Homemade Ice Cream Using Half and Half: The Easiest Creamy Treat
Making homemade ice cream using half and half is one of the simplest ways to create a rich, creamy dessert with minimal effort. This recipe requires just four basic ingredients and delivers that classic ice cream texture you love – no eggs, no fuss!
In this guide, you’ll discover:
- Why half and half works perfectly for ice cream
- The exact ingredient ratios for perfect texture
- Step-by-step churning instructions
- Delicious flavor variations to try
Table of Contents
Homemade Vanilla Half and Half Ice Cream Recipe
Ingredients
- 4 cups half and half
- ¾ cup granulated sugar
- 1 Tablespoon vanilla extract
- 1 pinch salt
Instructions
- Whisk the half and half and sugar in a large bowl until the sugar dissolves.
- Add a pinch of salt and the vanilla, then stir.
- Transfer the mixture into an ice cream maker and churn following your machine's instructions.
- Transfer into ice cream containers and freeze until firm.
Notes
Nutrition
Why Use Half and Half for Ice Cream?
Half and half – that perfect blend of milk and cream – creates ideal homemade ice cream because:
- Contains just the right fat content (10-12%) for creamy texture
- Eliminates need to measure separate milk and cream
- Produces scoopable ice cream straight from freezer
- More affordable than heavy cream alone
Many people wonder can you use half and half to make ice cream – the answer is absolutely! In fact, half and half ice cream often has better texture than versions made with heavy cream alone.
Ingredients Needed
This vanilla ice cream recipe with half and half requires just:
- 4 cups half and half (not fat-free)
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt
The sugar dissolves completely into the half and half, while the vanilla provides that classic flavor. A pinch of salt enhances all the flavors.
For more ice cream recipes using different bases, check out our complete guide to homemade ice cream.
Step-by-Step Instructions
Making ice cream with half and half couldn’t be simpler:
1. Dissolve the Sugar
Whisk together half and half and sugar until completely dissolved. This usually takes 2-3 minutes of stirring.
2. Add Flavorings
Stir in vanilla extract and a pinch of salt. For stronger vanilla flavor, you can increase the extract to 1½ tablespoons.
3. Chill the Mixture
Refrigerate for at least 1 hour (up to 24 hours) for best results. This helps the flavors meld.
4. Churn in Ice Cream Maker
Pour into your ice cream maker and churn according to manufacturer’s directions, usually 20-30 minutes.
5. Freeze Until Firm
Transfer to an airtight container and freeze for 3-4 hours before serving.
Learn more about essential ice cream making techniques in our detailed guide.
Flavor Variations
This half and half ice cream base works for countless flavors:
Chocolate
Add ½ cup cocoa powder when dissolving the sugar.
Strawberry
Blend in 1 cup pureed strawberries after chilling.
Cookies and Cream
Stir in 1 cup crushed Oreos during last 5 minutes of churning.
For more inspiration, follow our Pinterest board with hundreds of ice cream recipes.
Tips for Perfect Ice Cream
- Use full-fat half and half – low-fat versions create icy texture
- Chill your ice cream maker bowl thoroughly (24 hours if possible)
- Don’t overfill the machine – leave room for expansion
- Add mix-ins during last 5 minutes of churning
- Store in shallow containers for faster freezing
When stored properly, this homemade ice cream using half and half keeps its creamy texture for 2-3 weeks in the freezer.
Conclusion
Now that you know how simple it is to make ice cream with half and half, you’ll never need store-bought again! This versatile base creates perfect creamy texture every time with minimal ingredients.
Ready to try more delicious frozen treats? Explore our ultimate ice cream recipe collection for endless inspiration!
Homemade Ice Cream Using Half and Half: A Creamy Dream Come True
Making homemade ice cream doesn’t require heavy cream—half and half works beautifully! This versatile dairy blend, made from equal parts whole milk and cream, creates a rich yet lighter texture. Below, we’ll dive into a foolproof vanilla ice cream recipe with half and half and answer the burning question: Can you use half and half to make ice cream? Spoiler: Absolutely!
