Ice Cream Recipe
This easy Ice Cream Recipe whips up a creamy, delicious homemade summer dessert without an ice cream maker.
Full Recipe Introduction
When the mercury rises, there’s nothing quite like a homemade ice cream to cool you down. This no-churn Ice Cream Recipe—from classic vanilla to rich chocolate—brings together just five ingredients you probably have on hand. I first fell for this cold treat decades ago, helping Grandma stir cans of sweetened condensed milk on her back porch while fireflies danced around us. What makes it special? It’s simple, customizable, and hits that sweet spot between indulgent and approachable, using real dairy for that velvety texture you’ll crave long after summer fades. Plus, according to the International Dairy Foods Association, ice cream consumption peaks in July—proving there’s no better time to make your own creamy magic. You know what? It’s the kind of dessert that turns an ordinary Tuesday into a mini celebration.
Why You’ll Love This Recipe
• No ice cream maker required—just a bowl and a whisk
• Ready in under 10 minutes (plus freezing)
• Uses everyday pantry and fridge staples
• Super creamy thanks to whipped heavy cream
• Endless flavor swaps—vanilla, chocolate, fruit swirls
• Kid-friendly activity—let them choose mix-ins!
• Perfect for potlucks, barbecues, and lazy summer nights
• Gluten-free and easily dairy-free with simple swaps
Ingredients
• 2 cups heavy whipping cream (preferably 35% fat for extra creaminess)
• 1 (14-ounce) can sweetened condensed milk (store-brand works fine)
• 1½ teaspoons pure vanilla extract (Nielsen-Massey is my go-to)
• ¾ cup cocoa powder, sifted (for chocolate version; swap for matcha or espresso powder)
• Pinch of fine sea salt (balances sweetness)
• Optional mix-ins: ½ cup chopped fresh berries, ⅓ cup chocolate chips, crushed cookies, or swirls of caramel
Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes—this helps the cream whip up faster and fluffier.
Directions
1. Whip the Cream
Pour the chilled heavy cream into your cold bowl. Beat on medium-high speed until soft peaks form—look for billowy clouds of cream that hold their shape but still jiggle.
2. Add Condensed Milk and Flavor
Gently fold in the sweetened condensed milk, vanilla extract, sea salt, and cocoa powder (if making chocolate). Use a rubber spatula to preserve that airy texture—overmixing can deflate the cream.
3. Mix in Extras
If you’re adding berries, chips, or cookie bits, fold them in now until evenly distributed. Pro tip: reserve a handful for sprinkling on top.
4. Transfer and Smooth
Spoon the mixture into a 9×5-inch loaf pan or airtight container, smoothing the top with the spatula. I like to create little peaks—it looks fancy without any real effort.
5. Freeze
Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, though overnight (8–12 hours) yields the creamiest texture. A quick 2-hour chill gives you soft-serve consistency if you’re in a hurry.
6. Serve
Let the ice cream sit at room temperature for 5 minutes before scooping—this makes it easier to scoop and brings out its luscious creaminess.
Servings & Timing
Yield: about 8 generous scoops (serves 4–6)
Prep Time: 10 minutes (plus optional bowl chilling)
Freeze Time: 6–12 hours (overnight is ideal)
Total Time: roughly 6 hours 10 minutes to overnight
Variations
• Vanilla Bean Swirl: Split a vanilla bean, scrape seeds into the base, and swirl extra seeds on top.
• Strawberry Ripple: Fold in ½ cup macerated strawberries and swirl gently before freezing.
• Mocha Madness: Dissolve 2 tablespoons instant coffee in the condensed milk for a coffee-chocolate twist.
• Dairy-Free Coconut: Use full-fat coconut milk whipped to soft peaks and sweeten with agave.
• Mint Chocolate Chip: Add ½ teaspoon peppermint extract and green food coloring, plus ⅓ cup chopped dark chocolate.
Storage & Reheating
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks—beyond that it may develop ice crystals. Press a piece of parchment paper directly on the surface before sealing to keep it extra smooth. No reheating needed, but if it’s rock-solid, let it rest 5–10 minutes at room temperature before scooping. Make-ahead tip: Prepare the base up to 2 days ahead, refrigerate, then whip and freeze when you’re ready.
Notes
• Texture tweak: For ultra-smooth ice cream, give the frozen block a rough chop and pulse in a food processor before serving.
• Flavor boost: A splash of bourbon or rum deepens chocolate notes wonderfully.
• Testing lesson: I learned that whipped cream that’s too stiff can lead to icy texture—aim for soft peaks, not stiff globs.
• Sugar adjustment: If you prefer less sweet, reduce condensed milk by 2 tablespoons and stir in a teaspoon of maple syrup.
FAQs
Q: Can I use light cream instead of heavy?
A: Light cream won’t whip as firmly, so your ice cream may be softer and a bit icy.
Q: What if I don’t have sweetened condensed milk?
A: Simmer 1 cup whole milk with ¼ cup sugar until reduced by half—cool completely before using.
Q: Why is my ice cream icy?
A: Likely over-whipping the cream or not chilling thoroughly; soft peaks and a long freeze time help avoid crystals.
Q: Can I swirl in fudge or jam?
A: Absolutely—layer dollops of jam or warm fudge and use a knife to create pretty ribbons.
Q: How do I keep ice cream from melting too fast?
A: Serve on chilled bowls and avoid leaving scoops out longer than a couple of minutes.
Q: Is this recipe gluten-free?
A: Yes, if your mix-ins (cookies, brownies) are certified gluten-free.
Q: Can I double the batch?
A: Sure—just use a larger container and increase freeze time by an hour or two.
Conclusion
This Ice Cream Recipe proves that homemade dessert doesn’t have to be fussy—just simple ingredients and a bit of freezer magic yield creamy, delicious results every time. Give it a whirl, then drop a comment below with your favorite mix-ins or explore my fresh berry compote recipe for a perfect topping. Happy scooping!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
