Learn To Make Homemade Ice Cream – The Basics, Plus 4 Easy Starter Recipes

Thinking about making homemade ice cream? Learn the basics with easy beginner recipes, essential tips, and flavourful ideas to get you churning with confidence.

First Scoops & Sweet Surprises

I still remember my very first attempt at homemade ice cream. Could I really call it ice cream? Haha.

Well, it was cold, that’s for sure; it had cream in it too, so I guess I was close, but it was lacking in a few areas. If I compare my ice cream efforts today with then, I have improved, I’m pleased to say.

The taste of that first batch? … Well, it wasn’t half bad.

What surprised me most? Making ice cream is way easier than I expected. Once you get the hang of the basics — the ratio of cream to milk, how to balance sweetness, and what flavours work — it becomes second nature.

Aside from a few YouTube videos that I’ve watched, I’ve learned the hard way – trial and error, and I’ve certainly made a few, well, probably every mistake in the book – but that’s how I’ve learned and gotten better and more adventurous in my flavour compositions and style.

Hopefully, this article will help you to skip a few of those schoolboy errors and learn to scoop with confidence from the off.

In This Article, You’ll Find:

✅ A quick guide to how homemade ice cream actually works
✅ Four easy, beginner-friendly ice cream recipes
✅ Flavour tips, texture fixes, and technique basics
✅ Nutritional values for each scoop
✅ Our “Final Scoop” wrap-up with extra learning links

🥣 What Goes Into Homemade Ice Cream?

Before we get to the fun stuff (scooping, obviously), it helps to understand what actually goes into ice cream — and why each element matters.

Once you know the basic building blocks, you’ll be able to mix, match, and master your own flavours in no time.

Making classic ice cream at home comes down to five basic components:

• Cream (usually double cream for richness)
• Milk (whole milk or non-dairy alternatives)
• Sugar (can be adjusted depending on add-ins — or swapped for natural sweeteners)
• Flavouring (vanilla, fruit, chocolate, spices, etc.)
• Stabiliser (egg yolks or cornstarch — optional, but useful for creaminess)

Once combined, you chill your base, churn (in a machine or by hand), and freeze to firm up. That’s it! No magic, no molecular gastronomy, just good ingredients + cold + a bit of science.

💡 Did you know: You can use alternatives like honey, agave, maple syrup, or stevia to replace refined sugar — just be aware they can affect texture and freezing time. For tips on sweet swaps, check out our no-added-sugar ice cream guide

4 Beginner Ice Cream Recipes to Try Out First

Whether you’re brand new to churning or just looking for easy wins, these simple, no-fuss recipes are ideal for building confidence and flavour.

Each one is designed with beginners in mind — minimal ingredients, clear steps, and scoops that deliver every time.

💡 Pro Tip: Most beginners either over-sweeten or under-churn. Remember that freezing dulls sweetness — taste your base *before* freezing and adjust if needed. And give it a proper churn to avoid icy texture.

1️⃣ Simple Vanilla Bean Ice Cream

A classic starter with a silky texture and clean vanilla flavour — no eggs required!

(Prep Time: 10 mins | Chill: 4 hrs | Churn: 20 mins | Freeze: 4 hrs | Yields: 6 scoops)

Ingredients:

• 300ml double cream
• 300ml whole milk
• 100g caster sugar
• 2 tsp vanilla extract or 1 vanilla bean, split
• Pinch of salt

Method:

1. In a mixing bowl, whisk together milk and sugar until dissolved.
2. Add cream, vanilla, and salt. Stir to combine.
3. Chill in the fridge for 4 hours or overnight.
4. Churn in your machine until thick and creamy.
5. Transfer to a container, cover, and freeze for 4 hours or until scoopable.

Nutrition (per scoop):

• Calories: 220 | Fat: 18g | Sugar: 15g | Protein: 2g

2️⃣ Strawberry Swirl No-Churn Ice Cream

No machine? No problem. This fruity favourite only needs a whisk and a freezer.

(Prep Time: 15 mins + freeze | Yields: 8 scoops)

Ingredients:

• 400ml sweetened condensed milk
• 500ml double cream
• 150g fresh strawberries
• 1 tbsp lemon juice
• 2 tbsp icing sugar

Method:

1. Blitz strawberries, lemon juice, and icing sugar into a purée. Set aside.
2. Whip cream until soft peaks form.
3. Fold in condensed milk gently.
4. Pour into a tin, swirl through strawberry purée.
5. Freeze for at least 6 hours.

