Ice cream is easier to make than you think. Sure there are plenty of options in the grocery store or at your fave ice cream shop, but it’s so nice to have fresh homemade goodness right in your own freezer.

I follow the recipe for vanilla ice cream in the Betty Crocker Cookbook. After churning, I add mini chocolate chips. 

My tips for a strong homemade ice cream game are as follows:

1. Chill a glass bowl in the freezer at least a couple of hours before you cook up the ice cream starter on the stove. (You heard me. Ice cream starts out hot!)

2. Have all your final ingredients measured and ready to go before adding them to the chilled starter that needs to go right into the ice cream maker to churn. This ensures everything stays nice and cold.

3. Set aside time for your ice cream to harden a bit in the freezer after churning. It is quite soft right after churning. At least 2-3 hours is ideal!

4. The Kitchen Aid Stand Mixer Ice Cream Maker Attachment is amazing. It stores nicely in the freezer so it’s all ready to go when you need to bust it out for moments like these.

5. If you can get your hands on vanilla bean paste, use it in lieu of vanilla extract. The paste adds flecks of vanilla bean throughout the ice cream and it’s a more pronounced flavor. Years ago I can only get my hands on it at Williams Sonoma, but my good ole’ Shop Rite has been carrying it these past few years and it’s waaaaaaay less dollas.