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Making Homemade Ice Cream

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Someone scooping homemade ice cream.

Making your own ice creams gives you endless flavor possibilities. There are a number of different methods and devices for making homemade ice cream. This is a guide about making homemade ice cream.



Read and rate the best recipes below by giving them a "thumbs up".

Recipe: Homemade Ice Cream


  • 2 1/2 cups sugar
  • 1 can sweetened condensed milk
  • 6 eggs
  • 2 Tbsp. vanilla
  • 1 Tbsp. lemon flavoring, opt.
  • 4 cups cream
  • milk to fill can almost full


Separate eggs. Beat whites until stiff; then beat yolks. Add sugar and sweetened condensed milk. Fol in beaten egg whites. Add cream, milk and flavoring. Freeze. Makes 1 1/2 gallons.

For 1 gallon only: 4 eggs 1 1/2 cups sugar 3 cups cream 1 1/2 tsp. vanilla 1/2 tsp. lemon flavoring Mix just like the first recipe.

By Robin from Washington, IA

Recipe: Dairy Queen Soft Ice Cream

This ice cream will stay soft and it contains no eggs.


  • 2 envelopes Knox unflavored gelatin
  • 1/2 cup cold water
  • 2 cups whole milk
  • 2 cups granulated sugar
  • 2 tsp. vanilla
  • 1 tsp. salt (or less)
  • 2 cups heavy whipping cream

Optional: Fruits, nuts, crushed cookies, candies, etc. You can also vary flavors by subsituting part of the vanilla with other flavors.


Soak 2 envelopes Knox gelatin in 1/2 cup cold water. Heat 2 cups milk just to boil point. Remove from heat, add gelatin mixture. Add sugar, vanilla and salt. Cool mixture, then add 2 cups cream.

Freeze in electric 1 gallon ice cream maker. (It will only be half full, but will whip up and expand to make 1 gallon.) Transfer to a freezer safe container with an air tight lid and store in freezer.

The gelatin is the key to the softness.

Servings: 16 - 8oz servings

By MSDoc from USA

Recipe: Homemade Vanilla Ice Cream

From the early 1950's. It doesn't require cooking.


  • 2 quarts whole milk
  • 2 quart half and half
  • 1 pint whipping cream
  • 1 lb. box powdered sugar
  • 1 small pkg. instant vanilla pudding
  • 4 Tbsp. vanilla
  • 1/4 tsp. salt
  • egg substitute equal to 5-6 eggs (Egg Beaters)


Add instant pudding to milk and beat in egg, adding the powdered sugar a little at a time to blend together. Add in whipping cream and half and half, mixing all the time. Stir in vanilla. Pour into freezer can that has been chilled (just stick it empty,into the refrigerator or freezer for a few hours). Follow ice cream freezer directions. Use rock salt and plenty of ice in layers to the top of the freezer. Be sure NOT to get salt in the top of the freezer.

After the ice cream is firm, take out the paddle, replace the lid , cover with ice and layers of newspapers and dish towels for an hour or two to harden. You can put left overs in freezer containers. Enjoy!

Servings: Depends on how big they are and how many want "seconds".
Time:20-30 Minutes Preparation Time
cranking time? electric about 30-45 Minutes Cooking Time

Source: DH's mom

By Great Granny Vi

Recipe: Homemade Chocolate Ice Cream


  • 3 eggs, beaten
  • 2 cans evaporated milk
  • 3 cups sugar
  • 3 cups heavy cream
  • 1 can chocolate syrup
  • 1 large package instant chocolate pudding mix
  • milk
  • dash salt
  • 2 Tbsp. vanilla
  • 1/2-1 cup chopped pecans (opt.)


Combine first 3 ingredients in large bowl, mixing well. Add cream and chocolate syrup. Combine pudding mix with 2-3 cups milk in bowl. Add to cream mixture. Pour into 1 1/2 gallon ice cream freezer container. Add salt, vanilla and pecans. Add milk to within 4 inches of top of container. Freeze using freezer directions. Remove dasher, repacking with additional ice and salt. Let stand to harden until serving time.

