20 Delicious Vanilla Ice Cream Recipes with Milk and More

Get ready to transform your dessert game with our roundup of 20 Delicious Vanilla Ice Cream Recipes with Milk and More! Whether you’re craving a classic scoop or something with a twist, we’ve got the perfect recipe to satisfy your sweet tooth. From creamy homemade delights to innovative mix-ins, these vanilla ice cream creations are sure to impress. Dive in and discover your next favorite treat!

Classic Vanilla Bean Ice Cream with Milk

Picture this: a creamy, dreamy scoop of vanilla bean ice cream that’s so rich, it’ll make your taste buds throw a party. And the best part? It’s ridiculously easy to make at home with just a few ingredients and a sprinkle of patience.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1/4 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, milk, half of the sugar, and the scraped vanilla bean seeds and pod. Heat until the mixture is steaming but not boiling, about 5 minutes.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
5. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
6. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
9. Transfer the churned ice cream to an airtight container and freeze until firm, about 4 hours.

This vanilla bean ice cream is luxuriously smooth with a deep, aromatic vanilla flavor that’s far superior to anything store-bought. Try serving it sandwiched between two chewy chocolate chip cookies for an epic homemade ice cream sandwich.

Homemade French Vanilla Ice Cream with Milk

Vanilla, oh vanilla, how you’ve been the unsung hero of the dessert world for far too long! Today, we’re giving you the spotlight with a homemade French Vanilla Ice Cream that’s so creamy, it’ll make your taste buds do a happy dance. And the best part? It’s ridiculously easy to make with just milk and a few other pantry staples.

Ingredients

• For the base:
  • 2 cups whole milk
  • 1 cup granulated sugar
  • Pinch of salt
• For the flavor:
  • 1 tbsp pure vanilla extract
  • 1 vanilla bean, split and scraped (optional for extra oomph)
• For the richness:
  • 1 cup heavy cream

Instructions

1. In a medium saucepan, combine the whole milk, granulated sugar, and a pinch of salt. Warm over medium heat, stirring constantly, until the sugar dissolves completely—about 5 minutes. Tip: Don’t let it boil; we’re not making sweet milk soup here.
2. Remove the saucepan from heat. Stir in the pure vanilla extract and the seeds from the vanilla bean (if using). Let the mixture cool to room temperature. Tip: Patience is key; rushing this step could lead to a less creamy texture.
3. Once cooled, whisk in the heavy cream until the mixture is smooth and homogenous.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20-25 minutes. Tip: No ice cream maker? Pour into a shallow dish, freeze, and stir every 30 minutes until desired consistency is reached.
5. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

This French Vanilla Ice Cream is the epitome of creamy indulgence, with a rich, velvety texture that’s downright dreamy. Serve it atop a warm brownie or alongside a slice of pie for a dessert that’s anything but vanilla.

Rich and Creamy Vanilla Ice Cream with Milk

Brace yourselves, dessert lovers, because we’re about to dive spoon-first into the creamiest, dreamiest vanilla ice cream you’ve ever had the pleasure of meeting. Made with love (and a whole lot of milk), this recipe is your ticket to sweet, frosty bliss—no fancy equipment required!

Ingredients

• For the base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • Pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the mixture is warm to the touch (about 5 minutes). Tip: Avoid boiling to prevent the milk from scalding.
2. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Tip: The salt enhances the vanilla flavor, making it pop!
3. Pour the mixture into a large bowl and let it cool to room temperature (about 30 minutes). Then, cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled. Tip: Chilling the mixture ensures your ice cream will freeze smoothly and creamy.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes) until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe container, cover with a piece of parchment paper pressed directly onto the surface, and freeze for at least 2 hours, or until firm.

Absolutely divine, this vanilla ice cream is the perfect balance of rich and creamy with a velvety texture that melts in your mouth. Serve it in a waffle cone for extra crunch or drizzle with hot fudge for a decadent twist—either way, it’s a win!

Vanilla Ice Cream with Milk and Honey

Picture this: a scoop of vanilla ice cream so dreamy, it’s like clouds decided to throw a party in your mouth, with milk and honey as the VIP guests. It’s the kind of dessert that makes you forget you ever swore off sugar.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup honey
  • 1 tbsp pure vanilla extract
  • A pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and honey over medium heat. Stir until the honey is completely dissolved, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt. Tip: The salt enhances the sweetness and vanilla flavor, making it pop.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. Tip: Chilling the mixture thoroughly ensures a smoother texture in your ice cream.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until firm, about 4 hours.
5. Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 2 hours.

