Ice cream's creamy texture comes from churning air bubbles smaller than 50 microns—any bigger and it feels grainy.
Creamy Ice Cream
Indulge in the ultimate homemade treat with this luscious, no-churn ice cream that requires only three simple ingredients! Whip together rich heavy cream, sweetened condensed milk, and your favorite flavoring—like vanilla or chocolate—and freeze for a delightfully creamy scoop that will have everyone coming back for more. Get ready to enjoy a deliciously cool dessert that’s super easy to make and impossible to resist!
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 600mL thickened cream (20.3 fl oz)
- 1 can (~400g) sweetened condensed milk (14.1 oz)make your own using just milk and honey
🫙Pantry Staples(2)
- 6 drops food-grade peppermint oil or 1/2 tsp peppermint extractoptional
- 1 tsp vanilla extract (5 ml)
📦Other(1)
- 1/2 cup choc chips (120 ml)optional
👨🍳 Instructions
- 1
Whip cream in a stand mixer, with a hand held mixer or by hand, until it holds a stiff peak.
- 2
Fold in condensed milk and remaining ingredients, or beat on low until fully incorporated and well combined.
- 3
Pour mixture into a tin or container, cover with a lid or cling film and place in the freezer overnight (or at least 6 hours).
- 4
Remove from the freezer, allow to soften slightly, then scoop and serve!
💡 Pro Tips
- ✓Whip cream to exactly stiff peaks (8-9 on the Beaufort scale) - overwhipping creates butter and breaks the emulsion that gives ice cream its smooth texture.technique8-9 Beaufort scale
- ✓Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream - cold equipment prevents fat globules from warming and maintains stable foam structure.equipment15 minutes
- ✓Fold condensed milk into whipped cream in 3 additions using a rubber spatula in a J-motion to preserve 70-80% of the air bubbles that create creamy texture.technique70-80% air retention
- ✓Freeze for minimum 6 hours but optimal texture develops at 8-12 hours when ice crystals reach 10-20 microns in size for smooth mouthfeel.timing8-12 hours optimal
- ✓Remove ice cream from freezer 5-10 minutes before serving when internal temperature reaches -5°F to -10°F for perfect scooping consistency.timing-5°F to -10°F
Share this recipe
Prep
15
min
Cook
360
min
Serves
4
people
Level
beginner
Share this recipe
Ice cream's creamy texture comes from churning air bubbles smaller than 50 microns—any bigger and it feels grainy.
Creamy Ice Cream
Indulge in the ultimate homemade treat with this luscious, no-churn ice cream that requires only three simple ingredients! Whip together rich heavy cream, sweetened condensed milk, and your favorite flavoring—like vanilla or chocolate—and freeze for a delightfully creamy scoop that will have everyone coming back for more. Get ready to enjoy a deliciously cool dessert that’s super easy to make and impossible to resist!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 600mL thickened cream (20.3 fl oz)
- 1 can (~400g) sweetened condensed milk (14.1 oz)make your own using just milk and honey
🫙Pantry Staples(2)
- 6 drops food-grade peppermint oil or 1/2 tsp peppermint extractoptional
- 1 tsp vanilla extract (5 ml)
📦Other(1)
- 1/2 cup choc chips (120 ml)optional
👨🍳 Instructions
- 1
Whip cream in a stand mixer, with a hand held mixer or by hand, until it holds a stiff peak.
- 2
Fold in condensed milk and remaining ingredients, or beat on low until fully incorporated and well combined.
- 3
Pour mixture into a tin or container, cover with a lid or cling film and place in the freezer overnight (or at least 6 hours).
- 4
Remove from the freezer, allow to soften slightly, then scoop and serve!
💡 Pro Tips
- ✓Whip cream to exactly stiff peaks (8-9 on the Beaufort scale) - overwhipping creates butter and breaks the emulsion that gives ice cream its smooth texture.technique8-9 Beaufort scale
- ✓Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream - cold equipment prevents fat globules from warming and maintains stable foam structure.equipment15 minutes
- ✓Fold condensed milk into whipped cream in 3 additions using a rubber spatula in a J-motion to preserve 70-80% of the air bubbles that create creamy texture.technique70-80% air retention
- ✓Freeze for minimum 6 hours but optimal texture develops at 8-12 hours when ice crystals reach 10-20 microns in size for smooth mouthfeel.timing8-12 hours optimal
- ✓Remove ice cream from freezer 5-10 minutes before serving when internal temperature reaches -5°F to -10°F for perfect scooping consistency.timing-5°F to -10°F