Creamy, rich, and bursting with classic vanilla flavor, this Mary Berry Vanilla Ice Cream Recipe is a luxurious treat that’s surprisingly easy to make at home. Whether served on its own, alongside a slice of warm pie, or topped with fresh berries, this traditional ice cream delivers elegance in every scoop. Mary Berry’s version uses only a few quality ingredients, resulting in a smooth texture and perfectly balanced sweetness that makes it a timeless favorite for all occasions.

What is Mary Berry Vanilla Ice Cream?

The Mary Berry Vanilla Ice Cream is a custard-based ice cream made by gently cooking egg yolks with sugar and milk, then combining them with cream and real vanilla. The mixture is then churned in an ice cream maker or frozen using a no-churn method. The result is a rich, scoopable ice cream with the signature flavor and smoothness of classic French-style ice cream.

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Why You Should Try This Recipe

Authentic vanilla flavor – Uses real vanilla for depth and warmth.
Creamy and rich texture – Made with a custard base.
Perfect for pairing – Works with pies, brownies, fruit, or coffee.
Reliable and easy-to-follow – Based on Mary Berry’s proven techniques.
Make-ahead friendly – Keeps well in the freezer for days.
Free from preservatives and stabilizers – All-natural ingredients.

Ingredients Needed to Make Mary Berry Vanilla Ice Cream

Full-fat milk – 300ml (1¼ cups)
Double cream – 300ml (1¼ cups)
Egg yolks – 4 large
Caster sugar – 100g (½ cup)
Vanilla pod – 1 (or 2 teaspoons vanilla extract)

Equipment Needed

Heavy-based saucepan
Mixing bowl
Whisk
Fine sieve
Ice cream maker (or loaf tin for no-churn)
Spatula
Freezer-safe container

Instructions to Make Mary Berry Vanilla Ice Cream

Step 1: Prepare the Custard Base

Pour milk and cream into a saucepan.
Split the vanilla pod and scrape out the seeds, adding both seeds and pod to the pan.
Heat gently until just steaming—don’t let it boil. Remove from heat and let infuse for 10 minutes.

Step 2: Whisk Eggs and Sugar

In a separate bowl, whisk egg yolks and caster sugar until pale and creamy.
Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.

Step 3: Cook the Custard

Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon.
Heat until the custard thickens slightly and coats the back of the spoon (about 75–80°C).
Do not let it boil or the eggs may scramble.

Step 4: Strain and Cool

Remove from heat and strain through a fine sieve into a clean bowl to remove any curdled bits or the vanilla pod.
Let cool to room temperature, then chill in the fridge for at least 2 hours.

Step 5: Churn and Freeze

Pour the cold custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Transfer to a freezer-safe container, smooth the top, and freeze for 2–4 hours until firm.

No-Churn Method:

Whip 300ml double cream to soft peaks and fold into the cooled custard.
Freeze in a loaf tin or container, stirring every 1–2 hours for 3–4 hours to reduce ice crystals.

What Goes Well With Mary Berry Vanilla Ice Cream

Warm fruit crumbles or pies – Classic comfort pairing
Chocolate cake or brownies – For richness and contrast
Fresh berries and mint – Light and refreshing
Espresso (affogato) – For a quick, elegant dessert
Sticky toffee pudding – Perfect warm-and-cold combination
Waffles or pancakes – For a brunch-friendly treat
Fruit coulis or caramel sauce – Adds a gourmet touch

Expert Tips for Making the Best Mary Berry Vanilla Ice Cream

Use fresh egg yolks and full-fat cream – For richness and stability.
Chill the custard completely before churning – Helps create a smoother texture.
Don’t skip the straining step – Ensures a silky finish.
Use a good quality vanilla pod – Adds depth and authenticity.
Store in a shallow container – Freezes faster and more evenly.
Let ice cream sit out for 5 minutes before scooping – Makes serving easier.

Easy Variations of Mary Berry Vanilla Ice Cream

Vanilla Bean & Honey – Stir in 1 tablespoon of honey before freezing.
Vanilla Almond Crunch – Add crushed toasted almonds before final freeze.
Chocolate Swirl – Ripple through chocolate ganache or sauce.
Berry Ripple – Swirl in raspberry or strawberry compote.
Salted Caramel Drizzle – Fold in bits of caramel and a pinch of sea salt.
Lemon zest and thyme – For a bright and herbal twist.

Best Practices to Store Mary Berry Vanilla Ice Cream

Store in a tightly sealed, freezer-safe container – Keeps texture and flavor.
Place plastic wrap directly on the surface – Reduces ice crystals.
Label and date your batch – Best enjoyed within 2 weeks.
Avoid frequent temperature changes – Keeps consistency smooth.

Best Practices to Reheat (Soften) Mary Berry Vanilla Ice Cream

Leave at room temperature for 5–10 minutes – Easier to scoop.
Use a warm metal scoop – Dip in hot water and dry for clean scoops.
Avoid microwaving – Can melt unevenly and affect the texture.

How Can I Make Mary Berry Vanilla Ice Cream Healthier?

Use light cream or part Greek yogurt – Reduces fat while keeping creaminess.
Reduce the sugar slightly – Especially if pairing with sweet desserts.
Use alcohol-free vanilla extract – For those avoiding added alcohol.
Serve smaller portions with fruit – Naturally sweet and satisfying.
Swap whole milk for a plant-based version – Try oat or almond milk with cream.

Nutrition Value (per ½ cup serving):

Calories: 240
Fat: 18g
Carbohydrates: 15g
Sugar: 14g
Protein: 4g
Sodium: 30mg

FAQs

Do I need an ice cream maker for this vanilla ice cream recipe?

No, while an ice cream maker creates a creamier texture, you can make this recipe without one. Use the no-churn method by folding whipped cream into the cooled custard and freezing, stirring every hour.

Why is my custard not thickening for the ice cream base?

Custard may not thicken if it’s not heated enough. Ensure it reaches about 75–80°C (170–176°F) and stir constantly over low heat until it coats the back of a spoon.

Can I use vanilla extract instead of a vanilla pod?

Yes, if you don’t have a vanilla pod, you can use 2 teaspoons of high-quality vanilla extract. Add it after the custard has cooked and cooled slightly for best flavor.

How long should I churn the ice cream in the machine?

Typically, churning takes 20–30 minutes, depending on your ice cream maker. Stop when the mixture reaches a thick, soft-serve consistency before transferring to the freezer.

Final Words

This Mary Berry Vanilla Ice Cream Recipe is the ultimate classic treat—simple, indulgent, and incredibly versatile. Whether enjoyed on its own or as a base for endless variations, it’s the kind of dessert that everyone loves and anyone can make at home. With its rich flavor and creamy texture, it’s a freezer essential you’ll keep coming back to.