Zesty yet soothing, this vanilla ice cream with milk and honey is a creamy dream with a golden sweetness that’s not too overpowering. Serve it with a drizzle of extra honey and a sprinkle of crushed nuts for a crunch that’ll make your taste buds dance.

Eggless Vanilla Ice Cream with Milk

Oh boy, are you ready to dive into the creamiest, dreamiest eggless vanilla ice cream that’ll make your taste buds do a happy dance? This no-fuss, all-yum recipe is your ticket to dessert heaven, using just milk and a handful of pantry staples. Let’s get churning!

Ingredients

• For the base:
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 3/4 cup granulated sugar over medium heat. Stir until the sugar dissolves completely, about 5 minutes. Tip: Don’t let it boil; we’re not making candy here!
2. Remove the saucepan from heat. Stir in 1 tbsp pure vanilla extract and 1/4 tsp salt. Tip: This is where the magic happens, so make sure your vanilla is the real deal.
3. Pour the mixture into a large bowl and let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight. Tip: Patience is key—the colder the mix, the creamier the ice cream.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the churned ice cream to a freezer-safe container, cover with parchment paper pressed directly on the surface, and freeze until firm, about 4 hours.

Look at you, ice cream wizard! This eggless vanilla ice cream is luxuriously smooth with a rich, buttery vanilla flavor that’s downright addictive. Serve it in a waffle cone for extra crunch or drizzle with caramel for a decadent twist. Either way, you’re in for a treat!

Vanilla Ice Cream with Milk and Condensed Milk

Ever had one of those days where you’re convinced the universe is testing your patience? Well, here’s a sweet surrender to simplicity with a dessert that’s as forgiving as it is delicious. Vanilla ice cream gets a creamy, dreamy upgrade with just milk and condensed milk—no churn, no fuss, just pure bliss.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
  • 2 tsp vanilla extract

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for quicker whipping.
2. Gently fold in the sweetened condensed milk, whole milk, and vanilla extract until fully combined. Tip: Fold slowly to keep the mixture light and airy.
3. Pour the mixture into a loaf pan or airtight container, cover with plastic wrap or a lid, and freeze for at least 6 hours, preferably overnight. Tip: For an extra smooth texture, give it a quick stir after 2 hours of freezing.

Kind of magical how these simple ingredients transform into something so luxuriously smooth and rich, right? Serve it straight up, or go wild with toppings—crushed cookies, fresh berries, or a drizzle of caramel. The possibilities are as endless as your imagination (and your sweet tooth).

Vanilla Ice Cream with Milk and Fresh Cream

Yummy doesn’t even begin to cover it—this Vanilla Ice Cream with Milk and Fresh Cream is the creamy, dreamy dessert that’ll have you forgetting your name after the first spoonful. Perfect for those ‘I need ice cream STAT’ moments, it’s simplicity at its most delicious.

Ingredients

• For the base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 pinch salt

Instructions

1. In a medium bowl, whisk together 1 cup whole milk and 3/4 cup granulated sugar until the sugar is completely dissolved. Tip: Warming the milk slightly can help speed up this process.
2. Add 2 cups heavy cream, 1 tbsp pure vanilla extract, and 1 pinch salt to the milk mixture. Whisk until well combined. Tip: For an extra vanilla punch, scrape the seeds from a vanilla bean into the mix.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
4. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours before serving to firm up.

Unbelievably smooth and bursting with vanilla flavor, this ice cream is a solo act that doesn’t need any backup. Try serving it sandwiched between two cookies for an impromptu ice cream sandwich that’ll make you the hero of any snack time.

Vanilla Ice Cream with Milk and Chocolate Chips

Oh boy, if you’re looking to beat the heat or just indulge in a creamy dream, this vanilla ice cream with milk and chocolate chips is your golden ticket to dessert heaven. It’s like a hug in a bowl, but colder and with sprinkles of joy (aka chocolate chips).

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
• For the mix-ins:
  • 1/2 cup semi-sweet chocolate chips

Instructions

1. In a large mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk until the sugar is completely dissolved, about 2 minutes. Tip: For an extra smooth base, you can heat the mixture gently until the sugar dissolves, then cool it before churning.
2. Stir in the vanilla extract until well combined. Tip: Using pure vanilla extract makes a world of difference in flavor compared to imitation vanilla.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t have an ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
4. Once the ice cream is almost set, add the chocolate chips and churn for an additional 2 minutes to distribute them evenly.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.

Perfectly creamy with little bursts of chocolate, this ice cream is a no-brainer for any occasion. Serve it in a waffle cone for that extra crunch or layer it between cookies for an epic ice cream sandwich adventure.

