Homemade Creamy Ice Cream

Prep Time: 15 minutes
Freeze Time: 6–8 hours
Total Time: 6 hours 15 minutes
Servings: 8

Ingredients

In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, vanilla bean paste (if using), and salt.
Gently fold the whipped cream into the condensed milk mixture until smooth and fully combined. Avoid overmixing to keep the mixture light and airy.
Fold in your favorite mix-ins, if using.
Pour the mixture into a loaf pan or freezer-safe airtight container and smooth the top.
Cover tightly with plastic wrap or a lid.
Freeze for 6–8 hours, or until firm.
Let the ice cream sit at room temperature for 5 minutes before scooping and serving.

Chocolate: Fold in ¼ cup unsweetened cocoa powder with the condensed milk.
Cookies & Cream: Stir in 1 cup crushed chocolate sandwich cookies.
Strawberry: Fold in 1 cup chopped fresh strawberries.
Mint Chocolate Chip: Add ½ teaspoon peppermint extract and ½ cup mini chocolate chips.
Coffee: Dissolve 1 tablespoon instant espresso powder in 1 tablespoon warm water and mix into the condensed milk.
Salted Caramel: Swirl in ½ cup caramel sauce and a pinch of flaky sea salt.

Use cold heavy whipping cream for the best volume and creamy texture.
Fold the ingredients gently to keep the ice cream light and smooth.
Cover the surface with plastic wrap before sealing the container to help prevent ice crystals.
Store in the freezer for up to 2 weeks for the freshest flavor and texture.