Nutrition (per scoop):

• Calories: 260 | Fat: 21g | Sugar: 18g | Protein: 3g

3️⃣ Mint Chocolate Chip Ice Cream

Fresh, light, and slightly nostalgic — perfect for beginners who like a bit of crunch.

(Prep Time: 10 mins | Chill: 4 hrs | Churn: 20 mins | Freeze: 4 hrs | Yields: 6 scoops)

Ingredients:

• 300ml double cream
• 300ml whole milk
• 100g sugar
• 1 tsp peppermint extract
• A few drops of green food colouring (optional)
• 60g dark chocolate chips or grated chocolate

Method:

1. Whisk milk and sugar until smooth.
2. Add cream, peppermint, and food colouring.
3. Chill the base for 4 hours.
4. Churn, adding chocolate chips during the last few minutes.
5. Freeze for 4 hours.

Nutrition (per scoop):

• Calories: 235 | Fat: 19g | Sugar: 14g | Protein: 2g

4️⃣ Dark Rum & Coconut Ice Cream

A creamy tropical treat with a grown-up twist — sweet, nutty, and just a little boozy.

(Prep Time: 15 mins | Chill: 4+ hrs | Churn: 20 mins | Freeze: 6 hrs | Yields: 6 scoops)

Ingredients:

• 300ml double cream
• 200ml full-fat coconut milk
• 100ml whole milk
• 90g soft light brown sugar
• 2 tsp vanilla extract
• 60ml dark Jamaican rum (like Appleton or Wray & Nephew)
• Pinch of sea salt
• Optional: 2 tbsp toasted coconut flakes (for texture)

Method:

1. In a bowl, whisk milk, coconut milk, and brown sugar until fully dissolved.
2. Stir in cream, vanilla, rum, and salt.
3. Chill the mixture for at least 4 hours (or overnight).
4. Churn according to your machine’s instructions.
5. For extra texture, add toasted coconut flakes during the last minute of churning.
6. Transfer to a container, cover, and freeze for 6+ hours until firm.

Nutrition (per scoop approx.):

• Calories: 285 | Fat: 22g | Sugar: 15g | Alcohol: ~2.5% ABV

Mocktail Option: Skip the rum and add 1 tsp rum extract plus 2 tbsp pineapple purée for a tropical, alcohol-free twist that still delivers Caribbean vibes!

💡 Pro Tip: Rum’s strong flavour pairs beautifully with coconut — but if you’re after a fruitier version, swap in pineapple purée for a tropical twist.

📎 Related Reads You Might Like:

• Learn to Make Homemade Ice Cream – A Beginner’s Guide
  A comprehensive intro for new makers — the perfect companion to this article.
• Learn How to Make Ice Cream Without an Ice Cream Maker
  No churn? No problem. This guide walks you through freezer-friendly options.
• 10 Easy Homemade Ice Cream Recipes for Kids
  Simple, fun flavours perfect for getting the whole family involved.
• How to Fix Ice Cream That’s Too Sweet (Or Not Sweet Enough)
  A handy troubleshooting guide to help you nail the flavour balance.
• How to Store Homemade Ice Cream for the Best Texture & Flavour
  Keep your creations scoopable, smooth, and freezer-burn free.

The Final Scoop

Getting started with homemade ice cream can feel intimidating — but it doesn’t need to be.

With the right ratios, some freezer patience, and a sprinkle of curiosity, you’ll be scooping like a pro in no time.

These beginner recipes are just the start — from no-churn shortcuts to proper churned classics, there’s a whole world of frozen deliciousness waiting for you. And if your first batch flops? Join the club. The good news is, even “bad” ice cream still tastes pretty good 😉🍦

We hope that you have enjoyed our article – Learn to Make Homemade Ice Cream – The Basics, The Scoop & 4 Easy Starter Recipes – and that we’ve inspired you to give these beginner-friendly recipes a try. Whether you’re whisking up vanilla or getting adventurous with rum and coconut, your next delicious scoop is just a churn away.

If you have any questions, tips to share, or want to tell us how your first batch turned out, please drop us a comment below — we’d love to hear from you!

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