By Robin from Washington, IA

Recipe: Homemade Strawberry Ice Cream


  • 3 cups (1 - 1/2 pints) half and half
  • 1 (14 oz.) can Eagle Brand milk
  • 1 cup pureed or mashed strawberries
  • 1 Tbsp. vanilla
  • red food coloring, optional


In ice cream freezer container, combine all ingredients; mix well.

Follow freezer instructions. Freeze leftovers.

Vanilla Ice Cream: Omit fruit and food coloring. Decrease half and half to 2 cups; add 2 cups unwhipped whipping cream. Increase vanilla to 2 Tbsp. Proceed as above.

By Great Granny Vi from Moorpark, Ca.

Recipe: Grandma Johnson's "Improved" Homemade Ice Cream


  • 1 quart whole milk (or enough to fill freezer after all ingredients are in the freezer)
  • 2 quarts half and half
  • 1 pint whipping cream
  • 1 lb. box powdered sugar
  • 1 package instant pudding (vanilla or your favorite)
  • 4 Tbsp. vanilla
  • 1/4 teaspoon salt
  • 5 - 6 eggs (safer now to use Egg Beaters.)


Mix well and pour in Ice Cream freezer. Follow instruction on your maker. When the ice cream is done pile more ice and rock salt on top of freezer and cover with several sheets of newspapers and a terry towel to hold in the cold for about 15-20 minutes to have firmer Ice Cream.

For other flavors try using 1 Tbsp. vanilla and 2 - 3 Tbsp. of whatever flavor extract you are making.

Add fresh fruit peach, strawberry, banana, cherries etc.

Chocolate pudding with a tablespoon of cocoa powder. (Mix with just enough hot water to dissolve lumps. Cool before adding to mix.) Mix in mini chocolate chips or chopped brownies after the ice cream is done. You can use crushed peppermint candies, chopped nuts and syrups, fudge toppings. Also warm up jelly - jam as a fast topping. Now you can get the sugar free syrups used in coffee shops to flavor coffee/tea/soda. Smart N Final has the best prices on them.

By Great Granny Vi from Moorpark, Ca.

Recipe: Grandma Ethel M. Johnson's Homemade Ice Cream (1950s)


  • 2 quarts Whole Milk
  • 1 quart half and half
  • 1 pint whipping cream
  • 1 package (1 lb.) powdered sugar
  • 1 package instant pudding ( vanilla or your favorite.)
  • 4 Tbsp. vanilla ( if making another flavor add that extract)
  • 1/4 teaspoon salt
  • 5 eggs beaten (I use egg beaters)


Mix together well and pour into freezer and CRANK! Let stand in freezer for about 15-20 minutes to firm up.

By Great Granny Vi from Moorpark, Ca.

Recipe: Band Night Ice Cream (Homemade)

Ice Cream


  • 6 eggs
  • 2 1/4 cups sugar
  • 1 can evaporated milk
  • 1/2 pint whipping cream
  • 4 tsp. vanilla
  • 1/4 tsp. lemon extract
  • 2 qts. milk


Beat together eggs and sugar. Add remaining ingredients and mix well. Pour into ice cream maker and freeze according to manufacturer's directions.

Band Night Ice Cream Chocolate Sauce:


  • 2 cups sugar
  • 1/2 cup cocoa
  • 1/2 stick margarine
  • 1 can evaporated milk
  • 2 Tbsp. vanilla


Mix dry ingredients; add margarine and blend over low heat. Add milk and boil 10 minutes. Watch carefully that the mixture does not scorch. Cool. Add vanilla.

By Robin from Washington, IA

Recipe: Nutmeg Ice Cream (Homemade)


  • 2 eggs
  • 2 egg yolks
  • 1/8 tsp. salt
  • 1/2 cup sugar, divided
  • 2 cups milk
  • 2 cups cream
  • 1/2 Tbsp. freshly grated nutmeg, or to taste


Beat together eggs, yolks, salt, and 1/2 of the sugar. Heat remaining sugar, milk, and cream, stirring until sugar is dissolved and bubbles form around the edge of the pan. Pour 1/2 the cream mixture into the egg mixture in a stream, whisking constantly.

