Description
Homemade Ice Cream Recipe delivers creamy, no-churn vanilla ice cream using simple ingredients and minimal equipment. Combine heavy whipping cream, sweetened condensed milk, and vanilla extract, gently mixed for a smooth base. Frozen in cubes, then blended with milk, this method provides a rich, smooth texture, perfect for cones or bowls at home without special machinery.
Ingredients
- 2 cups heavy whipping cream (500g)
- 9 oz sweetened condensed milk (250g)
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons milk
Instructions
- In a large mixing bowl, combine heavy whipping cream, sweetened condensed milk, and vanilla extract. Mix gently until fully integrated and creamy, ensuring not to whip the mixture.
- Pour the creamy mixture evenly into an ice cube mold. Place in the freezer and freeze overnight or until solid.
- Transfer the frozen cubes into a food processor. Add 1–2 tablespoons of milk and blend until smooth and creamy. Add more milk as needed to achieve desired ice cream consistency.
- Use a piping bag or ice cream scoop to transfer the soft ice cream into cones or bowls. Serve immediately.
Notes
You can substitute vanilla extract with almond, mint, or fruit extracts for a flavor twist. Dairy-free versions work using coconut cream and coconut condensed milk. Freeze prepared cubes for up to 2 weeks, storing finished ice cream in an airtight container for up to 1 week. If the blend is too thick, add extra milk gradually. If texture is icy, blend longer or add more milk for smoothness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 21g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g