Ice Cream
This easy no-churn ice cream recipe whips up a creamy, delicious homemade summer dessert without an ice cream maker using just five ingredients.
Ingredients
- 2 cups heavy whipping cream preferably 35% fat for extra creaminess
- 1 can sweetened condensed milk 14-ounce; store-brand works fine
- 1 1/2 teaspoons pure vanilla extract Nielsen-Massey is my go-to
- 3/4 cup cocoa powder sifted, for chocolate version; swap for matcha or espresso powder
- pinch fine sea salt balances sweetness
Optional mix-ins
- 1/2 cup chopped fresh berries
- 1/3 cup chocolate chips
- crushed cookies
- swirls of caramel
Instructions
- Pour the chilled heavy cream into your cold bowl. Beat on medium-high speed until soft peaks form—billowy clouds of cream that hold their shape but still jiggle.
- Gently fold in the sweetened condensed milk, vanilla extract, sea salt, and cocoa powder (if making chocolate) with a rubber spatula to preserve the airy texture.
- Fold in berries, chips, or cookie bits if using until evenly distributed, reserving a handful for sprinkling on top.
- Spoon the mixture into a 9×5-inch loaf pan or airtight container, smoothing the top with the spatula.
- Cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, though overnight (8–12 hours) yields the creamiest texture.
- Let the ice cream sit at room temperature for 5 minutes before scooping.
Notes
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks; press a piece of parchment paper directly on the surface before sealing to keep it extra smooth.
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