Homemade ice cream doesn’t have to be complicated or time-consuming. With this simple and ultra-creamy ice cream recipe, you can enjoy a rich and satisfying treat using only four ingredients. It’s perfect for those who love traditional ice cream but want a shortcut that doesn’t compromise on flavor or texture.
This no-churn method eliminates the need for an ice cream maker, and the result is a deliciously smooth dessert that rivals any store-bought version. Whether you’re serving it plain or with your favorite toppings, this ice cream delivers excellent yield and indulgent creaminess every single time. Ideal for summer afternoons, weekend desserts, or when you’re craving a sweet fix, this recipe is bound to become your go-to for homemade frozen treats.
Ingredients
2 cups heavy whipping cream (chilled)
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
A pinch of salt
Instructions
- Chill the mixing bowl and beaters – Place your mixing bowl and whisk or beaters in the freezer for about 10–15 minutes before starting. This helps the cream whip faster and hold its volume better, resulting in a lighter texture.
- Whip the cream until stiff peaks form – Pour the chilled heavy cream into the cold bowl. Use a hand mixer or stand mixer to whip it on medium-high speed until stiff peaks form. This usually takes about 3–5 minutes. The whipped cream should be thick, fluffy, and hold its shape when the beaters are lifted.
- Prepare the sweetened base – In a separate mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until the mixture is well-blended. This forms the sweet, flavorful base of your ice cream.
- Fold the whipped cream into the sweetened mixture – Gently add the whipped cream to the sweetened condensed milk mixture. Use a spatula to fold the two together carefully. Do not stir vigorously or use a mixer, as this can deflate the whipped cream. The goal is to maintain as much air as possible for a light, creamy texture.
- Pour into a freezer-safe container – Once the mixture is fully combined and smooth, transfer it to a freezer-safe loaf pan or airtight container. Smooth the top with a spatula to create an even layer.
- Cover and freeze for 6–8 hours or overnight – Tightly cover the container with plastic wrap or a lid to prevent ice crystals from forming. Freeze the mixture for at least 6 hours, preferably overnight, until it is fully set and scoopable.
- Serve and enjoy – When ready to serve, let the ice cream sit at room temperature for 2–3 minutes to soften slightly for easier scooping. Use an ice cream scoop dipped in warm water for perfect round scoops. Serve plain or add your favorite toppings such as chocolate chips, fruit, caramel drizzle, or nuts.