Vanilla ice cream

Prep work





  • 375 ml single cream
  • 250 ml double cream
  • 30 g icing sugar, sifted
  • 2 teaspoons vanilla extract
  • - pinch of sea salt
  • - optional add-ins
  • 1 teaspoon 1 teaspoon instant espresso powder
  • 60 g chopped toasted almonds
  • 85 g mini chocolate chips or plain chocolate, finely chopped
  • 1/2 teaspoon mint extract, or to taste
  • 170 g chopped frozen fruit, such as sliced strawberries or chopped peaches
  • Amount ingredient name

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

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.

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.




My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product


Compare products

You can't buy more than 3 products. Please remove one product before adding another.