Vanilla Ice Cream with Milk and Strawberry Swirl

Oh, what a delightful way to beat the heat than with a scoop (or three) of homemade vanilla ice cream, swirled with a luscious strawberry sauce? This isn’t just any dessert; it’s a creamy, dreamy escape that’ll have you forgetting all about that scorching summer sun.

Ingredients

• For the vanilla ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • Pinch of salt
• For the strawberry swirl:
  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, milk, sugar, and salt. Heat until the sugar dissolves completely, about 5 minutes, stirring occasionally.
2. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
3. While the ice cream base chills, make the strawberry swirl. In a small saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the strawberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
4. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Once churned, layer the vanilla ice cream and strawberry swirl in a loaf pan or airtight container. Use a knife or skewer to gently swirl the strawberry sauce into the ice cream.
6. Freeze the ice cream for at least 2 hours, or until firm, before serving.

This vanilla ice cream with milk and strawberry swirl is the epitome of summer in a bowl—creamy, sweet, with just the right amount of tangy berry goodness. Try serving it sandwiched between two cookies for an extra indulgent treat, or simply enjoy it by the scoop under the shade of your favorite tree.

Vanilla Ice Cream with Milk and Caramel Sauce

Brace yourselves, sweet tooth warriors, because we’re about to dive spoon-first into a cloud of creamy, dreamy vanilla ice cream swirled with a river of golden caramel sauce that’ll make your taste buds do a happy dance. It’s the kind of dessert that whispers sweet nothings to your soul, and guess what? It’s embarrassingly easy to whip up.

Ingredients

• For the vanilla ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • Pinch of salt
• For the caramel sauce:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tbsp pure vanilla extract, and a pinch of salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for about 4 hours.
3. While the ice cream churns, make the caramel sauce. Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color, about 5-7 minutes. Tip: Keep a close eye on it—sugar burns faster than your last diet resolution.
4. Carefully whisk in 6 tbsp cubed unsalted butter until fully melted and combined. Tip: Stand back—the mixture will bubble up like a science experiment gone right.
5. Slowly drizzle in 1/2 cup heavy cream, continuing to whisk until the sauce is smooth. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.
6. Let the caramel sauce cool slightly before serving. It will thicken as it cools, turning into the perfect drizzle consistency.
7. Scoop the vanilla ice cream into bowls or cones and generously pour the caramel sauce over the top. For an extra indulgent touch, sprinkle with a little sea salt or top with whipped cream.

Rich, velvety, and with just the right amount of sweetness, this vanilla ice cream with caramel sauce is like a hug in dessert form. Serve it at your next BBQ or, let’s be real, eat it straight from the container while binge-watching your favorite show—no judgment here.

Vanilla Ice Cream with Milk and Peanut Butter

Picture this: a creamy, dreamy vanilla ice cream that’s been flirtatiously swirled with rich peanut butter, creating a dessert that’s basically a hug in a bowl. It’s the kind of treat that makes you forget your name for a second because, wow, it’s that good.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt
• For the peanut butter swirl:
  • 1/2 cup creamy peanut butter
  • 2 tbsp honey
  • 1 tbsp whole milk

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, warm the peanut butter and honey in a small saucepan over low heat, stirring constantly until smooth, about 2 minutes. Remove from heat and stir in the tablespoon of whole milk to thin slightly.
4. Once the ice cream is churned, layer it in a loaf pan with dollops of the peanut butter mixture, then use a knife to swirl it through. Avoid overmixing to maintain those beautiful ribbons.
5. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals, and freeze for at least 4 hours, or until firm.

Zesty doesn’t even begin to describe the contrast between the cool, velvety vanilla and the bold, nutty peanut butter swirls. Serve it sandwiched between two cookies for an ice cream sandwich that’ll have you doing a happy dance with every bite.

Vanilla Ice Cream with Milk and Oreo Cookies

Picture this: a creamy, dreamy vanilla ice cream that’s been given a crunchy, chocolatey makeover with Oreo cookies. It’s the kind of dessert that makes you forget you ever swore off sugar—because resistance is futile when it’s this delicious.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt
• For the Oreo mix-in:
  • 15 Oreo cookies, coarsely chopped

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved. Tip: For an extra smooth base, let the mixture sit for 5 minutes before whisking again.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The ice cream should look like soft-serve when it’s ready.
3. Gently fold in the coarsely chopped Oreo cookies until evenly distributed. Tip: Reserve a few cookie pieces to sprinkle on top for extra crunch and presentation points.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Lusciously creamy with pockets of crunchy Oreo goodness, this ice cream is a textural dream. Serve it sandwiched between two more Oreos for the ultimate cookie-on-cookie experience, or just grab a spoon and dive in—no judgment here.

