Ingredients
- 2 cups heavy whipping cream (chilled)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Whip the Cream – In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. This will make your ice cream light and creamy.
- Mix the Base – In another bowl, combine sweetened condensed milk, vanilla extract, and salt. Stir until well blended.
- Fold Together – Gently fold the whipped cream into the condensed milk mixture. Be careful not to deflate the cream—use a spatula and light movements.
- Freeze – Pour the mixture into a freezer-safe container. Smooth the top with a spatula.
- Chill – Cover and freeze for at least 6 hours or overnight, until firm.
- Serve – Scoop and enjoy as-is, or add your favorite toppings like chocolate chips, nuts, or fruit.
If you’d like, I can also give you flavor variations so you can make chocolate, strawberry, or mango versions from this same base. That way, you can make a whole ice cream shop at home. 🍦