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Here is a guide to making Easy Homemade Ice Cream, covering everything from the simplest no-churn method to classic techniques. You don’t need any fancy equipment for most of these!
The Easiest Method: No-Churn Ice Cream (2 Ingredients!)
This method is magical. It requires no ice cream maker and only two base ingredients. The science is simple: the combination of cold heavy cream and sweetened condensed milk creates a creamy, scoopable texture all on its own.
Ingredients (Makes about 1.5 quarts)
· 2 cups (480 ml) heavy whipping cream or double cream (must be very cold)
· 1 can (14 oz / 397g) sweetened condensed milk (cold or room temperature)
· 1 tablespoon vanilla extract (or the seeds of 1 vanilla bean)
Instructions
- Whip the Cream: In a large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, whip the cold heavy cream until it forms stiff peaks. This means when you lift the beaters, the cream stands up in peaks without flopping over. Be careful not to over-whip, or it will start to turn into butter.
- Combine: In a separate bowl, stir together the sweetened condensed milk and your chosen vanilla (extract or bean seeds).
- Fold Together: Add about 1 cup of the whipped cream to the condensed milk mixture. Stir gently to lighten it. Then, pour this lightened mixture back into the bowl with the rest of the whipped cream.
- Fold Gently: Using a rubber spatula, gently fold the mixtures together. Use a cutting motion across the bowl and turn it, scraping from the bottom, until no white streaks remain. Be patient and gentle to keep the air you whipped in.
- Freeze: Pour the mixture into a freezer-safe container (like a metal loaf pan). Press a piece of parchment paper directly onto the surface of the ice cream (to prevent ice crystals) and cover tightly with a lid or plastic wrap.
- Wait: Freeze for at least 6 hours, but preferably overnight.
