Ice cream has been a popular treat for many years and is enjoyed by people of all ages — How to Make Ice Cream!

You can use this website if you want to know how to make ice cream. There is a lot of valuable information, tips and tricks that will help you with making delicious homemade ice cream.

There is no better way to celebrate the end of the summer than with a huge bowl of ice cream. It’s one of those foods that just feels like summer: rich, creamy, and full of flavor.

But if you’re anything like me, you probably also know that there is nothing more disappointing than sitting down to enjoy some homemade ice cream only to find that it has frozen solid in your freezer—and now you have to wait for it to thaw so you can eat it.

That’s where this handy guide comes in! Whether you’re looking for a quick dessert or want to make something special for your family (or both!), we’ve got everything you need to know about making delicious homemade ice cream right at home.

Select Your Ice Cream Base

There’s nothing more simple and delicious than a scoop of vanilla ice cream.

The flavor is as classic as they come, but it’s also the base for all other flavors of ice cream, so you might as well learn how to make it right!

If you’ve never made your own homemade vanilla ice cream before, you might be scared off by the idea of making something that seems so simple.

But trust us: It’s not that hard!

So, let's talk about some of the most simple ice cream styles to get you started.

1. French Style

If you’re looking for a silky, smooth, creamy base for your ice cream, this is it. Also known as custard ice cream, this super silky base is distinguished by its egg yolks. Unlike Philadelphia-style, you have to cook the ingredients first, then chill them before churning.

Here’s the cheat sheet:

1. Combine the egg yolks, sugar and salt in a bowl.
2. Warm up the cream and milk separately in small saucepans on low heat until they reach about 175°F/80°C (test with a thermometer). Don’t let them boil!
3. Slowly add the warm dairy to the yolk-sugar mixture (to temper the yolks), then return the whole mixture to your stovetop and cook until thick enough to coat a spoon like gravy. The mixture should be thick enough that when you pull out your spoon you can see a clear line where it was once at rest above the surface of your pot before melting back into it again—like when you make caramel syrup at home! If it’s too thin or if it doesn't coat your spoon at all yet (it will thicken up as

2. Philadelphia-Style

Have you ever wanted to make ice cream, but didn't want to commit to a large batch? Or maybe your freezer can't fit that much? Maybe you're just not sure how to start.

If any of these things have happened to you, then this recipe is for you. Named for the many dairy farms that used to surround Philadelphia, this eggless ice cream base is as simple as it gets. Because there is no cooking involved, preparing the base is as easy as whisking together cream, milk, sugar, and salt, then chilling and churning.

The result is a rich and creamy ice cream that tastes like heaven on a spoon. With this recipe in hand, you can try out different flavors by adding your favorite fruit or candy pieces before churning!

3. Sicilian-Style

If you love ice cream, but don't want to use eggs to make it thick, you're going to love this recipe! It's called a "cooked-until-thick" ice cream base, just like custardy French, but in this case, egg yolks aren't doing the thickening. Cornstarch is. (Yes, the same cornstarch you have in your pantry to make gravy!) As David Lebovitz notes in The Perfect Scoop, "thickening gelato with a starch is a Sicilian trait, and it is done because egg yolks are less digestible than starch, important during their hot summers." If you ask me, the chewy, silky result is something to get behind anytime, anywhere.

To make Sicilian-style ice cream: Heat up the cream and milk separately. Separately stir together the sugar, cornstarch and salt. Slowly add the warm liquids to the dry ingredients and return to the saucepan; continue cooking until thick. Chill completely before churning.

4. No-Churn

Ice cream can be a fun and delicious treat, but making it at home can be a bit of a hassle. If you don’t have an ice cream maker, you might be wondering how to make homemade ice cream without one.

Well, we’re here to tell you that it IS possible! You don’t need an ice cream maker to make ice cream. But you do need to know how to mimic one.

An ice cream maker accomplishes two things at once: freezing and aerating the ice cream base. Freezing makes the mixture scoopable (instead of pourable), while aerating makes the mixture fluffy (instead of rock-hard). The most common no-churn method uses sweetened condensed milk and whipped cream.

The former acts as a custard-like base, while the latter adds air. But there are other ways to get creative: In this Genius lemon ice cream, you freeze a lemon-thickened ice cream base until slushy (2 to 3 hours), stir it up, then continue freezing. You can also freeze an ice cream base completely, break it up into chunks, then whip these until fluffy in a food processor like in this no-churn peach ice cream.

5. Non-Dairy

You've probably heard it said that non-dairy ice cream is best for vegans and those with lactose intolerance. But it's not just for them—it's for everyone!

Non-dairy ice cream can be made with coconut, cashew, soy, almond, and oat milks, so you can customize the flavor however you like.

The most common emulsifier used in non-dairy ice cream is arrowroot starch. Egg yolks are less common, but can still be found in some recipes.

Now it's time for you to make your own ice cream! Get hands on training with one of our online courses.