Why Use Half and Half for Ice Cream?
Half and half strikes the perfect balance between richness and lightness. Here’s why it’s ideal:
- Lower Fat Than Heavy Cream: With 10–12% fat (vs. heavy cream’s 36%), it yields a smoother, less dense texture.
- Widely Available: No specialty shopping—grab it at any grocery store.
- Customizable: Easily adjust richness by adding egg yolks or condensed milk.
Classic Vanilla Ice Cream Recipe with Half and Half
Ingredients:
- 2 cups half and half
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- Pinch of salt
- 3 large egg yolks (optional, for custard base)
Instructions:
- Mix Base: Whisk half and half, sugar, vanilla, and salt in a saucepan. Heat over medium until steaming (do not boil).
- Temper Eggs (if using): Slowly pour ½ cup hot mixture into beaten yolks, whisking constantly. Return to pan.
- Thicken: Cook on low, stirring until mix coats the back of a spoon (about 5–7 minutes). Strain for silkiness.
- Chill: Refrigerate for 4+ hours (or overnight) until cold.
- Churn: Pour into an ice cream maker and churn 20–25 minutes until soft-serve consistency.
- Freeze: Transfer to a loaf pan, cover, and freeze for 4+ hours to firm up.
Pro Tips for Perfect Texture
- No Ice Cream Maker? Freeze the mix in a shallow tray, stirring every 30 minutes to break up ice crystals.
- Boost Creaminess: Add ¼ cup condensed milk or 1 tbsp corn syrup to prevent iciness.
- Flavor Variations: Infuse the warm base with cinnamon, citrus zest, or lavender before chilling.
Can You Use Half and Half to Make Ice Cream Without an Ice Cream Maker?
Yes! Here’s a no-churn method:
- Whip 1 cup cold half and half with ¼ cup sugar until soft peaks form.
- Fold in ½ cup sweetened condensed milk and 1 tsp vanilla.
- Freeze in a container, stirring once after 1 hour to ensure even texture.
Half and Half vs. Heavy Cream: The Verdict
While heavy cream makes ultra-rich ice cream, half and half offers a lighter, scoopable result. For a happy medium, blend 1 ½ cups half and half with ½ cup heavy cream.
Common Questions Answered
Q: Does half and half ice cream freeze solid?
A: It firms up but stays scoopable thanks to its balanced fat content. For softer results, add 1 tbsp vodka or honey.
Q: Can I use ultra-pasteurized half and half?
A: Yes, but avoid ultra-high-temperature (UHT) versions—they can yield a grainy texture.
Creative Flavor Twists
Transform your vanilla base into these crowd-pleasers:
- Cookies & Cream: Fold in 1 cup crushed Oreos after churning.
- Strawberry Swirl: Layer with homemade strawberry compote before freezing.
- Mocha Chip: Add 2 tbsp espresso powder and ½ cup chocolate chunks.
The Science Behind Half and Half Ice Cream
Half and half’s fat-to-water ratio prevents large ice crystals, ensuring a creamy mouthfeel. The sugar further depresses the freezing point, enhancing smoothness. For egg-free versions, stabilizers like guar gum (¼ tsp per batch) improve texture.
Storage and Serving Tips
- Store in an airtight container with parchment pressed onto the surface to prevent freezer burn.
- Let sit at room temperature for 5–10 minutes before scooping for ideal consistency.
- For Instagram-worthy presentation, serve in chilled bowls or waffle cones.
Nutritional Notes
A ½-cup serving of homemade half and half vanilla ice cream contains roughly:
- 180 calories
- 9g fat
- 22g carbs
- 3g protein
For a lighter version, substitute ½ cup half and half with almond milk and reduce sugar to ½ cup.
Final Thoughts
Homemade ice cream using half and half proves you don’t need heavy cream for decadent results. This vanilla ice cream recipe with half and half is endlessly adaptable—perfect for beginners and experts alike. Now that you know the answer to “Can you use half and half to make ice cream?”, it’s time to churn up something delicious!
