Creamy Homemade Ice Cream: Just 4 Ingredients!

Creamy Homemade Ice Cream: Just 4 Ingredients!

Craving a classic, smooth, and delicious ice cream without any fancy equipment? This incredibly easy homemade ice cream recipe uses just four simple ingredients and requires no ice cream maker! Get ready to whip up a batch of pure creamy goodness that will have everyone asking for seconds.

(Yields: Approximately 1 quart) (Prep time: 5 minutes) (Freeze time: At least 6 hours)

Ingredients:

• 2 cups Heavy Whipping Cream (500g): This is the key to a rich and creamy ice cream. Make sure it’s well-chilled for the best results when whipping.
• 9 oz Sweetened Condensed Milk (250g): Sweetened condensed milk provides sweetness and a unique texture that helps create a smooth, no-churn ice cream. ¹  
  1. 2 Ingredient Ice Cream (No Churner Required) – Mon Mack Food

  

  monmackfood.com

• 2 teaspoons Vanilla Extract: Enhances the classic vanilla flavor of the ice cream. Use good quality vanilla extract for the best taste.
• 2 to 3 tablespoons Milk (Whole milk or 2% recommended): A small amount of milk helps to slightly thin the mixture, making it easier to fold and contributes to the final creamy texture. Adjust the amount based on the thickness of your whipped cream and condensed milk.

Equipment:

• Large mixing bowl (preferably chilled)
• Electric hand mixer or stand mixer
• Rubber spatula or whisk
• Freezer-safe container with a lid (loaf pan, airtight container, etc.)

Instructions:

1. Whip the Cream: Pour the heavy whipping cream into your chilled mixing bowl. Use an electric hand mixer or stand mixer fitted with the whisk attachment to beat the cream on medium-high speed until stiff peaks form. This means the cream holds its shape when the beaters are lifted. Be careful not to over-whip, which can turn the cream into butter.
2. Combine Wet Ingredients: In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and 2 tablespoons of milk.
3. Gently Fold: Gradually add the condensed milk mixture to the whipped cream, folding it in gently with a rubber spatula or whisk until just combined. Be careful not to deflate the whipped cream; gentle folding will maintain the airy texture. If the mixture seems very thick, add the remaining tablespoon of milk and fold again until smooth.
4. Transfer to Container: Pour the ice cream mixture into your freezer-safe container. Cover it tightly with a lid or plastic wrap pressed directly onto the surface of the ice cream, followed by the lid. This helps prevent ice crystals from forming.
5. Freeze: Freeze for at least 6 hours, or preferably overnight, until the ice cream is solid.
6. Serve: When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Enjoy your delicious homemade ice cream!

Tips and Variations:

• Chill Everything: For the best volume when whipping the cream, make sure your mixing bowl and beaters are chilled beforehand. You can place them in the freezer for 10-15 minutes before starting.
• Don’t Overmix: Overmixing after adding the condensed milk can deflate the whipped cream, resulting in a less airy ice cream. Fold gently until just combined.
• Adjust Sweetness: While the condensed milk provides the primary sweetness, you can adjust it slightly to your preference. However, keep in mind that it also contributes to the texture.
• Flavor Variations: This basic recipe is a fantastic starting point for creating other flavors! Here are some ideas:
  • Chocolate Ice Cream: Whisk in ¼ to ½ cup of unsweetened cocoa powder along with the condensed milk. You can also add chocolate chips at the end.
  • Strawberry Ice Cream: Fold in about 1 cup of mashed or finely chopped fresh strawberries (or frozen, thawed and drained) at the end. For a more intense flavor, you can lightly cook the strawberries with a little sugar to make a sauce and then cool it before folding in.
  • Coffee Ice Cream: Dissolve 2-3 tablespoons of instant coffee granules in a teaspoon of hot water and let it cool. Stir this into the condensed milk mixture.
  • Mint Chocolate Chip: Add ½ teaspoon of mint extract along with the vanilla and fold in ½ cup of mini chocolate chips at the end.
  • Oreo Ice Cream: Gently fold in about 1 cup of crushed Oreo cookies at the end.
  • Nutty Ice Cream: Fold in ½ to 1 cup of your favorite chopped nuts (toasted for extra flavor) at the end.
• Storage: Store your homemade ice cream in a tightly sealed freezer-safe container for up to two weeks.

Enjoy the simplicity and deliciousness of this homemade ice cream recipe! It’s a perfect treat for any occasion and a fun way to get creative with flavors. Let me know what variations you try!