Making homemade ice cream is a fun and rewarding experience, and you can easily customize it with your favorite flavors and mix-ins! Here’s a basic recipe for making vanilla ice cream without an ice cream maker. If you have one, the process is even easier!
Homemade Vanilla Ice Cream (No Ice Cream Maker)
Ingredients:
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
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Whip the cream:
- In a large mixing bowl, use an electric mixer (or stand mixer) to whip the heavy cream on medium-high speed until stiff peaks form. This should take about 3-5 minutes.
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Combine the other ingredients:
- In a separate bowl, mix together the sweetened condensed milk, vanilla extract, and a pinch of salt.
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Fold together:
- Gently fold the whipped cream into the condensed milk mixture. Do this slowly and carefully to avoid deflating the whipped cream, which gives the ice cream its light and airy texture.
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Freeze:
- Pour the mixture into a freezer-safe container (like a loaf pan or shallow dish). Cover it with plastic wrap or a lid, and freeze for at least 6 hours, or until the ice cream is firm.
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Serve:
- Once frozen, scoop and serve! You can also add any mix-ins like chocolate chips, crushed cookies, fruit, or nuts after folding the whipped cream into the condensed milk mixture if you’d like.
Optional Add-ins and Flavor Variations:
- Chocolate Chip: Add 1/2 cup of mini chocolate chips.
- Strawberry: Fold in 1/2 cup of finely chopped fresh strawberries or strawberry puree.
- Chocolate Fudge Swirl: Drizzle some chocolate syrup in the mixture before freezing, and swirl it in.
- Cookies and Cream: Add 1/2 cup crushed Oreos or your favorite cookies.
Ice Cream Maker Method (If You Have One)
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Prepare the mixture: Follow the same steps for whipping the cream and mixing it with the condensed milk, vanilla, and salt.
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Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 15-20 minutes).
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Freeze: Once churned, transfer the ice cream to a container and freeze for at least 2 hours to firm it up.
This is the most basic recipe, but you can get creative by adding all sorts of flavors and toppings! Let me know if you need ideas for different variations.