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5 Tips & Tricks For Making Delicious Homemade Ice Cream

On a hot summer day, there’s nothing better than making cool, creamy homemade ice cream right in your very own kitchen. Making ice cream from scratch might seem challenging at first, but with a few tips and tricks you’ll be churning up delicious scoops like a pro! Follow the helpful hints below and then have fun whipping up creative flavor combos the whole family will enjoy.

Chill the ice cream mixing bowl overnight.

For the best homemade ice cream that has a flavor and texture similar to your favorite ice cream shoppe, you’ll want to use an electric ice cream maker. With this easy-to-use countertop appliance you can churn up delicious ice cream in minutes. And the best part is you’ll only need a handful of simple ingredients. You will need to plan ahead and pre-freeze the mixing bowl overnight for best results. When ready to use, pour the ice cream base directly into the frozen mixing bowl and churn immediately.

Chill the ice cream base.

For the base, whisk together all of the ingredients in a large bowl and refrigerate for at least 3 hours, or overnight. The colder the better! There’s no way around it - a warm or room-temperature ice cream base will not freeze. Chilling the base ensures that the mixture will churn into a frozen state quickly, which translates to smaller ice crystals and a softer, creamier ice cream. Once the bowl is frozen and the ice cream base is chilled, your favorite frozen treat comes together in no time with just a touch of a button.

Add sugar for sweetness and texture.

Homemade ice cream is simple to make with just a few basic ingredients, including heavy cream, whole milk, C&H® Granulated Sugar and salt. In addition to adding sweetness, sugar is essential to the texture of ice cream as it reduces the freezing point. Sugar molecules bind with the liquids to prevent the mixture from freezing into solid ice. The more sugar you add, the creamier and less icy your frozen treat will be. Yes, please!

Add more fat for creamier ice cream.

For extra insurance against iciness, add more butterfat to the mix. Adding more butterfat in the form of heavy cream as opposed to milk, will result in a richer, creamier, fluffier ice cream. If you prefer a denser texture similar to classic gelato, tweak the ratio to include more whole milk. Don’t be tempted to substitute higher fat dairy with low-fat or skim milk. They lack flavor and won’t freeze well. 

Store the ice cream properly for maximum freshness.

Once churned, your ice cream will be smooth and easy to stir. To achieve a more solid, scoop-able texture, transfer the ice cream to the freezer immediately after churning. If adding mix-ins like chocolate chips, nuts or swirls of fruit puree or caramel, layer them between dollops of ice cream as you transfer the mixture to a freezer-safe container. The container should have an air tight lid and it’s always good to place a piece of plastic wrap or wax paper on top to protect against odors and ice crystals.

Recipe by

Heather Mubarak


Heather is the sweets maker, picture taker and food writer behind Browned Butter Blondie where she shares her passion for deliciously simple and indulgent baked goods. Heather's insatiable sweet tooth inspires her to create decadent twists on everyday classics that are perfect for any occasion. Through tried and true recipes and drool worthy photos, Heather strives to be a trusted source for home bakers to get their daily fix of all things sweet - heavy on the chocolate!