Ingredients
- 2 cups heavy whipping cream, chilled
- 1 can (approximately 395 g) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- A small pinch of salt
- 2–4 tablespoons powdered sugar, optional
- ½ cup chocolate chips, chopped cookies, nuts, or fruit, optional
Equipment
You do not need an ice cream maker for this recipe. You will need:
- A large mixing bowl
- An electric hand mixer or stand mixer
- A spatula
- A freezer-safe container
- Measuring cups and spoons
Preparing the Ingredients
Before beginning, make sure the whipping cream is very cold. Cold cream whips more quickly and produces a better texture.
It is also helpful to chill your mixing bowl and beaters for 10–15 minutes before whipping the cream, especially if your kitchen is warm.
Measure the condensed milk and set it aside. Since condensed milk is already sweetened, you generally do not need to add much additional sugar.
Whipping the Cream
Pour the chilled heavy whipping cream into a large mixing bowl.
Using an electric mixer, begin beating the cream at a medium speed. Gradually increase the speed as the cream thickens.
Continue whipping until soft peaks form. When you lift the beaters, the cream should form peaks that hold their shape but still look smooth and slightly soft.
Do not overbeat the cream. If you continue mixing for too long, the cream can become grainy and eventually turn into butter.
Adding the Condensed Milk
Pour the sweetened condensed milk into the whipped cream.
Add the vanilla extract and a small pinch of salt.
Using a spatula, gently fold the ingredients together. Work slowly and carefully because you want to keep as much air as possible in the whipped cream.
The mixture should become smooth, thick, and creamy.
Taste a small amount. If you prefer a sweeter ice cream, you can add a little powdered sugar. Mix gently until incorporated.
Adding Flavors and Mix-Ins
This basic vanilla ice cream is delicious on its own, but you can easily turn it into different flavors.
For chocolate ice cream, add 2–3 tablespoons of unsweetened cocoa powder to the condensed milk before combining it with the cream. You can also add chocolate chips.
For cookies-and-cream ice cream, roughly crush 8–10 chocolate sandwich cookies and gently fold them into the mixture.
For strawberry ice cream, add approximately ½ cup of finely chopped strawberries. Pat the strawberries dry first to remove excess moisture.
For chocolate-chip ice cream, fold in ½ cup of chocolate chips.
For nut ice cream, add chopped almonds, walnuts, pistachios, or pecans.
You can also add caramel sauce, chocolate syrup, coconut, peanut butter, or pieces of your favorite candy.
Transferring to the Freezer
Once the ice cream mixture is ready, transfer it to a clean freezer-safe container.
A shallow, wide container is ideal because the ice cream freezes more evenly.
Use a spatula to smooth the top.
For additional protection against ice crystals, place a piece of parchment paper or plastic wrap directly against the surface of the ice cream before covering the container with its lid.
Place the container in the coldest part of your freezer.
Freezing
Freeze the ice cream for at least 6 hours, although leaving it overnight will give you a firmer texture.
Try not to open the freezer repeatedly while the ice cream is freezing. Frequent temperature changes can encourage ice crystals to form.
After several hours, check the texture. The ice cream should be firm but scoopable after resting briefly at room temperature.
Serving the Ice Cream
When you are ready to serve, remove the container from the freezer and let it sit at room temperature for approximately 5–10 minutes.
Use a sturdy ice cream scoop to portion the ice cream into bowls or cones.
For a simple presentation, serve it with chocolate syrup, caramel sauce, chopped nuts, sprinkles, fresh fruit, or whipped cream.
You can also place a scoop on top of warm brownies, pancakes, waffles, or fruit crumble.
Tips for Creamy Homemade Ice Cream
The temperature of the ingredients is important. Always use well-chilled whipping cream.
Do not over-whip the cream. Stop as soon as you see soft-to-medium peaks.
When combining the condensed milk and whipped cream, fold rather than aggressively stirring. This helps preserve the air incorporated into the cream.
Use a freezer-safe container with a tight-fitting lid. Exposure to air can cause freezer burn and unwanted ice crystals.
Avoid adding too much watery fruit. Excess water can make homemade ice cream icy. If using fresh fruit, chop it finely and remove excess moisture before adding it.
For an especially creamy result, allow the finished ice cream to freeze undisturbed overnight.
Easy Flavor Variations
Chocolate
Mix 3 tablespoons cocoa powder into the condensed milk and add ½ cup chocolate chips.
Strawberry
Fold ½ cup finely chopped strawberries into the vanilla base. For a stronger strawberry flavor, add 1–2 tablespoons of strawberry jam.
Mango
Blend ½ cup ripe mango into a smooth puree. Fold it gently into the prepared ice cream mixture.
Cookies and Cream
Crush 8–10 chocolate sandwich cookies and fold them into the vanilla base.
Coffee
Dissolve 1–2 teaspoons instant coffee in a tablespoon of warm water. Allow it to cool completely, then mix it into the condensed milk before combining it with the whipped cream.
Chocolate Peanut Butter
Add 2 tablespoons smooth peanut butter and 2 tablespoons cocoa powder to the base. Swirl in a little extra peanut butter before freezing.
Storage
Keep the ice cream covered tightly and stored in the freezer.
For the best texture and flavor, enjoy homemade ice cream within approximately 1–2 weeks. It can remain safe for longer when continuously frozen, but its texture and flavor may gradually decline.
Always use a clean scoop when serving, and return the container to the freezer promptly.
Final Result
This simple homemade ice cream should be rich, creamy, smooth, and easy to scoop. The combination of whipped cream, sweetened condensed milk, and vanilla creates a delicious basic ice cream that requires no eggs, stovetop custard, or ice cream machine.
Once you have mastered this basic recipe, experiment with your favorite flavors and toppings. A single batch can easily become chocolate, strawberry, mango, cookies and cream, coffee, or any other flavor you enjoy.
Homemade ice cream is an easy dessert for family meals, celebrations, summer parties, or a relaxing treat at home. With only a handful of ingredients and a little patience while it freezes, you can enjoy creamy ice cream straight from your own freezer.
