Nothing compares to the rich and velvety taste of homemade ice cream, especially when you can prepare it without an expensive ice cream machine. This recipe will help you make 2 liters of smooth and creamy ice cream right in your kitchen with just a few ingredients and simple steps.
It’s a perfect dessert for hot summer days, family gatherings, or simply whenever you crave a sweet frozen treat. The beauty of this recipe lies in its versatility—you can keep it classic vanilla or experiment with endless flavors and toppings to make it uniquely yours. With this no-churn method, you’ll achieve that luscious, creamy texture people love without the hassle of special equipment.
Ingredients
- 4 cups heavy whipping cream (chilled)
- 2 cups sweetened condensed milk
- 2 teaspoons pure vanilla extract (or any flavor of your choice)
- A pinch of salt
- Optional add-ins: chocolate chips, fruit puree, caramel swirls, or crushed cookies
Instructions
- Begin by placing a large mixing bowl and whisk attachment or beaters in the refrigerator for about 15 minutes before starting. This step ensures the cream stays cold and whips properly, giving your ice cream a light and airy texture.
- Pour the chilled heavy whipping cream into the bowl and whip on medium-high speed until soft peaks form. This usually takes around 4 to 5 minutes, depending on your mixer. Be careful not to over-whip, as it could turn into butter.
- In another bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. This mixture provides the sweet and creamy base that balances the airy whipped cream.
- Gently fold the whipped cream into the condensed milk mixture using a spatula. Work slowly and carefully to keep the mixture light, as this step is crucial for achieving a smooth ice cream consistency.
- Once the mixture is fully combined, pour it into a 2-liter freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
- Freeze the mixture for at least 6 hours or overnight for best results. The longer it chills, the creamier it becomes.
- After freezing, scoop and serve as is, or enhance it with your favorite toppings such as chocolate syrup, fresh fruit, sprinkles, or nuts.
Tips for Flavor Variations
One of the best things about this recipe is how easily it can be customized. For a chocolate version, whisk ½ cup of unsweetened cocoa powder into the condensed milk before folding in the cream. To create fruit-flavored ice cream, swirl in a cup of pureed strawberries, mangoes, or blueberries after combining the base. You can also add crushed cookies, brownie chunks, or caramel swirls for extra indulgence. The possibilities are endless, and each variation brings a new twist to your frozen delight.
Serving Suggestions
This 2-liter batch is perfect for sharing at parties or keeping in the freezer for family desserts. Pair a scoop with warm brownies, serve alongside fresh fruit salad, or enjoy it in a cone for a nostalgic summer treat. Since the base is neutral, it complements almost any topping or pairing.
Final Thoughts
Making creamy, no-churn ice cream at home is not only rewarding but also a cost-effective way to enjoy a large batch of frozen dessert without relying on store-bought tubs. With just four basic ingredients and a few hours in the freezer, you can enjoy a dessert that tastes like it came from a professional ice cream shop. This simple recipe proves that you don’t need fancy equipment to create rich and smooth ice cream that the whole family will love. Try it once, and you’ll find yourself making it again and again with new flavors each time.