Homemade Vanilla Ice Cream

Nothing says summer or 4th of July like homemade ice cream.  It’s a family tradition, a once a year treat.  My recipe always seems to vary somewhat because I can never find my mom’s original no egg recipe, so it’s usually an experiment.  This version made a light and airy ice cream that wasn’t at all heavy after all the fabulous grilled potato salad and Boston butt.  It’s a definite keeper.  Sorry for the lack of a picture of the ice cream.  It disappeared FAST!


  • 3 cups 2% milk
  • 1 cup half and half
  • 2 15 oz. cans of evaporated skimmed milk
  • 1 can fat free sweetened condensed milk
  • 1 3/4 cups Splenda


  1. Pour the 2% milk into a saucepan and scald (until bubbles rise around the edges) over medium low heat.
  2. Add the Splenda until disolved.
  3. Mix the remaining ingredients thoroughly and chill for 30-60 minutes.
  4. Pour into your ice cream maker and follow the directions for your particular maker.

Printable version.

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