A rich, creamy homemade ice cream made with simple ingredients and no special equipment required. It has a smooth texture and can easily be customized with chocolate chips, cookies, fruit, nuts, or caramel.
Ingredients
For the Ice Cream Base:
- 2 cups (480 ml) heavy whipping cream, very cold
- 1 can (14 oz / 397 g) sweetened condensed milk, chilled
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 tbsp powdered milk, optional, for a creamier texture
Optional Mix-Ins:
- ½ cup chocolate chips
- ½ cup crushed cookies
- ½ cup chopped strawberries or blueberries
- ¼ cup chopped walnuts or pecans
- ¼ cup caramel sauce
- 2 tbsp chocolate syrup
- 2 tbsp peanut butter
Directions
- Chill everything
For the best texture, chill the heavy cream, condensed milk, mixing bowl, and beaters for at least 20–30 minutes before starting.
- Whip the cream
Pour the cold heavy cream into a large chilled bowl.
Using an electric mixer, beat on medium-high speed for about 3–5 minutes, until stiff peaks form.
Be careful not to overbeat, or the cream can begin turning into butter.
- Prepare the condensed milk mixture
In a separate bowl, whisk together the chilled sweetened condensed milk, vanilla extract, salt, and powdered milk if using.
Mix until smooth.
- Combine
Gently fold about one-third of the whipped cream into the condensed milk mixture.
Once loosened, fold in the remaining whipped cream in two additions.
Use a spatula and fold gently to keep the mixture light and airy.
- Add flavors
For plain vanilla ice cream, transfer the mixture directly to a container.
For chocolate, swirl in chocolate syrup or fold in chocolate chips.
For cookies and cream, fold in crushed cookies.
For fruit ice cream, gently fold in finely chopped fruit.
For a caramel version, swirl caramel sauce through the mixture without completely mixing it in.
- Freeze
Transfer the mixture to a freezer-safe loaf pan or airtight container.
Smooth the top with a spatula.
Press plastic wrap directly against the surface if desired, then cover tightly.
Freeze for at least 6 hours, preferably overnight.
- Serve
Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes before scooping.
Serve in bowls, cones, or with your favorite toppings.
Nutrition Information
Approximate per serving, based on 10 servings of plain vanilla ice cream:
- Calories: 315 kcal
- Protein: 5 g
- Carbohydrates: 27 g
- Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 75 mg
- Sodium: 105 mg
- Sugar: 27 g
- Fiber: 0 g
Nutrition values are estimates and will vary depending on the exact ingredients and portion size.
Q&A
Can I make this without an ice cream maker?
Yes. This is a no-churn recipe, so you don’t need an ice cream machine.
Why is my homemade ice cream hard?
Homemade ice cream can become very firm because of the freezer temperature and lower air content compared with commercial ice cream. Let it sit at room temperature for 5–10 minutes before scooping.
How do I make it extra creamy?
Use full-fat heavy cream and sweetened condensed milk. Avoid overmixing when folding the whipped cream into the condensed milk.
Can I reduce the sweetness?
Yes, but sweetened condensed milk provides both sweetness and structure. Reducing it significantly can make the ice cream harder and less creamy.
Can I use evaporated milk instead?
Not as a direct substitute. Evaporated milk doesn’t contain the same amount of sugar and solids, so the texture will be different.
Can I make chocolate ice cream?
Yes. Add ⅓ cup unsweetened cocoa powder to the condensed milk mixture, or add ½ cup melted and cooled chocolate for a richer chocolate flavor.
Can I add fresh fruit?
Yes. Use well-drained, finely chopped fruit. For berries, lightly mashing them with a little sugar before adding can create a beautiful swirl.
How long does homemade ice cream last?
For the best texture and flavor, enjoy it within about 2–3 weeks when stored tightly covered in the freezer.
Can I make sugar-free ice cream?
Yes. Use a sugar-free condensed milk alternative and an appropriate sugar-free sweetener. Keep in mind that changing the sugar content can affect the final texture.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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