No cook ice cream.

Vanilla Ice Cream


  • 2 cups heavy whipping cream
  • 2 cups half-and-half cream
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract


    1 In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.

    2 Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

    3 Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer’s directions. Eat at once or transfer to a covered container and freeze up to 8 hours.


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