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Vanilla Blender Ice Cream

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Recipe - Vanilla Blender Ice Cream

From The Hamilton Beach Test Kitchen

Added by Lynne


  • 1 cup whole milk 
  • 1 cup heavy cream 
  • 1/4 cup nonfat dry milk powder 
  • 2 tablespoons granulated sugar 
  • 2 tablespoons light corn syrup 
  • 2 teaspoons vanilla extract or vanilla bean paste 
  • Pinch of salt


  1. Add heavy cream to blender jar. Cover and blend on high speed for 30 seconds, or until firmly whipped. Scrape down sides of blender jar. 
  2. Add milk, nonfat dry milk powder, sugar, corn syrup, vanilla extract or vanilla bean paste, and salt. 
  3. Cover and blend for 45 seconds. Stop blender and scrape down sides of blender jar. Cover and blend for 45 seconds to 1 minute, or until mixture resembles thin pudding. 
  4. Put in an airtight, freezer-safe container and freeze for 4 to 6 hours before serving.

Serves:  4-6

Test Kitchen Tips:

  • To add your favorite mix-ins, like chocolate chips, crushed cookies, or candy: put ice cream in a large bowl, add mix-ins and stir to combine. Continue with Step 4. 
  • Ice cream is best eaten within 2 days. 

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