I get the stares. We are quite the party.
I knew we would be having dessert later that evening and I knew that we would want some vanilla ice cream to eat with our dessert, so I moseyed on over to the frozen foods aisle. Aaaaand, promptly decided that we would just make our own vanilla ice cream.
When did ice cream get so stinkin’ expensive?! Especially if you try to get an ice cream that actually uses vanilla instead of some other unidentified natural flavoring.
It’s a good thing it is SO EASY to make this homemade vanilla ice cream. I’m talking less than five minutes tops to make the mix, and the only dirty dish is the jar you pour it into.
No surprise here, but my ice cream maker is getting a lot of use this summer. So much so that I’m thinking of getting an extra canister to keep in the freezer so we won’t be stuck ice-cream-less just because our canister is still sitting on the end of our island because I can’t remember to put it in the freezer..
This recipe is one you will be using all the time to go with dark chocolate skillet cookies, perfect apple pie, guilt-free chocolate pudding cake, or just with your favorite toppings. I also plan on sharing some fun and delicious variations in the upcoming weeks.
Our ice cream maker.
If you’re in the market for an ice cream maker, I highly recommend ours. I’m a fan of anything without a steep learning curve, and it doesn’t get much easier to use this ice cream maker. Just pour in the mix, add the churning tool and lid, and turn the switch to on.
It will take about twenty to thirty minutes to get perfect, soft ice cream, so often we will start it when we sit down to eat dinner. Or, if you prefer a harder, thicker consistency, make ahead of time and freeze in an ice cream container until hard. I like this one.
The most important thing to remember is that your canister needs to be frozen overnight before using it. #askmehowIknow. Otherwise you will end up with more of a milkshake consistency rather than scoop-able ice cream.
If you make this recipe, be sure to take a quick and tag @Thispilgrimlife or hashtag it #TPLRECIPES. I’d love to see what you make!
Homemade Vanilla Maple Ice Cream
Homemade ice cream has never been easier! Just pour four simple ingredients into a jar, refrigerate, and then churn. This vanilla maple ice cream is so good– perfect for eating on its own or for pairing with warm brownies, skillet cookies, or fresh apple pie!
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup maple syrup
- 1 Tbsp vanilla extract
- Combine all the ingredients in a quart mason jar, then refrigerate for at least four hours.
- Pour the ice cream mix into the frozen canister of your ice cream maker and churn for 20-25 minutes until the ice cream comes together.
- Serve immediately if you prefer soft serve ice cream, or transfer to an ice cream container or dish and freeze until hard.
This mix can be made a day or two ahead and kept in the freezer until you’re ready.
You can add various add-ins while the ice cream churns (nuts, chocolate chips, marshmallows, etc).
Keywords: ice cream
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