1. Whip the Cream
In a large bowl, beat cold heavy cream with a hand mixer or whisk until stiff peaks form.
2. Fold in Condensed Milk
Gently stir in sweetened condensed milk and vanilla until fully combined.
3. Customize (Optional)
For chocolate ice cream: Mix in ¼ cup cocoa powder.
For cookie dough: Add ½ cup mini chocolate chips + cookie chunks.
For strawberry swirl: Layer with ½ cup strawberry jam.
4. Freeze & Enjoy!
Transfer to a loaf pan or airtight container.
Freeze 6+ hours (or overnight) until firm.
Pro Tips for the Best Ice Cream
🔥 Extra creamy? Add 2 tbsp cream cheese while whipping.
🍫 Chocolate chips? Toss in 1 tsp flour to prevent sinking.
🍓 Fruit flavors? Swirl in pureed berries after freezing for 1 hour.
❄️ Scoop easier? Let sit at room temp 5-10 minutes before serving.
FAQs
Can I use coconut milk?
Yes! Use full-fat coconut cream instead of dairy cream.
Why is my ice cream icy?
Overmixed or didn’t use enough fat (stick to heavy cream).
How long does it last?
2 weeks in the freezer (if it doesn’t get eaten first!).
Serving Ideas
🍪 Sundae bar: Top with hot fudge, sprinkles, and nuts
☕ Affogato: Pour espresso over vanilla ice cream
🍌 Nice cream: Blend frozen bananas into the base
Final Thoughts
This 3-Ingredient Ice Cream is unbelievably easy and delicious—so rich and creamy, you’ll never go back to store-bought!
Warning: You’ll want to make a new flavor every week.