Vanilla Ice Cream with Milk and Brownie Bits

Now, who in their right mind can resist the creamy dreaminess of vanilla ice cream paired with the chocolatey chaos of brownie bits? Not us, and certainly not you, dear reader, if you’re reading this. Let’s dive into making this heavenly duo that’s sure to make your taste buds do a happy dance.

Ingredients

• For the ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
• For the mix-ins:
  • 1 cup brownie bits (store-bought or homemade)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. Tip: For an extra smooth base, you can blend the mixture for a few seconds.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until desired consistency is reached.
3. Once the ice cream is almost set, fold in the brownie bits gently to distribute them evenly. Tip: For chunkier bits, add them towards the end of churning; for more integrated bits, add them earlier.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to firm up.

Decadent doesn’t even begin to cover it. The velvety vanilla ice cream with its sweet, aromatic flavor is the perfect canvas for the rich, fudgy brownie bits that add a delightful crunch. Serve it in a waffle cone for an extra textural contrast or drizzle with caramel sauce for a decadent twist.

Vanilla Ice Cream with Milk and Marshmallow Fluff

Get ready to dive spoon-first into a cloud of creamy, dreamy delight that’ll have your taste buds doing the cha-cha! This Vanilla Ice Cream with Milk and Marshmallow Fluff is the no-fuss, all-yum dessert you didn’t know you needed until now.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
• For the fluff swirl:
  • 1 cup marshmallow fluff
  • 2 tbsp whole milk

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, gently warm the marshmallow fluff with 2 tbsp of whole milk in a microwave-safe bowl for 15 seconds to make it more pliable.
4. Once the ice cream is ready, layer it in a loaf pan with dollops of the warmed marshmallow fluff, then use a knife to swirl the fluff throughout the ice cream.
5. Cover the pan with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals, and freeze for at least 4 hours or until firm.

Just imagine the velvety vanilla ice cream playing peek-a-boo with gooey marshmallow swirls—it’s a match made in dessert heaven. Serve it sandwiched between two cookies for an epic ice cream sandwich or top with a sprinkle of crushed graham crackers for a s’mores-inspired twist.

Vanilla Ice Cream with Milk and Coconut Flakes

Yummy doesn’t even begin to cover it—this Vanilla Ice Cream with Milk and Coconut Flakes is like a tropical vacation in your mouth, minus the sunburn and questionable tan lines. It’s creamy, dreamy, and just the right amount of sweet, with a crunchy coconut twist that’ll have you coming back for seconds (no judgment here).

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt
• For the topping:
  • 1/2 cup toasted coconut flakes

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved. Tip: For an extra smooth base, let the mixture sit for 10 minutes before whisking again to ensure all the sugar granules are gone.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze for 45 minutes, then whisk vigorously every 30 minutes until frozen to prevent ice crystals.
3. Transfer the churned ice cream into a freezer-safe container, sprinkling layers of toasted coconut flakes as you go. Cover and freeze for at least 2 hours, or until firm. Tip: For the best texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Lusciously creamy with a hint of vanilla and a satisfying crunch from the coconut flakes, this ice cream is a dream come true. Serve it in a coconut shell for an Instagram-worthy presentation that screams ‘beach day’—even if you’re just on your couch.

Vanilla Ice Cream with Milk and Pistachios

Today is ‘2025-08-19 03:45:44.043641’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Vanilla Ice Cream with Milk and Pistachios’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
• For the mix-ins:
  • 1/2 cup shelled pistachios, roughly chopped

Instructions

1. In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk until the sugar is completely dissolved. Tip: For a smoother base, you can heat the mixture gently until the sugar dissolves, then let it cool before proceeding.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t have an ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.
3. Once the ice cream is almost set, add the chopped pistachios and churn for another 2-3 minutes to distribute them evenly. Tip: For extra crunch, toast the pistachios lightly before adding them to the ice cream.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.

Get ready to dive into a bowl of creamy, dreamy vanilla ice cream speckled with crunchy pistachios. Serve it in a waffle cone for an extra touch of indulgence or alongside a warm brownie for the ultimate dessert duo.

