Easy No-Churn Ice Cream – The Ultimate Creamy Homemade
This Easy No-Churn Ice Cream is rich, creamy, and incredibly simple to make. Sweetened condensed milk provides sweetness and smoothness, while whipped cream creates a light and fluffy texture. No special equipment is required, making it ideal for beginners. The recipe serves as a perfect base for countless flavor variations and mix-ins. With only a few ingredients and minimal preparation, you can enjoy homemade ice cream anytime. Every scoop delivers a deliciously creamy experience that rivals traditional ice cream.
Ingredients
- 2 cups heavy whipping cream, cold
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Optional Mix-Ins
- Chocolate chips
- Crushed cookies
- Fresh berries
- Caramel sauce
- Chopped nuts
- Candy pieces
Instructions
- Pour the cold heavy whipping cream into a large mixing bowl.
- Using an electric mixer, beat until stiff peaks form.
- In a separate bowl, combine sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture.
- Mix carefully until fully combined without deflating the whipped cream.
- Fold in any desired mix-ins.
- Transfer the mixture to a freezer-safe loaf pan or container.
- Smooth the top with a spatula.
- Cover tightly with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight.
- Scoop and serve.
Notes
- Use very cold heavy cream for best whipping results.
- Do not overmix after folding the ingredients together.
- Sweetened condensed milk helps prevent ice crystals.
- Store in an airtight container.
- Freeze overnight for the best texture.
- Add mix-ins gently to maintain fluffiness.
- Use pure vanilla extract for superior flavor.
- Best consumed within two weeks.