Description
This homemade no-churn ice cream recipe is a simple and delicious way to enjoy creamy, smooth ice cream without the need for an ice cream maker. Combining whipped heavy cream with sweetened condensed milk and vanilla extract, this frozen treat is easy to prepare and perfect for customizing with your favorite flavors or mix-ins. Ready in just a few minutes plus freezing time, it's a perfect dessert for any occasion.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Whip the Cream: In a large bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. Be careful not to over whip; when you pull out the beaters, the cream should stand firmly without collapsing.
- Combine Vanilla and Condensed Milk: In another large bowl, whisk the vanilla extract into the sweetened condensed milk until evenly mixed.
- Fold Mixtures Together: Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula. Incorporate slowly and carefully to maintain the light and airy texture of the whipped cream.
- Add Mix-ins (Optional): If you want to create individual flavored ice creams, divide the cream mixture into smaller bowls and fold in your desired add-ins gently at this stage. If making a single flavor, add any mix-ins directly to the entire batch and fold in thoroughly.
- Freeze: Transfer the combined mixture into an insulated tub or paper containers and freeze for 4 to 6 hours or until firm and scoopable.
Notes
- Do not over whip the cream, as it can turn into butter.
- For best texture, fold gently to keep the airy consistency.
- You can add mix-ins such as chocolate chips, fruit purees, nuts, or cookie crumbles.
- Use an airtight container to prevent ice crystals from forming during freezing.
- The ice cream will be soft right out of the freezer; let it sit for a few minutes at room temperature if too hard to scoop.