Add egg mixture to remaining cream mixture. Cook until the mixture coats the spoon. Pour mixture into a bowl and put the bowl into a large ice cream freezer according to manufacturer's directions. Place in an airtight container and freeze until solid.

By Robin from Washington, IA

Share Your Feedback: Have you tried this recipe? Do you have your own variation which you would like to share? Click "Share a Recipe" above!


Here are questions related to Making Homemade Ice Cream.

Question: Homemade Ice Cream Too Hard

I make a lot of ice cream and it is really yummy, but it is always hard to scoop out of the plastic container therefore sometimes splitting the container. I know there is a secret to soft ice cream, so could anyone tell me how to make my ice cream soft?

By R Farrow


Best Answer

By MSDoc [1]02/03/2012

For soft ice cream like Dairy Queen:

Soak 2 envelopes Knox gelatin in 1/2 cup cold water. Heat 2 cups milk just to boiling point. Remove from heat, add gelatin. Add 2 cups sugar, 2 t vanilla, 1 t salt. Cool mixture, then add 2 cups cream. Freeze in electric 1 gallon ice cream maker. It will only be half full, but will whip up and expand to make 1 gallon. The gelatin is the key to the softness.

Question: Making Ice Cream

How do you make ice cream?



Most Recent Answer

By Jill from Iowa (Guest Post)03/30/2007

Purchase an electric icecream machine that comes with gel - filled freezable bowls. (I have one made by Cuisinart. About $40.oo American.) Comes with recipes. You just pre-freeze your bowl. Mix together ingredients, dump mixture into frozen bowl and turn on machine. 20 mins. later you have homemade icecream! (No need for ice or rock salt, or churning.) SUPER EASY! SUPER YUMMY!!!

Question: Low Fat Ice Cream Recipe

I would like to have a recipe for a low fat ice cream to make in the Kitchen Aid ice cream maker attachment. Can anyone help me? I would really appreciate it.

By Carolyn M

Most Recent Answer

By anne [10]01/14/2012

Raspberry Butter-milk sherbert

2 cups fruit fresh or frozen
1 cup sugar
2 cups buttermilk
1 tsp vanilla extact

Mix together in blender or food processor

The original recipe came from Southern Living Mag about a million years ago. I use powdered buttermilk because I never have any fresh in my fridge. We use this in a cruisanart ice cream maker so I don't know how it will work in anything else. Anne from North Carolina

Question: How Long Does It Take to Make Ice Cream?

How long does it take to make homemade ice cream?

By Dede

Most Recent Answer

By Elizabeth [7]04/27/2011

We make ice cream in our electric ice crean maker a lot. It usually takes around twenty minutes for the ice cream to make. It is usually the right consistancy, but will get firmer if kept cold in the ice water (water that forms as ice melts).


Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.

Archive: Homemade Chocolate Ice Cream

First I want to say thank you to the person who had the recipe for homemade ice cream that uses 1/2 and 1/2 and whipping cream and sweetened condensed milk, wonderful, wonderful. LOVE THIS RECIPE. What I want to know is, how do I go about making it chocolate ice cream? This stuff gets hard like store bought, I gave a small amount to the owner of our grocery store, and she could not believe it got hard. She said she loved the flavor. So, what do I put in this to make it chocolate? So as I said before, thank you my lifesavers.

Jamish from Ransom

RE: Homemade Chocolate Ice Cream

Sounds terrific, can you share the recipe?? (06/30/2007)

By msburny

RE: Homemade Chocolate Ice Cream

I worked in a place that made homemade icecream and I know that chocolate is the hardest to make. It is either not choclaty enough or creamy enough. I've tried using many different ways and have never been satisfied so if someone has a good recipe I'd sure love to have it. (07/02/2007)

By Connie from Canada

RE: Homemade Chocolate Ice Cream

PaulaK, Ohio Please do share the recipe, it sounds great. Thanks (07/02/2007)

By PaulaK

RE: Homemade Chocolate Ice Cream

I would try chocolate pudding mix, the instant kind. My mother used to make home ice cream using that. Di (07/02/2007)

By Di

RE: Homemade Chocolate Ice Cream

Ok, here is the best chocolate ice cream I have ever made. It tastes like a Wendy's frosty but better. It does not get so hard you can't scoop it out. The secret to keep it from getting too hard is to add an 8 oz container of Cool Whip or other brand of frozen whipped topping to the mixture.