Vanilla Ice Cream with Milk and Almonds

Gather ’round, ice cream enthusiasts and almond aficionados, because we’re about to dive into a creamy, dreamy dessert that’s as easy to whip up as it is to devour. This vanilla ice cream with milk and almonds is the perfect way to beat the heat or treat yourself to a little sweetness any day of the week.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1/4 tsp salt
• For the almonds:
  • 1/2 cup sliced almonds
  • 1 tbsp unsalted butter
  • 1 tbsp granulated sugar

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, vanilla extract, and salt. Stir constantly until the sugar has completely dissolved, about 5 minutes. Tip: Do not let the mixture boil to avoid curdling.
2. Remove the saucepan from the heat and let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results. Tip: Chilling the mixture thoroughly ensures a smoother ice cream texture.
3. While the ice cream base chills, prepare the almonds. In a small skillet over medium heat, melt the butter. Add the sliced almonds and sugar, stirring constantly until the almonds are golden and the sugar has caramelized, about 3-4 minutes. Spread the almonds on a parchment-lined tray to cool. Tip: Keep a close eye on the almonds to prevent burning.
4. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. During the last 5 minutes of churning, add the caramelized almonds to the ice cream maker to incorporate them evenly.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to firm up.

Kick back and savor the creamy vanilla goodness paired with the crunchy, buttery almonds. Serve it in a waffle cone for an extra crunch or drizzle with caramel sauce for a decadent twist.

Vanilla Ice Cream with Milk and Rainbow Sprinkles

Perfectly creamy and dreamy, this vanilla ice cream with milk and rainbow sprinkles is like a party in your mouth—minus the awkward small talk. It’s the kind of dessert that makes you forget you ever swore off sugar, one spoonful at a time.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
• For the fun part:
  • 1/4 cup rainbow sprinkles

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. Tip: For an extra smooth base, let the mixture sit for 5 minutes before whisking again.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until desired consistency is reached, about 3-4 hours.
3. Once the ice cream is thick and creamy, gently fold in the rainbow sprinkles. Tip: For the best texture, add the sprinkles in the last 2 minutes of churning or during the last stir if freezing manually.
4. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Now that you’ve got this vibrant vanilla ice cream ready, it’s time to dive into its creamy, sprinkle-studded glory. Serve it in a waffle cone for extra crunch or layer it between cookies for an epic ice cream sandwich—because why should kids have all the fun?

Vanilla Ice Cream with Milk and Coffee Swirl

Just when you thought vanilla ice cream couldn’t get any better, we swirl in the dynamic duo of milk and coffee to create a dessert that’s basically a hug in a bowl. This isn’t just any ice cream; it’s a creamy, dreamy masterpiece with a caffeinated kick that’ll have you swooning with every spoonful.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • Pinch of salt
• For the coffee swirl:
  • 1/2 cup strong brewed coffee, cooled
  • 2 tbsp granulated sugar

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup sugar, vanilla extract, and salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. While the ice cream is churning, mix the cooled brewed coffee with 2 tbsp sugar in a small bowl, stirring until the sugar is dissolved.
4. Once the ice cream is ready, layer it in a freezer-safe container, drizzling the coffee mixture between layers. Use a knife or skewer to gently swirl the coffee into the ice cream.
5. Cover the container and freeze for at least 4 hours, or until firm.

Oh, the joy of digging into this velvety vanilla ice cream with its bold coffee swirls! The contrast between the sweet creaminess and the slightly bitter coffee is nothing short of magical. Serve it in a waffle cone for extra crunch or drizzle with caramel sauce for a decadent twist.

Vanilla Ice Cream with Milk and Mint Chocolate Chunks

Zesty as a summer day and cool as a cucumber, this vanilla ice cream with milk and mint chocolate chunks is your ticket to dessert paradise. It’s the kind of treat that makes you forget about your diet, one spoonful at a time.

Ingredients

• For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • Pinch of salt
• For the mix-ins:
  • 1/2 cup mint chocolate chunks

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved. Tip: For an extra smooth base, you can blend the mixture for 30 seconds.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: The mixture should thicken to a soft-serve consistency.
3. Gently fold in the mint chocolate chunks until evenly distributed throughout the ice cream. Tip: For larger chunks, chop them roughly before adding.
4. Transfer the ice cream to a freezer-safe container, cover with a lid, and freeze for at least 4 hours, or until firm.

Perfectly creamy with a refreshing minty crunch, this ice cream is a dream come true. Serve it in a waffle cone for an extra crunch or drizzle with chocolate sauce for a decadent twist.

Conclusion

Great news for vanilla lovers! This roundup of 20 Delicious Vanilla Ice Cream Recipes with Milk and More offers a treasure trove of creamy, dreamy treats to satisfy any sweet tooth. Whether you’re a novice or a seasoned home cook, there’s a recipe here to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy scooping!