Hi Bernadette. It’s pretty common for homemade ice creams to be harder than store bought ice creams. Store bought often has added ingredients or more air whipped into it to help it stay softer. Here’s a couple reasons yours might be harder/ways to troubleshoot. 1. Your freezer temp might be lower than most and making it extra cold. You can try giving your ice cream a little time to soften on the counter before scooping it. You can also store it closer to the front of the freezer instead of in the deepest part. 2. Alcohol doesn’t freeze so you could add a tablespoon to the ice cream mixture before freezing it. Elizabeth recommends using vodka because it is mostly flavorless and it’s clear. It can help keep the ice cream soft without affecting anything else. 3. The ingredients you use can affect the texture. Make sure to use the highest fat whipping cream you can find and then whip it nice and fluffy so it has lots of air in it. Then fold super gently so that the cream doesn’t deflate. I hope these ideas help. Let us know if you’re still having troubles. Best!

Hello Beth! I love the rich and creamy texture of this recipe, too. Thanks for commenting!

Hi Jamie! Thanks for commenting. I’m so glad it turned out so well for you!

Right? Who knew ice cream could be so easy! I hope you get to enjoy some soon.

Hi Stephanie! I think you’ll be getting the “Best Mom Ever” award today . . . your daughter is so lucky!