This is my husband’s favorite ice cream recipe. I love how fast and easy it is to throw together. No cooking, no cooling, just mix a few simple ingredients together and put it in your ice cream maker!

Three scoops of vanilla ice cream in a blue bowl

I had a milk cow for many years and rarely made ice cream… until I found this recipe. The whole process of making custard ahead of time and waiting for it to cool? Not happening.

I’m a busy homesteading, homeschooling, entrepreneur-ing mama—I need fast, simple, and straightforward, or it just doesn’t get done. Can you relate?

How to make super simple homemade ice cream

When I came across this recipe I was hesitant. It is so easy, can it really be that good?

Let me tell you, my whole family loves this recipe and it is easy to customize. We love to add cocoa powder to make it chocolate!

What I love about this ice cream recipe

One of my favorite things about this recipe is that you don’t need pure cream. No separating, no extra steps.

If you’re using cream-top cow’s milk, just pour it straight from the jar—don’t shake or stir. You’ll naturally get mostly cream with a little milk mixed in.

Using sheep milk? Even easier. It’s naturally high in fat, so you can just pour and go.

Simple and straightforward, right?

Another thing I love—there’s no cooking involved. No custard, no stovetop, no waiting for anything to cool. Just mix your ingredients and churn.

And finally, this recipe uses less sugar than most ice cream recipes, which is always a win in our house. We’re constantly looking for ways to cut back on sugar without giving up the treats we love.

Want to take this ice cream over the top? It tastes amazing topped with my homemade whey caramel or chocolate syrup. My husband and kids always request ice cream cakes for their birthdays, and adding chocolate syrup to the middle layer and caramel on the top makes it drool worthy!

How to make the ice cream

two scoops of vanilla ice cream are drizzled with caramel in a blue bowl

First, determine the capacity of your ice cream maker so you can adjust the batch size.

For my KitchenAid ice cream attachment: I make the recipe as written below
For my large 6-quart hand crank or electric maker: I make a quadruple batch

Step-by-Step Instructions

Pour 1 quart of cream or milk into a large measuring bowl
- If using raw cow’s milk, pour straight from the jar without stirring
- If using sheep milk, simply pour—it’s naturally high in fat
- Sometimes I make a parmesan style cheese. Since it is a low fat cheese, I skim some cream off then use that cream to make this ice cream.
Add:
- Sugar
- Vanilla
Stir until everything is well combined
Pour into your ice cream maker
Churn for about 30 minutes, or according to your machine’s instructions

That’s it!

FAQ’s:

Yes of course you are free to experiment with what your family likes best. Keep in mind sugar plays a vital role in softness, so the less sugar, the harder and “icier” your ice cream will be.
Absolutely. This recipe is very versatile.
Some favorites in our house:
- Cocoa powder for chocolate ice cream
- Fresh or frozen fruit
You can:
- Add fruit in chunks
- Or cook it down and mash it before mixing it in for a smoother texture
Yes!
Although raw cow’s milk & sheep milk are the only two I have experience with Higher fat = creamier ice cream.