Here’s a simple and delicious homemade ice cream recipe you can make with or without an ice cream maker.
🍦 Classic Vanilla Ice Cream (No-Churn)
Ingredients:
- 2 cups cold heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions:
- Whip the cream
In a large bowl, beat the cold heavy cream until stiff peaks form (about 3–5 minutes). - Mix the base
In a separate bowl, combine sweetened condensed milk, vanilla extract, and salt. - Fold together
Gently fold the whipped cream into the condensed milk mixture. Don’t overmix — keep it light and fluffy. - Freeze
Pour into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight. - Serve
Let sit at room temperature for 3–5 minutes before scooping.
🍨 Flavor Ideas
You can mix these in before freezing:
- Chocolate chips or crushed cookies
- Fresh strawberries or mango puree
- Peanut butter swirls
- Cocoa powder (2–3 tablespoons) for chocolate ice cream
- Caramel or fudge ripple
🍦 Custard-Style Ice Cream (With Ice Cream Maker)
If you want richer, creamier texture:
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 4 egg yolks
- 1 tablespoon vanilla
Basic Method:
- Heat cream, milk, and half the sugar until steaming (not boiling).
- Whisk egg yolks with remaining sugar.
- Slowly pour warm cream into yolks while whisking.
- Return to heat and cook until slightly thickened (coats back of spoon).
- Chill completely (at least 4 hours).
- Churn in ice cream maker according to instructions.
- Freeze 2–4 hours to firm up.
If you’d like, I can also give you:
- Dairy-free version
- High-protein version
- Low-sugar/keto version
- 3-ingredient quick recipe
- Unique flavors (matcha, coffee, pistachio, etc.)
What kind are you in the mood for? 🍦
