Dairy Queen Vanilla Ice Cream Recipe

This Dairy Queen Vanilla Ice Cream Recipe gives you a smooth, creamy frozen dessert with the classic soft vanilla flavour many people love. It has a light texture that is rich without feeling heavy, making it ideal for cones, bowls, or homemade sundaes. The method is simple and beginner-friendly, with no complicated equipment needed beyond an ice cream maker or freezer-safe container. Total time is around 6 hours including chilling and freezing.

Ingredients

For the Ice Cream Base

• 500ml whole milk
• 300ml double cream
• 150g caster sugar
• 4 egg yolks
• 1 tbsp vanilla extract
• 1 tbsp skimmed milk powder
• Pinch of salt

How to Make Dairy Queen Vanilla Ice Cream Recipe

• Prepare the freezer bowl: If using an ice cream maker, freeze the bowl according to the manufacturer’s instructions so it is ready when needed.
• Warm the dairy: Place the milk, cream and milk powder in a saucepan. Heat gently until steaming, stirring now and then. Do not let it boil.
• Mix the custard: In a bowl, whisk the egg yolks and sugar until smooth and lighter in colour.
• Combine carefully: Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
• Cook gently: Return everything to the saucepan. Stir over low heat until the custard lightly coats the back of a spoon.
• Cool the mixture: Remove from the heat, stir in vanilla and salt, then chill in the refrigerator for at least 3 hours.
• Churn: Pour into your ice cream maker and churn until thick, smooth and soft.
• Freeze and serve: Spoon into a freezer-safe tub and freeze for 2 to 3 hours for a firmer texture. Scoop and enjoy.

Tips

How do I make it extra creamy?

Use full-fat milk and proper double cream. The fat content creates a smoother texture.

Why is my ice cream icy?

The base may not have chilled fully before freezing. Chill it thoroughly and store in an airtight container.

Can I make it softer like soft serve?

Serve straight after churning for a softer Dairy Queen style texture.

How do I boost the vanilla flavour?

Add vanilla bean paste or scrape in seeds from one vanilla pod.

Serving Suggestions

• Serve in waffle cones
• Top with chocolate sauce
• Add fresh berries
• Blend into a milkshake
• Use for banana splits

Storage

Room Temperature

Do not leave out for more than 10 minutes. Return to the freezer promptly.

Refrigerator

Ice cream should not be stored in the fridge as it will melt. Keep frozen instead.

Freezing

Store in an airtight container for up to 1 month for best flavour and texture. Press parchment onto the surface to reduce ice crystals.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 65mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Dairy Queen Vanilla Ice Cream Recipe

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

scoops

Prep time

20

minutes

Cooking time

10

minutes

Total time

360

minutes

Calories

280

kcal

30

minutes

Smooth, creamy homemade vanilla ice cream inspired by the classic Dairy Queen style. Light, rich and perfect for cones, sundaes or enjoying on its own.

Ingredients

• 500ml whole milk

• 300ml double cream

• 150g caster sugar

• 4 egg yolks

• 1 tbsp vanilla extract

• Pinch of salt

• 1 tbsp skimmed milk powder

Directions

• Heat the milk, cream and milk powder in a saucepan until steaming but not boiling.
• Whisk egg yolks and sugar together in a bowl until pale.
• Slowly pour the warm milk mixture into the eggs while whisking constantly.
• Return mixture to the pan and cook gently until slightly thickened.
• Stir in vanilla and salt, then cool fully in the fridge.
• Churn in an ice cream maker until thick and soft.
• Transfer to a container and freeze until scoopable.
• Serve in bowls, cones or with toppings.

Notes

• Do not boil the custard or it may curdle.
• Chill the base well before churning for the smoothest texture.
• Leave at room temperature for 5 minutes before scooping.