Homemade No-Churn Ice Cream
This Two-Ingredient No Churn Ice Cream recipe is so simple to make. You can customize it with any flavors or toppings you'd like for a unique and delicious warm weather treat.
- 2 cups heavy whipping cream - chilled
- 1 can (14 ounces) sweetened condensed milk - (Refrigerate before mixing.)
- assorted mix-in ingredients - (cookies, cake, peanut butter, chocolate, etc.)
Using medium speed, beat the heavy whipping cream in a stand mixer with the whisk attachment until the cream forms stiff peaks. (This can also be done with a hand mixer.)
Turn down the speed and pour in the sweetened condensed milk. Slowly increase the speed to medium and whip until the mixture is thick and stiff peaks again form.
At this point, add in any desired flavorings, sauces, or toppings. Gently fold in the ingredients.
(Cookies & Cream - 2 cups ice cream based + 2/3 cup chopped Oreo cookies)(Birthday Cake - 2 cups ice cream base + 1 cup crumbled birthday cake.)
Place the ice cream in a resealable container and freeze for at least 6 hours or overnight.