Chocolate Ice Cream
1 can sweetened condensed milk
1 8 oz. container Cool Whip
1/2 cup sugar
2 eggs
1/2 gallon chocolate milk

Combine condensed milk sugar and eggs. Mix well. Blend in Cool Whip. Add chocolate milk and stir. Pour into ice cream freezer and freeze according to manufacturer's instructions. (07/03/2007)

By Ice Cream Queen

RE: Homemade Chocolate Ice Cream

Was that all of the ingredients for the ice cream? I need more information. kddid (07/03/2007)

By kddid

RE: Homemade Chocolate Ice Cream



RE: Homemade Chocolate Ice Cream

I have a fabulous recipe (at home) for chocolate ice cream that uses Hershey's syrup. Most chocolate ice creams don't get as hard as other flavors. Let me know if you want it! (07/05/2007)

By Lynn Beth

Archive: Homemade Ice Cream Advice

I have only tasted and loved, but never have made, homemade ice cream in a maker before. Does anyone know how to prevent that quick-melting drawback homemade ice cream has? Also, I want to use organic ingredients. Does anyone see any drawback to that? I know it can be frozen quickly in the fridge, but I remember it melting before it got to my bowl. What did my family do wrong so I might improve upon it? Any guaranteed recipes and techniques? God bless all ice cream lovers!

Lynda from TX

RE: Homemade Ice Cream Advice

I'm not sure about the organic ingredients but I use 2% milk and a friend uses 1%, so you may not have any problem switching to the organics. We hand crank ice cream almost every weekend. When we've determined that it's done, we leave it sit for about ten to 15 more minutes in the ice bucket. That last sitting helps to harden it up very well. (09/28/2006)

By Amy

RE: Homemade Ice Cream Advice

Store bought ice cream sometimes contains gelatin so it doesn't melt the same as home-made. They also have high powered churns and freezers that don't freeze quite the same as home-made. Raw goats milk makes fantastic ice cream. I know a lady that makes coffee flavored goat's milk ice cream that taste like Starbucks frozen coffee. Play around with your freezing time and different flavors (like instant coffee!) and see if you don't like it better. (09/28/2006)

By Carla

RE: Homemade Ice Cream Advice

I used organic heavy cream and my ice cream never hardens in while turning. Is this the reason? I placed it in the freezer to see if I can save it, but it looks like milk. (06/25/2007)

By Rebecca

RE: Homemade Ice Cream Advice

I always use organic ingredients and it turns out great. As for getting firm ice cream, it should come out of the maker like a firm-ish soft-serve. Then freeze in your freezer, airtight, for 2-4 hours for perfect texture (or eat soft out of maker).

If it is not coming out soft-serve consistency from the machine, then try chilling the mixture in the fridge BEFORE adding it to the machine. Also, if using ice and salt you may need more rock salt.

If using a pre-freeze gel canister, especially an inexpensive model, you may just need to upgrade your machine. Machines with compressors in them are the absolute best but expensive. In my opinion, though, a bucket style using ice and rock salt is superior to a gel-can.

As Amy mentions, the hand, or electric cranked ice/salt types can also harden right in the maker. Just make sure there is plenty of hard (unmelted) ice and cover the unit with newspaper or towels for a couple of hours. Perfect!

good luck! (10/01/2008)

Archive: Homemade Ice Cream

Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you.


Archive: Homemade Ice Cream


  • 8 cups milk, divided
  • 6 eggs, separated
  • 3 cups sugar, divided
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 cups whipping cream
  • Maraschino cherries (optional)


In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from heat and set aside. In a mixing bowl, beat egg YOLKS; add remaining milk and mix well. Combine 2 cups sugar, cornstarch, and salt; gradually add egg mixture.

Add this to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside. Beat egg whites until soft peaks form, gradually add remaining sugar, beating well after each addition. Beat this until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. YIELD: 3 1/2 Quarts

By Sharon, KY

Archive: Homemade Ice Cream

Recipes for making homemade ice cream.