Easy Homemade Ice Cream: A Simple No-Churn Recipe

Instructions

1. Chill a large mixing bowl and beaters (from a hand mixer or stand mixer) in the freezer for 10-15 minutes. This helps the cream whip up faster and holds its volume better.
2. Pour the cold heavy cream into the chilled bowl. Using the hand mixer or stand mixer, begin beating the cream on medium speed, gradually increasing to high speed.
3. Whip the cream until stiff peaks form. This means when you lift the beaters, the cream stands up firmly without collapsing. Be careful not to overbeat, or it will become lumpy.
4. In a separate medium-sized bowl, combine the cold sweetened condensed milk, vanilla extract, and an optional pinch of salt. Stir until well combined.
5. Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture to lighten it. Use a spatula and a bottom-up motion to maintain airiness.
6. Add the remaining whipped cream to the sweetened condensed milk mixture and continue to gently fold until no streaks of white cream remain. Be careful not to deflate the mixture.
7. Pour the mixture into a freezer-safe container (such as a loaf pan, an airtight plastic container, or a metal baking dish). Smooth the top with a spatula.
8. Cover the container tightly with plastic wrap, foil, or a lid to prevent ice crystals from forming on the surface.
9. Freeze for at least 6 hours, or preferably overnight, until firm.
10. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Tips

• Ensure all dairy ingredients (heavy cream and sweetened condensed milk) are very cold before you start. This is crucial for achieving the best texture and for the cream to whip properly.
• Do not overmix when folding the whipped cream into the condensed milk mixture. Overmixing can deflate the cream and result in a less airy, icier ice cream.
• For added flavor, consider stirring in mix-ins like chocolate chips, chopped nuts, cookie pieces, or fruit purees after the final folding step and before freezing.
• Use an airtight container for freezing. This prevents freezer burn and helps maintain the smooth, creamy texture of your homemade ice cream.
• If your ice cream is too hard, let it sit on the counter for a few minutes before scooping. This allows it to soften slightly, making it easier to serve.