Quick & Easy Homemade Ice Cream with Simple Ingredients
Posted by: Authentic Flavors Made Easy
This creamy, no-churn homemade ice cream is made with just a few pantry staples—no ice cream maker required! It’s smooth, rich, and endlessly customizable with your favorite mix-ins and flavors.
Prep Time: 10 minutes
Freeze Time: 6–8 hours (or overnight)
Total Time: 6 hours 10 minutes
Servings: 8
Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 can (14 oz/397 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 pinch salt
Optional Mix-Ins
- ½ cup chocolate chips
- ½ cup crushed cookies
- ½ cup chopped strawberries or other berries
- ½ cup caramel or chocolate sauce
- ½ cup chopped nuts
- ¼ cup sprinkles
- 2 tablespoons cocoa powder (for chocolate ice cream)
- 2 tablespoons instant coffee (for coffee ice cream)
Instructions
- In a large chilled bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt.
- Gently fold the whipped cream into the condensed milk mixture until fully combined. Do not overmix.
- Fold in any desired mix-ins.
- Transfer the mixture to a loaf pan or freezer-safe 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.
Flavor Variations
Chocolate
Mix 2 tablespoons cocoa powder into the condensed milk before folding in the whipped cream.
Strawberry
Fold in ½ cup finely chopped fresh strawberries or ¼ cup strawberry puree.
Cookies & Cream
Fold in 10 crushed chocolate sandwich cookies.
Mint Chocolate Chip
Add ½ teaspoon peppermint extract and ½ cup mini chocolate chips.
Salted Caramel
Swirl ½ cup caramel sauce into the mixture before freezing and sprinkle with flaky sea salt.
Serving Suggestions
- Fresh berries
- Chocolate syrup
- Caramel sauce
- Whipped cream
- Chopped nuts
- Waffle cones or sugar cones
Tips
- Chill the mixing bowl and beaters for 15 minutes before whipping the cream for the best results.
- Fold the whipped cream gently to keep the mixture light and airy.
- 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 best flavor and texture.