Classic Baskin-Robbins Vanilla Ice Cream Recipe

Classic Baskin-Robbins Vanilla Ice Cream Recipe

Do you know that the United States has the largest consumption of ice cream worldwide? An average American is said to consume 48 pints of ice cream per year and 90% of American households eat ice cream.

Vanilla ice cream was introduced in America by Thomas Jefferson when he discovered the flavor in France and brought it in the United States. It was in 1780 when he wrote his recipe for vanilla ice cream and from there it just evolved into many types of vanilla ice cream we have today. Ice creams can be made from milk or cream and with your choice of sweetener. You can use spices such as cacao or vanilla or you can also use fruits for flavor, best for your movie night snacks!

With all the flavors available in the market, vanilla ice cream depended on its add-ons or toppings but this surely is one of the classics, if not one of the founding fathers of the ice cream flavors. A flavor as simple as vanilla can be a real delight when perfectly made. Use this vanilla ice cream recipe to make some homemade ice cream for the family to dig into.

How To Make Classic Baskin-Robbins Vanilla Ice Cream

Everyone knows and loves vanilla ice cream and this copycat recipe will leave your whole family impressed. Using real vanilla, this recipe is perfect for both kids and adults and provides a well-welcomed treat for all involved.

Prep: 10 mins
Cook: 1 min
Total: 11 mins


  • cup half-and-half
  • 1 cup whipping cream
  • 1 cup minus 2 tablespoons sugar
  • 2 tbsp peach preserves
  • 2 vanilla bean, split and scraped
  • Ice cream cones


  1. Place a large saucepan over medium heat and combine all of the ingredients.
  2. Stir occasionally until the mixture reaches 170 degrees F.
  3. Allow the mixture to cool, remove the hull of the vanilla bean, pour the mixture into a lidded container and refrigerate overnight.
  4. Freeze the mixture according to ice cream freezer's instructions.
  5. Once the ice cream expands by at least 1/2 of its original size and achieves soft serve consistency, spoon back into the container and freeze at least 1 hour before serving.
  6. When done, scoop into an ice cream cone and serve.


  • Sugar: 2g
  • :
  • Calcium: 19mg
  • Calories: 119kcal
  • Carbohydrates: 5g
  • Cholesterol: 41mg
  • Fat: 11g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 22mg
  • Protein: 1g
  • Saturated Fat: 7g
  • Sodium: 13mg
  • Vitamin A: 437IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Want to share your experience making this classic Baskin-Robbins vanilla ice cream recipe at home? Head over to the Recipe Sharing section of our forum and let us know how it turned out!

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Frequently Asked Questions

What milk is best in making ice cream?

The best milk to use in making ice cream is the one with a high butterfat content. Full cream milk has the butterfat content of 3-4% while skim milk only has 0.05%. You can also try using goat milk but it gives that extra tangy taste when using it in making ice cream.

Does Baskin-Robbins use eggs in their ice cream?

This really depends on the flavor of their ice cream. For example, their Cookies Ice Cream does contain pasteurized eggs while many of their other flavors don’t. Eggs are used in ice creams because of their protein and fat content. It helps the ice cream freeze faster and makes it creamier.

copycat dairy queen vanilla ice cream recipe


You can never go wrong with sticking into classics like this copycat Baskin-Robbins vanilla ice cream recipe. It will surely bring delight into every after meal once you get to have your ice cream on a cone to satisfy your sweet tooth.
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