This recipe simplifies the art of making delicious, homemade ice cream without needing a special machine. This no-churn method relies on just three basic ingredients to create a creamy, rich, and scoopable treat that rivals store-bought versions. The secret is whipping heavy cream into stiff peaks and then gently folding in sweetened condensed milk. This process incorporates air into the mixture, giving the ice cream its light, fluffy texture that freezes beautifully without turning into an icy block.
This recipe is also incredibly versatile, serving as a perfect base for countless flavor combinations. From classic vanilla bean to a vibrant strawberry, you can easily customize it to suit any craving. Its simplicity and quick preparation make it an ideal dessert for any occasion, whether you’re cooling off on a hot day or treating yourself after a long week. Forget the fancy equipment and lengthy chilling times; this recipe proves that the best desserts are often the easiest to make.
Ingredients
- 2 cups cold heavy whipping cream (at least 35% fat)
- 1 (14-ounce) can sweetened condensed milk
- 1 tsp vanilla extract (or other flavorings, see notes)
Instructions
Step 1: Prepare the Base
- Chill your equipment: For the best results, place your mixing bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer) in the freezer for at least 15 minutes before you begin. A cold bowl and whisk help the cream whip faster and achieve a firmer texture.
- Whip the heavy cream: Pour the cold heavy whipping cream into the chilled mixing bowl. Using an electric mixer on medium-high speed, beat the cream until soft peaks form. This will take about 2-3 minutes. The cream should hold its shape slightly when you lift the whisk, but the peaks will still be a bit droopy at the top.
- Continue whipping to stiff peaks: Increase the speed to high and continue beating until the cream forms stiff peaks. When you lift the whisk, the peaks should stand straight up without collapsing. Be careful not to over-whip, as the cream can turn into butter. The whipped cream is the base that gives this ice cream its light, airy texture.
Step 2: Combine and Flavor
- Add the condensed milk and flavoring: Gently pour the sweetened condensed milk and vanilla extract (or your chosen flavoring) into a separate large bowl.
- Fold in the whipped cream: Add about one-third of the whipped cream to the condensed milk mixture. Use a spatula to gently fold it in until it’s mostly combined. This initial mix helps to lighten the condensed milk, making it easier to incorporate the rest of the whipped cream without deflating it.
- Gently fold the rest: Add the remaining whipped cream in two more batches, folding gently until no streaks of condensed milk remain. The key is to be gentle to preserve the air you’ve whipped into the cream. The final mixture should be light and smooth. Over-mixing will deflate the cream, resulting in a denser, icier ice cream.
Step 3: Freeze
- Transfer to a container: Pour the ice cream mixture into a freezer-safe container, such as a loaf pan or a deep plastic container with a lid. Smooth the top with a spatula.
- Freeze: Cover the container tightly with plastic wrap and then a lid to prevent ice crystals from forming on the surface. Place the container in the freezer for a minimum of 6 hours, or preferably overnight, until the ice cream is solid and firm.
- Serve: Once frozen, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!
Flavor Variations
The beauty of this recipe is its adaptability. Use the basic recipe above and get creative with these delicious add-ins and flavor combinations.
- Strawberry: To make a vibrant strawberry ice cream like the one pictured, blend 1 cup of fresh or frozen strawberries into a purée. Swirl it into the base mixture before freezing. You can also add chopped strawberries for texture.
- Chocolate: Whisk in ¼ cup of unsweetened cocoa powder along with the condensed milk and vanilla. You can also fold in chocolate chips or chunks before freezing.
- Cookies and Cream: Gently fold in 1 ½ cups of crushed Oreo cookies or another chocolate sandwich cookie into the finished mixture before transferring it to the container.
- Mint Chocolate Chip: Add 1 tsp of mint extract to the condensed milk mixture and a few drops of green food coloring if desired. Fold in 1 cup of mini chocolate chips before freezing.
- Coffee: Dissolve 2 tablespoons of instant espresso or coffee powder in 2 tablespoons of hot water, then mix it into the condensed milk mixture before folding in the whipped cream.
Tips and Tricks
- Don’t over-whip: While stiff peaks are the goal, be careful not to over-whip the heavy cream, or it will curdle and separate, ruining the texture.
- Gently fold: The most important step is folding. Use a light hand and a spatula to mix the whipped cream and condensed milk. You’re trying to combine them without deflating the air you’ve worked so hard to incorporate.
- The container matters: A metal loaf pan works great because it helps the ice cream freeze faster, but any freezer-safe container with a lid will work.
- Customize to your taste: Feel free to adjust the amount of sweetened condensed milk for a less sweet ice cream, or add a pinch of salt to balance the sweetness. You can also fold in nuts, sprinkles, or caramel swirls to make it your own.