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The best homemade vanilla ice cream

KitchenAid Chef
Import-Recipe - Vanilla ice cream
The best homemade vanilla ice cream






375 ml

single cream

250 ml

double cream

30 g

icing sugar, sifted

2 tsp

vanilla extract

to taste

pinch of sea salt

to taste

optional add-ins

1 tsp

espresso powder

60 g

chopped toasted almonds

85 g

chocolate chips

1/2 tsp

mint extract, or to taste

170 g

chopped frozen fruit

Step by step

  1. Freeze single cream in ice-cube trays for about 2 hours.

  2. Combine frozen single cream and double cream, powdered sugar, vanilla and salt in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to high (Speed 10 or 11). Blend until completely smooth for about 30 seconds. Drop in add-in (see below), if desired, and pulse 2 to 3 times on low just to incorporate.

  3. Transfer to airtight container and place in freezer until firm for about 2 hours. Ice cream will keep in freezer for up to 1 week.