Philadelphia Ice Cream

Philadelphia ice cream, also known as American ice cream or New York ice cream, is easily one of my favourites. It provides a lighter, refreshing ice cream that’s perfect for a wide range of add-ins including fruit, chocolate or nuts. For those that find ice cream made with eggs too heavy and “eggy”, this is the recipe for you.

american ice cream recipe

Soft serve texture straight from the ice cream machine.

Why you should love Philadelphia ice cream

  • It has fantastic taste and is easier on the stomach than heavy French style ice creams.
  • There is no cooking so it’s quick to make.
  • This base is versatile and works well with many flavours.

3 tips for better Philadelphia ice cream

  • Adjust fridge to its coldest setting so that the milk and cream are really cold before churning.
  • If you use an ice cream maker which requires pre-freezing the bowl, adjust the setting to its coldest.
  • Philadelphia ice cream doesn’t tend to store well for long periods – it’s best eaten within a few days of churning.

Optional ingredients that will lift your ice cream to another level.

Vanilla Ice Cream RecipeI love this recipe for its simplicity. That said, you can add extra ingredients to improve the ice cream’s stability and texture.

Alcohol: Add 2 tablespoons of vodka (at least 40% proof) to your ice cream during churning. This reduces the freezing point of the ice cream and produces an easier to scoop, softer ice cream.

Egg: You could also consider adding a raw egg during whisking – however there are Salmonella risks involved in doing this so keep it in mind. These act as a stabiliser and will increase the life of your dessert.

Skim Milk Powder: Create an ice cream with more body and a delicious creamy mouth feel using milk powder. I’ll sometimes add 2 tablespoons during whisking stage. 


Philadelphia Ice Cream Recipe

Prep Time: 5 mins
Yields: 1L (1 Qt)


  • 2 Cups cream
  • 1 Cup full cream milk
  • 1/2 Cup sugar
  • 1 teaspoon vanilla


  1. Whisk cream, milk and sugar in a medium bowl until the sugar is completely dissolved.
  2. Stir in vanilla
  3. Add mixture to your ice cream maker and follow manufacturer's instructions to churn.
  4. Add ice cream to an air-tight plastic container and put in fridge for 2 hours to harden up.

Additional Info

If you like soft serve consistency in your ice cream then you can eat straight from the ice cream maker.


User Rating

5 (8 Votes)



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  • comment-avatar
    Maureen Cosgrave October 25, 2018 (6:01 pm)

    Hi I would love an ice cream recipe that does not require an ice cream maker, made a. beautiful one years ago but have misplaced it, thanks so much,

    • comment-avatar
      Nate October 26, 2018 (5:51 pm)

      Hi Maureen, thanks for getting in touch. Actually, all of these recipes work fine without an ice cream maker. Just follow the recipe then when it says to add to the maker, put it straight in the freezer. Every 20 minutes remove it and give it a quick whisk then return to the freezer. If you can give it a whisk 3 or more times you’ll have a nice, creamy ice cream. Each time you pull it out of the freezer try to work fast so that the ice cream doesn’t melt too much. Cheers, Nate.

  • comment-avatar
    Maureen December 5, 2018 (2:50 pm)

    Thank you for your response to my query, will be having a ice cream Xmas holiday, cheers.

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