SIMPLE 3-INGREDIENT ICE CREAM (No-Churn)
This is the easiest, most forgiving homemade ice cream you can make. No ice cream maker, no cooking, and no special skills required—just mix and freeze. It creates a rich, creamy, and scoopable ice cream with a texture similar to soft-serve.
Ingredients
· 2 cups (475ml) heavy whipping cream, very cold
· 1 (14 oz / 396g) can sweetened condensed milk, chilled
· 1 tablespoon pure vanilla extract
· A pinch of fine sea salt (to enhance flavor)
That’s it! This is your blank canvas.
Instructions
- Whip the Cream
· In a large, cold mixing bowl, combine the cold heavy cream and vanilla extract.
· Using a hand mixer or stand mixer with a whisk attachment, whip on medium-high speed until you reach stiff peaks. This means the cream will stand straight up when you lift the beaters. Be careful not to over-whip into butter.
- Sweeten the Base
· In a separate large bowl, pour the chilled sweetened condensed milk. Add the pinch of salt. Stir gently to combine.
· Optional: This is the stage to fold in any flavorings like fruit purees, cocoa powder, or extracts.
- Combine & Fold
· Using a rubber spatula, add about one-third of the whipped cream to the sweetened condensed milk. Gently fold it in to lighten the base.
· Now, add the remaining whipped cream. Fold gently but thoroughly until the mixture is smooth, creamy, and no white streaks remain. Do not stir or whisk, as this will deflate the cream.
- Flavor & Freeze
· For Plain Vanilla: Pour the mixture directly into a 2-quart (2-liter) loaf pan or a freezer-safe container. Smooth the top.
· For Mix-Ins: Pour half the mixture into your container, sprinkle with crushed cookies, swirl in caramel/fudge sauce, or add fruit pieces. Top with remaining mixture and use a knife to swirl.
· Freeze: Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or preferably overnight, until completely firm.
Key Flavor Variations
· Chocolate: Sift ¾ cup (75g) unsweetened cocoa powder into the condensed milk before folding in cream.
· Strawberry: Fold 1 cup of finely chopped fresh strawberries or ½ cup of pureed and strained strawberries into the base.
· Cookies & Cream: Fold in 1½ cups of crushed Oreo cookies at the very end.
· Coffee: Dissolve 1-2 tbsp instant espresso powder in 1 tsp of hot water, cool, then mix into the condensed milk.
· Peanut Butter: Swirl in ½ cup of warm peanut butter (not hot) during layering.
Pro Tips for Success
· Keep Everything Cold: Chill your bowls, beaters, and condensed milk beforehand for the best whip.
· Fold, Don’t Stir: Gentle folding preserves the air whipped into the cream, which is what keeps the ice cream soft and scoopable.
· Avoid Ice Crystals: Press plastic wrap directly onto the surface of the ice cream before freezing to prevent freezer burn.
· Perfect Scooping: Let the ice cream sit on the counter for 5-10 minutes before scooping.
Troubleshooting
· Grainy/Icy: The cream was likely under-whipped or deflated during mixing. Ensure stiff peaks and fold gently.
· Too Hard: This is natural for no-churn. Just let it temper at room temperature for a few minutes before serving.
· Not Sweet Enough: Sweetened condensed milk is the only sweetener. If you prefer sweeter ice cream, you can add 1-2 tablespoons of sugar to the cream while whipping, but it may alter the texture slightly.
Enjoy your incredibly simple, creamy, and customizable homemade ice cream!