Homemade Ice Cream
A rich, creamy no-churn vanilla ice cream that needs no ice-cream machine. It’s incredibly simple, but the result is smooth, scoopable, and perfect as a base for cookies, chocolate, fruit, caramel, or nuts.Makes: About 1½ quarts (1.4 liters)
Prep time: 15 minutes
Freezing time: 6–8 hours
Difficulty: Easy
Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine salt
- 2 tablespoons whole milk, optional
Optional add-ins
- ½ cup chocolate chips
- ½ cup crushed cookies
- ½ cup chopped toasted nuts
- ½ cup caramel sauce
- ½ cup fruit puree
- 2 tablespoons cocoa powder
- ½ cup shredded coconut
1. Chill everything
For the best results, make sure the heavy cream is thoroughly cold.
If possible, place your mixing bowl and beaters in the refrigerator or freezer for about 10–15 minutes before starting.
Cold equipment helps the cream whip faster and hold its structure.
2. Prepare the condensed milk mixture
Pour the sweetened condensed milk into a large bowl.
Add the vanilla extract and salt.
Whisk until completely combined.
The small amount of salt is important because it balances the sweetness and makes the vanilla flavor taste stronger.
If you want a slightly softer ice cream, whisk in the optional 2 tablespoons of milk.
3. Whip the cream
Pour the cold heavy cream into a separate large bowl.
Using an electric mixer, beat on medium-high speed until stiff peaks form.
This usually takes about 3–5 minutes.
When you lift the beaters, the cream should stand up firmly without collapsing.
Be careful not to overbeat it. If the cream becomes grainy, you’ve gone too far.
4. Combine the mixtures
Add about one-third of the whipped cream to the condensed milk mixture.
Gently fold it in with a spatula.
This lightens the condensed milk mixture and makes it easier to combine with the remaining cream.
Add the rest of the whipped cream in two additions.
Fold gently until everything is evenly combined.
Don’t vigorously stir or whisk at this stage.
You want to keep as much air in the mixture as possible.
5. Add your flavors
This is where you can turn the basic vanilla ice cream into almost any flavor.
For cookies and cream, fold in about ¾ cup crushed chocolate sandwich cookies.
For chocolate, sift 2 tablespoons cocoa powder into the condensed milk before combining.
For strawberry, swirl in ½ cup thick strawberry puree.
For salted caramel, swirl in ½ cup caramel sauce and finish with a pinch of flaky salt.
For chocolate chip, fold in ½ cup mini chocolate chips.
For pistachio, add ½ cup finely chopped roasted pistachios and ¼ teaspoon almond extract.
Don’t completely mix sauces or fruit purees into the ice cream if you want visible ribbons.
6. Transfer to a container
Spoon the mixture into a freezer-safe container.
A shallow metal loaf pan works particularly well because the ice cream freezes more quickly and evenly.
Smooth the surface with a spatula.
If you’re making a swirl flavor, drizzle additional sauce over the top and gently drag a knife through it.
7. Freeze
Cover the container tightly with a lid or plastic wrap.
Freeze for at least 6–8 hours, preferably overnight.
Don’t repeatedly open the container while it’s freezing because temperature fluctuations encourage ice crystals.
8. Soften before serving
Homemade ice cream becomes quite firm in the freezer.
Take it out and let it sit at room temperature for approximately 5–10 minutes before scooping.
Dip your ice-cream scoop in warm water, shake off the excess, and scoop.
The result should be creamy rather than rock-hard.
Classic Vanilla Bean Version
For a more luxurious vanilla ice cream, replace the vanilla extract with:
- 1 vanilla bean
- 2 teaspoons vanilla extract
Split the vanilla bean lengthwise and scrape out the seeds.
Mix the seeds into the condensed milk along with the vanilla extract.
The tiny black vanilla specks give the ice cream a beautiful appearance and a deeper flavor.
Chocolate Ice Cream
For a rich chocolate version:
- 2 cups heavy cream
- 1 can sweetened condensed milk
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup chopped dark chocolate
Whisk the cocoa powder into the condensed milk until completely smooth.
Whip the cream separately, then fold everything together.
Fold in the chopped chocolate before freezing.
For an especially intense chocolate flavor, use dark cocoa powder.
Strawberry Ice Cream
Make a thick strawberry puree using:
- 2 cups chopped strawberries
- ¼ cup sugar
- 1 teaspoon lemon juice
Cook over medium heat for about 8–10 minutes, until the berries soften and the liquid reduces.
Cool completely.
Fold the strawberry mixture through the finished ice-cream base.
Don’t add hot fruit puree to the whipped cream.
Salted Caramel Ice Cream
Prepare the vanilla base and layer it in the freezer container with:
- ¾ cup thick caramel sauce
- ½ teaspoon flaky sea salt
Add a layer of ice cream, drizzle caramel, sprinkle a tiny amount of salt, and repeat.
Gently swirl with a knife.
The key is not to completely mix the caramel in—you want pockets of caramel throughout the ice cream.
Tips for Extra-Creamy Ice Cream
Use full-fat ingredients. Low-fat cream or milk contains more water and can produce a harder, icier texture.
Don’t overwhip the cream. Stiff peaks are perfect; grainy cream isn’t.
Keep the container tightly covered. This prevents ice crystals and freezer odors.
Use a shallow container. It freezes faster and more evenly.
Don’t add watery fruit directly. Cook fruit down first to concentrate the flavor and remove excess water.
Add a little salt. It doesn’t make the ice cream salty; it balances sweetness and enhances the other flavors.
Storage
Homemade ice cream is best within 1–2 weeks, although it can remain frozen longer.
Keep it tightly covered with a lid. For the smoothest texture, press a piece of parchment or plastic wrap directly against the surface before putting the lid on.
Once the ice cream has partially melted, avoid refreezing it repeatedly because the texture will become increasingly icy.
Easy Flavor Combinations
- 🍓 Strawberry cheesecake
- 🍫 Double chocolate brownie
- 🍪 Cookies and cream
- 🥜 Peanut butter chocolate
- 🥥 Coconut mango
- 🫐 Blueberry cheesecake
- 🍯 Honey almond
- 🍮 Salted caramel
- 🍌 Banana walnut
- ☕ Coffee mocha
- 🍋 Lemon blueberry
- 🍫 Mint chocolate chip
- 🥭 Mango coconut
- 🌰 Pistachio vanilla
The vanilla base is the best place to start because once you have the basic technique down, you can turn it into almost any homemade ice-cream flavor you like.
