Why You’ll Love This Homemade Ice Cream Recipe
No need for an expensive ice cream machine to enjoy delicious homemade ice cream. I’ll teach you the simplest way to make ice cream at home. My two-ingredient, no-machine ice cream recipe is a breeze to whip up and incredibly versatile.
And don’t worry about finding your next go-to ice cream flavor – I have more than 50 ice cream flavors and countless frozen desserts waiting for you at Ice Cream.
Please note: This recipe has been updated and improved as of 5/3/2023. We’ve added more photography, answers to frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is the Easiest 2-Ingredient Homemade Ice Cream?
- Tools You Need
- Ingredients for Homemade Ice Cream
- How to Make Homemade Ice Cream
- Can I use Evaporated Milk Instead of Condensed Milk? What’s the difference?
- Can I Replace Heavy Cream With Milk?
- How to Store Ice Cream at Home?
- Gemma’s Pro Chef Tips
- Make Vanilla Ice Cream & 50+ Flavors
What is Homemade Ice Cream?
My easy homemade ice cream recipe only requires two simple ingredients: heavy whipping cream and sweetened condensed milk. And the best part? You don’t even need an ice cream maker!
While heavy whipping cream is readily available in the United States, it’s known as Whipping/Double Cream in Britain, Slagroom in the Netherlands, and Whipped Cream or Heavy Cream in the Philippines. In some parts of Asia, Nestle produces a heat-treated cream.
As for condensed milk, it can be hard to find in many places. But don’t worry, you can easily make your own sweetened condensed milk using my recipe!
Tools You Need
(No special Ice Cream Maker Needed!)
- Measuring cups and measuring spoons
- Stand mixer or hand-held electric mixer
Ingredients for Homemade Ice Cream
- Heavy whipping cream: This fresh liquid dairy product is obtained by skimming the full-fat cow’s milk, with a fat content of around 35%. It’s perfect for whipping up well, incorporating air, and giving your ice cream a light and tender texture.
- Condensed milk: Traditionally, condensed milk is made by boiling cow’s milk to remove most of the water content and then adding sugar. It’s a crucial ingredient in this recipe, providing sweetness, enhancing flavors, and maintaining a smooth and creamy texture.
How to Make Homemade Ice Cream
1. DO NOT add condensed milk in the beginning.
- Before adding the condensed milk, whip the cold cream to soft peaks. This gives the ice cream structure and prevents over-whipping later on.
2. “INTRODUCE” condensed milk.
- Mixing the condensed milk with a small amount of soft whipped cream first will make it easier to incorporate with the rest of the whipped cream. This ensures the condensed milk is evenly distributed, giving you stiff peaks in the end.
Can I use Evaporated Milk Instead of Condensed Milk? What’s the difference?
No, you cannot replace condensed milk with evaporated milk in this recipe because evaporated milk lacks sugar.
Both evaporated and condensed milk undergo a process of reducing the water content in milk. However, condensed milk contains added sugar, while evaporated milk does not. This is why condensed milk is often referred to as “Sweetened Condensed Milk.”
Can I Replace Heavy Cream With Milk?
No, milk cannot be used as a substitute for heavy cream in this recipe. Milk has a much lower fat content (around 3.5%) compared to the 35% found in heavy cream. It simply doesn’t have enough fat to whip up well or incorporate and retain air.
How to Store Ice Cream at Home?
To keep your ice cream from freezing too hard, add some vanilla extract. If you skip the extract, allow the ice cream to sit at room temperature for about 15 minutes before scooping.
Store your ice cream in an airtight container or a well-covered loaf pan for up to six weeks. Check out these frozen dessert containers for storing your ice cream flavors.
1. How can I make homemade ice cream less sweet?
To reduce the sweetness without making it icy or rock-hard, you can add 1/3 more heavy whipping cream or a ripe avocado to your ice cream base.
2. How can I avoid icy-hard ice cream?
- INCORPORATE ENOUGH AIR: Whip the heavy cream to soft peaks before adding the condensed milk. This allows for proper distribution and prevents excess water from forming crystals.
- Do not cut back on condensed milk (sugar): The sugar in condensed milk coats the air bubbles, helping them retain their shape. This results in light and creamy ice cream instead of a dense and hard texture.
- Adding more vanilla extract: Vanilla extract has a lower freezing point than water, preventing the ice cream from freezing too hard.
3. How can I make 2-Ingredient Ice Cream in an Ice Cream Maker?
Gradually introduce about 1/4 cup of cold heavy whipping cream into the cold condensed milk until the mixture is smooth. Add this mixture to the rest of the cold heavy whipping cream in your ice cream maker. Churn according to the instructions for your specific machine. Fold in any desired add-ins before storing in the freezer.
4. How can I make Dairy-Free Homemade Ice Cream?
No need to worry if you don’t consume dairy! You can make my homemade ice cream completely dairy-free by using full-fat coconut milk and vegan condensed milk. Check out my dairy-free coconut ice cream recipe for more details.
Gemma’s Pro Chef Tips for the Easiest Homemade Ice Cream at Home:
- Chill your bowl and whisk attachment in the freezer before starting. This helps keep the ingredients cool during high-speed whipping.
- Use cold condensed milk from the beginning. You can opt for fat-free or low-sugar if you prefer.
- After adding the condensed milk, whip the mixture on high speed until you achieve stiff peaks. Be careful not to over-whip, as that may cause curdling.
- Add a little vanilla extract at the end. The alcohol in the extract lowers the freezing point and makes the ice cream softer and easier to scoop.
- How to read labels to calculate fat content? The “%DV” on the label refers to the recommended daily amounts of nutrients. For example, if a serving of 1 tablespoon of heavy whipping cream contains around 5g of fat, and the cream weighs around 13.8-15g, the fat content would be approximately 30%-36%.
Make Vanilla Ice Cream & 50+ Flavors
With just this base recipe, you can create countless homemade ice cream flavors! Use it as a blank canvas to make classic vanilla, strawberry, chocolate, pistachio kulfi, strawberry cheesecake, cookies & cream, tiramisu, green tea, and many more. Discover all the flavors and variations in Gemma’s Freezer Section Ice Cream Destination.
Here are some ice cream flavors you can try:
- Homemade Chocolate Ice Cream
- Homemade Vanilla Ice Cream
- 6 Ice Cream Flavors (Mint Chocolate Chip, Nutella, Pistachio and Raspberry, Cookie Dough, Cotton Candy)
- Homemade Ben & Jerry’s Ice Cream: Top 5 Flavors!
- Mochi Ice Cream
Remember, this recipe was updated and improved on 5/3/2023 to provide you with additional photography, FAQs, and Pro Chef Tips.
Enjoy making your own ice cream at home, and don’t forget to indulge in the delightful world of flavors at Ice Cream. Happy scooping!